Sweet Tater Tots and Kale Chips

I had some left over sweet potatoes and kale- and this was born! I have made kale chips before and they are so good! Kale is awesome, if you haven't tried it, you should.  It's like spinach but can withstand more heat basically and still maintain its integrity.  So good just lightly crisped up in a skillet or baked as chips.  I would suggest don't let them go too far- because otherwise it kind of tastes like you are eating air.

And these tater tots were awesome, I kind of made up my own recipe for these and was hoping they came out good! And thank god they did because I will definitely be making these again.


Kale Chips

• A bunch of kale, stripped from the stem, washed and dried and cut/pulled into bite sized pieces
• salt, pepper, and cooking spray

Directions

1. Oven preheat to 475 degrees F
2. On a baking sheet or wire cooling rack arrange the kale pieces



new salad spinner too!

3. Spray with spray and sprinkle with salt and pepper
4. Put in the oven for 5-10 minutes- you want the leaves to be wilted and just a bit brown and crispy on the edges.  Try no to let them cook too much.

Sweet Tater Tots

Ingredients

• 2 sweet potatoes
• 1 regular baking potato
• 1 tsp of garlic powder
• 1 tsp of salt
• freshly ground pepper to taste
• pinch of celery seed (optional)
• about 2 cups of panko bread crumbs
• cooking spray

Directions

• Oven should already be at 475 degrees for the kale chips (and almond crusted chicken, if you made that too)
• In the microwave, in a microwave safe container put all the potatoes peeled and stabbed a couple times with a fork in and press the "potato" option (should be about 10 minutes)
• Meanwhile in a food processor (or you could just do this in a mixing bowl) add the spices.
• In another shallow dish add the bread crumbs (I added them a cup at a time)
• When the potatoes are done combine them with the spices and taste to make sure they taste good.  Adjust spices to your preference.
• When they are cool enough to handle, take a ziplock bag and fill with some of the mixture.  Snip the corner to make it into a piping bag.  

• Pipe out small (tater tot size) pieces into the bread crumbs, a couple at a time.  They kind of look like baby carrots.  Try not to make them too big. 

• After the are in the bread crumbs, shake the dish to coat.

• YOU MUST HANDLE THESE VERY GENTLY. They are super soft so gently pick up and roll in your hand a bit to get off excess crumbs.
• Line a baking sheet with foil and spray with spray.  Line up your tots and then when they are all done spray again with spray.
• Pop in the oven for about 15-20 minutes until they are golden and crispy.
• In hindsight I would flip them half way throw cooking so they are nice and brown on both sides.
• This made all these in the picture with about 1/2 cup of potato filling left over- I just let my fiance eat the rest lol

Healthy Corned Beef Skewers & Potato Kale Cups

So even though it is the day after you can make this dinner any day for a healthier spin on traditional corned beef and cabbage.

My grandma and my parents have made the traditional corned beef and cabbage on the stove and in the slow cooker.  It is definitely a comfort food meal, especially when paired with some delicious potatoes! I wanted to make my recipe a bit on the healthier side though.  Put a fresh (even fancy) spin on the traditional dish.  This is also awesome for parties because it is essentially finger foods! 

Some say that Colcannon is the national dish of Ireland, some say it's the stew, I don't know, but Colcannon is just mashed potatoes with kale and scallions.  That is what inspired my potato cups.

Let's start out with the corned beef.  Traditionally corned beef is made with brisket, a fatty cut of beef, but instead I used a leaner cut of beef (the eye round roast).  (Here is some other lean cuts you could use) I also saved myself the trouble of making my own pickling spice by just buying a premixed one.

Grilled Corned Beef

Ingredients:

• 1 round roast (mine was about 3 pounds)
• 1 quart of water
• 1/2 cup salt
• 2 tbsp of sugar
• 1 tablespoons of pickling spice
• 2 garlic cloves smashed

Directions:

1. Combine all these in a sealable container or bag and put in the fridge. I brined mine for 24 hours, but you can do it for about 4-6 days.

Originally I wanted to skewer them in large pieces, but it didn't work as well on the stove top grill pan as I thought.  So if you are going to skewer them for a party then I suggest cutting them into cubes and then skewer.  Or if you are just having dinner cut into steaks and grill them up.

When you are ready to cook, take out of the brine and pat dry.  Cut or skewer and then grill them.

This cut of beef was gorgeous

Guinness Mustard Sauce

Equal parts of a spicy whole grain mustard and Guinness.  (I did 3 tbsp each) A couple grinds of fresh black pepper.  Combine these in a small pan and cook down until the beer and mustard become a sauce consistency.  Before serving stir in a tbsp of chopped chives.  Drizzle or dip!

Sweet Potato and Kale "Colcannon" Cups

So this is the first time I ever cooked kale.  Let me tell you, it is awesome.  I could of just eaten it sauteed.  It gets like crispy leaves, almost like chips.  Super good for you, I will definitely be adding this to my regular cooking list.  Completely raw it tastes almost like broccoli, but cooked it is like a mild crispy broccoli/spinach. Delicious.

Ingredients:

• 4 regular potatoes
• 4 sweet potatoes
• 1 bunch of kale
• 4 garlic gloves
• salt and pepper
• 1/2 cup low fat milk
• chives
• cooking spray

Directions

1. Preheat the oven to 450 degrees.
2. Start by making the potato cups.  I suggest using a mandoline for this- slice the regular potatoes and put in water.  Soaking starchy potatoes before you cook them, whether it be frying or baking it helps them cook up crisp.  Then pat dry.  Spray a muffin tin with non stick spray and line with the potato slices, try and push and form them into the cup shape as best you can.                                 
3. Bake them for about 20 minutes or until golden brown.  Depending on how thin you sliced them it might take longer or shorter time, just keep an eye on them.
4. Meanwhile cut the sweet potatoes into chunks and smash 3 of the garlic cloves.  Put those into a pot with a tbsp of salt and cover them with cold water.  Put them on the stove and boil until fork tender.
5. In another skillet, add a tbsp of oil and the last smashed garlic clove.  Wash and strip the kale from the stalk (see pics) then cut the kale into small pieces.  Add that to the hot skillet and cook until tender and a little crispy on the edges.
6. When the sweet potatoes are done, drain and then put back into the pot (garlic cloves and all).  Add the milk and mash.  When all mashed add the kale, a pinch more salt and lots of fresh cracked pepper. Stir to combine.
7. Take out the cups and fill with about 2 tbsp of sweet potato filling and top with chopped chives.