Side Dishes

09.28.

Kale Chips

Let me just tell you, Kale Chips are SOOOOO good. I love leafy greens and when you throw these bad boys into the oven and sprinkle a little Parmesan on them, they are AMAZING!

Z and I usually fight over them, so when I’m trying to make him jealous, I’ll fix these for lunch, take a picture, and send it to him. You know, like a good wife!

Not only are these Kale Chips good, they are REALLY GOOD FOR YOU! They have Vitamin A, B, C, K ……. L, M, N,O, AND P. (Just kidding)

You get the picture though. They are really easy to fix too.

Here is what I did:

Rinse a small bunch of Kale.

Pat dry with a paper towel, making sure that you get as much of the water off as possible. If not, they might get soggy in the oven instead of crispy.

Then, pull leaves off of stem.

Tear leaves to desired size. You dont have to worry too much about this.

Then take some Pam spray and lightly coat a cookie sheet or roasting pan.

Place Kale on pan and lightly spray tops with more Pam spray.

Now, pop into a preheated 375 degree oven and bake for 10 minutes or until desired crispness. Do not leave unattended too long as they could get too crispy and become somewhat burnt.

When finished, sprinkle with parmesan cheese, salt, and pepper.

ENJOY!

Make sure you get one before this happens!

Recipe: Kale Chips

Ingredients:

– 1 small bunch of Kale

– Pam spray

– 1 to 2 tablespoons Parmesan Cheese

– salt/pepper to taste

Directions:

– Preheat oven to 375 degrees.

– Rinse Kale and pat dry with a paper towel. Make sure that Kale is as dry as possible. If Kale is still wet, it may get soggy in oven instead of crisping up.

– Remove stems.

– Tear Kale in small pieces to desired size.

– Spray a cookie sheet or roasting tray lightly with Pam spray so that Kale does not stick.

– Layer Kale on cookie sheet and spray lightly with more Pam spray.

– Bake Kale chips for 10 minutes or until desired crispness.

– Sprinkle with Parmesan cheese, Salt, and Pepper.

Enjoy!

Tags: cookie sheet, crispy, good wife, Kale Chips, leafy greens, pam spray, paper towels, Parmesan cheese, roasting tray, vitamin a, vitamin b, vitamin c, vitamin k

07.24.

Buttermilk Quick Biscuits

It’s no secret that I ~~like~~ LOVE biscuits.

I have loved them for as long as I can remember. In fact, if I were in a prison that only offered biscuits and water, I would be good! Yes! I know, it’s supposed to be bread and water, but this is my blog post and I say it’s BISCUITS!

Anyhoo!

My mom taught me how to make these. This is how she always makes her biscuits. Somehow hers always seem to be better, but I guess everything is better at mom’s, right?

These little babies are not the pretty little things you get when you go to a restaurant. That is for another blog post.

However, these are the yummy little things you get when you have a hankering for some biscuits in a flash!

Only 3 ingredients! Now who doesn’t love that?

Here is what I did:

First, I sifted 2 cups of Self-Rising flour into what I like to call my “biscuit making bowl”. › Continue reading

Tags: Buttermilk Biscuits, Easy Recipe, Self-Rising Flour, Southern Food

07.02.

Easy Peasy Collard Greens

Let me just say that I have always loved Collards. Let me also say that I have always been intimidated to cook them.

Oh! I’ve tried!

I’ve tried ALL sorts of ways, but it wasn’t until my mom came down for a visit, that I finally found the EASIEST way on earth to fix them.

I had this huge pre-washed, pre-cut bag of Collard Greens in my fridge that I had to fix very soon, or they would go bad. I bought them on my last trip to Sam’s Club (yes! I’m a Sam’s girl). I had seen them and feeling pretty ambitious, bought them only to get home later, feel intimidated again, and toss them in the fridge.

I said, “MOM! I don’t have any fat back or bacon or anything you use to cook them.”

THEN!

She says, “Well, do you have any bacon grease?”

Now, growing up, my mom used to always drain her grease from frying bacon, put it in the fridge to solidify and then use it later to make her eggs. I definitely don’t use this method myself to make eggs, BUT! I do drain it, put it in the fridge until it solidifies, and then throw it away, so nothing goes down the kitchen sink!

So I thought, “WHY YES! I DO!”

SO! Ladies and Gentlemen, this is what we did and I will continue to cook my Collards this way from now until forever: