Chipotle Scalloped Potatoes

Ingredients

  • ½ cup half and half
  • 2 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 1.5 tsp kosher salt
  • ½ tsp ground pepper
  • 1/8 tsp ground nutmeg
  • 2.5 cups whipping cream
  • 3 lb russet potatoes, peeled and cut into 1/8-inch slices
  • 4 bacon slices, cooked and crumbled

Instructions

  1. Preheat oven to 400. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl and stir in whipping cream.
  2. Lightly grease a 9×13 inch baking dish with cooking spray. Spread ¼ of potatoes in a single layer in prepared dish. Top with ¼ of cream mixture. Repeat layers 3 more times.
  3. Bake, covered, at 400 for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 minutes or until lightly browned and bubbly.
8-14-2016 |

Jalapeno-Cheddar Popovers

Ingredients

  • 3 large eggs
  • 1 cup all purpose flour
  • 1 cup milk
  • 3 tbsp butter, melted
  • ½ tsp kosher salt
  • ¼ cup shredded sharp cheddar cheese
  • 1 tbsp minced seeded jalapeño pepper (about 1 pepper)

Instructions

  1. Preheat oven to 450. Make sure first 5 ingredients are at room temperature and then process in a blender 15 seconds or until smooth. Stir in cheese and pepper and let stand 30 minutes.
  2. Lightly grease 12-cup muffin pan with cooking spray and place in a jelly-roll pan then heat in oven for 2 minutes.
  3. Spoon batter into prepared muffin pan, filling halfway. Bake 15 minutes.
  4. Reduce oven temperature to 375 and bake 8-12 minutes or until puffed and golden brown.
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Roasted Potatoes with Cheese

Ingredients

  • 2 pounds fingerling potatoes, scrubbed and sliced 1/3 inch thick on the bias
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 4 oz soft, creamy cheese (Taleggio, d’Affinois, fontina, for example), rind removed, thinly sliced

Instructions

  1. Preheat oven to 425. Toss potatoes with oil, season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
  2. Preheat broiler with rack 6 inches from heat source. Transfer potatoes to 9×13 inch baking dish. Toss with thyme, top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes.
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Baked Stuffed French Toast

Ingredients

  • Unsalted butter, for baking dish
  • 14-inch loaf of rustic bread cut into 8 slices
  • 8 thin slices of ham
  • 8 oz thinly sliced Gruyere cheese
  • 8 large eggs
  • 2/3 cup whole milk

Instructions

  1. Butter bottom and sides of a 9×13 inch baking dish. Make a deep slit in each bread slice to create a packet. Stuff each with a slice of ham, then divide the cheese evenly among the packets.
  2. Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, pressing gently into egg mixture, and let soak 15 minutes. Flip bread and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
  3. Preheat oven to 350. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20-25 minutes.
  4. Turn oven to broil, with rack 4-6 inches from heat source. Broil until bread is toasted and golden brown, 1-2 minutes.
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Smoky Chipotle Chicken Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, roughly chopped
  • 1 orange or yellow bell pepper, roughly chopped
  • 1 poblano pepper, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 red onion, roughly chopped
  • 3 cloves garlic
  • 2 tablespoons chili powder
  • 1 lb ground chicken
  • 2 chipotle chilies, finely chopped
  • 2 tablespoons adobo sauce
  • 1 1/2 cups crushed tomatoes
  • 1 cup chicken stock
  • 1 16 ounce can of black beans, drained and rinsed
  • 1/4 cup sour cream (optional)
  • Optional toppings: cheese, scallions, guacamole, sour cream, fritos, chives

Instructions

  1. In a large heavy bottom pot, add the olive oil over medium high heat.
  2. Add the red and orange bell pepper, poblano pepper and yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and saute for 1-2 more minutes.
  3. Next, add the ground chicken. Break it up into pieces with a wooden spoon and saute until golden brown. You don’t want any pink pieces of chicken left.
  4. Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 1 hour until the chili thickens.
  5. Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve. Optional: stir in 1/4 cup of sour cream to give it a little bit of a silky texture.
  6. Serve it with toppings of your choice and enjoy.
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Skillet-Toasted Penne with Chicken Sausage

