Hawaiian Salty Dog

Hawaiian Salty Dog

  

Simple.  Refreshing.  Tasty.

This drink is absolutely PERFECT for these hot summer days!  The crisp, tart grapefruit juice instantly perks you up. Enjoy!

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The Hawaiian Salty Dog Ingredients

  

Vodka of Choice

Fresh Grapefruit

Perrier Lime

Hawaiian Black Volcano Sea Salt

Fresh Lime

Artisanal Ice

Spread a thin layer of Black Lava Salt on a small plate or saucer large enough to cover the diameter of the glass you are using.  Cut a lime wedge and coat the rim of the rocks glass with lime juice to moisten.  Gently dip the rim of the glass into the Salt to evenly cover the entire rim.  Carefully place ice in the now Salt-Rimmed Glass (feel free to omit this step if you do not care for Salt!!!).

Using your preferred Vodka, fill glass 1/3 of the way up, or a dash more, depending on how strong you take it.  Fill up 3/4 more with Fresh Grapefruit Juice (I simply squeeze about half a grapefruit into a cup, pour it in, and that is the perfect amount).  Last, top with a splash of Lime Perrier to give it a pop of carbonation (you can substitute any sparkling water).  Gently mix with a spoon, carefully….don’t mess up your gorgeous rim!  ENJOY!!!

  

Cheers!

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@eatdrinkbe

@eatdrinkbeKari

Homemade Cranberry Vodka

Cranberry Lime Vodka

&

Cranberry Orange Vodka

Homemade Flavored Vodka.  The PERFECT Gift!

Homemade Flavored Vodka. The PERFECT Gift!

   Happy Holidays, Y’all!!!

So, every year  I give homemade gifts.  From Tins filled with cookies and candies, homemade canned goodies from the garden, jams and jellies, to scented bath salts and oils.  No matter what I give, one things seems clears.  There is always one favorite: ALCOHOL!

I have made different variations on Vodkas, since that seems to be the liquor that really mixes with anything…and MY personal favorite!  Here are some other gift ideas I have done in the past and loved:

  • Pomegranate Vodka (full of Pom Ariels)
  • Bloody Kari Vodka (a KILLER Spicy Vodka for Bloody Mary’s…full of various hot peppers from the garden and garlic)
  • Rosemary Lemon Oil
  • Hot Pepper Oil with Hot and Spicy Oregano
  • Blackberry Thyme Oil

I could literally go on and on.  And that’s not even including baked goods.  I’ll save that for another day and get back to why you come here.  Vodka.  Sweet Delicious Elegant Festive Vodka.

Absolutely Lovely Gifts!

Absolutely Lovely Gifts!

There are a few steps to creating these gorgeous bottles, but they are pretty basic and simple…..just a tad time consuming.  I tended to do these in batches of 4 or so at a time, finally realizing that it is best to get somewhere comfy that you can spread out and get off your feet.  I found settling down in front of the TV and Christmas Tree and having a glass of wine or a cup of hot tea helped pass the time!  TIP: If you decide on the Hot Tea, be sure to squeeze some of that fresh orange juice into it after you have used the peel!  Delicious and a great way to use that Orange and get in a healthy kick of Vitamin C!  Ok, here are your basic steps.  Be sure to wash your bottles first in hot soapy water and let them dry completely.  I washed mine the night before and let them dry overnight.  I got mine from Ikea, but you can also get them from any craft store!  Alright, let’s get this party started:

Gather Your Ingredients and settle in!

Gather Your Ingredients and Settle In!

Resealable Glass Bottles, Cranberries, Limes, Oranges, Sharp Paring Knife, Bamboo Skewer (or poker of some sort), Citrus Zester (if you want), Sugar, Funnel.

Get Your Work Station READY!

Get Your Work Station READY!

