I’ve been a cookie-making machine this weekend! We hosted our annual beer and cookie exchange Saturday, then I went to a cookie exchange at Two Sticks Bakery last night. Needless to say, I’m still riding a bit of a sugar high.

The great thing about having a weekend revolving around cookies is my holiday baking is already done! I made eight different types of cookies, and stuck most of them in the freezer. Now all I have to do to get ready for celebrating with family next week is pull them out and put them on a plate. It couldn’t get easier!

I like trying a couple new recipes every year, but I’m big on tradition. I always make almond cut-out cookies with buttercream, pretzel cookies, bourbon balls, and lemon pistachio biscotti.

And, an old favorite returned to my baking list this year. I started making potato chip cookies in college, when my infatuation with baking started.  I brought some home for Christmas break one year, and my brother and his friends went crazy for them. So, I started making them every year.

But I swapped these out for other cookies the past two years — and my family never let me hear the end of it! My brother was especially bummed not to have any potato chip cookies during the holidays. So, I brought them back this year. After having one this weekend, I don’t know why I stopped making them! I’m a sucker for the salty-sweet combination, and these cookies are addicting.

I’ve tested a few different brands of potato chips in this recipe, but I find Ruffles have the best texture and perfect amount of salt. I’ve had problems with some other chips not staying crunchy once mixed into the batter.

I highly recommend only baking one sheet of these cookies at a time. It’s good to do with all cookies to ensure they cook evenly. I still use two cookie sheets, prepping one with dough while the other bakes in the oven. This makes things go more quickly. If you do put two cookie sheets in the oven at the same time, switch which oven rack they’re on halfway through baking.

I want to know what’s on your holiday baking list every year. Tell me in the comments!

Potato Chip Cookies

modified from My Baking Addiction

[ingredients title=”Ingredients”]

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 cup Ruffles, crushed
• 1/2 cup pecans, finely chopped
• 1 tsp. pure vanilla extract
• 2 cups flour
• 1/4 powdered sugar
• 1/4 cup semi-sweet chocolate chips
• sea salt, for sprinkling

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a cookie sheet (or two) with parchment paper.
2. In an electric mixer on medium speed, cream butter and sugar until light and fluffy, scraping down the sides of the bowl as needed.
3. Add potato chips and pecans to butter mixture and beat on low until combined. Add vanilla, then flour, and mix on low just until the dough comes together.
4. Use a cookie scoop or spoon to portion out heaping Tablespoons of dough. Roll them into balls, and place them about two inches apart on the cookie sheet.
5. Dip the end of a flat-bottomed glass in the powdered sugar, then lightly press down on each a ball of dough until flat. Repeat with remaining dough.
6. Bake cookies for 12 to 15 minutes, until edges are just starting to turn golden brown. Remove cookies from oven and let sit at least one minute before transferring to a wire cooling rack. Cool completely.
7. While cookies are cooling, place chocolate chips in a small, microwave safe bowl. Heat in the microwave for 30 seconds, then stir. Continue heating chocolate in 15-second increments and stirring until it’s smooth. Use a spoon to drizzle chocolate over cookies. Top each cookie with a light sprinkling of sea salt. Store in an airtight container in the fridge.
   [/directions]

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We’re well into October, but it still feels like summer in Indiana. As much as I love afternoons spent swimming in the lake and late-night ice cream runs, I’m more than ready for fall to arrive.

There are so many reasons fall is my favorite time of year in Bloomington. The cooler temperatures and smell of fires draw me outdoors. The Farmers’ Market is full of my favorite produce — apples, pears, figs and squash. Our favorite hiking trails seem to change each week, constantly revealing new colors. And, the hearty food sticks to your ribs in the most comforting way.

While temperatures are still in the 80s, I couldn’t wait any longer to start incorporating some of my favorite fall flavors into my cooking. I associate this time of year with baking, so cinnamon and nutmeg always taste like fall to me.

This recipe is perfect for straddling those weeks between summer and fall, when it’s still too hot to spend hours over the stove. I whipped this dip up on a recent afternoon when some friends invited us over for beers. We devoured it with apple slices and pumpkin crackers. But, this could also be a delicious spread on a bagel, or a great base for a fall crostini.

Here’s hoping we can break out our chili pots sometime soon!

