Sandwich

Crispy Kale & Maple Roasted Chicken Sliders

Kale and Roasted Chicken

KALE. (Not Beyonce’s sweatshirt, we’re talking vegetables here). To be honest, I don’t love kale, and the feeling has been mutual.  That is, until I did some travelling and enjoyed some kale as a side dish to crunchy maple waffles and fried chicken. Life. Changed.  The salty-soy earthy crunch from the kale was (surprisingly) an amazing flavor pair to the also crunchy very sweet maple wafles and savory chicken – it was a forkfull of deliciousness.  I knew right away I was going to make a sandwich out of it.  After all, why go through the tedious process of cutting the chicken, waffle, and kale into eatable pieces then stack them all onto a fork in perfect proportion THEN devour? Leaves too much time to decide not to eat the kale…no thanks.

Now, I didn’t use fresh kale, but think twice before you start knocking me for using frozen steam-ready kale…not only did I not have to look for a fresh bunch, but I also didn’t have to wash, de-stem, potentially blanch, and cut the kale before I used it. I did us all a favor here. Kale gets such a bad rep to begin with…so why not boost our confidence in it with a fun recipe? We’re breaking stigmas here, people. Let’s eat some KALE!

Kale Appetizer

Ingredients:
– 1 package frozen chopped kale
– 1 chicken breast, cooked
– 2T olive oil
– fresh, toasted cibatta rolls
– ½ T reduced sodium soy
– a few drops of Worchestershire sauce
– a few sprinkles of garlic powder
– 4t unsalted butter, room temperature (very soft – but not microwaved, please!)
– 1T pure maple syrup

Steamed Kale

Instructions:
Steam the kale according to package directions. While the kale is steaming, mix the maple syrup and butter together until completely combined, form into a log using plastic wrap, or keep it in the original bowl, cover, and refrigerate. (This can be done way in advance, and kept in the fridge until you’re ready to assemble the sandwiches, or until you need a topper for your chocolate chip pancakes…). Remove the kale from the package, set aside in a bowl to let it cool.

Crispy Kale recipe

Heat a large skillet over medium high heat – add 2T of olive oil, and when the kale is no longer scorching hot, add that in too. Be sure to mix it all around so the kale is covered in the oil and is spaced out in the pan. We want crispy kale, so don’t be afraid if it gets a little darker than usual – in total, you will sautee the kale anywhere from 12-15 minutes. About 8 minutes in, add in the soy, garlic, and Worchestershire – stir, and keep crisping! When you’ve reached a good texture, turn off the heat, and get ready to prep those sammies!

How to cook Kale

I toasted mini ciabatta rolls from the store as my roll, and I found this worked great. I also used a rotisserie cooked chicken breast from my local grocery store, which ended up being a huge success – what a time saver, and the roasted chicken flavor was exactly what I was going for.

Maple Butter Roasted Chicken

To assemble, spread some maple butter on each side of the bread, add some kale, then chicken, then kale, and then the top of the roll. I sliced mine in half again to make them super bite sized, and because I also wanted to see what it looked like… :)

Kale recipes

I’d say THAT was a success! Ever have a dish at a restaurant that you want to personalize and recreate? Or an ingredient that you just can’t figure out? Let us know on instagram, @whattodowithlemons or send us an email!  Oh yea, and EAT YOUR KALE!

Fried Kale Sandwich

 

 

Cracked Pepper Crock Pot Turkey

crock pot sliced turkey

 

Cooking protein in the crockpot is probably the easiest part of my cooking routine.  I buy chicken, turkey, and even red meats in bulk, put them in the crockpot right before bed with some seasonings, and wake up to a finished product!  Typically, plain old chicken breast is my go-to – just set the crockpot on low for about 8 hours, shred, cool, and store.  This time around, I wanted to see if I could make an un-shredded protein, to use in a sandwich instead of traditional deli meat.  Don’t get me wrong, I love a good sub from the local shop, but I don’t want to even think about what “nitrates, nitrites, added water…” are, so why not try and make my own?  I used a turkey tenderloin instead of a cutlet, and coated it in tons of cracked pepper and a sprinkling of salt, and ended up with thick, juicy slices of meat perfect for lunch time.  And because it’s so simply seasoned and cooked all on it’s own, it’s perfect for the freezer!

crock pot turkey tenderloin

Ingredients:

-1.5 – 3 lbs turkey tenderloin, or turkey breast (if using a bone-in turkey breast, this might be up to 5 lbs)

-salt

-freshly ground pepper

Instructions:

Liberally coat the turkey with the salt & pepper mixture, and place in the crock pot.  Set the crockpot to cook on low for 6 hours.  When the time is up, remove the turkey from the crockpot and place on a plate to cool – I use tongs, the turkey will be hot!  After cooling for 5-10 minutes, slice the turkey using a sharp knife to the desired thickness.  Don’t be alarmed if the turkey pulls apart a little – it just means the turkey is tender!

cracked pepper crock pot turkey

That’s it.  There’s maybe about 5 minutes of preparation, and while the turkey is cooking away you can do anything else you’d like!  I caught up on some TV and worked on some new non-cooking kitchen projects to share!  Stay tuned…until then, sandwich?

crock pot turkey sandwich