Kale Chips

Kale Chips

Kale chips are something that people have been talking about for a…

Kale chips are something that people have been talking about for a while but one of those things that most people talk about and don’t do. People who have done it are trying to spread the word “hey! kale chips are so easy to make and SO good for you – even if you don’t like kale you’ll like this”. But still most people don’t do it. I’m not sure if they are intimidated by such a task or really do not understand how simple this is. They are done in 20 minutes, they’re low fat, high in fiber and no carbs! What more could you ask for?

The EASIEST and MOST impressive BBQ side ever….. EVER!

The EASIEST and MOST impressive BBQ side ever….. EVER!

I bust this out at BBQ’s every time I’m trying to impress…

I bust this out at BBQ’s every time I’m trying to impress someone. Potential future in-laws, friends, strangers – it’s so easy and so delicious you will never enjoy regular roasted red peppers again.

I can’t remember if I’ve written about Roasting Red Peppers before on the BBQ. I don’t know how I could not have – it is usually the first veg I put on the BBQ every spring, but I tried searching it and couldn’t find it. And I definitely couldn’t find Halloumi.

The EASIEST and MOST impressive BBQ side ever….. EVER!

Ingredients

  • Red Peppers
  • Garlic
  • Olive Oil
  • Halloumi Cheese

Instructions

  1. You want to take your red pepper(s) and cut them into quarters on the axis. So cut them into halves and then cut them in half again from the stemmed top to the bottom.
  2. Clear out all of the seeds and membrane of the pepper. Put them all in a bowl and coat with some olive oil (about 1 tbsp per pepper) and some minced garlic. Let them marinade for at least 30 minutes.
  3. Turn on your BBQ to medium-high.
  4. Cut the halloumi into slices about 1/8″ – 1/4″ thick.
  5. Places the slices of Halloumi cheese into each pepper, so the pepper's outer skin is facing down and creating a cradle for the cheese.
  6. Put the pepper over non-direct heat close to the flame.
  7. Cook with the BBQ lid down, for 507 minutes. Adjusting the pepper's position, if the skin is blistering faster or slower then the cheese is melting. Further or closer away to the flame as required.
  8. Some cheese and pepper liquid will pool in the boat of the pepper. That is delicious delicious sauce. Do your best to reserve it when transfering it to serving plates. If it doesn’t make it no disaster, but definitely do not dump it into the fire!
http://www.constantvessel.com/the-easiest-and-most-impressive-bbq-side-ever-ever/

Saturday Food Adventures….

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