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Cheese Boeregs (Phyllo Cheese Triangles)

Cheese Boeregs (Phyllo Cheese Triangles)

Cheese Boeregs (Phyllo Cheese Triangles)Cheese Boeregs (Phyllo Cheese Triangles)

 

1 package phyllo dough, defrosted overnight in the refrigerator if frozen

8 oz. feta cheese

½ lb. large curd cottage cheese

2 large eggs, lightly beaten

½ C. flat leaf parsley, finely chopped

2 garlic cloves, finely minced

white pepper to taste

2 T. grated kefalotiri or mizritha cheese, added to taste

12 T. unsalted butter (1 ½ sticks/6 oz.), melted

 

If your phyllo dough is frozen, defrost overnight in the refrigerator. This cannot be hurried.

Line a sheet pan with parchment paper and if baking today, preheat oven to 375ºF with a rack in the lower third of the oven. For the filling: In a medium bowl, crumble the feta into small pieces. Add the cottage cheese, eggs, parsley and garlic; mix thoroughly to combine and season with pepper. Add the grated kefalotiri/mizritha to taste – careful, it’s salty. Melt the butter and have standing nearby with a pastry brush. Assembly: Remove the phyllo from the wrapper and carefully unfold onto a large cutting board or directly on the counter. Cover with a sheet or two of overlapping plastic wrap so the phyllo is completely covered on all sides – it dries out very quickly and can become a bit difficult to work with so don’t dawdle. Working quickly, one sheet at a time, keeping the remaining sheets covered to avoid drying out, place one sheet flat down lengthwise in front of you (I do this on a very large cutting board.) Brush the surface evenly with melted butter. Do not drown the sheet in butter; use just enough to give a nice even coat. Top with another piece of phyllo and brush evenly with melted butter. Do this until you have a stack of 4 buttered sheets – do not butter the top sheet. Cut the dough lengthwise into 6 long strips. Place 1 tsp. of filling at the base of the strip. Fold the strip into a triangle shape, back and forth, to the top of the strip, pinching and tucking the corners in as you go to seal in the filling. You want nice tidy, tight little packages. Brush the triangle lightly with butter and place on the parchment lined sheet pan, seam side down. Continue until all the dough and/or filling is used. You may find yourself short a few sheets of phyllo. If this happens, either use less sheets this last round or cut the phyllo sheets to make enough layers/strips. Or toss them and call it a day. If there is any remaining melted butter, brush the finished triangles to give an extra coating. To bake: place the pan in the lower third of a 375ºF oven and bake until crispy and golden brown, about 15-18 minutes total (about 22 minutes if baking frozen). Halfway through baking, flip the pastries so they’ll brown evenly and give the pan a spin. To freeze: arrange the pastries in a single layer, wrap the entire sheet pan in plastic wrap and freeze overnight. Once solid, transfer to a large Ziploc bag with the name, baking temperature and baking time and store in the freezer up to 2 months. Bake as directed, adding a few minutes to the baking time. Serve hot or room temperature. These will hold and stay perfectly crispy for about an hour, maybe more. If you want to make ahead, I’d recommend freezing and baking just before you’d like to serve them.

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory ShortbreadParmesan Pepper Savory Shortbread

 

16 T. (2 sticks) unsalted butter, room temperature

¼ C. powdered sugar

2 tsp. coarsely ground black pepper

½ tsp. Italian seasoning

½ tsp. garlic powder

1 tsp. kosher salt

2 C. unbleached all-purpose flour (9.5 oz.)

1 C. finely grated parmesan (about 3.5 oz. oz.)

2 T. olive oil

1 tsp. coarsely ground black pepper

3 T. grated parmesan

 

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, 2 tsp. pepper, Italian seasoning, garlic powder and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and 1 C. parmesan and reduce mixer speed to low and beat mixture just until dough comes together. Divide the dough in half, flatten into a rectangles and wrap in plastic and. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing. Dough can also be frozen at this point for 2 months. Defrost in the fridge overnight. Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface about ¼” thick. Cut into shapes and arrange cookies on parchment lined sheet pans ½” apart. Brush cookies with oil, then sprinkle with a pinch of grated parmesan and ground pepper. Bake, rotating sheet halfway through, until cookies are golden brown, 20-24 minutes. Let cool on sheet pan for at least 10 minutes. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

 

1 pound turkey breakfast sausage

1 tube (8 ounces) refrigerated crescent rolls

1 C. shredded mozzarella cheese (part-skim)

1 C. shredded sharp cheddar cheese

8 large eggs

1 ½ C. milk (2% or whole)

½ tsp. ground mustard

¼ tsp. coarse ground black pepper, or to taste

 

Preheat oven to 375°F. In a large skillet over medium-high heat, cook sausage until cooked through and no longer pink, breaking it up into crumbles as it cooks. Spray a 9 x 13 inch baking dish with nonstick cooking spray or grease with butter. Unroll crescent roll dough into pan and press together seams and perforations. Sprinkle cooked sausage on top of dough, followed by both types of cheese.  In a large mixing bowl, whisk together eggs, milk, ground mustard, and black pepper. Pour over sausage and eggs. Bake for 35 to 40 minutes or until set and no longer liquid in the middle. Let stand for 5 to 10 minutes before slicing and serving.

 

Servings: 12
Serving Size: 1 piece (1/12 of 9×13 pan)

Calories: 258
Fat: 16 g
Fiber: 0 g
Protein: 17 g

Southern Skillet Cornbread With Cheddar

Southern Skillet Cornbread With Cheddar

Southern Skillet Cornbread With CheddarSouthern Skillet Cornbread With Cheddar

 

1 1/4 C. yellow cornmeal

1 1/4 C. unbleached all-purpose flour

1/4 C. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 C. creamed corn (one 8-oz. can)

1 C. buttermilk

1 4-oz. can diced green chiles

1/2 C. minced onion

1 egg, lightly beaten

1 C. shredded sharp cheddar cheese

4 T. butter, in large pieces

 

Preheat the oven to 400°F. In a large mixing bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, combine the creamed corn, buttermilk, egg, chiles, onion, and cheddar cheese. Make a well in the center of the dry ingredients. Pour the liquid mixture into the dry, and mix just until fully combined. Heat the butter in a 10″ cast-iron skillet over medium-high heat until the butter melts and foams. Swirl the butter to coat the bottom and sides of the pan. Pour the butter into the cornmeal batter. Leave the skillet on low heat while you’re stirring the butter into the batter. Then immediately pour the batter into the hot skillet. PRO TIP: It is essential that the skillet is still very hot when the batter is poured into it. If the skillet is not hot, you will not get a nice brown crust on the bottom, and the baking time will be longer. Bake for 30 minutes, until golden brown and a cake tester comes out clean in the center. Serve warm with good, soft butter.

 

Servings: 10
Serving Size: 1 wedge (1/10 of skillet)

Calories: 259
Fat: 10 g
Fiber: 2 g
Protein: 7 g

Parmesan Rosemary Pizzetta

Parmesan Rosemary Pizzetta

Parmesan Rosemary PizzettaParmesan Rosemary Pizzetta

 

1 3/4 lb. pizza dough, at room temperature

All-purpose flour, for dusting

1 T. extra-virgin olive oil

1 generous T. chopped fresh rosemary

1/4 tsp. kosher salt

1/2 tsp. fresh-ground black pepper

1 T. grated Parmigiano-Reggiano cheese, plus more to garnish

 

Preheat the oven to 550°F with a pizza stone if you have it. If you are not using a pizza stone, lightly grease a half-sheet baking pan and set the oven temperature to 500°F. Generously flour the room-temperature pizza dough and a clean countertop with flour. Gently stretch and press the pizza dough into a thin circle. (Do not worry if it is imperfect. It’s not messed up; it’s rustic!)If using a pizza stone, place the dough on a floured pizza peel. If not, place the dough on the baking sheet. Generously brush the dough with the olive oil. Top with the salt, pepper, rosemary, and Parmigiano-Reggiano cheese. Bake for approximately 5 or 6 minutes on a pizza stone — around double that or more on a baking sheet — until the top and bottom are a nice golden brown. Slide the pizza onto a cutting board. Garnish with an extra drizzle of olive oil, a generous pinch of additional cheese, and cut into wedges to serve.

 

Servings: 8
Serving Size: 1 wedge (1/8 of pizzetta)

Calories: 256
Fat: 5 g
Fiber: 2 g
Protein: 8 g

Cheesy Creamy Million Dollar Chicken Casserole

Cheesy Creamy Million Dollar Chicken Casserole

Cheesy Creamy Million Dollar Chicken CasseroleCheesy Creamy Million Dollar Chicken Casserole

 

8 slices bacon

8 oz. cream cheese, room temperature

½ C. mayonnaise

½ C. sour cream

4 boneless, skinless chicken breasts

1 tsp. garlic powder

1 tsp. onion powder

1 T. Italian seasoning

¾ tsp. sea salt

½ tsp. ground black pepper

1 ½ C. medium cheddar cheese

2 T. minced chives

 

Preheat oven to 350 F. Dice the bacon. Cook the bacon in a frying pan over medium heat. When the bacon is crisp, transfer it to a paper towel-lined plate to drain the fat. Set aside. Add the cream cheese, mayonnaise, and sour cream to a large bowl. Whisk to combine. Dice the chicken breasts into bite-sized pieces. Add the chicken to the cream cheese mixture along with the garlic powder, onion powder, Italian seasoning, salt, and pepper. Add in ½ C. cheddar cheese and half of the bacon. Stir to combine. Spritz a 9×13-inch baking dish with cooking spray. Add the chicken mixture to the baking dish and spread into an even layer. Place into the oven and bake for 45 minutes. Remove the dish from the oven and set the oven to broil. Top the chicken with the remaining cheese. Return to the oven and broil for 5 minutes until lightly browned and bubbling and the chicken’s internal temperature reads 165 F. Remove the dish from the oven and allow it to sit for 5 minutes. Top with chives and remaining bacon and serve.

 

Servings: 8
Serving Size: 1/8 of casserole

Calories: 487
Fat: 36 g
Fiber: 0 g
Protein: 36 g

French Onion Meatballs

French Onion Meatballs

French Onion Meatballs

 

For the onions

 

2 T. olive oil

4 medium yellow onions, thinly sliced (about 6 C.)

3 cloves garlic, thinly sliced

2 bay leaves

1 1/2 tsp. kosher salt

1 tsp. fresh thyme leaves

1/2 tsp. freshly ground black pepper

1/3 C. dry white wine, such as sauvignon blanc

2 T. unsalted butter

 

For the meatballs

 

1 pound 90% lean ground beef

1 large egg, beaten

1/3 C. panko breadcrumbs

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 T. olive oil

 

For the sauce and serving

 

1 T. all-purpose flour

2 C. low-sodium chicken broth

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

6 ounces freshly grated Gruyere cheese (about 1 C.)

Toasted baguette slices, for serving

 

Cook the onions: In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden (but not quite caramelized) and reduced significantly in volume, about 45 minutes. You can add a splash or two of water to the pan if it starts to become dry (this tends to happen around the 30-minute mark).  Add the thyme and black pepper and cook until the herbs are fragrant, about 1 minute. Add the white wine and butter, scraping up the bottom of the pan to loosen any dark bits. Remove and discard the bay leaves and transfer the onions to a plate to let cool slightly. Rinse and wipe out the skillet and set aside.  Make the meatball mixture: In a large bowl, combine the ground beef, egg, panko, salt, and pepper. Once the onions are cool enough to handle, roughly chop half the onions and add them to the meatball mixture.  Use your clean hands to mix everything together until combined. Divide the mixture up into 16 roughly 1 1/2-inch balls. A foolproof way to do this is by forming the meat mixture into an even mound, dividing the mound into quarters, and dividing each quarter into quarters again.  Heat 2 T. of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes.  Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire. Stir well, and let simmer until the sauce has thickened and grown slightly darker in color, about 10 minutes. Preheat the broiler on low. Sprinkle the Gruyere over the meatballs and sauce and broil until the cheese is melted, about 2 minutes.  Serve with toasted baguette slices. Leftover meatballs and sauce will keep for up to 5 days in the fridge.

 

Servings: 4
Serving Size: 4 meatballs with sauce (baguette not included)

Calories: 662
Fat: 46 g
Fiber: 2 g
Protein: 41 g

Ricotta Toast Bowl

Ricotta Toast Bowl

Ricotta Toast BowlRicotta Toast Bowl

 

1 C. ricotta cheese

2 T. finely shredded Parmesan cheese plus additional for garnish (optional)

¼ tsp. cracked black pepper plus additional for garnish (optional)

4 slices bacon, chopped

1 T. olive oil

4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces

4 large eggs

1 C. halved cherry tomatoes

1 T. chopped fresh chives

 

In medium bowl, stir ricotta cheese, Parmesan cheese and pepper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet. In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently. Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel. Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes and chives; garnish with additional Parmesan and pepper, if desired.

 

Servings: 4
Serving Size: 1 bowl

Calories: 350
Fat: 21 g
Fiber: 1 g
Protein: 20 g

One Pot Cheesy Orzo

One Pot Cheesy Orzo

One Pot Cheesy Orzo

 

8 ounces orzo or other pasta shape

2 C. heavy whipping cream

1 C. water

½ C. Cheddar cheese shredded

½ C. Monterey Jack cheese shredded

½ C. Parmesan cheese grated

⅛ tsp. salt if needed

⅛ to ¼ tsp. black pepper

2 cloves garlic clove

1 T.  shallots minced

 

Preheat the oven to 400℉. In a 7×12-inch oven-safe casserole dish, add the heavy cream, water, garlic, shallots, pepper, and orzo. Stir. Add Monterrey cheese and the Parmesan cheese to the dish and stir. Cover with foil and bake at 400℉ for 30 minutes. Remove the foil and stir. Sprinkle cheddar cheese over the top and put back in the oven, uncovered, for 10 to 15 more minutes.  Remove from the oven and allow the dish to sit 5 to 10 minutes before serving. Store any leftovers in an airtight container for up to 5 days.

 

Servings: 6
Serving Size: about 3/4 C.

Calories: 522
Fat: 38 g
Fiber: 2 g
Protein: 15 g

Party Potatoes

Party Potatoes

Party Potatoes

 

6 russet potatoes (about 3 ½ – 4 lbs.), peeled and cubed

1 (8 ounce) block cream cheese, softened and cubed

1 C. (4 ounces) grated sharp cheddar cheese

8 ounces sour cream, at room temperature

½ C. milk, at room temperature

3 T. melted butter, divided

1 tsp. garlic salt

2 tsp. dried minced chives

1 C. crushed Corn Flakes cereal (about 1 ¾ C. cereal before crushing)

½ tsp. paprika

Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions

 

Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 T. of the melted butter, garlic salt, and chives. Beat the potatoes until well blended and fluffy. Taste and season with salt and pepper, as necessary. Transfer the potatoes to a 3-quart baking dish that has been sprayed with cooking spray. In a small bowl, toss together Corn Flakes crumbs and remaining 1 T. of melted butter. Sprinkle over top of the potatoes. Bake, uncovered, at 350°F for 30-35 minutes, or until the edges are bubbly and the potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley, or green onions if desired, and serve!

 

Make Ahead: Assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly.

 

How to Freeze Before Baking: Assemble the casserole as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly. Add the topping just before baking.

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

 

Servings: 9
Serving Size: 1 square (1/9 of 8×8 pan)

Calories: 291
Fat: 21 g
Fiber: 1 g
Protein: 12 g

Easy Pizza Fondue

Easy Pizza Fondue

Easy Pizza Fondue

 

1 1/2 cups shredded mozzarella cheese

1/2 C. grated Parmesan cheese

1 T. all-purpose flour

2 cloves garlic minced

3/4 cup dry white wine or broth

2/3 cup drained canned diced tomatoes

1 T. balsamic vinegar

1 T. chopped fresh basil or 1 tsp. dried basil

1 T. chopped fresh oregano or 1 tsp. dried oregano

 

Serve with:

cubes of crusty bread

pepperoni sticks

salami cubes

cooked sausage chunks

bell pepper chunks

mushrooms

grape tomatoes

ham

pineapple

black olives

 

In a bowl combine the mozzarella, Parmesan and flour. Mix well to coat the cheese with flour. Set aside. In a large saucepan, combine the garlic and wine (or broth), bring to a simmer over medium heat. Then reduce the heat to medium-low. Add the cheese mixture by the handful to the saucepan, stirring constantly after each addition. Use a spoon and stir in a figure eight motion until the cheese is melted. Stir in the tomatoes, balsamic vinegar, basil and oregano. Cook, stirring, until the tomatoes are heated through, about 2 minutes. Transfer to a fondue pot and serve immediately.

 

Servings: 6
Serving Size: about 1/3 C. fondue (dippers not included)

Calories: 158
Fat: 9 g
Fiber: 1 g
Protein: 10 g

Roasted Fennel with Parmesan Cheese

Roasted Fennel with Parmesan Cheese

Roasted Fennel with Parmesan Cheese

 

2 fennel bulbs

kosher salt

fresh ground black pepper

1 T. olive oil

3/4 cup Parmesan cheese, fine grated

 

Preheat oven to 375 degrees F, (190° C). Cut stem and root off the fennel bulb. Remove outer layer of fennel bulb and rinse with cold water if you notice some soil. Pat dry. Slice lengthwise into 1/4 to 1/3 inch slabs. Place in greased sheet pan in one layer. Sprinkle with salt, pepper and good olive oil. Grate or sprinkle Parmesan cheese on fennel slices. Bake in oven for 40 to 50 minutes until the fennel is nicely browned. Serve hot

 

Servings: 4
Serving Size: 1/2 fennel bulb

Calories: 145
Fat: 9 g
Fiber: 4 g
Protein: 9 g

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta ManicottiBacon, Onion, Spinach and Ricotta Manicotti

 

8-10 dry manicotti shells

8 slices bacon, chopped

1 medium onion, chopped

a handful of spinach or 1-2 large kale or chard leaves, finely chopped

1 lb. ricotta

salt and pepper

1 1/2 C. grated mozzarella cheese

1/2 C. grated Parmesan cheese

olive oil, for cooking

2 garlic cloves, crushed

1 28 oz. (796 mL) can Muir Glen fire-roasted crushed tomatoes

 

Preheat the oven to 350F. In a large pot of boiling salted water, cook the manicotti noodles according to package directions. Set aside on a baking sheet until they’re cool enough to handle. In a large skillet, cook the bacon until crisp; transfer to a medium bowl with a slotted spoon. Add the onion to the drippings in the skillet (remove some with a spoon if there’s a lot) and cook for 4-5 minutes, or until soft and turning golden. Add the spinach, chard or kale to the pan and cook for a minute or two, until it wilts. (If you’re using kale, add a splash of the pasta cooking water to help it along, and loosen any browned bits from the bottom of the pan.) Transfer to the bowl with the bacon. Once it cools down, add the ricotta, half a C. of mozzarella and half the Parmesan, and some salt and pepper, and stir to combine. Add a glug of olive oil to the skillet (don’t bother washing it out), warm it over medium-high heat and cook the garlic for a minute, just until fragrant. Add the crushed tomatoes to the pan and stir to heat through. Spread a large spoonful of the tomatoes over the bottom of a 9×13-inch (or similarly-sized) baking dish. Stuff the manicotti with the ricotta mixture using a small spoon and your fingers, laying them in the pan as you go. Spread the remaining tomatoes overtop and sprinkle with the remaining mozzarella and Parmesan. Bake for 45 minutes, or until bubbly and golden. Serves 6.

Chicken Tender Cordon Bleu

Chicken Tender Cordon Bleu

Chicken Tender Cordon BleuChicken Tender Cordon Bleu

 

1 1/2 T. butter

1 clove garlic minced or grated

1 1/2 T. all-purpose flour

1 C. milk

1/8 C. Dijon mustard

1/2 C. fresh grated Parmesan cheese

salt and pepper to taste

1 lb. boneless skinless chicken tenders

1 T. olive oil

salt and pepper

4-5 slices deli style ham

1/2 C. Swiss cheese shredded

 

For the Dijon Parmesan Sauce sauce: In a small-medium sauce pan, melt the butter and garlic over low heat. Once butter is melted whisk in the flour until combined. Whisk in the milk, making sure there are no lumps. Bring to a boil while whisking, sauce will begin to thicken. Reduce heat to low and whisk in Dijon, Parmesan, salt and pepper. Keep on extra low, or cover and remove from heat until ready to serve. Whisk every-so-often. For the chicken: Heat olive oil in a large skillet over med-high heat. Add in chicken tenders and season with salt and pepper. Reduce heat to medium. Cook for about 4-5 minutes, flip and cook on the other side for another 4-5 minutes. Remove from heat. Slice each ham slice in half (depending on how big your slices are). Lay out the ham slices on a cutting board or clean work station. (however many chicken tenders you have, that’s how many half slices of ham you need). Sprinkle about a pinch-full of shredded Swiss onto each ham slice. Place a chicken tender on top of each ham and cheese. Roll up and place back into the same skillet, ham seam side down. Cook on medium for 2-3 minutes. Turn each piece and cook another 2 minutes, or until ham is browned and cheese is melted. Place chicken onto a serving platter or divide evenly among plates. Drizzle Dijon Parmesan sauce over the top. Serve with veggies like asparagus (sauce is delicious on that too!) You could also use frozen, breaded chicken tenders in this recipe if you love the crispy breaded vibe of the traditional Chicken Cordon Bleu. Just bake them as directed before you wrap in the ham and cheese.

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu SandwichesChicken Cordon Bleu Sandwiches

 

½ C. sour cream, light or regular

2 T. prepared yellow mustard

2 T. honey

6 thin sliced boneless skinless chicken breasts, about 1 ½ lb. chicken

8 oz. Italian seasoned panko bread crumbs,

1 tsp. garlic powder

1 tsp. paprika

1 C. buttermilk

6 slices deli ham

6 slices Swiss cheese

6 sandwich rolls or sliced baguette

1 ½ C. fresh baby spinach

2 T. olive oil, plus additional as needed

 

Preheat your oven to 375 degrees F. Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use. Pour the buttermilk into a shallow dish. Combine the bread crumbs with the garlic powder and paprika in a separate shallow dish. Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken. Heat 2 T. olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid over crowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray. Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted. Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

Ricotta Scrambled EggsRicotta Scrambled Eggs

 

6 large eggs

½ C. ricotta cheese (whole milk), divided

2 T. avocado oil, or other neutral oil

½ tsp. kosher salt, or to taste

4 slices sourdough bread, toasted

½ C. finely grated Parmesan

Chopped fresh chives or other fresh herbs, minced

Pinch red pepper flakes, optional

 

Crack the eggs into a medium bowl. Add ¼ C. ricotta and the salt and blend well with a wire whisk until the ricotta is completely broken down into the egg mixture. Set aside. Add the oil to a 12-inch nonstick skillet and place over MEDIUM heat. When heated, add the egg mixture and reduce the heat to MEDIUM-LOW. Let the egg mixture sit without stirring until you see the edges are just barely beginning to set (this happens quickly – about 15 to 30 seconds or so). Add the remaining ricotta in a big spoonful right on the center of the eggs. Quickly stir, folding the eggs over the ricotta and continue to stir and fold the mixture until the eggs are creamy and cooked through. Immediately remove from the heat and serve. Serve over sourdough toast with grated Parmesan, chives, and a pinch of red pepper flakes, if desired.

 

Servings: 4
Serving Size: 1 slice toast with eggs

Calories: 431
Fat: 23 g
Fiber: 2 g
Protein: 24 g

Watermelon Caprese

Watermelon Caprese

Watermelon CapreseWatermelon Caprese

 

1 small seedless watermelon

16 oz. fresh mozzarella

Fresh basil leaves, as needed

A handful of fresh blackberries

3 T. pistachios, lightly salted, coarsely chopped

Fresh mint leaves, torn, for garnish

Balsamic glaze, as desired

Tajín, optional and as desired

 

Slice the watermelon into approximately ⅓- to ½-inch thick squares, about 2×2 inches. Slice the fresh mozzarella into pieces to match the thickness of the watermelon. On a serving platter, alternate slices of watermelon, mozzarella, and basil leaves. Scatter the blackberries and pistachios over and around the caprese and garnish with torn mint leaves. Just before serving, drizzle with balsamic glaze and finish with a light sprinkle of Tajín, if desired.

