Wednesday, November 30, 2011

Crispy Baked Kale Chips

Now I know what the fuss is all about.  I think everyone knew about kale chips except for me.  Several months ago I saw an episode of Down Home with the Neely's on Food Network.  When I finally got around to making these and tasting my first kale chip, I was hooked!  I've made them using Emeril's Bayou Blast, garam masala, and just plain plain salt.  However, I think my favorite version is closest to the Neely's version (at least right now).  That's what I love about this snack. There are endless possibilities.


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Crispy Baked Kale Chips
1 bunch of kale (although when I'm in the mood for kale chips I usually buy a few bunches)
1-2 tablespoons of olive oil
3/4 teaspoon of brown sugar
1/4 teaspoon of salt

1) Preheat oven to 300 degrees. Wash the kale thoroughly, and gently pat dry with paper towel.


2) Cut (or rip) the leaves away from the stem and create chip size pieces.


3) Place on a sheet pan lined with parchment, and drizzle with olive oil.


4) Hand toss the leaves to distribute the olive oil.


5) Sprinkle with brown sugar and salt.


6) Bake for 35 minutes or until crispy but not browned.


Helpful links:

Kale Chips Courtesy of the Neely's
Kale Chips by Food Network's Melissa D'Arabian
Kale Chips by Smitten Kitchen
Kale Chips by Kalyn's Kitchen
Kale Chips by Steamy Kitchen

Monday, November 7, 2011

Potatoes Deluxe

If you have ever been to a potluck, chances are you have tasted some version of this recipe.  I probably only make this about once a year. (Um, read the ingredients). Here is my family's version. I recently made this for a potluck.  Let's just say, I didn't bring home any leftovers!




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Potatoes Deluxe
2 lbs. frozen shredded hash browns, thawed for 30 minutes (I used a 1 lb. 14 oz. bag - they must have shrunk over the years)
1 small can of cream of chicken soup
1 16 oz. tub of sour cream
8 oz sharp cheddar cheese, shredded
1 stick of butter melted
1 cup onion, diced
Salt and pepper to taste
1 cup corn flakes or potato chips, optional (I didn't have either this time)

1) This is pretty difficult.  Are you ready?  Mix all the ingredients and bake at 375 degrees for 1 hour.


2. I was so lazy I didn't even mix the ingredients in a bowl first.  The stone I used is seasoned so if you are using a 9 x 13 glass dish you may want to butter the dish. Add the cheese to the potatoes.


3. Mix.


4. Add cream of chicken soup, sour cream, onions, melted butter, salt and pepper (I know you don't see the diced onion but do you really need to see another picture of a diced onion?)


5. Mix well (hmmm suddenly having fantasies about adding diced ham, crumbles bacon or prosciutto).


6. Bake at 375 degrees for one hour.



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