Honey-Cinnamon Mascarpone Cheese Dip

[ingredients title=”Ingredients”]

• 8 oz. mascarpone cheese
• 2 Tbsp. honey
• 1/2 tsp. ground cinnamon, divided
• 1/8 tsp. freshly ground nutmeg
• 1/4 cup walnuts

[/ingredients]

[directions title=”Directions”]

1. Combine mascarpone, honey, 1/4 tsp. cinnamon, and nutmeg in a medium  mixing bowl. Using an electric mixer, beat on high speed until combined and fluffy. Transfer dip to a decorative bowl and set aside.
2. Heat a small pan over medium-low heat. Once pan is warm, add walnut and toast until fragrant — about two minutes. Remove walnuts from heat and cool. Once nuts are cooled, chop them finely.
3. Top dip with chopped walnuts and remaining 1/4 tsp. cinnamon.

[/directions]

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Because I come from a family full of foodies, much of the planning for this trip involves figuring who is going to bring what snacks or drinks. We have a cooler full of our favorite Indiana craft beer, Cardinal Spirits Maui Mules, homemade pesto and Impostor Al Pastor marinade from Alison Roman’s Dining In cookbook. I also packed plenty of healthy snacks and homemade sandwiches to get us through the nine hour drive to Arkansas. Stocking up ahead of time is so much healthier, cheaper and tastier than grabbing snacks at gas stations and fast food joints.

My all-time favorite sandwich is the vegetarian muffuletta from the Garlic Press Cafe in my hometown. I’m not sure what inspired me to order it for the first time, because it was full of ingredients that I’d never tried growing up. But I was blown away by the first bite. The sandwich had only a handful of components, but was packed with amazing salty, sweet and acidic flavors. It was unlike any sandwich I’d tasted before, and nothing else has compared since.

Sadly, while the Garlic Press is still open, the cafe is now a popcorn and candy shop. The closure led me to create my own version of the veggie muffuletta I loved so much. I tend to tweak the toppings based on what’s in my pantry and fridge, but the recipe I’m sharing below is the standard base for the sandwich. I love adding sliced tomato and fresh basil this time of year.

I will warn you: this sandwich can get messy. If you plan to eat it on the go, wrap the sandwich in waxed paper before slicing it in half and storing the sandwich in a plastic bag or glass container. Peel back the wax paper when you’re ready to eat, keeping it wrapped around the bottom of the sandwich to catch anything that falls.

While this sandwich is great fresh, I think it’s even better if you let it sit overnight. That allows the flavors to really marinate.

What’s your favorite road trip snack? Tell me in the comments!

Vegetarian Muffuletta

serves one

[ingredients title=”Ingredients”]

• Two slices crusty bread, such as ciabatta
• 1/2 oz goat cheese
• 4 Kalamata olives, pitted
• 4 Manzanilla olives
• 4 artichoke hearts, sliced in half
• 4 Peppadew peppers, sliced in half
• 1 tsp. olive oil
  [/ingredients]

[directions title=”Directions”]

1. Finely chop Kalamata and Manzanilla olives, then place in a small bowl and stir until combined. Set aside.
2. Spread goat cheese on one slice of bread. Top with chopped olives, pressing down slightly to get them to stick to the goat cheese. Top olive mixture with artichokes and peppers, then drizzle with olive oil. Top with the other slice of bread, pressing down slightly to compress sandwich. Eat immediately, or refrigerate overnight.

[/directions]

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After a few months of stepping away from the blog, I’m back! I fell off the writing wagon for awhile because life got busy, and I honestly wasn’t feeling very inspired in the kitchen. Sometimes you just have to get a meal on the table as quickly as possible, and there aren’t enough hours in the day to make the perfect meal. But, that’s life! I hoped things would slow down a bit over the summer, but this seems to be our busiest season every year. There’s just so much going on in June and July — holidays, birthdays, all sorts of celebrations. It’s all so much fun, but sometimes it’s hard to juggle it all.

But there’s something about all of the delicious, fresh produce that comes along during the summer that makes me want to embrace simplicity. When you have high quality ingredients that are naturally bursting with flavor, there’s no need for meals to get complicated. I can’t get enough melon lately, and the tomatoes I’ve been picking from our garden are to die for. I didn’t like tomatoes at all as a kid, but they’re one of my favorite summer treats as an adult.

