Skinny Baked Jalapeno Poppers

Poppin'.
Cook time: 25 minutes             |            Total time: 35 minutes           |             Yield: 24

Ingredients
. 12 jalapeño peppers, 
sliced in half
. 4.5 oz light cream cheese
. 1/4 red onion
. 2 oz shredded low fat cheddar
. 1/2 cup egg whites
. 1/2 cup panko crumbs
. 1/8 tsp paprika
. 1/8 tsp garlic powder
. 1/8 tsp chili powder
. 1 lime
. salt and fresh pepper
. spray oil

Directions
1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Fill peppers with cheese filling with a small spoon or spatula.
4. Dip peppers in egg beaters.
5. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. 

7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

8. Squeeze lime juice and enjoy!

Adapted from Skinnytaste.com

Gruyere, Bacon, & Avocado Stuffed Burger with Garlic Fries

America!
Prep time: 30 minutes           |           Total time: 45 minutes           |         Yield: Serves 2-3

Ingredients
Stuffed burger:

· 1 pound ground beef
· 1/4 cup dry bread crumbs

· 1/4 of white onion, diced
· 2 cloves of garlic, minced

· Pepper and salt

· 1/4 avocado, sliced

· 1/2 gruyere cheese, shreaded  

· 5 strips of bacon, cooked

Garlic fries:

· 4 potatoes

· 2 cups of vegitiable oil 

· 4 cloves of garlic, minced
· Pepper and salt

Directions

Stuffed burger:
1. Preheat grill for medium heat.
2. In a large bowl, mix the ground beef, bread crumbs, onion, garlic, pepper, and salt using your hands. 

3. Form the mixture into 4 thin hamburger patties.

4. Place avocado, gruyere, and bacon in the center of 2 patties. Lay the remaining 2 patties over the other ones and pinch edges close. Flatten patties so they are consistently thick.
5. Lightly oil the grill grate. Grill patties 5-7 minutes per side, or until well done.

Garlic fries:

1. Heat oil in a large skillet.
2. Slice potatoes about a 1/4 inch thick. Season with pepper and salt. 

3. Add potatoes to oil (To test if oil is hot enough, dip a potato slice in and see if it crackles. Oil should just cover the potatoes).
3. Cook for ~10 minutes, or until golden brown.

4.  Lay on paper towel lined plate and sprinkle garlic and salt & pepper over fries.

Source: Chef Power and Chef Hannan.

Onion Soup Topped with a Gruyere Crostini

So good it brings tears to my eyes. Great for cold nights.
Prep time: 20 minutes            |           Total time: 1.5 hours            |             Yield: Serves 4

Ingredients:

· 1 pound yellow onions, 

halved and thinly cut lengthwise

· 3 to 5 sprigs of fresh thyme

· 1 bay leaf

· 1/4 teaspoon sea salt

· Fresh cracked pepper·

· 1 teaspoon all-purpose flour

· 1/2 cup dry white wine

· 2 cups beef stock

· 1 cup water

· 1 1/2-inch-thick slice of ciabatta bread 

· 2 tablespoons unsalted butter

· 1 1/2 cups grated Swiss Gruyère cheese

Directions:

1. In a large pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. 

2. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. 

3. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

5. Remove the bay leaf and thyme sprigs from the soup and discard. 

6. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Source: Epicurious

Crispy Potato Roast

Spudderly wonderful. Great for a side dish.

Prep time: 20 minutes             |                Total time: 1.5 hours             |            Yield: Serves 8

Ingredients:

·  3 tablespoons unsalted butter, melted
·  3 tablespoons extra-virgin olive oil
·  4 pounds russet potatoes, peeled
·  5 shallots, thickly sliced lengthwise

·  1 teaspoon red-pepper flakes 

·  1 teaspoon paprika 

·  Coarse salt and pepper

·  8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. 
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. 
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture. 

5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Source: Adapted from Fish Food Blog 

Butternut Squash Mac and Cheese

The ultimate comfort food. Great for November.

