Spinach & Cheddar Souffle+

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

3 tablespoons all-purpose flour

1 cup scalded milk

1/4 teaspoon of nutmeg

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

4 extra-large egg yolks, at room-temperature

1/2 cup grated aged Cheddar cheese, lightly packed

1 package frozen chopped spinach, defrosted and squeezed dry

5 extra-large egg whites, at room temperature

1/8 teaspoon cream of tartar

Directions

  1. Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  3. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.

Salted Caramel Turtle Thumbprint Cookies

Servings: 24

Ingredients

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter , softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg , yolk and white separated
1 1/2 tsp vanilla extract
2 Tbsp buttermilk
1 1/4 cups finely chopped pecans
15 caramels (such as Kraft)
2 1/2 Tbsp heavy cream
Flaky or coarse sea salt
3 oz chopped milk chocolate or semi-sweet chocolate chips or chopped chocolate

2 tsp shortening

Instructions:

  1. In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the
    paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy,
    about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract.
  2. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  3. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap
    and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I’d recommend letting the dough rest
    a room temperature a bit so the dough isn’t too firm and cracking when making indentations).
  4. Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped
    pecans in a bowl.
  5. Shape dough into 1-inch balls 18 grams each) then working with one at a time, drop into egg white and roll to evenly coat
    the lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat (if
    necessary, you can gently press into the nuts to help them stick).
  6. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.
  7. Bake in preheated oven until set, about 10 – 12 minutes. Remove from oven then using the bottom of a rounded teaspoon,
    gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then
    transfer to a wire rack to cool completely.
  8. For the topping:
  9. Place caramels and heavy cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second
    intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops
    with a small pinch of sea salt.

Southwestern Turkey Soup+

Ingredients

  • 1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded Monterey Jack cheese

Directions

  1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Adrienne’s Cucumber Salad+

Ingredients

  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

Directions

  1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Tzatziki Sauce for Lamb Gyros+

Ingredients

  • 2 (8 ounce) containers plain yogurt
  • 2 cucumbers – peeled, seeded and diced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic, peeled

Directions

  1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Grilled Pizza with Asparagus and Caramelized Onions+

Ingredients
1 tablespoon extra-virgin olive oil,
divided
2 cups thinly vertically sliced onion
2 cups (2-inch) slices asparagus
(about 1/2 pound)
1 tablespoon thinly sliced ready-touse sun-dried tomatoes
1/8 teaspoon salt
1 (8-ounce) portion fresh pizza dough
3/4 cup (3 ounces) shredded fontina
cheese
1 1/2 teaspoons fresh oregano leaves
1/4 teaspoon freshly ground black
pepper
How to Make It
Step 1
Prepare grill to medium-high heat.
Step 2
Heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add onion to pan; sauté 5 minutes.
Reduce heat to medium-low; cook 5 minutes or until
browned. Add asparagus to pan; cook 5 minutes or until
asparagus is crisp-tender. Stir in tomatoes and salt.
Step 3
Roll dough into a 12-inch circle on a lightly floured
surface; brush each side of dough with 1/2 teaspoon
remaining oil.
Step 4
Place dough on a grill rack; grill 1 1/2 minutes or until
crust bubbles and is well marked. Reduce grill heat to
low; turn dough over. Arrange onion mixture over crust;
sprinkle evenly with cheese. Cover and grill over low heat 3 1/2 minutes or until cheese melts; remove pizza from grill. Sprinkle with oregano and black pepper.

Pan-Seared Cod with Basil Sauce+

Ingredients
1/4 cup fresh basil, minced
1/4 cup fat-free, less-sodium chicken
broth
2 tablespoons grated fresh Parmesan
cheese
4 teaspoons extravirgin olive oil
1 teaspoon salt, divided
2 garlic cloves, minced
4 (6-ounce) cod fillets
1/4 teaspoon freshly ground black
pepper
Cooking spray
How to Make It
Step 1
Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and
garlic in a small bowl.
Step 2
Sprinkle fish with remaining 1/2 teaspoon salt and
pepper. Heat a large nonstick skillet coated with cooking
spray over medium-high heat. Add fish; sauté 5 minutes
on each side or until fish flakes easily when tested with a
fork. Serve fish with the basil mixture.

Apple Cabbage Slaw for Pulled Pork

Ingredients

  • 1 small head cabbage, cored and finely chopped
  • 1 Granny Smith apple, cut into matchstick-size pieces
  • 5 green onions, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup white sugar (sub maple syrup)
  • 3 tablespoons olive oil
  • 3 tablespoons vegetable oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon red pepper flakes

Directions

  1. Toss cabbage, apple, and onions together in a large bowl.
  2. Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

Spicy White Chicken Chili

INGREDIENTS

  • 5-6 cups chicken broth depending on if you want it a bit soupy
  • 6 cups cooked shredded chicken I used rotisserie chicken
  • 2 15.3 ounce cans Northern White beans, drained
  • 2 cups salsa verde I chose jalapeno salsa verde for an even spicier chili!
  • 1 tablespoon olive oil
  • 2 tablespoons fresh chopped cilantro
  • 1/2 tablespoon poultry seasoning
  • 1 teaspoon chili powder
  • 1 large yellow onion chopped/diced
  • 4 cloves garlic minced
  • 2 jalapeno peppers diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version)
  • 1 poblano pepper diced (if you want REALLY spicy, substitute serrano chilis for the poplano, or leave the seeds in from the jalapeno peppers. If you want less spicy, leave the seeds out)
  • Sour Cream more jalapenos, shredded cheese, and green onion for garnish (optional)

INSTRUCTIONS

  • Heat onion, peppers, and garlic in a large skillet over medium/high heat until the onions are transparent.
  • Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.
  • Serve hot garnished with sour cream, shredded cheese, and more peppers if desired. Enjoy!

Easy Classic Spinach Souffle+

Ingredients

  • 1 1/2 tablespoons plus 4 tablespoons butter (softened, divided)
  • 3 tablespoons Parmesan cheese (freshly grated)
  • 1 pound spinach (stemmed and chopped)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon grated nutmeg
  • 3 eggs (separated)

Steps to Make It

  1. Gather the ingredients.
  2. Brush the inside of a large soufflé, deep casserole dish, or 6 individual ramekins with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with grated Parmesan cheese and put to one side while you prepare the filling. 
  3. Gently heat a large saucepan, add the chopped spinach and sauté until it wilts and the juices have evaporated—keep a close eye on this as the spinach can catch quite easily and burn.
  4. Preheat the oven to 375 F.
  5. In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, whisking constantly, for 30 seconds to cook out the flour.
  6. Add the milk to the flour while whisking vigorously and cook for about 4 minutes, until the mixture thickens. 
  7. Add the chopped spinach to the flour mixture and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.
  8. Whisk 1/2 cup of the hot spinach into the egg yolks.
  9. Then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Do not overheat this mixture or you risk splitting the mixture, and if this happens, unfortunately, there is no way back. 
  10. Beat the egg whites on high speed until stiff peaks form in a scrupulously clean bowl (a greasy or dirty bowl will prevent the eggs from stiffening).
  11. Stir one-third of the egg whites into the spinach.
  12. Then fold the remaining egg whites into the mixture.
  13. Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through.
  14. Serve immediately. The soufflé is lovely on its own and with a fresh, green salad on the side and don’t forget a glass of wine.