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Baked Panko Chicken Tenders

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Baked Panko Chicken Tenders {from 2 Sisters 2 Cities}

As promised, here is a post with another toddler-friendly recipe!  Every couple of months I try to make a huge batch of chicken tenders and freeze them.  I can then just pull out a couple and reheat them for a quick lunch or dinner for T.  I usually serve them with a small bowl of homemade ranch dressing or ketchup and a side of steam veggies.  I’ve tried a lot of various recipes for chicken tenders, but this one for Baked Panko Chicken Tenders seems to be the biggest hit with him.  I prefer baking versus pan-frying them since it’s usually easier to cook and clean up a large batch of baked chicken tenders.

While I’ve categorized this recipe for baked panko chicken tenders as a toddler and kid-friendly recipe, I will admit my husband and I both heavily “sample” the tenders as soon as I pull them out of the oven.  These chicken tenders could easily be converted to an “adult meal” by serving them on top of a mixed greens salad dressed with the aforementioned ranch dressing.

If you’ve ever made any kind of chicken or fish that is dunked in buttermilk or an egg wash, then flour, then the liquid, and then another layer of breadcrumbs, you may have encountered what I like to call “monster hands.”  All four layers stick to your fingers and after repeating this process for a few times, your fingers look like they have contracted elephantiasis.  To avoid this, I recommend dunking your fingers (or tongs) in a bowl of warm water each time to rinse off all the layers.  This will help keep each individual bowl somewhat clean as well and prevent huge clumps of ingredients falling off your fingers and  into each bowl.

Baked Panko Chicken Tenders {from 2 Sisters 2 Cities}

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Baked Panko Chicken Tenders
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • -2-3 pounds chicken tenders (or chicken breasts cut into tender-sized strips)
  • -1 and ½ teaspoons kosher salt, divided
  • -1 and ¼ teaspoons ground black pepper, divided
  • -2 cups buttermilk
  • -2 cups eggs
  • -1 cup all-purpose flour
  • -4 cups panko (Japanese style breadcrumbs)
  • -1 teaspoon thyme
  • -cooking spray
  • -bowl of warm water
Instructions
  1. Preheat oven to 400 degrees F. Prepare two or three baking sheets with foil sprayed with cooking spray.
  2. Lay out chicken on a large platter or cutting board. Season both sides of chicken with ¾ teaspoon salt and ½ teaspoon ground black pepper. Prepare three bowls for chicken to be dipped into and add the following ingredients:
  3. ) buttermilk and egg, whisked together
  4. ) flour, ¾ teaspoon salt, and ¾ teaspoon ground black pepper, mixed together
  5. ) panko and thyme, mixed together
  6. Dip each individual chicken tender into the buttermilk mixture (1), the flour mixture (2), once again into the buttermilk mixture (1), and finally into the panko mixture (3.) Lay the covered chicken tender onto the prepared baking sheet. Once you fill up a tray of chicken tenders, spray the top of the chicken tenders with a light layer of cooking spray.
  7. Cook for 15-20 minutes until chicken tenders start to turn golden and the internal temperature of each piece of chicken reaches at least 160 degrees F. Continue to prepare and cook the remaining chicken tenders.
  8. Serve chicken tenders warm with ranch dressing or ketchup. Alternatively, allow baked panko chicken tenders to cool and place them in gallon-sized freezer bags. To serve, take out the desired amount of chicken tenders and reheat in the oven or microwave until warm.

 Source: Adapted from The Picky Palate Cookbook and Recipes for Baby and Toddler: 365 Quick & Healthy Dishes

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Slow Cooker Pork Ragù with Fresh Pasta

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slow cooker pork ragu

I made this recipe for Slow Cooker Pork Ragù earlier this winter and my husband raved about it so much that I knew I had to make it again.  I served it with fresh linguine and I highly recommend serving the pork ragù with fresh pasta if it’s available at your grocery store (or I suppose you could make it yourself as well, but I have not been that ambitious on the culinary frontier yet.)  I usually make pulled pork when I use the slow cooker to cook up a pork shoulder or butt.  This pasta dish definitely puts a new spin on the usual pork dishes.

