Freezing Kale

With a little organization you can easily freeze kale for use in smoothies or other recipes that don't require kale to be fresh. These four methods are super easy, plus I've got a few recipe suggestions for you.

1. Make freezer smoothies

Making freezer smoothies is a great way to freeze your kale for a later use.

What is a freezer smoothie? It is basically a pre-assembled baggie that contains all of the necessary ingredients for your favorite smoothie recipe.

All you have to do is stuff a freezer bag full of your favorite fruits and/or vegetables, label, date, and freeze. When you're ready to make your smoothie, dump the contents in the blender, add your liquids and blend.

For more detailed freeze smoothie preparation instructions visit this post full of freezer smoothie how-to tips and smoothie recipe ideas.

2. Freeze pureed kale in ice cube trays.

My method for doing this is pureeing 3-4 cups of packed kale with 1 cup of water and using the "juice" cycle on my blender. Then, pour the juice into ice cube trays and freeze. Once frozen, transfer the cubes to a larger freezer bag. Date and label the bag and stash in your freezer.

This method is perfect when you just want to add small amounts of kale puree to smooth, chunk-free recipes like smoothies, soups or sauces.  Use frozen, pureed kale in recipes such as sausage and kale soup and this kale pesto recipe. 

3. Freeze chopped kale in baggies.

Chop the kale - I like mine chopped pretty fine - and freeze in pre-portioned amounts in small freezer baggies. The pre-portioned size depends on what you want to use the spinach for, but usually amounts ranging from 1/2 cup to 1 cup are idea in our kitchen.

This method is perfect for anything you would want to add pre-chopped kale to. Recipes like kale and sweet potato pizza or this kale barley salad with grapefruit and almonds are perfect for using pre-chopped frozen kale.

If the recipe you are preparing won't be affected by any extra water the frozen kale might contribute, just add the kale directly to the recipe according to the recipe's instructions.

However, if you're preparing something where extra moisture would not go unnoticed, be sure to thaw the kale and squeeze it dry.

I like to place the kale inside a paper towel and squeeze that over the sink. Additionally, you can sauté the kale pieces for a minute or two to dry them out a little more.

4. Freeze kale in a baggie - minus the chopping.

If you know you want to add kale to various smoothies, but don't want to fuss with making freezer smoothies or doing any other prep work, you can transfer the kale directly to a freeze bag. When you need a handful or two of kale to add to a smoothie - like this kale banana smoothie.

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Pineapple Coconut Kale Smoothie Recipe

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Ingredients

• 2 tablespoons coconut oil
• 1 tablespoon chia seeds
• 1 1/2 ounces frozen kale, or fresh
• 8 ounces water, cold
• 10 ounces frozen pineapple
• 2 ounces orange juice
• 1 scoop vanilla protein powder, optional

Directions

1. Add the coconut oil, chia seeds, kale and water to the blender.
2. Puree (using the whole juice cycle if available) until completely smooth.
3. Add the pineapple, orange juice and vanilla protein.
4. Puree until well blended.
5. Drink immediately.

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Asian BBQ Pork Sandwiches

Summer break is finally here! It's time for fun in the sun; lazy days at the pool, summer camps, and fireflies, S'mores, and of course the slow cooker. I know most people think it's time to bring on the grill. I do too, but the slow cooker is just as important to me in the warmer months as it is in the colder months.

After a long, hard day at the pool, the last thing I want to do is make dinner. BUT if the slow cooker is doing its thing while I'm playing with the kids, then dinner is instantly simplified!

I often use my slow cooker for this simple meat sauce, but making pulled pork is truly my favorite! The pork is cooked low and slow all day. The temperature is perfect, the juices are flavorful and the pork is tender! After a few short hours your house will fill up with the most incredible aroma.

This easy Asian BBQ pulled pork starts with pork that has been lightly seasoned with garlic, ginger and Chinese Five Spice. The pork will take three hours to cook on high or five hours on low. When the pork is ready, shred with two forks and pile high onto your sandwich buns. A thick, rich BBQ sauce and a crispy slaw will finish off the sandwich.