Cranberries

Cranberries, Time to get Poppin’

Ok, now here’s where all your time is spent.  For EACH LITTLE CRANBERRY, YOU MUST POKE A HOLE IN IT BEFORE dropping it into the bottle.  I found the best tool for this was a bamboo skewer, but you could also use the tip of your pairing knife.  You don’t have to put it all the way through the berry, just a little POP to break the skin so the gorgeous vodka can penetrate the hard skin of the cranberry and get that vodka flavored! You can not skip this step, as the cranberries are too hard and won’t flavor the Vodka as much as you’d like.  I tried numerous ways to do this.  Find one that you like the best and stick to it.  I poked a bunch of holes and then tried to funnel them into the bottle….unsuccessful because the cranberries were too large to fit through the funnel.  Then I did it one at a time…took too long.  Finally I settled on taking 2 larger or 3 smaller cranberries and hold them between my middle finger, pointer finger and thumb for balance and use my right hand to pop the berries with my skewer.  That was I could do 2 or 3 at a time and it seemed to speed up the process.  (I found that trying to hold any more resulted in flying and rolling cranberries as I tried to drop them into the bottle!!!!)  Also, discard any cranberries that are smushy, mushy, or bad!  You do NOT want them in your beautiful bottles!  I also found that to fill up 1 bottle, it took OVER 1 bag of cranberries.  So, be prepared.  This is NOT a quick project and it took a lot more cranberries than I realized!!!  TIP: Be sure to rinse  your cranberries well.  I put them in a colander then into a glass bowl for drainage.  Also be sure to wash your limes and oranges well, as you will be using the peel and zest.  I, personally, bought organic for this reason.  I ALWAYS buy organic when I can, but especially when I am using the outer peels!

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TIP: This is why I love using the Bamboo Skewer, it’s the best tool I found to pop the cranberries easily and long enough to put down into the bottle to adjust your citrus peels if need be!

Fill the bottle 1/3 full with Cranberries

Using your Pairing Knife, carefully cut some of the peel of the Lime or Orange and drop it into the bottle.

Repeat about 4-6 times depending on the size of your peels.

Using your skewer, adjust peels to look pretty!

You can also add swirls of zest here if you have  a zester!

Fill up bottle with more Cranberries until 2/3 Full.

Repeat Previous Steps Adding Peels and Zest.

Fill with Cranberries to the Top!

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Just a Spoonful of Sugar Helps the Medicine Go   Down!

Bottles Full and Ready for some Sugar!

Bottles Full and Ready for some Sugar!

Using your Funnel, Fill each bottle with a spoonful of sugar to sweeten it just a little.

TIP:  Fill your ready bottles with sugar first before you move to the Vodka (the funnel won’t get wet and have the sugar stick!)

Simply Gorgeous

Simply Gorgeous, I just had to share this pic!

I know some of these are hard to see in front of the tree, but they just looked so pretty I had to share.  Here are some pics I took a few days before when I did 2 bottles in the Kitchen.  They are easier to show what I am saying:

Both Have Sugar Added

Both Have Sugar Added

Bottle on Left has Vodka Added.  Bottle on Right has Sugar.

Bottle on Left has Vodka Added. Bottle on Right has Sugar.

Both Bottles DONE!

Both Bottles DONE!

When you fill your bottles with Vodka, be sure to fill it all the way to the top!!!

Then Seal Bottles with Stopper and Shake/Tip Over a few times to help the Sugar Dissolve.  TIP:  You want to go give it a shake every day or so to make sure there is no sugar settling at the bottom.  These will keep for a few weeks to months!  Be sure to do them a few weeks ahead of time so the Vodka has sufficient time to absorb all the yummy flavor!!!

You can see where the Vodka has

You can see where the Vodka has absorbed and needs a topping off!

 Some of the Vodka will steep into the Cranberries and you will have to “top of the bottle” with Vodka again the next day… and possibly one more time after that as well.  TIP: You want to be sure your cranberries are covered at all times so they won’t be likely to mold!!!

The bottles in front are in need of a Second Topping off!

The bottles in front are in need of a Second Topping off!

Again, don’t let any of those cranberries be uncovered!!!

Just Give Em a Quick Vodka Topper!

