Spicy Parmesan Kale Dip ~ It’s officially party season and time for making all sorts of appetizers and easy things to put out on the table (or bar) while visiting and catching up with friends. With the cool-ish weather –– I lived in Chicago for almost 10 years so this little cool front in Texas should theoretically be only a slight chill although, I think my blood has thinned up a bit and I find myself craving all things warm and comforting –– hence this bowl of warm, cheesy goodness for your party. You can make this before your guests arrive (or even the night before) and while the drinks begin to flow just pop it into the oven for about 20-25 minutes and you’ve got a delicious crowd-pleasing appetizer to go with those festive cocktails.
Best served with festive cocktails, wine, or bubbles in my opinion.
Watch me make this over on Studio 512 with the always delightful Amanda Tatom and see just how quickly it all comes together.
Preheat oven to 425 degrees. Grease a 1 quart oven safe pan and set aside.
Place a large pan over medium high heat and add in olive oil, garlic, and onion. Sauté for 1 minute, then add jalapeño and kale. Continue to sauté for another 5-7 minutes or until kale is soft. Next, add in cream cheese, milk, Worcestershire sauce, 1 cup of the parmesan cheese, salt and pepper. Continue to stir together until the cream cheese is completely melted and creamy. Once creamy, pour mixture into prepared pan, top with the remaining parmesan cheese and place into the oven.
Allow spicy kale mixture to to cook for 20-25 minutes or until bubbly and the cheese on top is slightly golden. Remove from the oven and serve with bread slices, crackers, or vegetables for dipping.
Warm Kale + Butternut Squash Salad with Maple Balsamic Vinaigrette ~ It is sloooooowly starting to cool down in Texas and that means it’s time to start getting out the boots and sweaters (yay!) and firing up the oven for cozier dishes. The farmers market produce is also turning into more hearty fare with things such as wintery greens, winter squashes, and potatoes –– It’s officially roasting season. With the roasting season comes the start of the holidays and all of the chaos that comes with it so, now more than ever, we need easy recipes that are somewhat balancing to all of that pie we are about to consume. I have made this salad at least three times in the last week for various outings and have gotten several requests to share the dish. Imagine this delicious warm salad at your holiday feast, company potluck, or get together? Loaded with flavor and lots of festive colors this Warm Kale + Butternut Squash Salad with Maple Balsamic Vinaigrette is sure to please. You could even make this ahead of time or serve it room temperature to check one item off of you growing todo list.
This starts with a simple roasting of butternut squash and onions.
Put the salad together then gather ’round and serve it up.
Warm Kale + Butternut Squash Salad with Maple Balsamic Vinaigrette
1largebutternut squashpeeled, seeded, and chopped into small cubes -- about 4 cups
1medium red onionpeeled and chopped
1cupcotija or feta cheesecrumbled
4 Tablespoons olive oildivided
1teaspoongarlicpeeled and minced
1/2teaspoonground black pepper
Servings: -8 servings
Preheat oven to 350 degrees. Place chopped butternut squash and onions onto a cookie sheet. Drizzle with 2 Tablespoons of olive oil and using a spoon or your hands gently stir together until everything is lightly coated. Once coated place into the oven and roast for 20-25 minutes or until fork tender. Once tender remove from the oven and set aside.
Place a large pan over medium high heat. Add remaining olive oil and minced garlic. Heat for 30 seconds then add in kale. Top kale with the roasted butternut squash mixture and drizzle in the maple syrup and balsamic vinegar. Gently stir it all together until the kale is well coated and slightly wilted about 3-5 minutes. Sprinkle with salt and pepper and give a final stir. Remove from heat and place onto a serving dish. Next, sprinkle over the cranberries, pecans, croutons and cheese. Then serve.
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