Let the Adventure Begin!

Recently I took on a new job. But as these past three months have gone on, I realize this isn’t the place for me.. So where am I going to next? No idea. I just know that I’m going to have fun wherever I go and enjoy the adventure that comes along with it.

I’m young, determined and so ready to try new things.  I just have to be fearless and not take no for an answer! Prove myself because this career isn’t for the faint of heart.  Obviously.  Work at places that will continuously bring me closer to my goal in life.  Owning a restaurant. Which seems to be every Chef’s dream, but some settle for less and some settle for working under someone else. I’m determined to have my own place, and to get there I need as much experience as I can get!

On a side note, later this week I will be taking an adventure to Gilmer, Texas! My family is apart of a four wheel drive club and we are going to MegaRun! Anyone ever heard of this?

Hundreds of families come out to the mountain this weekend with their Jeeps, Wagons, Dune Buggies pretty much any vehicle made into a four wheel drive is out there. I mean HUNDREDS of people! It’s so much fun! I’ll definitely be posting tons of pictures and video if I can figure out how to post one of those up here. haha. So stay tuned for that!

Now on to the best part of the blog, the FOOD! I have a crazy recipe for you today.  A Kale Salad with some interesting flavors. :)

I can’t seem to link the picture on here, but you can find it on my Instagram! http://instagram.com/p/kn9MTcjbkG/

Kale Salad:

1 package Baby Kale

3-4 Blood Oranges, peeled, segmented

2 Small Red Beets (pickled, recipe down below**)

1/4 cup Pecans (chopped)

Quick Pickle Beets: 

2 small beets, sliced thin into triangles, or whatever shape you like

1/2 c water

1/2 c apple cider vinegar

1/4 c sugar

2 T pickling Spices

Instructions: 

Mix the pickling liquid and spices together and add the beets, let sit for at least 20 min, or longer!

Toss ingredients together with vinaigrette and enjoy this flavor explosion in your mouth!

 

Vinaigrette: 

Juices from the blood oranges (from segmenting them..)

zest of 1 lemon

1 1/2 T honey

salt and pepper to taste

6 T olive oil

Instructions: 

Whisk together the ingredients, taste and adjust the seasoning to your liking.  I like my vinaigrettes  sweet, so I added a bit more honey until I liked the taste :) But make it however you like! add more flavors or completely do another vinaigrette! Make it your own and let me know what you came up with :)

Enjoy!

-April

Shrimpies and Superfoods!

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Spring time has actually started showing its face here in Texas now. Rainy days and nights, little bit of thunder. It’s quite nice. :)
I have a salad for you today, my fellow readers… And it fits the summer salad category more, but its Texas and the weather is so bipolar that, well you can eat it whenever ;)

So this is a superfood salad I assume that is what you would refer to it as.  Kale, Swiss Chard, pecans, purple onions, dried blueberries and green apples.  Deliciousness in a bowl. Yes. Paired with a light vinaigrette. Winning!   So onwards with this awesomeness! I really do like Kale… in fact, its slightly bitter taste is growing on me. I like how at first its kind of sweet then goes bitter and when you pair it with sweet toppings it tastes wonderful and balanced. Yay! As I was making this I also thought that it needed some meat, so I added some little shrimpies to the mix :) Yes, I said shrimpies.. because I’m cool like that.. ;)

The wagon pictured below was just so cool I couldn’t resist sharing it with you guys :)

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This wagon is so awesome, I couldn't resist not sharing it with you guys!

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Recipe time! Needs a cool name.

Delightful Kale Salad

Serves 6-8

1 bunch Kale, chopped

1 bunch Swiss Chard, chopped

1/2 purple onion, thinly sliced

1 granny smith apple, thinly sliced

1 c pecans

1/4 c dried blueberries (or other dried fruit you like)

2 T organic unfiltered apple cider vinegar

2 T brown sugar

1/2 t salt

1 t black pepper

5-6 T olive oil (or walnut oil)

 

Method:

Chop, rinse and dry your Kale and Chard.  Prep all of your other ingredients.

Make the vinaigrette. Mix the vinegar and brown sugar together. Whisk to dissolve the sugar a bit, add salt and pepper whisk again. Then drizzle in the oil as you create and emulsified dressing! Congratulations you just made a simple yet elegant salad. :)

If you chose to add shrimp like I did here is what I did :)

Shrimpies: 

2 lbs shrimp peeled and deveined.

2 t smoked paprika

2 lemons, juiced

2 limes, juiced

Salt and Pepper to taste

1 T coconut oil

Method:

After your little shrimpies are prepped and ready to go. Mix them with the paprika, lime and lemon juices, salt and pepper. Let it mellow together for a bit as you toss your salad all up.

Heat your pan add the oil and then saute those bad boys up. Top your salad with them and enjoy!

 

I hope you enjoyed this salad recipe and as always let me know if you added or changed this recipe in any way. Get creative! Make it your own! :)

-April