We put mushrooms and onions in everything we can. I need to hit up Whole Paycheck and get some different kinds of fungi. I've also been told that Whole Paycheck will let you buy a beer and carry it around the store whist shopping.
Not a fan of liquid smoke, but this sounds like a great recipe to make with leftover smoked beercan chicken. Using previously smoked chix would probably still add that same element. So you only dip the chips in the sauce briefly, and you dont add any sauce to the actual plate like below?
Made this last week from a Giada cookbook - really enjoyed how it turned out, especially the meatballs.
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We do kale in our breakfast smoothies.
If you need things to do with kale, it's not too shabby just wilted into other dishes. I made a variation on that mushroom quinoa I posted earlier in this thread a couple weeks ago but in the dutch oven, and at the end I brought it back out to the stove and threw in a ton of kale and let it wilt down; then stirred it all together.
Similarly (with a dutch oven) if you do roasted chicken and other root-y veggies, you cook all the chicken and root veggies together, then when the chicken is done, pull that out - deglaze the pan and veggies with a little bit of white or red wine, toss in some kale and let it wilt down. makes for a nice hearty side along w/ some quinoa or brown/wild rice.