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Deviled Egg Dip

Serves 6-8

• 12 eggs, hard-boiled (see step 1)
• 4 ounces cream cheese, softened
• ½ cup mayonnaise, or more as needed
• 2 teaspoons dill pickle juice
• 2 teaspoons Dijon mustard
• 1 teaspoon hot sauce
• salt and freshly ground black pepper, to taste
• crackers and vegetables, for dipping

Place the eggs in a saucepan and cover with cold water, sprinkle with salt. Bring water to a boil, cover with lid and turn off heat, allowing eggs to sit for 11-12 minutes. Drain eggs and chill completely in an ice bath.

Peel the eggs. Chop with a pastry blender or a fork until desired consistency is reached. Combine cream cheese, mayo, pickle juice, Dijon, and hot sauce in a small bowl. Stir into chopped eggs and season to taste with salt and pepper. 

Serve with crackers, celery sticks, and/or carrot sticks.

Bloody Mary Deviled Eggs

Serves 6-8

• 12 eggs, hard-boiled (see step 1)
• 1/3 cup mayonnaise, or more as needed
• 1 tablespoon tomato paste
• 1 teaspoon horseradish
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon Worcestershire
• Pinch of celery seed
• salt and freshly ground black pepper to taste
• sliced green olives, garnish
• celery leaves, garnish
• crisp bacon pieces, garnish
• diced dill pickle, garnish
• Old Bay, for sprinkling

Place the eggs in a saucepan and cover with cold water, sprinkle with salt. Bring water to a boil, cover with lid and turn off heat, allowing eggs to sit for 11-12 minutes. Drain eggs and chill completely in an ice bath.

Peel the eggs and cut them in half, lengthwise. Remove the yolks from the egg halves into a bowl and set whites aside. 

Add yolks to a bowl and mash using a fork. Stir in mayonnaise, tomato paste, horseradish, lemon juice, Worcestershire, celery seed, salt, and pepper until well combined and smooth (for a totally creamy texture, place everything in a food processor, and blend until smooth). 

Add yolk mixture to a piping bag and using a large tip, pipe into each egg white. You also can fill with a spoon, if desired. Chill until ready to serve. Garnish each deviled egg with an olive, celery leave, bacon, and pickle. Sprinkle with Old Bay before serving. 

Goat Cheese Deviled Eggs with Hot Honey

Serves 6-8

• 12 eggs, hard-boiled (see step 1)
• ¼ cup mayonnaise, or more as needed
• 4-6 ounces goat cheese, at room temperature
• 1 teaspoon Dijon mustard
• Zest and juice of a lemon 
• salt and freshly ground black pepper, to taste
• toasted sliced almonds, crushed for garnish
• crisp bacon pieces, garnish
• hot honey, for drizzling

Place the eggs in a saucepan and cover with cold water, sprinkle with salt. Bring water to a boil, cover with lid and turn off heat, allowing eggs to sit for 11-12 minutes. Drain eggs and chill completely in an ice bath.

Peel the eggs and cut them in half, lengthwise. Remove the yolks from the egg halves into a bowl and set whites aside. 

Add yolks to a bowl and mash using a fork. Stir in mayonnaise, goat cheese, Dijon, lemon zest and juice, salt, and pepper until well combined and smooth (for a totally creamy texture, place everything in a food processor, and blend until smooth). 

Add yolk mixture to a piping bag and using a large tip, pipe into each egg white. You also can fill with a spoon, if desired. Chill until ready to serve. Garnish each deviled egg with bacon and toasted almonds. Drizzle with hot honey before serving. 

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Recipes

Golden Snitch Chicken Meatballs - serves 4

Ingredients

• ½ cup ricotta cheese
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• 1 clove garlic, minced
• 1 pound ground chicken (or turkey)
• kosher salt and freshly ground black pepper, to taste
• olive oil, for brushing meatballs
• Stonewall Kitchens Savory Jam (Roasted Garlic Onion Jam or Bourbon Bacon Onion Jam)

Method

• Preheat oven to 375 degrees. Place a baking rack on a parchment-lined baking sheet.
• Combine ricotta with panko, fresh herbs, and garlic in a bowl. Add the ground chicken and season with salt and pepper, then mix to combine. 
• Scoop meatballs onto the prepared baking sheet (approximately 24 meatballs using a medium scoop).  
• Brush each meatball with a small amount of olive oil. Bake for 20 minutes. 
• Heat savory jam in a small saucepan on the stovetop or in a microwave-safe container in the microwave until melted. 
• Brush meatballs with melted savory jam before serving.