Ingredients

  • 6 cups unsalted chicken stock (such as Swanson)
  • 2 tablespoons olive oil, divided
  • 8 ounces uncooked penne pasta
  • 1 cup sliced sweet onion
  • 13 ounces Italian chicken sausage, casings removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced Calabrian chiles or hot red chiles
  • 1/4 teaspoon kosher salt
  • 0.5 ounces grated Parmigiano-Reggiano cheese (about 2 tablespoons)
  • Oregano leaves (optional)

Instructions

  1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat.
  3. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
  4. Add the remaining 1 tablespoon oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble.
  5. Remove sausage mixture from pan. Reduce heat to medium-low. Return pasta to pan.
  6. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently. Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.
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Cream Cheese Mashed Potatoes

Ingredients

  • 5 pounds baking potatoes
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • 1/2 cup butter or margarine, softened
  • 1/2 cup milk
  • 2 teaspoons onion salt
  • Garnish: paprika or chopped fresh parsley

Instructions

  1. Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
  2. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
  3. Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.

Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.

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Homemade Chili

Ingredients

  • 1 (14.5 ounce) can stewed tomatoes, chopped
  • 1 (6 ounce) can tomato paste
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup white wine
  • 1 pinch crushed red pepper flakes
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/3 cup bottled steak sauce
  • 5 slices bacon
  • 1 1/2 pounds ground beef
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can kidney beans, drained
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley

Instructions

  1. In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  3. Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  4. Stir in beans, cilantro and parsley. Heat through and serve.

Comments/Notes

This recipe won a chili contest.  In Texas.  So you know it’s good!  The fact that it’s full of fresh veggies makes it the best chili I’ve ever had.  I also like to add a few peppers to give it spice (jalapeno, poblano, whatever).  It’s not bland without adding peppers, but it’s not at all spicy if you prepare it as-written-above.

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Asian Veal Meatballs with Noodles

Ingredients

  • 1 pound ground veal
  • 1 cup soft bread crumbs
  • 1/2 cup chopped mushrooms
  • 1 egg
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons minced fresh ginger
  • 1-1/2 teaspoons dark sesame oil
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon dark sesame oil
  • 2 cups cooked Oriental noodles or fettuccine
  • 2 tablespoons thinly sliced green onion

Instructions

  1. Heat oven to 350°F.  Combine ground veal, bread crumbs, mushrooms, egg, 2 tablespoons green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly.  Shape into 12 meatballs.  Place in greased 15 x 10-inch baking pan.  Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.
  2. Dissolve cornstarch in 1/2 cup water in medium skillet; add bouillon granules.  Bring to a boil, stirring constantly; cook and stir until thickened.  Stir in 1/2 teaspoon sesame oil.
  3. Add meatballs. Serve over noodles. Sprinkle with green onion.
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Stuffed Peppers

Ingredients

  • 2 cups frozen Boca ground crumbles or 1 lb ground beef
  • 1 pkg (10 oz) frozen corn
  • 1.5 cups Salsa
  • 1.5 cups cooked instant brown rice
  • 1 cup shredded Colby jack cheese, divided
  • 3-5 large peppers (red, yellow, and/or green) cut in half lengthwise, seeds removed
  • ½ cup water

Instructions

  1. Preheat oven to 400.
  2. Cook crumbles, corn, and salsa in large skillet on medium 5 minutes or until heated through, stirring frequently.
  3. Remove from heat and stir in rice and ½ cup cheese.
  4. Spoon into pepper halves.
  5. Place in 13×9 inch baking dish. Pour water into bottom of dish. Cover.
  6. Bake 30 minutes. Sprinkle with remaining cheese and bake uncovered 10 minutes.
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