Wednesday, July 31, 2013

SUMMER MENU-A-DAY FOR JULY ~ BLT Salad Rollups with Baked Kale Chips


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#29 - BLT Salad Rollups with Baked Kale Chips

 Sometimes it's nice to take a break from cooking a traditional dinner, especially on hot summer nights, but still serve something hearty and delicious.

BLT Salad Rollups
8 ounces Neufchatel cream cheese, softened
2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
5 strips bacon, cooked and crumbled
1 cup shredded lettuce
1/2 avocado, diced
2 burrito size flour tortillas

In a large bowl combine all the ingredients except the tortillas. Divide the mixture among the 2 tortillas; spread in an even layer. Tightly roll up each tortilla. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour. Cut into 1-inch slices; secure each slice with toothpick.

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Baked Kale Chips
3 cups kale, torn into bite size pieces
1 tablespoon Smoky Bacon Flavor Grapeseed Oil
1 tablespoon Wildtree Spicy Cheddar Popcorn Seasoning (or Rodeo Rub, or Scampi or ANY Wildtree favorite!)

Preheat oven to 350 degrees F. In a large bowl add the kale and Bacon Oil. Use your hands to scrunch the leaves and cover the leaves with the Oil. Add the Spicy Cheddar Popcorn Seasoning and toss with hands so all the leaves are covered. Place in a single layer on a sheet pan (use two pans if necessary.) Bake for 10 minutes, turn the chips, and then continue cooking for 10-15 minutes more. (Smaller pieces will crisp up faster and can be removed from the other sooner. Check every 5 minutes for doneness.)

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