lacinato kale salad

lacinato kale salad
Ingredients:
1 bunch (whole head) lacinato/dinosaur kale or curly kale or red kale, large stems removed, thinly sliced - I have actually mixed 1/2 lacinato kale with 1/2 curly kale
and it's a wonderful combination, but my everyday preference is the lacinato kale.
juice of 1 lemon - use a hand juicer to get the most juice from your lemon . If your lemon seems extremely juicy, then I would just add 3 tablespoons. I have
noticed that in the winter my lemons have been extra juicy and the dressing can be a bit tart, so I sometimes add 3 tablespoons and give it a taste and add more if
needed.
3 tablespoons extra-virgin olive oil
2-3 cloves garlic, minced - I always use 3 cloves
pinch of salt & pepper, to taste
pinch of red pepper flakes, to taste
2/3 cup grated Parmesan cheese - you can use more or less here or omit it all together, it's up to you. I just throw in a handful and call it a day!
A note about purchasing lacinato kale: Don’t purchase lacinato kale that feels tough and paper-like. It will not breakdown and thus will not absorb the
dressing even when you massage it. Kale is best when its soft and pliable, (feels like regular lettuce) as it absorbs the dressing and is tender when eaten.
Wash and de-stem the kale and cut into thin strips. If you're using curly kale then just de-stem and tear the leaves into bite size pieces. Throw the kale leaves into a
salad bowl.
Whisk together in glass measuring cup the juice of 1 lemon, 3 tablespoons olive oil, 2 cloves minced garlic, pinch of red pepper flakes, pinch of salt and freshly ground
pepper. Make sure to whisk the ingredients together well.
Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, “massage” your kale, I literally mean, get your
hands in there and massage it.
After your kale is well tossed, add 2/3 of the parmesan cheese and toss again.

french toast bake

French Toast Bake

Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

red lobster shrimp scampi

Famous Red Lobster Shrimp Scampi

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil.
... 2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Directions:

1
Heat cast iron skillet and add olive oil.
2
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3
Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4
Add white wine, and lemon juice.
5
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8
Sprinkle with grated Parmesan Cheese.

loaded baked potatoe and chicken casserole

Loaded Baked Potato & Chicken Casserole

Ingredients

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F (NOT a typo) 
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, lower oven temp to 400F, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

bacon & cheddar potatoe cakes

Bacon and Cheddar Potato Cakes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

cheesy ham biscuit pull apart

Cheesy Ham Biscuit Pull Aparts
1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I used the buttery flavor).
1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

baked parmessan papikra chicken

aked Parmesan Paprika Chicken

Ingredients:
1/4 cup all-purpose flour( i used almond flour)
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk( i used buttermilk)
4 skinless, boneless chicken breast halves
1/4 cup butter, melted

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.