Sparkling Sugared Cranberries and Brie Crostini

Sparkling Sugared Cranberries and Brie Crostini

Sparkling Sugared Cranberries and Brie CrostiniSparkling Sugared Cranberries and Brie Crostini

 

2 C. fresh cranberries

2 C. granulated sugar

2 C. water

½ C. sprinkles such as colored sanding sugar, sparkling sugar and/or nonpareils

½ C. superfine sugar*

 

*Note: If you can’t find superfine sugar in the market pulse granulated sugar in the blender or food processor for a minute.

 

1 demi-baguette cut into diagonally into 1/2 inch slices then grilled or toasted.

4 oz. brie

blackberries or other berries optional

 

Stir the granulated sugar into the water and simmer over medium-low heat until the sugar is thoroughly dissolved and the liquid has slightly thickened, about 5 minutes. Rinse the cranberries and place them in a shallow bowl. Pour the simple syrup over the cranberries, cover and refrigerate overnight. The next day, drain the berries. Put the sprinkles and superfine sugar into a bowl deep enough to cover the berries. Gently roll the berries in the sugar/sprinkles mixture in small batches, remove with a fork and let dry on a baking sheet. Pile the berries and brie on top of baguette slices and garnish with additional sprinkles.

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

 

6 large eggs, lightly beaten

¼ cup whole milk

1 T.  butter

4 large butter croissants

4 T.  mayonnaise

4 tsp. dijon mustard

6 ounces ham or turkey, thinly sliced

6 slices cheddar cheese

 

In a medium bowl whisk together the eggs with whole milk. Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside. Prepare the sandwiches. Slice each croissant in half. On one half spread one T.  mayonnaise and on the other half spread one tsp. mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese. To bake. Preheat oven to 450 F. Wrap each sandwich in foil and place on a baking sheet. Transfer baking sheet to the oven and bake for 15-20 minutes, or until cheese has melted. To freeze. Tightly wrap each sandwich in plastic wrap and place in the freezer. To heat from frozen. Remove the sandwich from the plastic wrap and place in a paper towel on a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. Alternatively, preheat oven to 450 degrees F. Remove sandwiches from plastic wrap and wrap in foil. Transfer to a baking sheet and bake for approximately 15 minutes, or until cheese has fully melted. Enjoy!

 

Servings: 4
Serving Size: 1 sandwich

Calories: 710
Fat: 49 g
Fiber: 2 g
Protein: 30 g

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

Stuffed Cheese Bread w/ Herbs

Stuffed Cheese Bread w/ Herbs

Stuffed Cheese Bread w/ HerbsStuffed Cheese Bread w/ Herbs

long loaf Bread

2 T. of chopped fresh basil

2 T. chopped fresh parsley

2 T. green onion (or chives)

2 T. of chopped fresh arugula leaves

1 C. of shredded mozzarella (or your favorite cheese)

2 garlic cloves, minced

1/4 C. olive oil

salt & pepper

 

Take a long loaf of bread and slice in half. Scoop out the middle, and save the insides for breadcrumbs later. In a bowl, combine the stuffing ingredients and mound into the hollowed out bread. Put the lid back on the bread to cover and wrap tightly in aluminum foil. Bake at 350F for 30 minutes. Wait till cool enough to slice. I also grill this on the top rack of my grill in the foil and it comes out terrific!

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

Copycat Starbucks Bacon and Gruyere Egg Bites DelightCopycat Starbucks Bacon and Gruyere Egg Bites Delight

 

8 large eggs room temperature works best

¾ C. cottage cheese full-fat gives the creamiest texture

1 C. shredded Gruyere cheese don’t skimp—this is where the magic happens!

6 strips cooked bacon chopped (about ½ C.); crispy is key

¼ tsp. salt

⅛ tsp. black pepper

pinch cayenne pepper optional, but adds a nice kick

cooking spray or butter for greasing

 

Preheat your oven to 300°F. Grease a 12-cup muffin tin with cooking spray or butter.

Cook 6 strips of bacon at 400°F for 15-18 minutes until crispy. Cool and chop into small pieces. In a blender, combine eggs, cottage cheese, Gruyere, salt, pepper, and cayenne. Blend until smooth. Divide chopped bacon among muffin cups. Pour egg mixture over bacon, filling each C. about ¾ full. Pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin. Cover with aluminum foil. Bake for 22-25 minutes until set but slightly jiggles in the center. Cool in the tin for 5 minutes. Run a knife around edges and gently pop out.

 

Servings: 6
Serving Size: 2 egg bites

Calories: 241
Fat: 17 g
Fiber: 0 g
Protein: 20 g

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil CrustZucchini & Leek w/ Gruyere & Olive Oil Crust

 

250 grams (8.8 oz., a little more than a C.) of light whole wheat flour, or a 50/50 mix of all-purpose and whole wheat flour

1 tsp. fine sea salt

1 tsp. dried herbs (I used dried dill but rosemary is good too)

1/4 C. olive oil

1/4 C. + 1 T. ice water

 

Mix the flour w/ the salt & herbs in a bowl. In a measuring cup, add the water and olive oil together. Mix with a fork until it becomes thick and emulsified. Pour into the flour and mix w/ a fork until it become a ball of dough. You can press the dough into an 8″ pie or tart pan, but I rolled my dough out so it fitted nicely into my pan. Keep the dough chilled until ready to use (cover it if you are making it ahead or it will dry out).