For Snitch wings:

• 4 flour tortillas
• Olive oil, for brushing
• Chili powder and kosher salt, for sprinkling
• Fresh Ranch, recipe follows

Method

• Cut tortillas into small triangle chips to resemble Snitch wings. 
• Place on a parchment-lined baking sheet. 
• Brush with olive oil and sprinkle with chili powder and salt. Bake for 5-8 minutes, until golden brown.
• To serve, place tips of the triangle chips into meatballs to resemble Snitch Wings.

Butterbeer Cookies - Makes about 4 dozen

Ingredients

• 2 cups flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 2 egg yolks, at room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon butter extract
• ¼ cup butterscotch chips, melted and slightly cooled
• ½ cup butterscotch chip
• Preheat the oven to 350 degrees.

Method

• In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together with the mixer on high speed until light and fluffy, about 2-3 minutes.
• Add in the egg yolks, vanilla extract, butter extract and melted butterscotch chips and mix on medium speed until pale in color and fluffy, 1-2 minutes. Scrape the sides of the bowl as necessary.
• Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
• Mix the butterscotch chips into the dough with a spatula. Scoop the dough with a small cookie scoop.
• Arrange the cookie dough balls about 2 inches apart on parchment paper-lined baking sheets. 
• Bake the cookies for 7-10 minutes or until light golden brown.
• Let the cookies cool on the cookie sheet for five minutes, then transfer them to a wire rack to cool completely.

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MAPLE DIJON GLAZE WITH PAN-SEARED CHICKEN

This is the easy one. I'll pan-sear chicken breasts and make a quick maple Dijon glaze using:

• 1/4 cup pure maple syrup
• 1/4 cup Dijon mustard

Whisk everything together. After pan-searing the chicken, ower the heat and add the glaze to the pan, allowing it to simmer briefly until glossy and slightly thickened. Spoon it over the chicken before serving.

BEURRE BLANC PAN SAUCE

• 1 small shallot, finely minced
• 1/3 cup dry white wine
• 2 Tbsp white wine vinegar
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 Tbsp heavy cream, optional
• Salt and white pepper, to taste

After cooking the protein, remove it from the pan and sauté the shallot briefly. Deglaze with the white wine and vinegar, scraping up all the flavorful browned bits from the bottom of the pan. Reduce the liquid until almost syrupy. Then gradually whisk in cold butter a few pieces at a time to create a smooth, glossy sauce.

Use a small amount of cream as an optional stabilizer for a home-cook-friendly version.

CHIMICHURRI

• 4 cloves garlic
• 1 tsp kosher salt
• 1 cup finely chopped fresh parsley
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes, or more to taste
• 1/3 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• Black pepper, to taste

Crush the garlic and salt together in the mortar and pestle until it forms a paste. Add some of the oregano and parsley and gently bruise them, then transfer everything to a bowl and stir in the remaining herbs, red pepper flakes, red wine vinegar and olive oil.

Chimichurri should have texture rather than being blended into a completely smooth sauce.

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Fall Chopped Salad with Chai Spiced Sweet Potato Croutons

Serves 6-8

Vinaigrette:

• 3 tablespoons prosecco vinegar
• 1 teaspoon Dijon
• ½ teaspoon honey or maple syrup
• ¼ cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 cups chopped romaine
• 1 red apple, diced
• 1 pear, diced
• ½ cup diced red onion, optional
• ½ cup dried cranberries or cherries
• ½ cup toasted pecans, chopped
• ½ cup goat cheese, crumbled
• Chai Spiced Sweet Potato Croutons, recipe follows

In a small bowl, whisk to combine vinegar, Dijon and honey (or maple syrup). Stream in olive oil until vinaigrette is mixed. Season to taste with salt and pepper. 

