- 6 russet potatoes, sliced into ¼” slices
- salt and pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey cheese
- 8 slices bacon, cooked and crumbled
- 2 cups milk
- 2 large eggs
- fresh or dried parsley, to garnish (optional)
Category: Dinner – Eat it!
Crab Rangoon Spring Rolls
Yum!!
- 2 cups vegetable oil
- 5 ounces drained crab meat
- 6 ounces cream cheese, at room temperature
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- dash of lemon juice
- 12 egg roll wrappers
Coconut Rice
- 2/3 cup unsweetened coconut milk, cream spooned off and saved for another use
- 1 cup water
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1 cup long-grain rice
- 1/2 cup sweetened shredded coconut
Parmesan Baked Chicken Nuggets
2 boneless, skinless chicken breasts, (approximately 1 pound)
1 1/4 cup panko (bread crumbs)
1/3 cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon vegetable oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten cooking spray
Lemon Chicken Fettuccini
- 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
- 3 tablespoons Pompeian Arbequina extra virgin olive oil
- 3 to 4 boneless chicken breast halves, cubed
- salt and pepper, to taste
- 1 pint sweet grape tomatoes, halved
- 1 package (8-ounces) mushroom slices
- ¼ cup loosely packed fresh flat leaf parsley
For the Dressing
- 2 tablespoons Pompeian Arbequina extra virgin olive oil
- 1 lemon, juiced
- ⅛ teaspoon garlic powder
- salt and pepper, to taste
- grated parmesan cheese, optional
Do It And How 