kale chips and cheesy corn chowder.

i promised a recipe blog so here you have it.  on the menu today: flavored kale chips and a homey cheese and corn chowder. 

as i've stated, my carb overloading and sugar highs needed to be put in check.  i'm really bad about snacking, so when i realized i needed to eat healthier, i thought of this snack.  i've been wanting to try kale for a few months now.  it seems like its been all the rage on the cooking shows and magazines.

seasoned kale chips

start with however many leaves of kale you want. 

wash it and remove the stems (thick middle part).  break into chip-size pieces and brush each side lightly with olive oil. 

place oiled pieces onto a baking pan covered with foil.  season with salt and pepper.

cook at 375 degrees for 8 minutes.  while still hot, sprinkle the seasoning of your choice over the chips.  i used ranch dressing dip.  anything can work, be creative! (lemon pepper, seasoned salt, cayenne pepper, etc.)

it's as simple as that!  these chips are tasty and SUPER crispy.  the texture reminds me of what eating crisp fall leaves would be like.  just much tastier. 

bet you can't eat just one.


cheesy corn chowder

alright now that you're all health-ified with your kale chips, its time for dinner.  we had friends over the other night so i decided to make a cheesy corn chowder.  our other friends had us over for dinner a few weeks ago and made this for us and i loved it so much that i got the recipe.  next time i will definitely add shredded chicken.  it gives it some more protein and would make an already tasty soup even better.

you're gonna need the following ingredients:
-5 strips thick-sliced bacon
-2 tbsp unsalted butter
-2 tbsp olive oil
-2 cups onion, diced
-1 cup celery, diced
-1/4 cup flour
-1 tsp salt
-2 tsp minced fresh thyme (i didn't have this, so i just skipped it)
-1/4 tsp cayenne
-1/4 tsp ground turmeric (also didn't have this)
-6 cups chicken broth
-1 lb russet potatoes, peeled and diced
-4 cups corn
-1 cup heavy cream
-1 cup white cheddar, shredded
-2 oz cream cheese (make sure its as soft as possible, mine took a long time to melt in the pot)
minced fresh chives to garnish

1. Saute bacon over medium heat until crisp.  Remove and let drain on paper towel.  You can either break it apart after its cooked or dice it before you cook it.  I diced mine first.  (The recipe said to cook it in the pot but my pot wasn't nonstick so i switched halfway through).

2. In a large pot, melt butter with oil.  Add onion and celery and sweat until soft, about 7-8 minutes. 

3.  Stir in flour, thyme, salt, cayenne and turmeric.  Cook 2 minutes.
4. Add broth, potatoes, and corn.  Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, 10-12 minutes. 

Stir in cream, both cheeses and bacon.  Simmer until cheese melts, about 5 minutes.  Do not let it boil at this point, as it may curdle. 

Garnish with chives and serve with gorgonzola garlic toast :)