While BLTs and panzanella are delicious, my favorite way to enjoy summer tomatoes is actually by slow roasting them. We grow three varieties in our garden and, when I’ve got more tomatoes than I know what to do with, I throw them in the oven for a couple of hours with some good olive oil and fresh herbs. Cooking them low and slow almost caramelizes the tomatoes, drawing out their sweet and acidic flavors. And, they make your house smell delicious — definitely worth turning the oven on for in the middle of the summer.

Once the tomatoes are done roasting, you can store them in a jar in the fridge until you’re ready to use them. I like to throw them on sandwiches and salads, but they also make for the best pasta or pizza sauce ever. All you have to do is sauté some chili flakes and garlic in a saucepan, then add the tomatoes and crush them up a bit with a wooden spoon to draw out some of the juices. I like my sauce thick and rustic, so I just let it simmer this way until it breaks down a bit and the flavors come together. Throw some chopped basil in at the end and you have a ridiculously delicious sauce.

You can use this recipe with any type of tomato, but the cooking time will vary based on their size. If you’re roasting several varieties at once, you’ll want to keep a close eye on them and pull out the smaller tomatoes early so they don’t get burnt. I like this recipe best with a variety of cherry and Roma tomatoes.

Slow-Roasted Summer Tomatoes

[ingredients title=”Ingredients”]

• 2 lb. tomatoes, sliced in half
• 1/2 cup olive oil
• 4 sprigs fresh herbs (I like Thyme and Rosemary best)
• 1 tsp. salt
• 1/2 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 300 degrees. Cover a large baking sheet with parchment paper or aluminum foil.
2. Place tomatoes in a large bowl, then toss with olive oil, herbs, salt and pepper. Carefully spread tomatoes in an even layer on the baking sheet, making sure the cut side of the tomatoes is facing up.
3. For small varieties of tomatoes like cherry, roast for 1.5 to 2 hours — until the tomatoes are shriveled but still have some liquid in the middle. For medium and large varieties of tomatoes, roast for 3 to 4 hours.
4. Allow tomatoes to cool on baking sheet until they reach room temperature. Transfer tomatoes and any oil into a large mason jar and store in the fridge for up to five days.

[/directions]

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I’m baaaaack! After a two-month blogging hiatus, I’m reviving my little corner of the internet. Life got pretty crazy once 2018 hit. I was feeling a bit overwhelmed with everything I had on my plate, so I stepped back from the blog for a bit in an attempt to maintain my sanity. I needed the break, but I really missed sharing my latest recipes and adventures with you all. Here’s to getting back in the swing of posting regularly again!

This weekend’s weather is pretty awful. Mother Nature keeps teasing us with sunny, 50-degree days. And, then we get hit by snowstorms. Freezing rain is coming down right now, which makes it the perfect day to hole up inside and spend some time in the kitchen. Lazy weekend mornings spent sipping coffee and reading on the couch are my favorites.

Since the weather gave us an excuse to stay in our pajamas a little longer, I threw together a frittata for breakfast. I knew it was good when James had three slices and then said, “You should make frittatas more often!”

I love frittatas because they come together quickly, are full of protein and reheat really well. If you’re into meal prepping, this a great thing to make ahead of time for weekday breakfasts.

I used spiralized sweet potatoes because they cook more quickly, but you can also use diced sweet potatoes if you don’t have access to a spiralizer or pre-made sweet potato noodles. You’ll have to cook the potatoes longer — about ten minutes covered, then another five minutes uncovered to brown them a bit. The sweetness of the potatoes pairs perfectly with the spicy chorizo.

While we had this for breakfast, I love taking frittatas for lunch. Whip up a small side salad, and you have a complete meal!

Sweet Potato, Chorizo and Manchego Frittata

[ingredients title=”Ingredients”]

• 2 Tbsp. olive oil, divided
• 1/2 lb. chorizo sausage
• 1 clove garlic, minced
• 1 large sweet potato, spiralized
• 8 eggs, beaten
• 1 tsp. cumin
• 1 tsp. kosher salt
• 1/2 tsp. pepper
• 1/2 cup Manchego cheese, grated
• 1 avocado, sliced thinly

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 425 degrees.
2. Place 1 Tbsp. of oil in a 10-inch cast iron skillet and heat over medium-high heat. Add chorizo to the pan and use a spoon to break it up into small crumbles. Cook until browned and slightly crispy, about 7 minutes. Place cooked chorizo on a paper towel-lined plate and carefully wipe skillet clean.
3. Return the skillet to medium-high heat, and add another 1 Tbsp. of oil. Add garlic to the skillet and cook until fragrant, about 30 seconds. Add sweet potato to the pan, stirring frequently to prevent sticking. Cook until just tender, about 10 minutes.
4. Spoon chorizo back into the skillet, distributing as easily as possible.
5. Stir cumin, salt and pepper into the beaten eggs, then pour egg mixture evenly over the sweet potatoes and chorizo. Sprinkle grated cheese over the top of the frittata. Cook over medium-high heat until the edges of the frittata are just set, about two minutes.
6. Carefully place the frittata in the oven and bake until the middle is set and the edges are just starting to brown, about 10 minutes.
7. Slice frittata into 8 pieces, and top each slice with avocado.[/directions]

The post Sweet Potato, Chorizo and Manchego Frittata appeared first on The Broadcasting Baker.

With that said, I’m looking forward to getting back into the kitchen and cooking more outside of my comfort zone in 2018. I started this blog to give myself a creative outlet, and I want to try more new things in the new year. As we get ready to close the book on 2017, I wanted to share my ten most popular recipes from the past 12 months. They may not be the most unique or extravagant, but I believe the best food is simple — and delicious. Here’s to another year of good eats!

1. Five Easy Weeknight Dinners

I’m not surprised to find this collection of recipes is my top post from 2017. If there’s one thing we could all use more of, it’s time. These dinners come together quickly and easily, making them great for nights when you really don’t feel like cooking.

2. The Best Banana Cookies

These cake-like cookies are my husband’s favorites. They’re topped with a frosting that melts in your mouth.

3. Healthy Almond Butter Banana Bread

This may be my favorite recipe of 2017. I made this healthier version of banana bread more times than I can count, and I have yet to get sick of it. The almond butter gives the bread the perfect texture.

4. White Texas Sheet Cake

This cake is the one everyone requests for birthdays and special occasions. The secret ingredient? Almond extract.

5. Chocolate Zucchini Cake

I’m counting down the days until summer so I can make this zucchini cake again. The summer squash makes this cake perfectly moist.

6. Chicken Sausage Sheet Pan Dinner

Sheet pan dinners got really popular in 2017, because they’re effortlessly healthy. This one is our favorite, especially in the winter.

7. Southwest Cheesecake

This spicy, baked spread can feed a small army. It includes three of my favorite things: green chiles, cheddar cheese and salsa.

8. Spaghetti Squash With Spicy Meat Sauce

The secret to this delicious meat sauce is using a combination of sweet and hot Italian sausages. This is a recipe that’s always in our weeknight rotation.

9. Chocolate Chip Banana Blondies

Are you starting to sense a theme? I love baking with bananas! These blondies are inspired by one of my favorite treats: banana and Nutella crepes.

10. Summer Berries With Mascarpone Whipped Cream

There’s nothing better than berries and cream on a hot, summer afternoon. While temperatures are near record lows right now, I’m dreaming of this dessert.

The post Top Ten Recipes Of 2017 appeared first on The Broadcasting Baker.

As a kid, my favorite holiday cookies were among the sweetest. I always gravitated toward sugar cookies and peanut butter blossoms, which I still love. But, my tastes have definitely matured since then. I now find myself reaching for cookies that aren’t quite as sweet during the holidays. My favorites are those that let simple, high-quality ingredients shine.

My mom started making this lemon pistachio biscotti when I was a kid. While it wasn’t my favorite cookie growing up, it definitely is as an adult. I’m a big fan of lemon in just about everything, and the addition of pistachios gives this biscotti a rich, nutty flavor. I like to dip the biscotti in white chocolate around the holidays, which makes for a beautiful presentation.

Biscotti is also among the easiest types of cookies to make. It’s supposed to be dry, which makes it foolproof. The cookies are also pretty durable, which makes them great hostess or office gifts.

I like to double this recipe, then throw half of the biscotti in the freezer to have on hand when we’re hosting guests. They’re great to pull out in the afternoon to enjoy with coffee.