In a large bowl, combine romaine, apple, pear, onion, and dried fruit. Drizzle with vinaigrette and toss to combine. Top with pecans, goat cheese and Crunchy Sweet Potato Croutons.

 
Chai Spiced Sweet Potato Croutons

• 2 cups diced sweet potato (¼ inch)
• 1 ½ tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• Chai Spice Mixture, for seasoning to taste (recipe follows)

Preheat oven to 425. Toss diced sweet potato with olive oil to coat and season with salt, pepper, and Chai Spice. Spread out in a single layer on a baking sheet. Roast for 20-25 minutes until crisp and browned.  

 
Chai Spice Mixture

• 1 ½ tablespoon cinnamon
• 1 tablespoon ground ginger
• 1 ½ teaspoon cardamom
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon coriander
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper 

Combine all spices in small bowl. 

Chai Spiced Crème Brulée

Serves 8

• 5 large egg yolks
• ½ cup sugar
• 3 cups heavy cream 
• ¼ teaspoon salt
• ¾ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of nutmeg
• Pinch of cloves
• Pinch of cardamom
• 1 teaspoon pure vanilla extract
• Sugar for sprinkling on top

Preheat oven to 325°F.  

Bring a teapot or pot of water to a boil. (You'll need hot water for the baking pan for your water bath)

Whisk the egg yolks and sugar together. Set aside. Heat the heavy cream and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the spices and vanilla extract. Ladle about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep whisking the egg yolks so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream. Pour the mixture through a fine mesh strainer to ensure there are no lumps.

Place 8 (4-ounce) ramekins in a large baking pan. If you don't have a pan large enough, bake them in two. Divide custard between each ramekin. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.

Bake until the edges are set and centers are still a little jiggly, about 30-35 minutes.

Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.

Sprinkle a thin layer of sugar all over the surface of the chilled custards, about ½-1 teaspoon per ramekin. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)

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BLT Chopped Salad with Bacon Cheddar Crisps

Serves 4-6

Bacon Cheddar Crisps:

• ¾ cup freshly grated sharp cheddar cheese
• ¼ cup finely diced crisp bacon
• ½ teaspoon all-purpose flour

BLT Salad:

• ½ pound bacon, chopped
• 2 medium tomatoes, divided
• 1½ tablespoons mayonnaise
• 1 tablespoon minced chives or scallions
• 1 teaspoon white vinegar
• Kosher salt & freshly ground black pepper, to taste
• 3 cups chopped iceberg lettuce or hearts of romaine

Bacon Cheddar Crisps:

Preheat oven to 350˚. Cover a large baking sheet with parchment paper. In a medium bowl, toss together cheese, bacon, and flour. For each crisp, spread 1 tablespoon of cheese mixture into a 2-inch circle, 2 inches apart on prepared baking sheet. Bake for 6 minutes or until lightly browned around edges, but not set. Remove from oven.

Let stand until cheese rounds can be easily removed with an offset spatula. Serve with BLT salad.

BLT Salad:

Cook bacon in a fry pan over medium-high heat until crisp. Drain on paper towels, set aside.

Cut 1 tomato in half. Working over a large bowl, grate 1 half using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallions), vinegar, salt and pepper. Whisk to combine.

Dice the remaining 1½ tomato. Add the lettuce, diced tomato, and bacon to the bowl with the dressing. Toss to coat. Top BLT Salad with Bacon Cheddar Crisps.

Maple Bacon Bourbon Ice Cream

• ½ gallon Vanilla Bean Ice Cream
• 4 slices crisp cooked bacon pieces, diced
• 2 tablespoons bourbon
• ½ cup pure maple syrup

Remove ice cream from carton to thaw a bit so it is easy to stir. Add all ingredients and whisk to combine.  Pour back into container and freeze overnight.  Top with extra crisp bacon as a garnish if desired!

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Stanley Tucci's 'Ginloma'

: 1 oz gin, 1 oz grapefruit, 1/2 oz fresh lime, squeeze of agave, shake & strain over ice, top with soda water and garnish with grapefruit slice.

Taylor Swift's 'French Blonde'

: 1 oz Lillet, 1/2 oz gin, 1 oz grapefruit, .25 oz elderflower lemon simple, shake and strain into a martini glass and garnish with a lemon peel.

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Steakhouse Sliders with Horseradish Cream

Makes 12 sliders

• 1 ½ lb. steak (sirloin, ribeye, strip), about 1 inch thick
• kosher salt & freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 12 slider rolls
• baby kale, arugula or spinach
• 1 recipe Horseradish Cream (recipe follows)

Season steak generously with salt and pepper. Heat 1 tablespoon olive oil in a large fry pan over medium-high heat with 1 tablespoon butter until butter is melted. Add steak to fry pan and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to cutting board, tent with foil. Let the steak rest for at least 5 minutes, then thinly slice against the grain and at an angle.

Assemble sandwiches with baby greens, steak strips, and horseradish cream sauce on bottom portion of slider rolls, then finish by replacing the top portion.

Horseradish Cream

Makes 1 cup

• ½ cup sour cream
• ¼ cup prepared horseradish
• 1 tablespoon minced capers
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• kosher salt & freshly ground black pepper, to taste

Whisk together sour cream, horseradish, capers, zest, lemon juice and Dijon. Season with salt and pepper.

Horseradish Potato Salad with Cheddar

Serves 8

• 3 pounds of russet potatoes, peeled, halved lengthwise & thinly sliced (about ¼ inch thick)
• ¾ cup sour cream
• ½ cup mayonnaise
• 1 tablespoon white vinegar
• ¼ cup prepared horseradish, or more to taste
• 1 teaspoon honey or sugar
• Kosher salt and freshly ground black pepper
• ¼ cup fresh parsley, chopped
• 2-3 stalks celery, finely chopped (about ½ - ¾ cup)
• ¾ cup freshly grated cheddar
• Crisp cooked bacon crumbles, optional garnish
• Thinly sliced green onion, optional garnish

Place potato slices in a Dutch oven or stockpot and cover with cold water by about an inch, bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 15 minutes. Drain and cool. Whisk together sour cream, mayo, vinegar, horseradish, and honey (or sugar) in a large bowl. Add potatoes to sour cream mixture and stir gently to combine. Add parsley and cheddar, stir to combine. Season to taste with more salt and pepper if needed. Chill until ready to serve. Garnish with bacon and/or onion, if desired.

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Spinach & Goat Cheese Stuffed Chicken wrapped in Prosciutto

serves 6

• 3 chicken breasts, halved
• olive oil
• Kosher salt & freshly ground black pepper
• ½ package frozen chopped spinach, thawed and well-drained (5 ounces)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 ounces goat cheese, at room temperature
• Zest of half a lemon
• 6 slices prosciutto
• Balsamic glaze, for drizzling (optional)

Preheat the oven to 400 degrees F. Brush a baking dish or cast iron skillet with olive oil.

Take each chicken breast half and make a slit or pocket in the middle using a sharp paring knife. Season chicken with salt and pepper.

Combine spinach, onion and garlic powders, goat cheese, lemon zest, and a pinch of salt and pepper in a bowl. Stuff each piece of chicken with some of the goat cheese mixture.

Wrap each one in a piece of prosciutto. Place chicken breasts in prepared pan and

Roast in preheated oven for about 20-25 minutes or until it reaches 160 degrees. Serve drizzled with balsamic glaze if desired.

Foil Packet Potatoes with Goat Cheese and Fresh Herbs

• serves 4-6
• 1 ½ pounds small red or gold potatoes, washed and quartered
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• kosher salt and freshly ground black pepper, to taste
• juice of half a lemon
• 4 ounces goat cheese, crumbled
• fresh parsley, chopped for garnish
• fresh chives, chopped for garnish

In a large bowl toss together potatoes and olive oil. Add garlic, salt and pepper, and toss to coat.

Preheat grill to medium heat. Divide potatoes between 2 large heavy-duty foil sheets, coated with cooking spray. Fold in sides to securely wrap in a foil packet.

Prepare grill to medium high heat, or 400ºF. Place foil packets on grill and cook until tender, about 20-25 minutes, turning once. Pierce with fork to check tenderness. Open packets carefully and drizzle lemon juice over potatoes. Garnish with crumbled goat cheese and fresh herbs.

No-Bake Goat Cheese Cheesecake Bites

serves 8-10

• 2 packages (15 count each) phyllo cups, crisped according to package instructions
• ¼ cup heavy COLD heavy cream
• 8 ounces room temperature goat cheese, crumbled
• ¼ cup sour cream or plain Greek yogurt
• ½ cup sugar
• 1 ½ teaspoon freshly squeezed lime or lemon juice
• Pinch of salt
• Bourbon-Soaked Cherries or Bada Bing Cherry Jam, for topping (optional)

Crisp phyllo cups in oven, according to package directions. Cool for a bit prior to adding cheesecake mixture.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to another bowl and set aside. Replace the mixer bowl to the stand mixer, and beat to combine the goat cheese, sour cream, and sugar for 2-3 minutes, or until creamy and smooth. Add the citrus juice and a pinch of salt and mix to combine. Fold in the whipped cream with a silicone spatula, then transfer the filling to a piping bag. Pipe goat cheese mixture into phyllo cups and refrigerate for at least 1 hour, or overnight, until firm. Top with desired topping prior to serving!

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Street Corn Pasta Salad

• 3 corn cobs, kernels removed
• 1 can black beans, rinsed
• 2 limes, zested and juiced
• 3 Tbsp oil of choice
• 1 bell pepper, chopped
• 1 jalapeño, chopped (optional)
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 1/4 black pepper
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne (optional)
• 16 oz dry pasta of choice, cooked to al dente
• 1/2 cup sour cream (or Greek yogurt)
• 1/2 cup mayo (NOT Miracle Whip)
• 1/2 cup milk or cream
• 1 Tbsp sriracha (or any hot sauce, optional)
• 1/2 tsp salt
• 1 cup cotija or queso fresco, crumbled (or feta cheese)
• 1 tsp Tajin (or your fave taco seasoning)

Combine all ingredients. 

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Baby back ribs recipe

• 1 slab baby back pork ribs
• 1/4 cup light brown sugar
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 cup barbecue sauce of your choice
• 1 dash liquid smoke (optional)

1. Remove the thin membrane, or silverskin, from the bone side of the ribs using a paper towel to help you grip it and rip it. Discard the membrane and set the ribs aside.
2. In a small bowl, combine all dry rub ingredients.
3. Generously season both sides of the ribs with the dry rub, pressing it into the meat. Be especially generous on the meat side. Let the ribs sit for at least 30 minutes at room temp, or refrigerate for up to 12 hours for deeper flavor (and then let sit out for 30 minutes before baking.
4. Preheat the oven to 300°F.
5. Wrap each rack tightly in two layers of heavy duty aluminum foil and place on a rimmed baking sheet.
6. Bake for 2 hour 30 minutes, or until the ribs reach 190°F on an instant read thermometer and the meat is tender and pulling away from the bones.
7. Carefully open the foil packets and fold the foil back. Brush the ribs generously with your favorite barbecue sauce and dash of liquid smoke mixed in (optional). Increase the oven temperature to 350°F and cook for an additional 30 minutes, or until the sauce is caramelized.
8. Optional: For a little char, turn on the broiler and cook for 1 to 2 minutes, watching closely, until lightly charred in spots.

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Strawberry Salad with Pretzel Crusted Chicken and Goat Cheese

Serves 4-6

Pretzel Crusted Chicken:

• 1 ½ lbs chicken breast, cut into strips
• ½ cup mayo or sour cream
• 2 cups finely crushed pretzels
• Cooking spray
• Vinaigrette:
• ¼ cup strawberry jam
• 3 tablespoons prosecco vinegar
• 3 tablespoons EVOO

Salad:

• mixed greens
• goat cheese, crumbled
• sliced strawberries
• kosher salt and freshly cracked black pepper, to taste

Pretzel Crusted Chicken:

Preheat oven to 400. Place a baking rack over a rimmed baking sheet lined with parchment. Spray rack with cooking spray.