The sauce is a typical BBQ sauce base, but with hoisin and soy sauces, as well as sesame oil mixed in. The sauce is tangy and sweet with a punch of ginger. Simply add the sauce ingredients to a saucepan and cook over low heat just until the sauce has thickened.

The slaw is simple too! It is just a blend of cabbage, cilantro, oil and vinegar. The spiced pork, the thick spicy-sweet sauce, and the cool and crisp slaw make these Asian BBQ sandwiches taste out of this world! The flavors and textures all balance out in the most harmonious way.

Sure the grill is great, but the slow cooker is the best! Don't leave it in the cupboard all summer long.

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Asian BBQ Pork Sandwiches Recipe

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Ingredients

For the Pork:

• 3 pounds pork tenderloin
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon chinese five spice

For the Sauce:

• 2 teaspoons canola oil
• 3 cloves garlic
• 1 teaspoon ground ginger
• 1/4 cup diced onion
• 1/3 cup soy sauce
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon rice wine vinegar
• 1/4 cup hoisin sauce
• 1/2 teaspoon dark sesame oil

For the Slaw:

• 2 cups shredded red cabbage
• 2 tablespoons fresh cilantro, chopped
• 4 tablespoons cider vinegar
• 2 tablespoons canola oil
• pinch of granulated sugar

For the Sandwiches:

• 1/4 cup mayonnaise
• wasabi paste
• 8 sandwich rolls

Directions

To Make the Pork:

1. Season the pork with salt, garlic, ginger and five spice.
2. Place pork in the slow cook cover and cook for 3 hours on high.
3. After three hours, remove pork and shred with two forks.
4. Place pork back in slow cooker (reduce slow cooker temperature to low or warm) until ready to serve.

To Make the Sauce:

1. Combine all ingredients in a saucepan over medium heat.
2. Stir and heat sauce until it begins to thicken. This should take about 5-10 minutes.

To Make the Coleslaw:

1. Place chopped cabbage and cilantro in bowl.
2. Drizzle with vinegar and olive oil, stirring to coat. Add a pinch of sugar if desired.

For Serving:

1. Combine mayo and wasabi paste in a small bowl.
2. Place a teaspoon of mayo on each roll half.
3. Pile pork over the bottom, drizzle with BBQ sauce and top with coleslaw.

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Rotisserie Chicken Avocado Burritos

I am a big fan of the rotisserie chicken. It's a great meal that can be picked up at your local supermarket in place of fast food. I pair it with a salad or a few sides and it is a hearty meal for your family when you are short on time. But the best part is using leftover rotisserie chicken to make your next meal. I scan the grocery store for the biggest chicken I can find, and then make these rotisserie chicken avocado burritos.

Can you believe this dinner is made using a microwave oven? Yes, it's true. There is no need to heat up your kitchen in the summer by turning on the stove or oven. A few quick minutes in the microwave and your burritos are warm and cooked.

I especially like to make these when I know my kids are running out the door. They are great to wrap in tin foil and eat on the go. The burritos are perfect for those "dinner in the car" nights. Just skip the extra salsa and sour cream on the side. You don't want to make things too messy in your car.

If you insist on cooking a chicken yourself, this Cuban roasted chicken or beer butt chicken are the perfect recipes to use. Actually, any kind of precooked chicken would work.

Throughout the years, I have become an expert burrito wrapper. Follow these tips and they will be easy to put together. There will be no fillings falling out the sides.

• Before wrapping, heat the tortilla in the microwave for about 20 seconds or until slightly warm. The heat makes them more pliable and you will not have to worry about the burrito tearing.
• Buy the biggest tortillas you can find. The bigger they are, the easier they are to wrap.
• Tuck in the sides before rolling. Make sure the seam overlaps so that none of the fillings can escape.
• Most importantly, do not overstuff the burrito unless you are eating it with a knife and fork. (Which actually isn't a bad idea as this is how we do it if we are sitting down to dinner.)

The more practice you get, the better the burrito wrapper you will become. Since our family eats quite a few burritos, I have had my share of practice. Time to pass on the burrito recipe to the teenagers in my family. This recipe is so easy to make, even my 13-year-old son can do it!