Just Give Em a Quick Vodka Topper!

Tis the Season!

Tis the Season!

Tie with beautiful ribbon and add  a sweet note.

For a Festive Drink: Mix with Soda Water, Sprite, Lemonade, Cranberry Ginger-ale, or Simply on the Rocks!

Or Make a Festive Holiday Martini!!!!

Waste Not, Want Not TIP: Use all the leftover fruit to make Flavored Water!

Enjoy!

Happy Holidays from Hotcookin’

eat.drink.be Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Pondering Pomegranates???

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Pomegranates:

  • High in Antioxidants
  • Contains 50% of recommended daily dose of Vitamin C
  • Lowers Blood Pressure
  • Lowers Cholesterol
  • Aids Weight Management
  • Prevention of Heart Disease & Cancer (phytochemicals called polypheols)
  • Good for your Whole Body (Heart & Blood Vessels)
  • Fights Cell Damage & Helps Strong Healthy Bones (Vitamin K)
  • Helps Depression
  • Prevents Muscle Cramps (Vitamin B5)
  • High in Fiber & Low in Calories (3/4 Cup has 4 g Dietary Fiber and about 83 Calories)
Pomegranate arils

Pomegranate Arils

The word “Pomegranate” is Latin and means “seeded apple”.  Each fruit contains about 600 seeds called arils.  The arils are edible part of the fruit, not the white pith.  There are numerous methods to harvest the seeds.  I have tried various approaches, and have found my favorite.  The Water Bath Method is what works best for me.  And, I’m happy to share it with you!  Pomegranates are messy and can stain, but if you know how to get the seeds out properly, it is well worth it!  Toss them on salads, overtop meat, pasta or you can also float them in a festive drink!

Look at the vibrant color

Look at the vibrant color

How to Seed a Pomegranate

The Pomegranate

1: Buy a Pomegranate and Locate a Knife

Step 2: Slice it in Half

Step 2: Slice it in Half

3:

3: Admire the beautiful flowerlike design of the Seeds

4: G

4: Get ready a Large Bowl of cool water and quarter the Pom

5:

5: Making sure the Pom quarter is entirely covered by the water, start popping the seeds out with your fingers

6:

6: Don’t worry about being gentle.  Some take a little more force.  Should be clean of seeds when finished.

7:

7: Repeat with other quarters.  The seeds will sink to the bottom and the pith will float to the top for easy removal.

8: Scoop out the floating pith with your hands, and drain seeds into a strainer.

8: Scoop out the floating pith with your hands, and drain seeds into a strainer.

You will be surprised how many arils come out of just one single pomegranate!

9; TaDa!!! You will be surprised how many arils come out of just one single pomegranate!

Pretty Simple, eh?

Now, take the GORGEOUS fruits of you labor, and ENJOY!!!

Now, take the GORGEOUS fruits of you labor, and ENJOY!!!

I HIGHLY RECOMMEND:

Making a Festive Beverage

Making a Festive Beverage

Pomegranate Arils, Pama Liquor & Prosecco

CHEERS!!!!

(You can also substitute Pomegranate Juice for the Liquor and Champagne or Sparkling Wine for the Prosecco).

And I give you, The Cham-Pom

And I give you, The Cham-Pom

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Simple Pasta

Simple Pasta

As many of you know, I am in the middle of moving from VA to NC.  I have boxes everywhere and am living out of 2 homes, in 2 states, with 2 kids!!!  No, it is NOT easy.  So, I have to use what I have lying around (wherever I am) to throw together some sort of dinner because we are so sick of eating out!!!  I LOVE to cook, and this traveling back and forth has made it really difficult to keep fresh ingredients around.  This is why my Simple Pasta III was created.  In the apt. I found pasta, lemon, parm & garlic and knew I could make a super easy, super quick dinner.  And, luckily, I just happened to be drinking wine!  😉  Now, I couldn’t find any pans, so I used my cast iron skillet.  I also had no cheese grater, lemon grater, lemon zester etc.  I had to get creative chopping the Parmesan-Reggiano…a nice rustic, rough chop.  And I would have definitely used the Organic Lemon Zest as well if I could have.  So keep that in mind as you see how I make this.  If your lemon is Organic…USE THE PEEL!!! So Much Flavor is there in the oils!    Served it up with a super easy Simple Salad.