Pat chicken strips dry with paper towels and season with salt and pepper. Then place in a zip-top bag along with mayo or sour cream and gently toss to coat. Roll chicken strips in crushed pretzels so they are coated on all sides. Place on prepared baking sheet. Spray lightly with cooking spray. Bake for 15-20 minutes, until cooked through.

Vinaigrette:

Combine jam, vinegar, and olive oil in a small bowl. 

Salad:

Drizzle dressing over mixed greens, season with a little salt and pepper, and toss to coat. Top salad with goat cheese and sliced strawberries and serve with pretzel crusted chicken.

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• 5-minute lasagna
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Cast Iron Peach Cobbler Recipe

Serves 8

Fruit Filling:

• 4 tablespoons unsalted butter
• 5-6 ripe but firm peaches, thinly sliced (about 6 cups)
• 2 tablespoons flour
• ½ cup brown sugar
• 1-2 teaspoons pure vanilla extract
• 1 tablespoon bourbon, optional

Cobbler:

• 1 cup flour
• ¼ cup finely ground pecans or walnuts
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ cup brown sugar
• 1 stick (8 tablespoons) unsalted butter, melted
• ½ cup milk
• Pinch of kosher salt
• Cinnamon sugar, for topping

Preheat oven to 375 degrees. Combine peaches, brown sugar and flour in a large bowl.

Melt butter in a 10 or 12-inch cast iron skillet. Add peach mixture, vanilla, and bourbon, if using, to skillet and transfer to oven and bake for 10 minutes.

Meanwhile, in a large bowl, whisk together flour, ground nuts, baking powder, cinnamon, brown sugar and salt. Add melted butter and milk, mix just until combined. Dollop batter over top of the fruit. Dust with cinnamon sugar.

Transfer to oven and bake for 25-30 minutes, or until golden brown. Let cool for 5 minutes or so. Serve warm or room temperature with vanilla bean ice cream if desired!

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Egg Bites

• 10 eggs
• 1 cup cottage cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup cheese of choice
• 1 cup fillings of choice

Western: dice 1/2 an onion, 1/2 a bell pepper, and 6 button mushrooms--- sauté in a little butter and let cool slightly

1. Preheat oven to 325. Grease a muffin pan with butter (omit this step if using silicone muffin pan).

2. Use a blender or food processor to puree the eggs, cottage cheese, salt and pepper. 

3. Scoop a tablespoon of filling into each muffin slot. Top with egg mixture so that it's almost to the top.

4. Sprinkle with a little cheese on each and bake for 25-30 minutes. The center of the egg bites should be set and not runny.

Lasts up to 1 week in the fridge. Reheat in the microwave for 45 seconds on each side or in the air fryer at 350 for 3-4 minutes.

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Weekend Planner

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Spring Shows 

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Philly Cheesesteak Puff Pastry Pinwheels

Makes 20-24 pinwheels

3 tablespoons butter, olive oil, or beef tallow (divided)

1 onion, diced

2 multi-color bell peppers, diced

1 lb. shaved beef

Kosher salt and freshly ground black pepper, to taste

1 tablespoon Worcestershire

1 package puff pastry (2 sheets), thawed in refrigerator overnight

12-18 slices provolone cheese

Egg wash, for brushing pastry pinwheels

Heat 2 tablespoon of butter (or olive oil, or tallow) in a fry pan over medium-high heat. Add in onions and peppers and cook until tender about 5 minutes or so. Remove from pan and set aside.

Add in remaining tablespoon of butter (or olive oil, or tallow). Stir in beef and season with salt and pepper, cook until browned, about 5 minutes. Stir in Worcestershire and remove from heat. Set meat aside to cool, about 10 minutes or so.

Heat oven to 400 degrees F. Line a baking sheet with parchment paper.