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Rotisserie Chicken Avocado Burritos Recipe

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Ingredients

• 1-1 1/2 cups rotisserie chicken, shredded
• 1 teaspoon chili powder
• 1 tablespoon water
• 4 burrito-sized flour tortillas, whole wheat or regular can be used, warmed for 20 seconds in the microwave
• 1 ripe avocado, peeled, seeded, and chopped
• 4 tablespoons salsa, plus extra for serving
• 1 cup mexican style shredded cheese, plus extra for garnish

Optional Toppings:

• sour cream
• fresh cilantro, for garnish and serving

Directions

1. Put the chicken in a medium-sized microwavable bowl. Mix with chili powder and water. Heat for about 2 minutes or until chicken is well heated.
2. Top the warm tortillas with avocado, chicken, salsa and cheese, dividing evenly. Depending on the size of the tortillas, you might not use all the fillings. Be careful not to overstuff. Roll burritos tightly.
3. Place burritos on a plate and sprinkle with a little extra cheese if desired. Heat for 30 more seconds to a minute in the microwave or until burritos are slightly warm and cheese is melted.
4. Garnish with chopped cilantro and serve with extra salsa and sour cream if desired.

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Cinnamon Toast Crunch Popcorn

It's about time I combine two of my favorite things.

Sleeping and eating.

Oh wait, that won't work.

CINNAMON TOAST CRUNCH and POPCORN.

Yeahhhh, that's what I'm talking about.

The best cereal on earth (that I never, ever, ever keep in my house!) and the greatest snack in the whole wide world. Match made in heaven, right? The only question is, how and why have I not ventured into this territory before?

Side note: If you couldn't read between the lines, I don't keep it in the house because I can't keep my hands off of it. I have zero self-control. My mother-in-law buys it for me when we spend a week with them in the summers. It's the one time a year I indulge.

As I've done with previous popcorn creations, I made sure the Cinnamon Toast Crunch love was present in every single bite of this addictive snack. I achieved this by crushing up some of the cereal and leaving some of it whole. That way the flavor is spread throughout the entire batch of popcorn (adhered by creamy white chocolate), but you still get to see and taste the whole cereal pieces too.

I probably sound like a broken record but this is important: You must pick out the unpopped kernels before putting on the white chocolate. It only takes a minute or two and it will save you hours of dental work.

Here's how I do it:

1. Pop the corn using an air popper. Preheat it for a few minutes to minimize the number of un-popped kernels.
2. Give the bowl a little shakey-shake.
3. Pull the popped corn out of the bowl and put it on a rimmed baking sheet. The un-popped corn falls to the bottom when you shake it, so this is really quite easy.
4. Toss out all the half-popped and un-popped kernels.
5. Put the popped corn back into the bowl and proceed with the recipe!

Craving more popcorn? Clearly I have you covered in that department! Try Nerds popcorn, peppermint crunch popcorn, orange creamsicle Popcorn, or cool ranch popcorn. If that's still not enough, I put together a list of FIFTY popcorn recipes for you to pick from!

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Cinnamon Toast Crunch Popcorn Recipe

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Ingredients

• 1/2 cup popcorn kernels, i use the "mushroom" variety
• 4 cups cinnamon toast crunch cereal, divided
• 16 ounces vanilla candy coating, melted until smooth as directed on the package

Directions

1. Pop corn using a hot air popper. Pick out any unpopped kernels (slightly time consuming but very important!!!).
2. While the popcorn is popping, crush 2 cups of Cinnamon Toast Crunch cereal into a fine powder in a ziptop bag. Set aside.
3. To the popped popcorn, add the remaining 2 cups whole Cinnamon Toast Crunch cereal. Mix well.
4. Pour melted candy coating over the popcorn mixture and stir until everything is well coated.
5. While the candy coating is still wet, pour on the crushed Cinnamon Toast Crunch cereal and stir to combine.
6. Spread onto a large sheet pan for candy coating to harden before serving immediately or storing in an airtight container for 3-4 days. 

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