Prep time: 10 minutes            |            Total time: 30 minutes          |           Yield: Serves 4

Ingredients

· 1 medium sized butternut squash (about 2 1/2 pounds)
· 3-4 cups low-sodium chicken broth
· 3-4 fresh sage leaves
· 3/4 cup heavy cream
· 1/4 pound extra-sharp cheddar cheese, grated

· 1/4-pound Gruyere cheese, grated
· 1 pound of pasta

· 1 teaspoon kosher salt
· 1 teaspoon ground mustard powder
· 1 teaspoon smoked Spanish paprika
· 1/2 teaspoon cayenne pepper 

· Freshly ground black pepper

Directions

1. Peel butternut squash with a potato peeler, then cut in half lengthwise. Scoop out seeds and cut the remaining squash into 1" pieces. Combine in a large saucepan with the chicken broth, making sure the broth covers the squash completely. Add the sage leaves and bring all to a boil, then reduce heat and simmer uncovered for about 20 minutes or until squash is fork tender.
2. In the meantime, bring a large pot of water to boil. Add the pound of pasta and cook according to packaged directions until al dente (about 8 minutes). Drain and set aside.
3. Drain the squash, while reserving 1 cup of the chicken broth. Add the cooked squash and sage to the blender or food processor and process in batches until smooth, adding about a cup of the reserved chicken broth. 4. Return the pureed squash to a medium pot over low heat and add the heavy cream, spices, and grated cheddar, stirring until the cheese is melted and the sauce is completely smooth.
4. Pour the sauce over the cooked pasta and stir until well combined. Taste and adjust seasoning, then serve. 

Source: Adapted from Always Order Dessert Blog and Open Mouth Insert Cookie Blog

Zucchini Pizza

Pizzacchini. Great for a healthy dinner.

Prep time: 30 minutes           |            Total time: 50 minutes            |          Yield: Serves 4

Note: This recipe makes 5 different zucchini pizza variations. Adapt with your favorite pizza toppings.

Ingredients
Base: 8 zucchini, halved lengthwise

Toppings #1:

· 1/8 cup of marinera sauce

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste.

· Meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #2:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #3:

· 1/8 cup of marinera sauce

· 1/8 cup of mozzarella cheese

· Chopped onion to taste

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #4

· 1/8 cup of tahini sauce (mix tahini paste, olive oil, and lemon juice)

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #5:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta and mozzarella 

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Directions
1. Pre-heat oven to 400 degrees. Coat a 13×9 baking dish with non-stick cooking spray. Set aside.
2. Add sauces and toppings to zucchini halves. For deep dish pizzas, scoop the seeds from the center of each zucchini half, using a spoon. Fill with toppings.

3. Bake for 20 minutes, or until cheese is golden brown.

Source: Inspired by All Recipes. Updated by Chef Power and Chef Hannan.

Apple, Goat Cheese, and Walnut Stuffed Chicken Breast

Bow chicken wow wow. Great for autumn nights.
Prep time: 10 minutes              |            Total time: 1 hour            |            Yield: 4 servings

Ingredients
· 4 boneless chicken breasts
· 3-4 ounces goat cheese
· 1-2 apples, diced
· 1/4 cup walnuts
· 1 tablespoon of fresh lemon juice

· 2 teaspoons of thyme 

· 1 teaspoon pepper
· 1/2 teaspoon salt
· 1/3 teaspoon pepper flakes

Directions
1. Preheat the oven to 375.
2. Place chicken breast on a large 

sheet of waxed paper; cover with another sheet; 

pound chicken breast to 1/4 inch thickness. 

Season both sides with half of the thyme, salt and pepper.

3. Sautee apple cubes in olive oil.
4. Heat goat cheese in the microwave for 30 seconds or until soft.
5. Combine the goat cheese, apple, lemon juice, walnuts, thyme, and pepper.
6. Cut a slit down the center of each chicken breast. Fill each pocket evenly with mixture.
7. Bake chicken for about 30 minutes.

Source: Chef Lassig and Chef Hannan.

Pretzel Chicken with Honey Dijon Sauce

Crispy and savory and saucy - oh my! Great for weeknights and kids. 
Prep time: 10 minutes | Total time: 30 minutes | Yield: ~12 chicken strips

Ingredients
Chicken:
· 2 lbs boneless skinless chicken breasts, 

cut into strips

· 2 eggs, scrambled
· 1/2 teaspoon mustard powder
· 1/2 teaspoon onion powder
· salt and pepper to taste

Breading:
· 2 cups sourdough pretzels, ground in the 

food processor (until they are the consistency of bread crumbs) 

· Vegetable oil for frying

Sauce:
· 1/2 cup honey
· 1/4 cup Dijon mustard

Directions
1. Combine mustard and honey for sauce. Mix well and set aside.
2. Preheat oil to 350 degrees. Combine eggs with spices in a large bowl. Mix well and add chicken
3. Add pretzel crumbs to a large bowl. When oil is hot, bread chicken and fry oil until deep golden brown. Chicken should be firm with an internal temperature of 165 degrees. Place on paper towels or cooling rack after removing from oil.

Source: Eclectic Recipes.
Note: Broken sink handles + boiling oil can't stop with this dinner winner @Chef Jordan.