Roll dough out puff pastry on a lightly floured surface until ½ inch longer in each direction. Top with a layer of provolone cheese. Then top with meat mixture and sprinkle evenly with a layer of peppers and onions.  Starting at one long side edge start rolling towards the other long side to create a long log, jelly-roll style. Cut into 3/4-inch slices. Place pinwheels on prepared baking sheet 2-inches apart. Bake until tops are golden brown about 15-20 minutes. Remove from oven and allow to cool for 5-7 minutes before serving. Serve with Horseradish Cream Sauce, if desired.

Horseradish Cream Sauce

Makes about 1 cup

½ cup mayo

½ cup sour cream or plain Greek yogurt

2 tablespoon prepared horseradish

Juice of half a lemon

2 teaspoon hot sauce

Kosher salt and freshly ground black pepper, to taste

A tablespoon or 2 of water to thin mixture, if needed

Combine all ingredients in a small bowl. Refrigerate until serving. 

Espresso Martini No-Bake Cheesecake

Makes 8-12

Crust:

12 Oreos, finely crushed

2 tablespoons unsalted butter, melted

Cheesecake:

¼ cup semi sweet chocolate callets, melted and cooled

1 tablespoon espresso powder

1 tablespoon Kalhua

12 ounces cream cheese, softened

1 cup COLD   heavy cream

¼ cup powdered sugar

Kalhua Ganache:

¼ cup heavy cream

½ cup dark chocolate, finely chopped

1 ½ teaspoon Kalhua

Whipped cream, for topping

Crust: Combine oreo crumbs and melted butter in a bowl or if you used a food processor to make Oreo crumbs, stream in melted butter and pulse until combined and resembles wet sand. Divide crust mixture among 8-12 glasses, dessert cups, or ramekins. Gently press into an even layer. Set aside while preparing mousse.

Cheesecake: In a microwave-proof bowl, combine chocolate espresso powder, and Kalhua and microwave at 30 second intervals stirring in between until melted. Then cool. In the bowl of a stand mixer, whip softened cream cheese with chocolate/espresso mixture for 2-3 minutes, until light and fluffy, scraping the sides of the bowl occasionally.

In another mixing bowl, whip heavy cream with powdered sugar until stiff peaks form.

Carefully fold half of the sweetened whipped cream into the cream cheese mixture until mostly combined, continue with the second half of whipped cream and fold until no streaks remain. Transfer mixture to a large piping bag, pipe mousse over crust in each cup. Transfer to refrigerator and chill for at least 1 hour.

Ganache: In a small saucepan, heat cream and Kalhua over low to medium heat until just boiling. Remove from heat and add in chocolate, let stand for 1 minute before stirring. Gently stir to combine, allow to cool for at least 30 minutes before topping cheesecake with ganache.

Before serving, drizzle with ganache and top with whipped cream, if desired.

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Cod (or Chicken) with Lemon Pistachio Herb Relish

serves 4-6

• extra virgin olive oil
• 1½ - 2 pounds cod fillets or boneless skinless chicken breasts
• kosher salt and freshly ground black pepper
• 1-2 lemon, zested (1 tablespoon) and thinly sliced
• ¼ cup finely chopped roasted salted pistachios
• ¼ cup chopped fresh flat leaf parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon minced shallot
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Preheat oven to 400˚F. Drizzle 2 tablespoons of olive oil onto a rimmed baking sheet and spread evenly with a silicone brush.

If using chicken, if breasts are large, cut in half to make cutlets. Place on a cutting board and cover with plastic wrap, then pound out to an even thickness using a meat mallet. Alternately, you may purchase thin-slice chicken breasts. Place chicken or cod on the oiled baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Top with lemon slices.

Roast until fish or chicken is cooked through, 12-15 minutes, depending on their size. (internal temp should be145° for fish and 165˚F for poultry)

Meanwhile, in a small bowl combine pistachios, parsley, mint, shallot, 1 tablespoon lemon zest, salt and pepper. Top fish or chicken with Lemon Pistachio Herb Relish, serve immediately.

Orange & Pistachio Shortbread Cookies

Yields 60 cookies

• 12 oz unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 large orange, zested
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 3 ½ cups flour
• ¼ cup chopped pistachios

Combine the butter, powdered sugar, and orange zest in the large bowl of a stand mixer fitted with a paddle attachment. Mix them together on medium-low speed just until the sugar is incorporated, and the butter is smooth. Add the cardamom, salt and flour, and mix on low speed until only a few flour streaks remain. Add the pistachios and mix to combine evenly.