[ingredients title=”Ingredients”]

• 2 1/2 cups flour
• 1 cup suggar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. kosher salt
• 1 Tbsp. lemon zest (from about one lemon)
• 4 Tbsp. freshly-squeezed lemon juice (from about one lemon)
• 3 large eggs
• 1 cup roasted pistachios, crushed
• 1/2 cup powdered sugar
• 1 cup white chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, pepper and salt. Set aside.
3. In a small bowl, whisk together eggs, lemon zest and lemon juice. Add lemon mixture and pistachios to the bowl of dry ingredients. Stir until combined and a stiff dough forms.
4. Spread the powdered sugar on a clean work surface and place the dough on top. Divide the dough into four equal portions. Roll each piece into a log, about 1-inch in width. Place two logs each on cookie sheets lined with parchment paper, making sure the logs are at least two inches apart. Bake for 15 minutes, until the cookies feel firm. Place the cookie sheets on a cooling rack and lower the oven temperature to 300 degrees.
5. Once the cookie logs are cool to the touch, use a serrated knife to cut the logs into 1/2-inch thick, diagonal slices. Place the biscotti back on the cookie sheets and bake for an additional 13-15 minutes, until slightly browned and dry. Place on a cooling rack to bring down to room temperature.
6. While biscotti cools, place chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds. Stir chocolate chips, then continue microwaving at 15-second increments until the chocolate is just melted. Dip each piece of biscotti in the white chocolate, so that half of each piece is covered.

[/directions]

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I’ve been baking nonstop the past few days in preparation for our annual cookie and craft beer exchange that’s coming up this weekend. Everyone brings a dozen cookies or a six pack of beer and we spend the night sampling everything. We look forward to it all year!

I like to bake all of my holiday cookies at once. That way I can throw them in the freezer and pull some out throughout the season, when we have guests or are headed to a party. It makes life so much easier! I’m nearing the end of my baking list and, while I love spending time in the kitchen, I’ll be so glad to be done with the dishes that come along with it.

This year I decided to add an old family recipe to my list of cookies to bake. My grandmother Barb was famous for the bourbon balls she made every Christmas. They were off limits as a kid, which meant I snuck a couple when the adults weren’t looking. I certainly couldn’t appreciate their taste back then! But, as a bourbon-loving adult, these are now among my favorite holiday treats.

I love how easily these cookies come together — you don’t even have to turn the oven on! That does mean they pack a punch, so be sure to warn your guests when you offer these up. The bourbon balls are pretty rich, thanks to the powdered sugar, cocoa and pecans.

You don’t have to use top-shelf liquor in this recipe. But, the higher-quality booze you choose, the better these will taste! If you’re not a bourbon fan, you can also substitute rum or brandy.

What are you baking for the holidays?

Bourbon Balls

[ingredients title=”Ingredients”]

• 1 cup crushed vanilla wafers
• 1 cup powdered sugar
• 1 cup chopped pecans
• 2 Tbsp. cocoa
• 2 Tbsp. light corn syrup or honey
• 1/4 cup bourbon
• 1/2 cup granualted sugar

[/ingredients]

[directions title=”Directions”]

1. In a large bowl, whisk together vanilla wafers, powdered sugar, pecans and cocoa until combined. Add corn syrup and bourbon to the mixture and mix well.
2. Wet your hands, then carefully roll the batter into 1-inch balls, rewetting your hands as needed. Roll each ball in granulated sugar. Store in an airtight container at room temperature or in the fridge.
   [/directions]

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Today I’m sharing some of my favorite Thanksgiving recipes in case you haven’t finalized your menu or are still trying to come up with a side dish to take to your family or friend’s house. For me, Thanksgiving has always been more about the side dishes and less about the turkey. And, of course, there are plenty of delicious dessert options!

Appetizers

Southwest Cheesecake

This baked cream cheese spread includes green chiles, taco seasoning and salsa. It’s always a hit at parties!

Ranch House Cheese Spread

This creamy cheese has a touch of horseradish, which gives it an addicting kick.

Curried Cashews

These can easily be made a couple of days in advance and also make great hostess gifts when put inside a pretty package for the holidays.

Parmesan Truffle Popcorn

We usually double this recipe when making it because it always disappears so quickly!

Creamy Pimento Cheese Spread

This is a thicker version of a traditional pimento cheese spread, which tastes amazing on pretty much everything.

Creamy Curry Chip Dip

This may be one of the most simple, yet most popular appetizers I make. There’s something about the combination of curry powder and cream cheese that is absolutely delicious!