Slow Cooker Pork Ragu with Fresh Pasta

The pork ragù can be prepped in less than ten minutes.  If you don’t have time in the morning to pull this together, you could also prep everything the night before and just put the slow cooker insert with all the ingredients right in the fridge.  In the morning, just pop the insert into the slow cooker and set your timer for the day.  I love coming home to the aroma of dinner already cooked!

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Slow Cooker Pork Ragù with Fresh Pasta
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 carrot, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • kosher salt and black pepper
  • 2 pounds boneless pork shoulder or butt, trimmed
  • 1 pound linguine (use fresh pasta, if available)
  • grated Parmesan, for serving
Instructions
  1. Add the carrot, onion, garlic, tomato paste, diced tomatoes, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper to a slow cooker and mix together. Add the trimmed pork and give everything another few stirs.
  2. Cover and on low for 7 to 8 hours or on high for 5 to 6 hours.
  3. Cook the linguine according to the package directions (fresh pasta usually only takes a couple of minutes to cook.) Meanwhile, shred the pork and stir in the shredded pieces with the rest of the vegetables and cooking liquid. Drain the pasta and add it to the ragù. Stir to combine. Serve with grated Parmesan if desired.

Source: Slightly adapted from Real Simple, January 2013

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Weekly Menu Plan- March Week 2

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Weekly Menu Plan {from 2 Sisters 2 Cities}

I’ve been a little behind in posting recipes lately as I hosted a chili cook-off for our town’s newcomer’s club over the weekend and book club on Tuesday night.  I just pulled a weekly menu plan together for the next six nights and wanted to share it as I think these recipes all sound really good.  I’m still deciding what days of the week we should have what so I have it in bullet-format vs. having each meal listed by day.  We are having yet another huge storm in the Northeast and I have my fingers crossed our power doesn’t go out again (for Nemo, we lost power for four days!)

Weekly Menu Plan:

What are you serving up for dinner this week?  Are you being affected by this storm?  Anyone want to start an on-line petition to Mother Nature for spring to arrive already?  Can you believe St. Patrick’s Day is 10 days away and Easter is only a little over three weeks away?

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Slow Cooker Chicken Tortilla Soup

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slow cooker chicken tortilla soup

As we approach June (my due date,) I am on the hunt for recipes for easy to prepare meals.  In addition to quick preparation, they also must be really tasty, healthy, and also easy to clean-up afterwards.  Most slow cooker recipes I come across usually fulfill three of those four criteria.  I find that sometimes either taste or healthiness is sacrificed.

This recipe for slow cooker chicken tortilla soup meets all my requirements.  I pulled it together in less than 15 minutes, the whole family loved the soup, it’s pretty healthy and packed with veggies, and the only pan to wash was the crock pot insert.  (It does call for a can of cheddar cheese soup which some may consider to be an unhealthy option given the loooooong ingredient list on the soup can- I think an easy swap for this ingredient would be 1/2 cup of shredded cheddar cheese and 1/2 cup of half & half.  I ended up using the canned soup this time, but would consider swapping this out for my alternative suggestion next time I make it.)

slow cooker chicken tortilla soup

I feel like I was pretty prepared mentally for parenthood while I was pregnant with Baby T, but I have to admit the one thing that really surprised me was how many things there were to get done in a day and how little time there was to do them.  In my head, once I had 50+ hours freed up from not working anymore, I would have oodles of free time.  I quickly realized a few weeks into motherhood that my free time was more scarce and more precious than ever.  I’m starting to come to terms that whatever projects I don’t get finished by June will probably have to wait for a year or two (especially since this time around I will have a two-year old to tend to as well.)  I do love everyday of being a mom and having the opportunity to stay home with my little guy, but it’s amazing to think of the number of diapers changed, messes cleaned up, meals served, and loads of laundry washed that I have done over the past 2+ years.  Fortunately, recipes like this one help make life a little easier.

