Clean the potatoes. Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact. Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces. Place all of the sliced potatoes in a large bowl. Drizzle the olive oil over the potatoes, then stir to evenly coat. Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan. Spread the potatoes onto a large parchment covered baking sheet. Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved. Sprinkle with a pinch of fresh parmesan and chopped parsely. Serve immediately alongside your favorite burgers, steak, or barbecued chicken. Enjoy the indulgence!
In Medium bowl, whisk together flour baking soda, sea salt, and cinnamon to combine. Set aside.
In electric mixer bowl cream butter with both sugars until light and fluffy. Add eggs and vanilla and mic until combined. Add flour mixture to butter mixture and combine on low speed. Fold in chocolate chips and marshmallows. Chill dough in fridge for 1 hour or overnight.
Preheat oven to 375˚. Line baking sheet with parchment paper. Lay out graham crackers side by side on pans as close as possible.
Place Tablespoons of dough on crackers about 1-1 1/2 Tbs of dough per cracker square. Press down slightly with fingertip.
Bake 5 minutes then press Hershey's bar pieces on top of each square.
Bake 5-7 Minutes or until dough begins to turn golden brown on edges. Remove and cool. When cool cut squares with sharp knife.
Toss the shrimp in a bowl with the essence seasoning. Place olive oil and 2 Tbs of butter in a large skillet over high heat. Add shrimp and spread them out evenly in the skillet. Cook for 2 minutes, quickly turn shrimp over. Add garlic to the pan and cook for 30 seconds. Add chicken broth and lemon juice and remaining butter to skillet and cook for 1 1/2 minutes. Season shrimp with salt and pepper and add pasta, tossing to coat well. Remove skillet from the heat and stir in the parsley. Serve hot.
Wash kale then cut or tear into chip size pieces. Dry Kale then mix in bowl with a little oil and season salt. Place on Baking sheet and bake 10 min at 350˚. Make sure they are crispy before removing from oven.
