Martha Stewart Chicken And Kale Casserole Food

CHICKEN AND KALE CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
• Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

CHEESY KALE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray rectangle baking dish with nonstick spray. Melt butter and add onions to a saucepan, cook until translucent. Add kale in batches and cook until wilted. Sift flour over kale mixture. Cook 2-3 minutes then add half and half, 1 cup parmesan, and cream cheese. In another bowl combine 1 cup parmesan, panko, and spices. Sprinkle over kale in baking dish and cook 35 minutes until brown and bubbly.

MARTHA STEWART CHICKEN AND KALE CASSEROLE

Steps:

• Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
• Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
• Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
• Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.

MARTHA STEWART'S CHICKEN AND KALE CASSEROLE RECIPE

Steps:

• Preheat the oven to 350°F.
• Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining, then return the pasta to the pot.
• Meanwhile, melt the butter in a large (12-inch) skillet over medium-high heat until the foam subsides, then add the onion and garlic. Cook, stirring, occasionally until the onion is soft, 5-7 minutes.
• Add kale, cover, and cook until the kale is almost tender, about ten minutes more. Transfer mixture to the pot with the pasta.
• Stir in ricotta, lemon zest, 1/2 cup of Parmesan, pasta water, and salt and pepper to taste. Stir well, then transfer to a 9 x 13" baking dish and top with the remaining Parmesan. Bake until golden, about 30 minutes. Allow to cool 10 minutes before serving.

MARTHA STEWART CHICKEN IN A POT

Steps:

• Wash and dry chicken.
• Tie legs together with small piece of string.
• Coat with butter or softened margarine.
• Salt and pepper all over.
• Preheat oven to 450 degrees.
• Put in roasting pan, add wine and broth.
• Roast at 450 for 30 minutes.
• Cut leeks into 2 inch sections ( white and light green sections only) Rinse thoroughly.
• Wash baby carrots, combine with leeks in large bowl.
• salt and pepper liberally and toss with EVOO.
• Add to roasting pan.
• Return to 450 degree oven for 40 minutes.
• Meanwhile, wash, cut and place potatoes in steamer basket with water, steam for 15 minutes or until potatoes are soft.
• Serve sliced chicken, vegetables and potatoes with pan juices, with extra for dipping your Foreman grilled or broiled crusty bread into.

MARTHA STEWART: CHICKPEA, SAUSAGE, AND KALE PASTA

Steps:

• Cook pasta, then drain.
• In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon.
• Add garlic and cook 30 seconds.
• Add chickpeas and cook 3 minutes.
• Add kale and wilt.
• Add pasta and Parmesan; season.
• Drizzle with olive oil and lemon juice.

SALMON WRAPPED IN FIG LEAVES WITH BAKED KALE

Steps:

• Preheat oven to 350 degrees.
• Drizzle salmon with olive oil and season with salt and pepper.
• Wrap each piece of Salmon in 1-2 fig leaves (depending on size of salmon or the fig leaf). If necessary hold fig leaf(s) in place with a toothpick.
• Place on a baking sheet.
• Bake until cooked through, 10-12 minutes, depending on size of Salmon filets. If baking Kale, set aside Salmon and keep warm.
• Optional: Spray Kale with olive oil (in a spray bottle or salad spritzer), season with salt and pepper to taste.
• Place Kale on a baking sheet and bake in oven until Kale is crispy, about 8 minutes.
• Divide Kale onto 4 plates. Unwrap salmon and serve immediately on fig leaves with the Kale.
• Enjoy!