Over Med-High Sauté Organic Red Onion in EVOO, S&P 5 mins.  Add Organic Thyme.

Over Med-High Sauté Organic Red Onion in EVOO, S&P 5 mins. Add Organic Thyme.

cook

Turn down to Med. Add Chopped Organic Garlic & Parmesan-Reggiano Rind. Cook 2 mins. or until fragrant.

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Add some WINE!!! About 1/2 cup or so….

Take out the Parm-Reg Rind. Toss into boiling pasta/water.

Take out the Parm-Reg Rind. Toss into boiling pasta/water.

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Add 1/2 Organic Lemon Juice and Knob of Organic Butter (about 2 T).

2

Add 1 ladleful of Pasta Water.

Rough Chop Parm-Reg

Rough Chop Parm-Reg.  Getting Creative!

Toss drained Pasta with Onion Mixture and Parm-Reg.

Toss drained Pasta with Onion Mixture and Parm-Reg and other 1/2 Lemon Juice.

Top with Fresh Ground Organic Black Pepper! DELISH!!!!

Top with Fresh Ground Organic Black Pepper! DELISH!!!!

 

Serve with a Simple Salad

DRESSING: 1 minced shallot, juice of 1 lemon, 1 T whole grain garlic mustard, 3 T EVOO, S&P.  SHAKE and SERVE!

DRESSING: 1 minced shallot, juice of 1 lemon, 1 T whole grain garlic mustard, 3 T EVOO, S&P. SHAKE and SERVE!

Simple Salad

Simple Salad

 eat.drink.be Kari

Easy Entertaining

~ Easy Entertaining ~

Beautiful & Delicious

Beautiful & Delicious

Now that the weather is warming up, we all want to entertain.  I am going through some old photos and finding some cute, easy ideas to pass along.  Enjoy!

Above: Roll a Log of Goat Cheese in fresh chopped herbs and lemon zest.  Garnish with Chive Flower (I believe I used fresh organic thyme, chives, parsley, lemon zest, s&p)

 

Table Display

Bright & Colorful Display Ideas

Starting Bottom to Left: Herbed Goat Cheese, Edamame Hummus & Fresh Veggies, Caprese Bites, Radish & Herbed Cream Cheese Tea Sandwiches, Crab Stuffed Mushrooms, Foraged Quinoa and Berry Salad, Drunken Pasta, Smothered Greek Hummus, Baked Brie with Grapes and Thyme

This was actually for another BookClub that I hosted.  I tried to use all my own produce and herbs and local ingredients.  I had chosen the book Farm City: The Education of an Urban Farmer by Novella Carpenter.  I needed more lettuce than I had, so I even foraged dandelion greens from my yard!!!  Gotta keep with the spirit of the book!  I have some of the pics, so I’ll post them.  Not 100% of all the recipes, but I’ll do my best to remember what I can.

 

Veggie & Hummus

Veggie & Hummus

Just Slice Veggies of your choice and put a dip in the middle!

 

Edamame Hummus:

1 package Organic Edamame (cooked & drained)

1-2 T organic Tahini

2 Cloves Organic Garlic

1 Organic Lemon Zest & Juice (or lime)

1/2 – 1 Jalapeño (to taste)

1 T Organic Chili Powder

Put in Blender or Food Processor.  Blend.  Drizzle in GOOD, LIGHT ORGANIC EVOO until desired consistency (4-7 T)  I kept this one a bit more rustic rather than creamy.  Less EVOO….healthier.  Put in cute serving dish and sprinkle with Chili Powder or Paprika. Cilantro is also good in this!

Makes a great

Use a Variety of Veggies & Color Coordinate!

