 Ok y'all. If you didn't already know- I am originally a southern girl. Yep. I grew up in Georgia. As kids we used to walk down to the gas station from our house that used to sell 50 cent BBQ sandwiches. I was obsessed with these beautiful little sandwiches. So GOOD. So as you can see, I love BBQ related anything. I am big on making my own BBQ sauce cause I don't love everyone's BBQ sauce- believe me, they can truly vary in flavor. Some of them are just way too sweet for me. So I like making my own, so I can control the flavors. I know buffalo dip was all the rage there for a moment so I thought I'd try and make a BBQ dip for all the people out there who are like me, that love BBQ sauce ;) The toppings on this dip are important to me, because it really balances everything out. Red onions always are necessary when it comes to BBQ chicken pizza, so I didn't leave them out of this. Pickles are key also for me, cause ya can't have BBQ without a dang pickle! Ya feel me? And jalapenos because come on now- do you know me? Ha! Ya girl loves a spicy situation. I just do. SO yeah. They went on here as well. And like spicy, my love for ranch runs real deep. So yeah. A drizzle of ranch on top. Ranch and BBQ sauce are best friends. Trust me. The flavors work so well together cause they balance each other out. Sweet, smoky, savory and with a little kick.
BBQ CHICKEN DIP Recipe by The Daily Kale, aka Krysten Jorgensen Serves 1, double up if you're sharing ;) Ingredients:
Toppings:
Directions:
️BBQ sauce:
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 If you're excited to give my BBQ chicken dip a try leave me a comment below! And if you try it, tag me on Instagram/ tik tok @thedailykale! I love seeing all of your re-creations of my recipes! Enjoy!
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 The freshness. The crunch. The flavorzzzz. Yup… it’s Poke Nachos Oh how I love them so *Put the recipe below in case ya wanna fall in love too (that is, if you’re not already )* I posted the video of how I built these nachos on my Instagram and Pinterest : @thedailykale Follow me over there to see my video content ;) I must say these were 1000 % inspired by Yard House! Yes out of all places, Yard House inspired these damn poke nachos. Unfortunately I haven’t been to Hawaii and tasted the real deal of what I can only imagine is insanely delicious and refreshing poke! Although I have tried another place here in L.A. that I’ve heard is pretty authentic and it’s also really good (Sweetfin). But again, this particular recipe I created was my try at the dish I love to order when we go to Yard House. What you'll need for the nachos: Truffle aioli Rice paper chips Crispy garlic Spicy Mayo Cilantro Scallions Sesame seeds Edamame Purple cabbage Avocado Nori Tuna Poke:
Directions: 1. Mix all above ingredients together. 2. Prepare wonton chips by cutting a wonton wrapper in half, diagonally. 3. Heat up oil in a pan and place the wonton wrapper in the oil until it bubbles up, flip on the other side and cook a few seconds until it is a light golden brown. 4. Top your wonton chips with the poke. Then add on all the rest of the goodness: edamame, cabbage, avocado, truffle aioli, teriyaki sauce, spicy mayo, chopped seaweed, crispy garlic and jalapeños.
Assembling the nachos:
Remember, The amounts of certain ingredients are completely up to you. I added a little tuna on each wonton chip. Then added edamame, cabbage, avocado, spicy mayo, teriyaki glaze, truffle aioli, cilantro, scallions, nori, sesame seeds and the crispy garlic. *Notes* If you won’t be eating these immediately I highly recommend not plating these a head of time because the wontons will become soft with wet ingredients on it for too long. So if you were serving these at a party for example, serve it in a guacamole style/ deconstructed nachos way. Have the chips alone in a bowl and all of the other ingredients separate. Ummm DIY Poke Nacho Party anyone ?! Sounds fun to me ! ENJOY Y’ALL! tag me on Instagram @thedailykale if you make it !!
Rice Paper Chips (Makes 16 chips )
Directions: Heat oil in a pan over medium heat. Cut your rice papers into triangles. One rice paper makes 8 chips. Drop in one triangle at a time. It’ll puff up very fast, about 1-2 seconds so take it out fast and tap off the excess oil. I didn’t season these because I am making nachos but by all means if you ever want to make chips or a vegan ‘pork rind’ have fun with your seasoning! I personally think they taste good as is.
 I have to say, appetizers are one of my favorite things to make. I love making cute, bite sized food! Strange for someone who hardly hosts parties. One day! For now, I'll keep sharing my creations with you so you can make them for yourself, family and friends. :) NOTES: The amount for what you will need will vary, depending on how many you are serving. So you might need a little more than what is in the ingredient list. For the Vegan option: Replace the fresh mozzarella balls for a vegan cheese. I highly recommend Miyoko's cashew fresh mozz. You could also try my cashew cheese but it would be more like a sauce. Just something to consider! :)
Caprese Cucumber Bites with Pesto
Recipe by: Krysten Jorgensen, The Daily Kale Makes 15-20 bites Ingredients:
Directions
 BUFFALO CHICKEN SALAD...perhaps my favorite way to make chicken salad now. Can’t take all the credit for this idea, considering the first time I had something similar was at this awesome chicken salad place in Auburn, AL called Chicken Salad Chick, last year when I was back home. We loaded up on a bunch of different types of chicken salad there, so many creative flavor combinations. But this one was one of my FAVS! So I took the idea and ran with it.it’s prettttttty, pretty good. Ya’ll tag me if you make it! #thedailykale  Buffalo Chicken Salad
Recipe by: Krysten Jorgensen, The Daily Kale Ingredients:
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