August Recipes

King Ranch Casserole in the Crock Pot

2 or 3 chicken breasts, boiled and cut up, (I use left over chicken)
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 can Rotel or picante sauce, measured into one of the soup cans
1 can cut corn, drained (I have used hominy)
small onion chopped, optional
green pepper, chopped, optional
Tostito chips
Shredded cheddar cheese

If you use onion and green pepper, saute in a little of the Rotel or picante sauce until tender.
Line the bottom of your crock pot with crushed chips.
Mix both soups, the Rotel or picante sauce and the drained corn.
Layer chips, chicken cut into bite size pieces, sauce mixture, cheese, ending
with chips on top.

Set crock pot on high if you only have a few hours.
If you have time to let it cook all day, start on high and then go to low until ready to serve.
This can be baked in the oven, layer your ingredients in a 9x13 pan, 400 degree F oven for 30 minutes.

Note: It can be kinda bland unless you zap it up with tangier picante sauce or add some hot peppers to it.

KALE CHIPS

1 bunch kale, rinsed and dried well
Nonstick cooking spray
1/2 teaspoon(s) kosher salt

Preheat oven to 350 degrees F. Remove and discard thick stems, tear leaves into large pieces. Spread leaves in single layer on cookie sheets. Coat leaves lightly with non-stick cooking spray; sprinkle with salt. Bake kale 12 to 15 minutes or just until kale chips are crisp but not browned. Cool on cookie sheets on wire racks.

Variation: add seasoned salt; add taco seasoning to salt; use your favorite seasonings (herbs, spices) instead of salt.

NOTE: It's really important that you keep it single layer or some will 'scorch' before the others are crisp. AND - watch the salt -- really easy to over salt. I find it easiest to add a little salt, then ‘fluff’ the kale pieces to spread it around.