Caprese Bites

Caprese Bites

Pretty Basic:

Layer Basil, Mozzarella & Tomato on Fork

Drizzle with GOOD Balsamic Vinegar & EVOO

salt & pepper

Radish Tea Sammies

Herbed Radish Tea Sammies

Supereasy.  Bought Tea Sized Rye/Pumpernickel Bread.  Made a custom herb cream cheese to spread.  (soften 1 package organic cream cheese, blend herbs of choice, salt & pepper.  I think I used thyme, chives & parsley)  Slice Radishes.  Top with 2 Radish Slices and Sprinkle with Fresh Herbs (thyme & chives)

 

Foraged Quinoa & Berry Salad

Foraged Quinoa & Berry Salad

Variety of lettuce and foraged greens, Quinoa (cooked & cooled), My Fresh Raspberries, Local Blueberries, Local Goat Cheese (could substitute Feta or another creamy cheese….I like the tanginess the goat cheese) s&p.  Tossed with Lavender Balsamic and drizzled with EVOO.

Brie, Grapes, Thyme & Lavender Balsamic

Brie, Grapes, Thyme & Lavender Balsamic

Beautiful & Delicious!

Top Brie with Grapes, Lavender Balsamic, Fresh Thyme, s&p

Bake 400 7-10 mins.

DEVOUR!!!

Lemon, Cucumber, Mint

Lemon, Cucumber, Mint

So Refreshing!

eat.drink.be

Kari

 

Bustin’ Out BookClub

This is how I rock BOOKCLUB

Awesome Apps For Any Event!

I hosted BookClub last month. We read Gone Girl by Gillian Flynn. It was good. I highly recommend it! I wanted to serve light and healthy appetizers because I made a heavy main course, Baked Vodka Pasta with Fresh Arugula, Spinach & Caramelized Onions.

Here’s the deal. I LOVE to cook and entertain, but last month I was in a SERIOUS time crunch!!! Not to go into details, but I had to rock this out Sandra-Lee-Style…..Semi-Homemade, which is SO NOT MY STYLE! But, with a few twists on these apps, I was able to pull it off quick, fresh and full of flavor.

Organic Crudités

Crudités

Organic Crudités

Broccoli Florets, Easter Egg Radish, Cucumber Rounds, Orange Pepper Julienne, Asparagus Spears, Fennel Half Moons, Red Pepper Julienne, Whole Snap Peas, Fresh Baby Carrots, Mix Baby Heirloom Tomatoes

Wash, rinse, and slice veggies. Arrange on Platter. Toss with dressing at least 4 hours before party! You can even do it ahead that morning!!

I was able to hit up the Fresh Market for some Fresh, Organic Produce…but I did have the time factor against me. So I used a bottled dressing. That’s right. Normally I would have made a vinaigrette from scratch, but I was not entertaining at my own house, so I had to bring everything with me. I think Kelly (my FAB friend who let me borrow her house and mess up her kitchen!!!) already thought I was crazy!!! 🙂 I think I did add in some fresh Organic Parsley and Organic Basil that I had brought with me. And some Himalayan Salt and Fresh Ground Pepper!

 

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So, here’s what I used. Found it at the Fresh Market…all organic ingredients.      Light & Subtle Flavor. Perfect.

You could definitely used any of your favorite Italian or Balsamic Vinaigrettes. Add Herbs, Spices, Garlic etc to change it up. I was rockin’ the KISS Method again! 🙂 Now, just wrap and refrigerate or set it outside if its a cool day…and let it sit 2 hours to all day! Take wrap off and ENJOY! Raw & Delicious! Crisp & Crunchy! Fresh & Flavorful! Bright & Bursting with Color. A Vivid Rainbow for your viewing pleasure. We all know you eat with your eyes first!

 

Olives, Pickles & Cheese, Oh My!

Delicious from Start to Finish

Delicious from Start to Finish

Sharp Farmhouse Cheddar,Organic Sweet Gherkin Pickles, Emmentaler Swiss, Greek Feta, Olive Assortment

Again, here I was able to go to the Fresh Market. And it PAID OFF. Or, even better, support YOUR LOCAL CHEESE SHOP and FARMERS and BUY LOCAL!!!  You can go to Kroger or your local grocery and buy those Kraft Cheese Cubes (BOOOO KRAFT!!!!!! DO NOT SUPPORT THEM!!!!!)….or you can go the extra step and actually serve good cheese. That’s up to you. I bought real Greek Feta and cubed it myself….it was rich and creamy and almost tasted like goat cheese. Def worth the Upgrade. I also bought the Olives from the Fresh Market Olive Bar and just got a random assortment. From Stuffed to Pitted…just a nice variety. Again, douse it in the dressing (everything…even the pickles and olives!!!) and let it sit for a few hours or up to all day. Then hit it with fresh salt and pepper before serving.

TIP: I used the Fennel Fronds (leftover from the previous veggie platter) to dust the serving tray and use as garnish. So pretty. Try and use as much as the fresh, organic veggies that you can. Waste not, want not.

Fennel Frond Garnish

Fennel Frond Garnish

 

Simply Sweet

Chocolate Balsamic & Blood Orange Olive Oil make a Killer Combo!

Killer Combo!

This is about as delicious and easy as you can get.

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Chocolate Balsamic & Blood Orange Olive Oil make this platter Unique!

For the Cookie Tray I bought Chocolate Dipped Coconut Macaroons from the Fresh Market that were absolutely amazing. Then I used their Almond Pillow Cookies (took me back to my Grandma’s Pound Cake and was so utterly delicious, it brought tears to my eyes!) Then I used the FM French Vanilla Pound Cake. Cut it in cubes and lightly toasted it in the oven. WOW!!! Toasted Pound Cake is WAY BETTER than regular…and the perfect dipper for my Chocolate Balsamic and Blood Orange Olive Oil. Awesome Flavors!

Surprise Visitors!!

Surprise Visitors!!!

The Organic Strawberries were super easy. Wash, Core & Slice. 2 T Chocolate Balsamic and some Fresh Organic Chopped Mint. Let them masquerade for a bit….WOW. Tastetacular.

So, next time you are having a party or get-together or you need to take a dish, and are in a time crunch,…here are 3 delicious ideas that are quick, easy, enough for a crowd and super yummy!

eat.drink.be

Kari

Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna

2 Ways.

One SPICY, One NOT

Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna (2 Ways)

Brown Turkey, green peppers & onion in a little EVOO.  Season with salt and pepper

Brown Turkey, green peppers & onion in a little EVOO. Season with salt and pepper

 

Keep it simple and healthy.  Can use beef, turkey, chicken, or keep it vegetarian.  I used green peppers here.  Use whatever pepper you have on hand!

Transfer meat to plate or dish using slotted spoon!

DON’T YOU DARE CLEAN THAT PAN!!!!  We are about to use the bottom yummy bits!

Using same pan, sauté onions seasoned with s&p.

Using same pan, sauté onions seasoned with s&p.

 

I used 2 Onions.  One Red, One Yellow.  Again, feel free to use whatever you have on hand.

Mix them up, too!!!!  It’s always nice to use a combo.

 

Make the Onions Sing!

Make the Onions Sing! Add herbs & spices…just a dash!

Here I added Balsamic Vinegar, s&p, Oregano, Italian Seasoning, Crushed Red Pepper Flakes… and who knows what else!  Add what you like.  Don’t add what you don’t like!!!

Again, I don’t use recipes, I am a cook not a chef.  Please bear with me.  I do not measure ingredients or really know what I am doing.  I am trying to pay more attention so I can actually let people share my love of food and recreate my dishes for themselves.

 I use what I have available or fresh ingredients that I need to use.  If you don’t like a certain herb or spice, simply omit it and/or replace it with something you like!

Don't forget the GARLIC!

Don’t forget the GARLIC!

Here I added some Fresh Tomatoes that I need to use.  Add em if you got em!

LOVE me some garlic.  Use less if you want….

