CHICKEN FINGERS

1 C. PANKO BREADCRUMBS

½ C GRATED PECORINO OR PARMESEAN CHEESE

¼ TSP CAYENNE PEPPER

¼ TSP SALT

2 EGGS, BEATEN LIGHTLY

2 POUNDS CHICKEN TENDERS

CANOLA OIL FOR FRYING

     IN A LARGE BOWL MIX BREADCRUMBS, CHEESE, CAYENNE AND SALT. POUR EGGS INTO A SEPARATE BOWL. HEAT ENOUGH OIL IN A LARGE SKILLET TO COME UP ABOUT ½ INCH IN PAN. HEAT TO ABOUT 350 ON A THERMOMETER. PLACE CHICKEN TENDERS IN EGGS TO COAR. SHAKE OFF EXCESS AND COAT WITH BREADCRUMB MIXTURE. FRY 5-6 MINUTES ON EACH SIDE UNTIL GOLDEN AND COOKED THROUGH. DRAIN ON A RACK AND SERVE WARM OR AT ROOM TEMPERATURE.

ASPARAGUS GREMOLATA

 2 LBS ASPARAGUS, ENDS TRIMMED
1 CLOVE GARLIC, MINCED
2 TBSP EXTRA VIRGIN OLIVE OIL
½ TSP SALT
¼ TSP PEPPER
ZEST AND JUICE FROM 1 LEMON
¼ C PANKO BREADCRUMBS
¼ C FLAT LEAF PARSLEY, MINCED FINE

PREHEAT OVEN TO 425. LINE A SHEET PAN WITH PARCHMENT PAPER OR ALUMINUM FOIL.

     SPREAD ASPARAGUS IN A SINGLE LAYER ON PAN AND ROAST FOR 15 MINUTES OR UNTIL IT IS TENDER.
HEAT A SMALL SKILLET TO MEDIUM HEAT AND ADD OIL. SAUTE PANKO FOR 1 MINUTE AND ADD GARLIC AND SAUTE FOR 1 MINUTE MORE. DO NOT BURN GARLIC. ADD SALT, PEPPER, ZEST AND JUICE FROM LEMON TO BREADCRUMBS. STIR IN PARSLEY. PLACE ROASTED ASPARAGUS ON SERVING PLATTER AND SPRINKLE BREADCRUMB MIXTURE OVER TOP.

EASY APPLE COBBLER

 2 21 OZ CANS APPLE PIE FILLING (CARAMEL FLAVOR IF POSSIBLE)
1 C LARGE FLAKY BISCUITS
2 TBSP DEMERA SUGAR (SUGAR IN THE RAW)
ICE CREAM (OPTIONAL)

     HEAT OVEN TO 350. POUR APPLE PIE FILLING IN AN 8 BY 8 INCH PAN. TOP WITH BISCUITS. SPRINKLE SUGAR OVER BISCUITS. BAKE FOR 25-30 MINUTES OR UNTIL BISCUITS ARE COOKED THROUGH AND GOLDEN. SERVE WITH ICE CREAM IF DESIRED