Baked Kale Chips

Sheehan house motto: Eat Your Greens! :) This recipe makes it easy to eat Kale which is one of the most nutritious things you can eat.

Ingredients:

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Tips:

-I bought the pre-chopped Kale as a short cut.
-They are very salty, so you can cut the salt down to your taste
-It is key to get the right cooking time - watch them carefully - undercooked = still chewy, overcooked = burned

They really do turn out like crispy chips - I promise you will like them. Even the kiddies gobbled them up. They save for a few days too, so you can make them ahead of time.

Grilled Romaine with Blue Cheese Bacon Vinaigrette

y'all- try this salad. We made it at the beach- DELISH!!!


Grilled Romaine with Blue Cheese Bacon Vinaigrette

Ingredients

    4 tablespoons extra-virgin olive oil
    3/4 cup chopped red onion
    1/2 pound bacon, chopped
    1/2 cup balsamic vinegar
    3 heads romaine lettuce, cut in 1/2 lengthwise
    1/2 cup crumbled blue cheese
    Freshly ground black pepper



Directions

Preheat the grill to high heat.

Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.

Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.

Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Grilled Romaine with Blue Cheese Bacon Vinaigrette