Spice It Up!!!

Spice It Up!!!

Now is where it gets tricky.  I took half the onion mixture out and set it aside.

The other half I left in the pan and added 2 Thai Chilies and 1 Jalapeño (seeds and all)

My hubby and I like a little spice, My Mom does not.  That is who the second Lasagna was going to!

Cook for a few mins, then transfer to another plate/bowl.

Sweet & Mellow

Sweet & Mellow

Now, for the 2nd Non -Spicy version I quickly sautéed up a few sweet peppers.  For color, taste and to get those veggies in, but keep the spice & heat OUT!!!

Add Handfuls of Beautiful Kale

Add Handfuls of Beautiful Kale

Now, add 3-4 handfuls of beautiful green Kale.  Sauté for 2 mins.  Do NOT overcook.  Keep your greens GREEN!!!  Transfer to a bowl or plate.

Transfer to a plate

Transfer to a plate

I decided that was not enough Kale for 2 lasagnas.  Use your judgement.  I wanted more SO….

More Kale

More Kale

Add more Kale to the hot pan.  Sauté.  Add garlic and a splash of Red Wine Vinegar at the end.  Transfer Kale to  plate with other Kale waiting.  Mix together so you get the garlic and red wine vinegar and sweet peppers all mix in to the Kale.

This is what your countertop should look like.  Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

This is what your countertop should look like. Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

Oh, for the Ricotta Mixture, I used a tub of light Ricotta.  Zest and Juice on 1 Lemon.  Basil. S&P Again, use what you like, but be sure to make it flavorful as ricotta is pretty bland.  I also mixed in about a 1/2 cup of provolone and 1/2 cup part skim mozzarella.

Noodle Wine Bath

Noodle Wine Bath….ain’t life grand?!?!

Now, this is where the wine comes in.  I filled a pot with water and about 2-3 cups of wine.  I thought, why not, let’s let these noodles get fancy and have some fun too!!!!

It was NOT a mistake. (it DOES tint the noodles and give them a hint of color)

Getting Ready...

Getting Ready…

Now I am getting ready to assemble.  The large lasagna pan has the spicy mixture in front (green bowl)

The smaller pan is with the non spicy mixture (white bowl)

Prepare your Pans!

Prepare your Pans!

 

I  realized I didn’t have much red sauce to use, so at this point (again) I thought, WHY NOT!?!

Most people put a bit of sauce on the bottom before baking so it doesn’t dry out or stick to the bottom.

Well, I use WINE!!!

Again, NOT A MISTAKE!

Get those noodles cookin!

Get those noodles cookin!

Ready, Set......

Ready, Set……Make sure you are ready to GO!!!

 

One Layer of Noodles on the Bottom.  Then,

Start Layering

Start Layering

 

Noodles, Greens, Onions, Ricotta, Red Sauce

DSC_0052

 

Noodles, Greens, Onions, Ricotta, Red Sauce

Keep Layering

Keep Layering

Until you are out of ingredients.

Until you are out of ingredients.

Then go ahead and top with cheese!!!

Then go ahead and top with cheese!!!

Now, THATS a LASAGNA, Baby!!!!

Cook 350 for an hour or so for the large.  45 mins for smaller.

Share with a friend or loved one, or FREEZE ONE!!!

Done & DONE!!!

Done & DONE!!!

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Turkey, Kale & Wine Lasagna Ingredients

1 box lasagna noodle

1 lb ground turkey

Green Pepper

Red Onion

Yellow Onion

Tomatoes

5-8 cloves garlic

Balsamic Vinegar

Herbs & Spices

Sweet Peppers

Thai Chilies

Jalapeno

part skim Ricotta

Basil

Lemon

shredded provolone & mozzarella

Red Sauce (I ADORE Rao’s…I used their Tomato Basil here…their Arrabbiata and Marinara are KILLER!)

WINE!!!

I would actually write out the recipe, but I have already pretty much shown you step by step!

Made with LOVE, Enjoy!

eat.drink.be