slow cooker chicken tortilla soup

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Slow Cooker Chicken Tortilla Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
Soup
  • 1-1.5 pounds boneless, skinless chicken breasts, cut into ½ inch pieces
  • 14.5 oz can diced tomatoes with Green Chiles
  • 8oz can tomato sauce (The can of tomato sauce I used was 14.5 oz.- I poured in about half of it and froze the remainder in an ice cube tray for future use)
  • 32oz container of low-sodium chicken broth or stock
  • 10.75oz can cheddar cheese soup (alternative: sub soup out for ½ cup shredded cheddar cheese and ½ cup half & half)
  • 2 cups carrots, chopped
  • 8 oz. frozen corn
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 and ½ teaspoons chili powder
  • ¼ cup cilantro, chopped
  • salt and pepper (to taste)
Toppings (use all or any combination)
  • Shredded cheese (Monterey Jack, Cheddar, or a Mexican blend)
  • Sliced avocados or guacamole
  • Tortilla chips
  • Sour cream
  • Green onions, chopped
  • Limes, squeezed into soup
Instructions
  1. Combine all soup ingredients (not toppings) into a slow cooker. Cook on high for 5-6 hours or on low for 8 hours.
  2. To serve the soup, lay out all toppings in bowls and allow everyone to add garnishes to their soup as they see fit.

Source: Slightly adapted from The Crockin’ Girls

Do you have a favorite slow cooker recipe that helps make getting dinner to the table a little easier?

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American Chop Suey

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American Chop Suey from 2 Sisters 2 Cities

Continuing on with my focus on adding more dinner recipes to our recipe index this month, I wanted to share this traditional American dish (think 1980s!)  While moderns food trends seem to grow more exotic every year, it’s always nice to go back to a comfortable, simple meal.  I’ve already made this American Chop Suey recipe several times this winter and I’m sure I will make it at least once more before spring arrives.

Another thing I like about this recipe for American Chop Suey is that it’s just very uncomplicated to make.  Chop your onion, bell pepper, and garlic.  Get the rest of your ingredients ready to add. Cook everything and you are done —and with only two pots to wash!

Since this recipe makes about 8 servings, freezing half of it is definitely an option (although it also makes great leftovers for lunch.)  After combining the meat mixture and elbow pasta, place half of it in an 8×8 foil pan and sprinkle on some shredded parmesan.  Allow to cool, cover with foil, label, and freeze.  Then, defrost the chop suey the night before or morning of the day you are planning to serve it again.  Bake at 350 degrees or until heated thoroughly.

If you are looking for a slightly different variation of this recipe, I recommend taking a look at K’s recipe for Chili Mac and Cheese.

American Chop Suey

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American Chop Suey
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb. elbow macaroni
  • 2 tablespoons butter or olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 2 garlic cloves, pressed or minced
  • 1 lb ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon ground black pepper
  • kosher salt, to taste
  • 1 teaspoon sugar
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 can tomato sauce
  • ¼ cup tomato paste (look for tubes of double-concentrated tomato paste so you don't have to throw away half a can of paste...use 2 tablespoons if you can find this variety)
  • ⅔ cup tomato juice (this is equivalent to one small can often sold in a 6-pack of juice)
  • Parmesan Cheese, grated (for serving)
Instructions
  1. Heat a large pot of water over high heat to prepare the pasta. Once boiling, add a generous amount of salt and the elbow macaroni. Cook pasta until al dente, stirring occasionally. Drain pasta once done.
  2. Meanwhile, place a large pot over medium heat and add butter or olive oil. Once heated, add onion and bell pepper and cook for about 5 minutes, stirring occasionally. Add garlic and cook for an additional minute. Stir in ground beef and break up meat with the back of the spoon. Cook meat until no longer pink, about 5-7 minutes. If you are looking to lighten up this dish, place all meat and vegetables on one side of the pan, tilt the pan, and spoon out excess oil/butter/fat.
  3. Next, add the herbs, pepper, salt, and sugar. Stir until combined. Add diced tomatoes (with juice), tomato sauce, tomato paste, and tomato juice. Allow to simmer gently while pasta cooks.
  4. Once the pasta has been drained, combine the meat/tomato mixture and stir until combined. Spoon into bowls and serve with grated parmesan cheese.

Source: Slightly adapted from Food.com

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Roast Chicken with Garlic, Lemon, and Parsley

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Roast Chicken with Garlic, Lemon, and Parsley

I recently tried this recipe for roast chicken with garlic, lemon, and parsley and I just had to share it on 2S2C.  My husband’s Aunt N gave me this recipe a few years ago and I had filed it in the chicken section of my recipe binder.  Last week, I was looking to make a dinner recipe for someone who recently had a baby and I wanted to be able to serve our family the same dinner that evening.  This roast chicken recipe actually calls for two whole chickens so I figured it would work out well.

The chicken turned out really delicious.  I highly recommend starting off with a higher-quality whole chicken, such as Bell & Evans.  While they are definitely a bit more pricey than standard grocery store whole chickens, we could really taste the difference in the quality of the meat.  The garlic, lemon, and parsley marinade also added the perfect punch of flavor as well.

The original recipe for this chicken is from the Hamersley’s Bistro in Boston’s South End.  I read a story that they have been serving this chicken on the menu for over twenty years and no matter what placement it gets on the menu, it sells out almost every night.  When we lived in the city, we always walked by this restaurant and I have no idea why we never went.  Now I am definitely intrigued and I want to pay it a visit (although now I can always make this chicken at home!)

I ended up serving this with garlic rice pilaf and a mixed green salad with walnuts, crumbled goat cheese, and dried cherries (which is just a different variation of toppings used in the apple, walnut, and blue cheese salad.)  Both of these recipes are quite easily doubled if you are looking to make a full dinner for your family and share with another.

roast chicken

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Roast Chicken with Garlic, Lemon, and Parsley
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 bunch fresh Italian parsley, leaves picked off and stems discarded
  • 3 garlic cloves
  • 3 shallots
  • 3 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 6 tablespoons extra virgin olive oil
  • Grated zest of 1 lemon
  • 2 whole chickens (I prefer Bell & Evans brand), 4 pounds each
Instructions
  1. To prepare the marinade, place parsley, garlic, shallots, mustard, salt, pepper, olive oil, and lemon in food processor and process until smooth. Meanwhile, remove chicken from packaging, remove giblets, and blot dry with paper towels. Place chickens side by side on a rack within a roasting pan. (Make sure your roasting pan is large enough for there to be some space between the two chickens so air can circulate. Otherwise, you may need to use two pans.) Rub the marinade all over the chickens and cover the chickens with a layer of plastic wrap. Allow to marinade 2-24 hours.
  2. Once chicken is done marinating, preheat oven to 350 degrees. Cook chickens for approximately 1 hour and 30 minutes to 2 hours. Remove chicken from oven and allow to cool once it reaches 165 degrees F in the thickest part of the thigh. Cooking time can vary greatly from oven to oven- I highly recommend investing in a good-quality thermometer to ensure that the chicken reaches the proper temperature. Allow chicken to cool for approximately 20 minutes before carving.

Source: Adapted from Bistro Cooking at Home by Gordon Hamersley

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Chicken Chili with Corn Muffin Croutons

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Chicken Chili with Corn Muffin Croutons from 2 Sisters 2 Cities

I would love to post about cookies for another month straight, but we are trying to move our focus to some easy and delicious dinner options.  As promised yesterday, here is one of my favorite recipes for chili!  This chicken chili with corn muffin croutons is so tasty and I’ve been making it every winter since it was first printed in Martha Stewart Living in September 2010.  I’ve made some adjustments to the original recipe which I found a tad too spicy (and I like spicy!)  I cut up the fresh corn muffins I made, tossed them with a little extra virgin olive oil, salt, and pepper, and baked them for 10-15 minutes at 350 degrees Fahrenheit.  Topped with the corn muffin croutons and sour cream, this chili makes the perfect weeknight winter meal.

Chicken Chili prep

I love how this recipe starts off with fresh tomatoes, peppers, onions, and garlic.  Broiling them for a few minutes give them a nice char which really amps up the smoky flavor of the chili.  I also think this recipe calls for just the right amount of beans- I dislike it when chili has so many beans that you are full after two bites!  In case you do have any leftovers, I highly recommend serving this up for lunch the next day in the form of nachos (as recommended in the original article.)  Top some tortilla chips with the chicken chili, pickled jalapeños, and grated cheddar cheese and heat up.  Add some more sour cream and salsa to finish off your nachos.

Chicken Chili with Corn Muffin Croutons

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Chicken Chili with Corn Muffin Croutons
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 plum tomatoes, tops cut off halved lengthwise
  • 2 poblano peppers, halved and seed
  • 1 white onion, peeled and halved
  • 4 garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into ½-inch pieces
  • 3 tablespoons chili powder (use less if you prefer less spicy)
  • 1 tsp kosher salt
  • 2 canned chipotle chiles in adobo sauce, finely chopped
  • 1¾ cups low-sodium chicken stock
  • 1 can (15 ounces) kidney beans, drained
Instructions
  1. Preheat broiler. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a baking sheet. Broil until they start to char (about 5 minutes.)
  2. Allow to cool slightly and pulse tomatoes and jalapeno in food processor until chunky. Chop onion and mince garlic.
  3. Heat a large heavy skillet over medium-high heat. Add oil. Add chicken and cook until no longer pink. Reduce heat to medium and add onion and garlic to skillet. Cook until onions and garlic are soft and golden (about 5-9 minutes.) Add chili powder and salt. Continue to cook for another minute. Stir in chipotles, and raise heat to high. Add tomato-jalapeno mixture. Scrape up any brown bits from the bottom of the pan and cook until mixed. Add chicken stock and allow chili simmer for 20 minutes.
  4. Add beans; simmer for at least another 10 minutes. Serve with corn muffin croutons and sour cream.

Source: Adapted from Martha Stewart Living, September 2010

What ingredients are in your favorite chili recipe?

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Turkey, White Bean, and Pumpkin Chili

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Turkey, White Bean, and Pumpkin Chili recipe

I was once again a test cook for the Once a Month Mom freezer cooking site for November’s diet menu.  The menu is accessible to anyone, but you have to sign up for a membership for access to the grocery lists and customized recipe cards.  I really enjoyed making a number of new things that I would not necessarily think to make on my own.  Some of the menu items we have really liked in our house are the French Dip sandwiches, the Buffalo Quinoa bites, and the English Muffin Breakfast Pizzas.  My favorite menu item however was the Turkey, White Bean, and Pumpkin Chili!

Turkey White Bean and Pumpkin Chili

The best part about the chili (besides it deliciousness) was how easy it was to prepare.  I sautéed the turkey, onions, and garlic beforehand and then just threw everything in the crockpot.  We ended up going on a family hike that day and it was wonderful to come home to dinner ready to be served.  Don’t tell your picky eaters that there is pumpkin in it- they will never know the difference!  The leftovers are very easy to freeze and be reheated whenever you need another easy meal again.

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Turkey, White Bean, and Pumpkin Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • -Cooking spray
  • -2 pounds ground turkey
  • ½ tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 2 (15 oz cans) of white northern, rinsed and drained
  • 15 oz can pumpkin puree (not to be confused with pumpkin pie filling)
  • 4.5 oz canned chopped green chiles
  • 2 cups chicken broth
  • low-fat sour cream or plain Greek yogurt for topping (optional)
  • toasted sunflower seeds or pepitas (pumpkin seeds) for topping (optional)
  • salt and pepper
Instructions
  1. In a large skillet, cook the ground turkey until browned and no pink spots remain. Add turkey to slow cooker once cooked through. Return pan to the stovetop and sauté onion and garlic for 3-4 minutes. Add cumin and saute for another 30 seconds. Add onion, garlic, and cumin mixture to the crockpot. Add chili powder, bay leaves, oregano, beans, pumpkin puree, chiles, salt and pepper (to taste) and chicken broth to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
  2. Remove bay leaves before serving. Serve with sour cream or Greek yogurt and toasted sunflower seeds or pepitas.

Source: Slightly adapted from A Blog About Food and Skinnytaste

Do you have a favorite chili recipe to warm up to on a cool fall day?

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Apple, Walnut, and Blue Cheese Salad

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It’s finally apple season!  I love going apple picking every fall and am excited to take baby T to his first apple orchard this upcoming week.  Unfortunately for most of the states in the Great Lakes area (NY, Michigan, Pennsylvania, and Ohio), many of the apple crops are diminished by up to 80% due to a late frost.  It looks like Massachusetts orchards had a pretty decent year however.

I’ve made similar variations of this salad in the past and I love how the apples, cheese, and walnuts pair so well with the dressing.  This salad would be great for lunch on its own.  For dinner, it would nicely pair with a roast chicken.

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Apple, Walnut, and Blue Cheese Salad with Dried Cherries
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 12 ounces spring mix salad greens
  • 2 whole apples, cored And sliced very thin
  • ½ cup chopped walnuts
  • ¼ cup dried cherries
  • 6 ounces, crumbled blue cheese
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar
  • ¼ cup olive oil
  • salt And pepper, to taste
Instructions
  1. Add greens, apple slices, walnuts, dried cherries, and blue cheese into a large bowl.
  2. In a small bowl, whisk together dijon, maple syrup, vinegar, olive oil, and salt and pepper.
  3. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

Source: Adapted from The Pioneer Woman

Penne with Spicy Sausage and Kale

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I don't really have a regular menu item that I consistently make for dinner each week throughout the year.  However, one recipe that does seem to pop up on our menu a lot is Penne with Spicy Sausage and Kale.  I also like to use dandelion greens, broccoli rabe, or swiss chard instead of kale.
This is definitely a hearty meal, but I feel a little better being able to sneak in so many greens into one dish.  If you wanted to make this a lighter recipe, you could sub in chicken sausage and wheat pasta, but you might lose out on some of the flavor.  I find myself making this recipe throughout the year, but it's especially delicious as these cooler fall evenings start to kick in.
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Penne with Spicy Sausage and Kale
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large bunch of kale, stalks trimmed and quartered crosswise (can also use swiss chard, broccoli rabe, or dandelion greens)
  • 16 oz. penne pasta
  • 3 tbsp olive oil
  • 1 lb hot Italian pork sausage, casings removed
  • 3 garlic cloves, minced
  • pinch of dried crushed red pepper flakes
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ½ tsp freshly ground black pepper
Instructions
  1. Boil large pot of salted water. Add kale and cook for about 5 minutes. Strain kale, reserving all the cooking liquid. Set aside.
  2. Cook pasta in same pot of boiling water until al dente. Drain, reserving 1 cup of the cooking liquid.
  3. Meanwhile, in large heavy skillet, heat the oil over a medium flame. Add sausage and cook, breaking up with spoon until the sausage is brown and juices form, about 8 min. Add garlic and red pepper flakes and saute for 30 seconds. Add kale and toss to coat.
  4. Add pasta and enough reserved cooking liquid, ¼ cup at a time to moisten. Stir Parmigiano-Reggiano, salt, and pepper in to taste. (Depending on the size of your pots, it may be easier to combine all the ingredients together in the large pot you cooked the pasta in.)

Source: Adapted from Giada De Laurentiis

Do you have a particular recipe that you always find yourself making for dinner?

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