 

Make the filling:

2 zucchini, grated and drained in a colander (squeeze out the moisture)

2 fat leeks, sliced

1 T. butter

1 T. olive oil

kosher salt & pepper

handful of fresh dill

1 egg, plus 2 egg yolks

1/3 C. of heavy cream or half & half

1/2 C. of grated Gruyere cheese

Dijon mustard for the bottom of the crust

 

Sauté the leeks and zucchini in the butter and olive oil until leeks are wilted. Season with kosher salt. Let cool. Spread some Dijon mustard on the bottom of the pastry crust with a silicone spatula. When mixture is cool, spoon into the tart pan. Whisk the eggs, cream and Gruyere and season w/ a pinch of salt & pepper. Pour over the zucchini and leek mixture in the pan. Bake in a 375F oven for 25-30 minutes until quiche is puffed and golden. Let rest 10 minutes in the pan and remove tart pan ring. This will be your new method to bake tart dough! So easy and delicious.

 

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 309
Fat: 18 g
Fiber: 5 g
Protein: 9 g

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & MintPoached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

 

2-4 leeks, washed (white parts only)

2 T. olive oil

kosher salt

fresh ricotta

mint leaves

toasted hazelnuts

juice and zest of a lemon

 

Lay the leeks in a pan with olive oil and season with kosher salt. Cover the pan tightly with aluminum foil and then cover with the lid. You want a tight seal. Cook the leeks in a 250F oven for 30 minutes, until they cut easily with a fork. Remove the leeks to a platter. Place blobs of ricotta on top and zest of a lemon over the ricotta. Next, toast the hazelnuts in a toaster oven (careful, they burn easily) and scatter them over the salad. Garnish with mint leaves. Squeeze some lemon juice over just before serving. Season with sea salt & pepper.

Whipped Brie with Roasted Strawberries

Whipped Brie with Roasted Strawberries

Whipped Brie with Roasted StrawberriesWhipped Brie with Roasted Strawberries

 

1 lb. fresh strawberries

2 T. balsamic vinegar

1 T. honey, plus more for serving

1 tsp. fresh thyme, plus more for serving

pinch of salt

pinch of pepper

3, 8 oz. wheels brie cheese

¼ C. roasted pistachios, chopped

crostini or crackers, for serving

 

For the roasted strawberries: preheat oven to 350 F. Line a baking sheet with parchment paper. Cut stems off of strawberries. Cut larger berries in quarters and smaller ones in half. Place in a medium sized bowl. Add balsamic, honey, thyme, a pinch of salt and pepper. Toss to evenly coat the strawberries. Spread the strawberries on to the parchment lined baking sheet. Bake for 30-35 minutes, stirring halfway, until the strawberries are softened but not completely mushy. You want them to still have their shape. Remove from oven, and place the strawberries, with the syrup into a bowl to cool. While the strawberries are roasting, make the whipped brie: while the brie is still cold, cut the rind off. Using a serrated knife, carefully cut the top and bottom off, then cut around the edges. Make sure all the rind is removed. Let the brie come to room temperature before whipping. Once cheese is softened, add to a bowl of a stand mixer (or in food processor). Mix with paddle attachment for at least 10 minutes. The brie will look gummy and lumpy at first, but keep whipping until it’s light and fluffy. Remove from bowl and spread on to serving board or dish. Top with the cooled strawberries, drizzle with some of the strawberry syrup. Sprinkle with some sea salt and drizzle with honey. Top with chopped pistachios and a sprig of thyme for garnish. Serve room temperature with crostini, crackers or pretzels.

Bill’s Blue Cheese Dressing

Bill’s Blue Cheese Dressing

Bill’s Blue Cheese DressingBill’s Blue Cheese Dressing

 

1 C. mayonnaise

¾ C. buttermilk (do not substitute sour milk)

4 oz. crumbled blue cheese (Maytag is recommended)

1 T. dried Italian seasoning

1 T. dried parsley flakes

1 clove garlic, minced

6 or 7 drops hot pepper sauce

 

In a bowl stir together mayonnaise, buttermilk, blue cheese, Italian seasoning, parsley flakes, garlic, and hot pepper sauce. Cover and refrigerate until serving time.

 

Servings: 18
Serving Size: 2 T.

Calories: 110
Fat: 11 g
Fiber: 0 g
Protein: 2 g

Cheddar, Bacon, and Potato Muffins

Cheddar, Bacon, and Potato Muffins

Cheddar, Bacon, and Potato MuffinsCheddar, Bacon, and Potato Muffins

 

1/2 lb. baby gold potatoes

1/8 tsp. black pepper

191 grams (1 1/2 C.) unbleached all-purpose flour

1 T. sugar

1 T. baking powder

1/4 tsp. salt

3/4 C. sour cream

1/2 C. milk

4 T. salted butter, melted

1 large egg

4 slices bacon, cooked, drained, and crumbled, reserving one T. of bacon drippings

113 grams (4 oz./3/4 C.) diced sharp cheddar cheese

1/4 C. chopped chives

 

Heat your oven to 400 degrees F and line a 12-cavity muffin pan with paper liners. Prick the potatoes about 4 times each, wrap them in a damp towel, and microwave them about 4 minutes, turning them halfway through. They should be cooked but not super soft. Let cool enough to handle, and grate them with a box grater. Toss the grated potatoes with the black pepper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the sour cream, milk, melted butter, egg, and 1 T. of bacon drippings. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Fold in the potatoes, bacon, cheddar, and chives. Divide the batter evenly among the muffin cups, about an ice cream scoop-sized portion each. Bake the muffins for 22 to 25 minutes, until golden. A toothpick should come out clean. Cool in the muffin pan for five minutes, and then turn them out onto a wire rack to fully cool.

 

Servings: 12
Serving Size: 1 muffin

Calories: 212
Fat: 13 g
Fiber: 1 g
Protein: 6 g

I Love You, Tri-Color

I Love You, Tri-Color

I Love You, Tri-Color

 

2 avocados

2 fresh mozzarella balls

2 tomatoes

heart-shaped cookie cutter

4 T. olive oil

3 T. balsamic glaze

sprinkle of sea salt

pinch of pepper

 

Cut the avocado into thin slices. Flatten the avocado as much as possible, with equal spacing between the slices. Use the heart-shaped cutter to make the fanned-out avo hearts. Slice the mozzarella and tomatoes, and cut out the hearts. For the tomatoes it helps to press the cutter into the soft part of the tomato. Chop up all the ‘leftovers’ and place them at the bottom of your platter. Top with the hearts. Mix together the olive oil, balsamic glaze, salt and pepper. Pour the dressing over the salad.