Side Dishes

Lightened-up Corn Casserole

Traditional corn casserole gets lightened up with the help of egg whites and Greek yogurt. The result is a delicious, rich side dish that tastes just as good as the original.

Cheesy Garlic Kale

This cheesy garlic kale is sautéed on the stovetop, leaving precious oven space open for other holiday dishes. It takes only ten minutes to throw together!

Grandma’s Cheesy Green Bean Casserole

This is my absolute favorite holiday dish. My grandmother’s recipe is a spin on classic green bean casserole, with the addition of cheese and homemade croutons. For me, it tastes like home.

Honey Oat Bread

My dad made this bread frequently when I was growing up and I love the chewy texture the oats give it, along with the slight sweetness from the honey. While rolls or biscuits are common on many Thanksgiving tables, your family or friends will gobble this loaf up!

Everyday Salad With Homemade Croutons

I always like to have some veggies that aren’t drenched in butter or cheese for our holiday meals. It’s all about balance, right? This salad is so easy to throw together but delicious.

Desserts

Maple-Walnut Cranberry Pie with Whiskey Whipped Cream

This is my all-time favorite pie! It’s like a grown-up version of pecan pie that uses walnuts instead. The cranberries and whiskey whipped cream provide the perfect, tart balance to the maple syrup, making for a delicious dessert that isn’t overly sweet.

Thanksgiving Pumpkin Bars

These pumpkin bars have a yellow cake crust and a creamy, pumpkin filling. They’re the perfect cross between cake and pie — who says you have to have one or the other?!

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are super soft and full of the best fall flavors. Hints of nutmeg, cloves and cinnamon make them a delicious seasonal treat.

Pumpkin Ale Ice Cream

If you have some pumpkin beer hiding in the back of your fridge, this is the best way to use it. This ice cream needs to be made at least one day in advance, but it’s so worth the extra effort!

White Texas Sheet Cake

If you’re pressed for time but trying to feed a crowd, this is the perfect dessert. The cake is frosted while warm, which means you can have this out of the oven and at your Thanksgiving feast in under an hour.

Coconut-citrus Upside Down Cake

If you really want to impress people with the beauty and taste of a dessert, this upside down cake won’t disappoint. While it doesn’t include traditional Thanksgiving flavors, it’s a welcome, light dessert compared to some of the heavier, traditional holiday foods.

The post Thanksgiving Recipes appeared first on The Broadcasting Baker.

As I was flipping through my planner at work today, I realized something crazy: Thanksgiving is next week! It feels like November just started, so it’s hard to believe we’re already on the verge of the holidays.

I love this time of year because, while it’s hectic, there’s always some type of get together to look forward to. Many of our family gatherings over the next month are centered around a delicious spread of food. I lalways make a couple of old standbys (like grandma’s green bean casserole), along with a new recipe or two.

Because I know oven space is especially precious on Thanksgiving, I’m always on the hunt for dishes that can be made ahead of time or cooked quickly on the stove. I love this cheesy garlic kale because it has delicious flavor but isn’t as heavy as some of the more traditional holiday vegetable side dishes.

There are a few people in my family who turn their noses up at kale, but this recipe is husband approved. James isn’t a huge vegetable fan, but he actually went back for seconds when I served this with dinner last night! This is a great recipe to keep in your back pocket even after the holidays are over because of how quickly it comes together. I recently paired it with chicken sausage and polenta and loved how it complemented the rest of the meal. 

Cheesy Garlic Kale

serves 4-6

[ingredients title=”Ingredients”]

• 2 Tbsp. butter, divided
• 1 clove garlic, minced
• 1 large bunch kale
• 1/4 cup water
• 3 Tbsp. grated parmesan cheese, divided
• 1 tsp. salt
• 1/2 tsp. pepper
  [/ingredients]

[directions title=”Directions”]

1. Melt 1 Tbsp. butter in a large skillet over medium heat. Once butter is melted, add garlic and sauté until fragrant, about 30 seconds.
2. Add kale to skillet and carefully pour water over top. Cook kale until bright green and soft and all the water is evaporated.
3. Add remaining 1 Tbsp. butter, 2 Tbsp. cheese, salt and pepper to skillet and toss kale until evenly coated. Remove from heat and top with remaining parmesan.

[/directions]

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