Spiked Breakfast Kale Mary Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Heat the oil in a large skillet over medium-high heat. Add the celery, garlic, onion, 1 teaspoon salt, and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes.
• Remove the skillet from the heat, add the vodka, return to the heat, and tip the pan to ignite on a gas flame (or light with a stick lighter). Let the flames cook off, about 1 minute. Stir in 1/2 cup water, the capers and brine, horseradish, Worcestershire and tomatoes and cook, covered, over medium heat, stirring once in a while, until the tomatoes are soft, about 20 minutes. Remove the lid and continue cooking for an additional 2 minutes. Season with salt and pepper. Keep the sauce warm while cooking the pasta.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Serve sprinkled with the Parmesan and celery leaves.

Steps:

• Dip the top 2 inches of a mason jar in water and roll in black salt to coat.
• Combine the tequila, green juice, lime juice and agave in a shaker with ice; shake well. Strain into the prepared jar; add ice. Garnish with a kale leaf.

Steps:

• Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
• Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.

Steps:

• Stir together the tomato juice, Worcestershire sauce, horseradish, hot sauce, 1/2 teaspoon of the chili powder, the black pepper, vodka and lemon juice in a spouted liquid measuring cup. Combine the remaining 1/4 teaspoon chili powder and the salt in a small shallow bowl. Wet the rim of two highball cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into each glass and top each with half of the ale. Garnish each cocktail with two olives and a cornichon on a skewer.
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• From Food Network Kitchens

Steps:

• Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the vodka, celery salt and a few grinds of pepper. Serve immediately over ice in a tall glass. Garnish with a celery stalk.

Steps:

• Add Smirnoff No.21 Vodka, tomato juice, red hot sauce, green hot sauce, worchester sauce, lemon juice, pinch of salt, pinch of pepper. Pour back and forth between two mixing glasses. Strain into an ice-filled highball glass. Garnish with celery stalk.;

Steps:

• Preheat the oven to 400 degrees F. Line baking sheets with parchment paper and set aside.
• For the dough: In a food processor, combine the flour, baking powder, sugar, and salt. Add the cold butter and pulse until the butter resembles pea-size pieces. Don't overmix. Drizzle in the cold water. The dough should form a solid mass. Add 1 or 2 additional tablespoons of water if needed for the dough to stick together. Remove the dough from the processor and refrigerate for at least 20 minutes.
• Place the dough on a lightly floured surface. Flour a rolling pin and roll the dough out to 1/4 inch thick. Cut out circles of the dough using a 3-inch cookie cutter. Place the circles onto the paper-lined baking sheets and set in the refrigerator until ready to use.
• For the filling: In a bowl, whisk together the eggs with 1/4 cup of the milk and set aside.
• In a nonstick saute pan, melt 2 tablespoons of the butter on medium-low heat. Add the shallots and cook for 2 minutes, stirring occasionally, then add the kale and cook until wilted. Season to taste with salt and pepper. Add the egg and milk mixture and stir to create scrambled eggs. Remove and set aside in a bowl to cool slightly.
• Using the same pan, add the remaining 2 tablespoons butter over medium heat. Stir in the flour to make a roux, stirring constantly for 4 minutes. Whisk in the remaining 1/4 cup milk slowly to avoid any lumps. Keep stirring and simmer for 5 minutes, until the mixture thickens slightly. Remove from heat and stir in the fontina. Season with salt and pepper.
• Pour the cheese mixture into the kale and egg mixture, stir, and let cool slightly. It should look like creamy scrambled eggs.
• Top each dough round with 1 to 2 teaspoons of filling, then fold in half to enclose to make the mini pies into half-moons. Seal the edges with a fork. Brush the top of each pie generously with the beaten egg.
• Bake the pies for 15 to 20 minutes, or until the tops are flaky and golden. Cool slightly before serving.