Crispy Chicken Melt

Crispy Chicken Melt

Crispy Chicken Melt

 

1 C. cooked chicken, finely shredded

4 slices bread (sourdough, white, whatever you’vegot)

4 slices cheese (cheddar, provolone, or mozzarella)

2 T. butter or mayonnaise (for the bread)

2 T. mayo

1 tsp. mustard or chili sauce

Pickles or thin sliced onion

Chips

 

Heat a pan over medium-high with a little oil or butter. Add the shredded chicken and leave it alone for a couple minutes so it can get crispy in spots. Stir, let it go another minute, and season lightly with salt and pepper. Drop the cheese right onto the chicken in the pan and let it melt into it. Meanwhile, spread butter or mayo on one side of each slice of bread. Put two slices, buttered side down, into another pan (or move the chicken aside and use the same one). Pile the cheesy chicken onto the bread, top with the remaining slices (buttered side up), and cook until golden and crisp, about2 to 3 minutes per side. Press lightly so everything melts together. Add pickles. Mix mayo with chili sauce and spread inside before closing

Lemon Ricotta Bruschetta

Lemon Ricotta Bruschetta

Lemon Ricotta Bruschetta

 

1 baguette, sliced into 6 thin slices and toasted

1 garlic clove, peeled

1 C. whole milk ricotta

¼ C. preserved lemon, finely chopped

¼ tsp. fresh ground black pepper

1 T. fresh basil, thinly sliced

1 T. fresh lemon zest

Fresh ground pepper

Olive oil

 

Rub toasted bread with garlic clove and set aside. In a small mixing bowl, blend together ricotta, preserved lemons and black pepper. Spread on prepared baguette slices. Before serving, top with basil, lemon zest, black pepper and a drizzle of olive oil

The Downtowner Sandwich

The Downtowner Sandwich

The Downtowner Sandwich

 

1 6 inch sub sandwich loaf, I buy the 12-inch loafs from Sam’s Club and cut in half

4 T. softened cream cheese, I use the spreadable tub

¼ tsp. dill

4-5 thin slices Turkey Breast, adapt to your preference

2 slices Swiss or Provolone cheese

2 T. cranberry sauce

½ avocado, sliced thinly

½ cup shredded lettuce

 

Cut sub sandwich loaf in half length wise to create a top and bottom half of sandwich. Spread about 2 T. of cream cheese on the inside of each sandwich half. Sprinkle the top of the cream cheese lightly with dill. Place turkey slices on bottom half of sandwich and place the two slices of cheese over the top of turkey. Place sandwich halves on microwave safe plate and microwave the sandwich halves for about 30 seconds or until cheese begins to melt. Smear cranberry sauce over the top half of sandwich. Place avocado slices over to top of the cranberry sauce. Next place shredded lettuce evenly over the top of the avocado. Place the two sandwich halves together and enjoy!

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

 

1 T. olive oil

1 large yellow onion, small-diced (about 1 1/2 C.)

1 red bell pepper, cored, seeded, and small-diced (about 1 C.)

1 lb. 90% lean ground pork

2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. ground sage

6 large eggs

8 oz. Cheddar, shredded (1 /22 C.)

1 1/2 C. blanched almond flour

1/3 C. coconut flour

2 tsp. baking powder

 

Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Push the onion and pepper to the sides of the skillet to create a hole in the center. Add the ground pork in the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onion is translucent, about 8 minutes. Remove from the heat, season with the salt, black pepper, and sage and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes. In a large bowl, whisk the eggs until no streaks remain. Add the pork mixture and 1 C. of the Cheddar and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix. Using a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining 1/2 C. Cheddar. Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

 

2 T. unsalted butter

6 stalks of celery, thinly sliced (1/8-inch diagonal slices)

Salt, to taste

1 T. sugar

1/4 cup aged balsamic vinegar

4 slices of crusty bread, like ciabatta

Extra-virgin olive oil

6 oz. fresh mozzarella, thinly sliced (about 1/8- to 1/4-inch thick)

1 T. fresh snipped chives

 

Heat a large frying pan over medium-low heat (almost medium). Add butter. When melted, add celery, salt and sugar. Cook, stirring occasionally, until the celery is soft, olive green and slightly browned around the edges, about 40-45 minutes. Moderate heat to make sure celery does not cook too fast. Remove celery from pan. Heat a small frying pan over medium heat. Add balsamic vinegar and cook until reduced by about half. Set pan aside to cool slightly. Preheat oven broiler with rack about 5 inches from broiler. Place slices of bread on a baking sheet and brush with olive oil. Place under the broiler and cook until lightly toasted, about a minute or so (watch carefully or it will burn). Spread 1/4 of the cooked celery on top of each piece of toast, then top with a couple slices of mozzarella. Place under broiler and broil for about a minute until the cheese has melted a bit. Remove from oven and transfer toasts to a serving platter. Drizzle with balsamic vinegar and sprinkle with chives.

Rosemary-honey Halloumi Fries

Rosemary-honey Halloumi Fries

Rosemary-Honey Halloumi Fries

 

8 fresh rosemary sprigs, divided

1 cup panko breadcrumbs

Freshly ground black pepper

1 cup all-purpose flour

2 large eggs

8 oz. package halloumi, rinsed and patted dry

1 cup refined avocado or grapeseed oil

¼ cup honey, plus more to taste, for serving

 

Strip needles from 5 rosemary sprigs and finely chop. On large plate, combine chopped rosemary with panko and season with a few cracks of pepper. Add flour to another large plate and season with pepper. In medium shallow bowl, beat eggs and season with pepper. Slice halloumi into ½”-thick fry shapes. Gently pat dry again. In small batches, coat halloumi in flour, followed by eggs and then rosemary panko. Continue with remaining pieces of halloumi. Line baking sheet with paper towels. Heat oil in large skillet over medium heat. When oil shimmers, add enough fries to comfortably fit in pan without overcrowding and fry until golden, about 2 minutes per side. Use slotted spoon to transfer fries to lined baking sheet and repeat with remaining halloumi. Remove needles from remaining 3 rosemary sprigs and fry just until crisp, about 30 seconds. Place fries in shallow bowl, top with fried rosemary needles, and drizzle with honey.

