Roasted Kale chips

Roasted Kale Chips

Makes 4 cups (about 4 servings)

This is a delightfully crispy side dish to serve with stews or casseroles. You can also let the kale cool and enjoy it as a crunchy alternative to potato chips.

Ingredients

1 bunch kale
1 tablespoon extra-virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
2 tablespoons finely grated Parmigiano-Reggiano

Method

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano.

Nutrition

Per serving: 80 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 9g total carbohydrate (2g dietary fiber, 0g sugar), 4g protein

Banoffee Danger Pie

This sounds SO delicious.  I am going to try it.  Check out the recipe at this site!

http://inspire-keri.blogspot.com/2011/06/recipe-tuesday-banoffee-danger-pie.html

Cheddar & Chive Biscuts

Ingredients:

• ½ cups Yellow Corn Meal
• ½ cups All-purpose Flour
• 2 Tablespoons Sugar Or Honey
• 1 teaspoon Baking Powder
• 1 teaspoon Kosher Salt
• ¼ teaspoons Baking Soda
• 1 whole Egg
• 1 cup Buttermilk
• 1 Tablespoon Butter, Melted
• ¾ cups Fresh Or Frozen Corn (If Frozen, Thaw And Pat Dry)
• 2 Tablespoons Chives, Chopped
• 1 cup Fresh Grated Cheddar Cheese
• Butter, For Greasing Muffin Pan

 Directions
Preheat the oven to 425 degrees F. Generously butter 12 muffin cups (1 muffin tin), and set aside.
In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda.
Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.
Spoon the corn batter evenly into the prepared muffin pan. Place in the preheated oven and bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.
Store muffins in an airtight container for one to two days.