Wednesday, January 30, 2019

Spinach & Feta Croissant Strata

A strata is essentially a savory bread pudding that will send your taste buds into the next stratosphere. This particular strata incorporates flavors found in my favorite Greek treat, spanakopita! The croissants work really well in this dish because spanakopita is made of a think, buttery phyllo dough, and croissants, of course, are a lot lighter and more airy than regular bread.

  • 4 croissants, split in half
  • 5 large eggs, beaten
  • 1 cup milk
  • 1 (9-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 4 green onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dill
  • 1/4 teaspoon pepper
  • 1 cup crumbled feta cheese
  • 1/2 cup parmesan cheese
  1. Prepare 8 x 8-inch baking dish with nonstick spray. Arrange croissants in dish. There will be overlapping. Set aside.
  2. In large bowl, combine eggs, milk, spinach, green onions, salt, garlic powder, dill, and pepper.
  3. Pour mixture over croissants. Top with feta and parmesan. You can cover and refrigerate overnight, or bake immediately.
  4. Remove baking dish from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees Fahrenheit for about 40 minutes, or until a knife inserted in the center comes out clean.

Monday, January 21, 2019

Hot Sauce Popcorn

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

This recipe is life-changing for hot sauce lovers! Most people who want hot sauce with their popcorn just dump it on after popping the kernels. But then you have soggy popcorn.

That’s not the case with this recipe! A spicy sweet sauce made in the MICROWAVE (yes you read that correctly) bakes on like caramel corn. It’s an addicting combination!

Hot Sauce Popcorn
Makes about 10 servings
  • 10 cups popcorn
  • 2 cups peanuts
  • 3/4 cup brown sugar
  • 1/2 cup Challenge butter
  • 1 teaspoon salt
  • 1 1/2 teaspoon chili powder
  • 1/3 cup hot sauce
  • 1/2 teaspoon baking soda
  1. Preheat oven to 250 degrees Fahrenheit. Line baking sheet with parchment paper, set aside.
  2. Combine popcorn and peanuts in large bowl, set aside.
  3. Add brown sugar, butter, salt, and chili powder to large microwave-safe bowl. Cover and microwave for 2 minutes.
  4. Remove from microwave, stir 30 seconds. Cover and microwave again for 3 minutes.
  5. Remove from microwave and add hot sauce and baking soda. Stir for 30 seconds.
  6. Pour mixture over popcorn mixture, stirring to coat evenly.
  7. Spread mixture evenly on baking sheet. Bake for 45 minutes, stirring every 15 minutes.
  8. Let cool for at least one half hour before breaking apart and serving.

Friday, January 18, 2019

Flu-Fighting Sweet and Spicy Soup

Do you all get flu shots each year? I intended to, but I just haven’t gotten around to it. The things is — it’s never really on my mind. But I feel like every day I come into contact with someone who is sick, and to those people I say stay far away from me!

For those people who are sick, there's nothing better than hot soup, am I right? This soup is even more special because it’s made using ingredients known to fight off flu and colds.
  • Carrots and sweet potatoes are rich in beta-carotene, which your body uses to ward off respiratory infections.
  • Kale contains high levels of Vitamin C and folate, known immune boosters.
  • Ginger will relieve sore throats and gastrointestinal issues and kill rhinoviruses.
  • Garlic has antimicrobial, antiviral and antibiotic properties.
  • Jalapenos can release pain peptides that can help eliminate migraines.
  • Turmeric eases inflammation.

Flu-Fighting Sweet and Spicy Soup
Makes 5 servings
  • 1 Tablespoon olive oil
  • 2 large carrots, chopped
  • 1/2 white onion, chopped
  • 1 red pepper, chopped
  • 2 jalapeños, chopped
  • 3 sweet potatoes, chopped
  • 3 cloves garlic, minced
  • 1 1/2 Tablespoons ginger, minced
  • 3 cups chicken broth
  • 1 (14-ounce) can coconut milk
  • 1/2 cup peanuts, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 pounds chicken, cooked and shredded
  • 2 cups kale, chopped with stems removed
  • 1/2 cup cilantro, chopped
  • 1/4 cup peanut butter
  1. Heat large soup pot to medium heat with olive oil; add carrots, onion, red pepper, and jalapeños. Sauté until soft, or about 4 minutes.
  2. Add sweet potatoes, garlic, and ginger, and sauté an additional 2 minutes,
  3. Add chicken broth, coconut milk, peanuts, chili powder, turmeric, salt, and pepper. Bring to a boil and then reduce to a simmer until sweet potatoes are fork tender, or about 12 minutes.
  4. Add chicken, kale, cilantro, and peanut butter and continue to simmer and stir until peanut butter melts into broth.
  5. Serve with more cilantro and peanuts.

Saturday, January 12, 2019

Fun recipes for your Colts Playoff Party!

So here’s the deal — the Colts started the season 1-5.

1 and 5 for crying out loud!

If you would have told me  at the beginning of the season that they would not only make the playoffs but win their first game, I would have said no way Jose. Fat chance.

But here we are!

That being said, there’s plenty of reason to celebrate. Even though it’s not the Super Bowl, you better believe there will be plenty of viewing parties across the state. So I wanted to create some easy recipes that you could quickly whip up before friends come over.

Colts Horseshoe Dip
  • Blue Corn Tortilla Chips
  • 1 (8-ounce) package Challenge cream cheese
  • 1 cup sour cream
  • 2 Tablespoons minced onion
  • 1 Tablespoon dill
  • 1 Tablespoon garlic powder
For the dip
  1. Beat cream cheese with mixer until smooth
  2. Add sour cream and mix again until smooth
  3. Add minced onion, dill, and garlic powder and mix
  4. Serve in your favorite bowl
To create the horseshoe shape
  1. Print this Colts horseshoe stencil (make sure it's not too big for your bowl before printing)
  2. Cut out the horseshoe shape to create a stencil
  3. Lay the stencil on top of your dip
  4. Smash some blue tortilla chips into crumbs and sprinkle over stencil so they fill horseshoe shape completely
  5. Remove stencil

Horseshoe Marshmallow Treats
  • 6 Tablespoons Challenge butter
  • 1 (10-ounce) bag marshmallows
  • 6 cups Cap'n Crunch Oops All Berries cereal
  1. Melt butter over medium low heat in large sauce pan.
  2. Add in marshmallows and stir together until it’s all melted.
  3. Add cereal and stir until it’s completely coated.
  4. Place bowl in center of giant cookie pan (I use one that is 12 inches in diameter)
  5. Dump cereal into pan, molding it around bowl in the center so it becomes the shape of a horseshoe
  6. Allow to set for about 10 minutes before serving

Bleed Blue Candy Popcorn
  • 12 cups popped popcorn (you can buy the already-popped variety at the store or make it yourself)
  • 1 1/2 cups granulated sugar
  • 1/2 cup milk (any variety)
  • 2 Tablespoons corn syrup
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • Blue food coloring
  1. In a medium-sized saucepan, combine sugar, milk, corn syrup and salt.
  2. Cook mixture over medium heat until it reaches a low boil and the temperature hits 230 degrees Fahrenheit.
  3. Stir in vanilla extract and once the bubbles settle down, add in the blue food coloring. The color appears darker in the saucepan than it does on the popcorn, so go a few shades darker to achieve the color you want.
  4. Working quickly, pour the sugar syrup over the bowl of popcorn and use a spatula to fold and stir the syrup over the popcorn gently to coat.
  5. Spread the coated popcorn onto a large piece of wax paper to cool and dry.
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