One-Pot Chicken Alfredo Pasta

One-Pot Chicken Alfredo Pasta

One-Pot Chicken Alfredo PastaOne-Pot Chicken Alfredo Pasta

 

2 T. olive oil

1 lb. boneless skinless chicken breasts

2 tsp. garlic salt

3 T. all-purpose flour

2 C. low-sodium chicken broth

2 C. milk

12 oz. uncooked short pasta or any bite-sized pasta (I use Cavatappi)

1 C. freshly grated parmesan cheese

Salt and pepper, to taste

 

Cut chicken breasts into bite size pieces, about 1 inch, and season with the garlic salt. Add olive oil to a large deep skillet over medium high heat. Add chicken to the hot skillet and brown well on all sides for about 5-8 minutes. Add flour and stir until chicken is well coated in the flour. Stir in the chicken broth and milk and bring to a gentle boil. Add the uncooked pasta and stir well to combine. Reduce heat to a simmer and let simmer for 15-20 minutes or until pasta is tender, stirring occasionally. Remove from the heat and stir in the freshly grated parmesan cheese. Season with salt and pepper to taste.

Honey-Glazed Ham & Cheddar Muffins

Honey-Glazed Ham & Cheddar Muffins

Honey-Glazed Ham & Cheddar MuffinsHoney-Glazed Ham & Cheddar Muffins

 

2 C. all-purpose flour

1/4 C. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 C. butter, melted and slightly cooled

1 C. milk

1/3 C. honey

1 egg

1 and 1/2 C. chopped cooked ham

1 C. shredded cheddar cheese

1 T. butter, melted

1/4 C. honey

 

Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray or line with muffin liners. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the melted butter, milk, honey and egg. Stir the wet ingredients into the dry ingredients until just combined. Fold in the chopped ham and shredded cheese. Divide batter evenly among prepared muffins cups, filling each one almost full. Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let muffins cool in pan 5 minutes before removing to a wire rack that’s been placed on a baking sheet to catch any glaze drippings. In a small bowl, whisk together the melted butter and honey for the glaze. Brush the top of each muffin evenly with the glaze. Serve warm or at room temperature.

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

 

½ pound thick-cut bacon, chopped

1 medium leek, root and leaf ends trimmed off, white and light green part halved lengthwise and then sliced into thin half-moons

Kosher salt

Freshly ground black pepper

1 (14- to 16-ounce) ball pizza dough

4 ounces Fontina, Gruyère, aged Gouda, or sharp Cheddar cheese, finely grated

¼ cup heavy cream, divided

 

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high. Put the sliced leek in a colander and rinse it thoroughly under cold running water, using your fingertips to separate the layers. Drain well, then transfer the leek slices to a paper towel–lined plate and blot them dry. In a medium skillet over medium heat, cook the bacon until it just begins to brown at the edges, 5 to 7 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Pour the bacon grease into a small ramekin for brushing the dough. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel). Use a pastry brush to spread a very thin layer of bacon grease all over the dough. Scatter the sliced leeks and cooked bacon on top, then sprinkle with the cheese. Drizzle the toppings with half of the heavy cream. Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven and immediately drizzle the remaining heavy cream over top. Wait 3 to 5 minutes for the cream to congeal, then slice and serve.

Creamed Corn w/ Parmigiano-Reggiano Cheese

Creamed Corn w/ Parmigiano-Reggiano Cheese

Creamed Corn w/ Parmigiano-Reggiano CheeseCreamed Corn w/ Parmigiano-Reggiano Cheese

 

1 1/2 T. unsalted butter

1 1/2 T. all-purpose flour

1/2 tsp. Kosher salt, plus more to taste

1 1/2 C. whipping cream

2 T. sugar

16 oz. (454g) frozen Sweet Yellow Corn

1/4 C. freshly grated Parmigiano-Reggiano Cheese

 

Using a heavy bottom medium-sized saucepan, melt the butter over medium heat. Add in the flour. Whisk in the flour and continue cooking for approximately 2 minutes or until the mixture/roux is light-medium golden brown. Slowly pour in whipping cream, whisking constantly while adding. Continue cooking until the mixture has thickened and is smooth. Add in the corn, sugar, and Kosher salt. Stir to blend. Continue cooking until the corn is cooked through. Transfer to a serving bowl. Top with the freshly grated Parmigiano-Reggiano Cheese. Place under the broiler for several minutes or until the cheese has melted. Serve immediately. Store any leftovers in covered dish in the refrigerator.

Herb and Cheese Baked Eggs

Herb and Cheese Baked Eggs

Herb and Cheese Baked EggsHerb and Cheese Baked Eggs

 

4 slices (5 oz.) of thick cut applewood smoked bacon, cooked crisp and cut into pieces or 3 oz. of Canadian bacon cut into pieces

4 large eggs

1 1/2 C. half and half (light cream)

1 T. dijon mustard (recommend Maille)

1 clove of garlic, minced

1/2 C. sun dried tomatoes, chopped

2 oz. of sharp Cheddar cheese, grated (1/2 C. measured)

2 oz. Monterey Jack cheese, grated (1/2 C. measured)

2 oz. Parmigiano-Reggiano cheese, grated (1/2 C. measured)

1/2 tsp. black pepper

1/2 tsp. kosher salt or sea salt

1/2 tsp. baking powder (optional)

2 green onions, sliced thinly (both green and white parts)

2 T. fresh basil, julienned

 

Preheat oven to 350 degrees. Lightly butter or spray six 4.5 oz. ramekins. Set aside. In a medium bowl, beat eggs and light cream until blended. Add green onion, garlic, sun-dried tomatoes, mustard, cheeses, salt, pepper, baking powder, and basil. Mix until blended. Spoon or pour mixture into prepared ramekins. Divide the chopped bacon (or Canadian bacon) evenly amongst the ramekins. Lightly press the bacon into the egg-cheese-herb mixture. Bake for 30-35 minutes until golden or set. Serve hot, warm, or at room temperature.