Scrape the cookie out onto a lightly floured surface, divide in half and form 2 discs.  Wrap each in plastic wrap. Refrigerate it until firm, for about 15 minutes.

Preheat the oven to 350 F and line two baking sheets with parchment paper. Remove one disc from the refrigerator. Roll out between two sheets of lightly floured parchment, until it is about 1/4-inch thick. Cut into squares or rectangles with a bench scraper or knife. Arrange the cookies on the baking sheets. The cookies won't spread very much while baking, so you don't need to leave too much room between them. When you've cut out all the cookies you can, combine the dough back together, re-roll it, and return it to the refrigerator to chill while the first batch bakes.

Bake the cookies at 350 F for about 12 minutes, until they've lost the raw shine in the middle and the edges are very slightly colored. Remove the tray from the oven and let them cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Roll out the second half of the dough just as you did the first, and continue to roll, cut, and bake the cookies until all are baked.

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Sheet Pan Chicken Fajitas recipe

• 2 lbs chicken breasts
• 2 bell peppers, sliced
• 2 yellow onions, sliced
• 3 cloves garlic, sliced thinly
• 1 Tbsp fajita seasoning
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp oil of choice
• 1 lime, juiced
• 8 flour tortillas

Garnish Options:

Diced onion, cilantro, shredded cheese, sour cream, pico de gallo

Preheat oven to 500 degrees. Set a baking sheet in the oven to get nice and hot. Slice up your chicken and vegetables. Add it to a bowl.

Add seasoning, oil, and lime juice. Mix it together and spread out onto baking sheet. 

Bake for 9-11 minutes, until chicken is 165 degrees internal. 

While that bakes, heat a skillet to med-high. Place tortillas in pan for 30 seconds per side. Place on a plate covered with a damp towel to keep warm.

Form tacos with desired toppings. 

*Save half of the chicken and vegetables for the Chicken Tortilla Soup

Chicken Tortilla Soup recipe

• 1 yellow onion, sliced*
• 1 bell pepper, deseeded and sliced*
• 3 cloves garlic, minced
• 4 Tbsp butter
• 1/4 cup flour
• 2 Tbsp chicken bouillon
• 2 cups water
• 2 cups milk
• 15 oz can fire roasted tomatoes
• 10.5 oz can condensed cheddar soup
• 1/2 tsp cumin
• 1 tsp smoked paprika
• 8 oz Velveeta cheese
• 3 cups cooked chicken, diced*
• Salt & pepper to taste

Garnish options:

Shredded cheese, lime juice, scallions, crispy tortilla strips

*If you're using leftover vegetables and chicken, no need to saute the onions and peppers first. Just warm them in the melted butter.

Preheat a pot to medium heat. Add butter and vegetables. Saute for 3-4 min, stirring occasionally, until softened. Add flour and mix. 

Saute for 2 minutes, then add the chicken bouillon, water, milk, tomatoes, cheddar soup, cumin and paprika.

**If you want a smooth soup, use an immersion blender to pulverize it before adding the cheese and chicken. 

 Bring to a boil and add the chicken. Simmer for another 1-2 minutes then take off the heat. 

Add the Velveeta cheese a little at a time, stirring constantly. Taste for seasoning to see if you would like more salt or pepper. 

Garnish with toppings that you like and enjoy!

• Table Magazine's Cocktail Shake-Off at Roost
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Chef Janet recipes

Turmeric Walnut Crusted Salmon with Lemon

Serves 4

• 4 salmon fillets, about 6 oz each
• 2 cup walnuts, very finely chopped or pulsed
• 2 tsp ground turmeric
• Zest of 2 lemons
• 2 small garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/4 + 1/4 tsp salt
• 1/8 + 1/8 tsp black pepper
• 2 Tbsp dijon mustard
• Lemon wedges for serving

1. Heat the oven to 400. Line a sheet pan with parchment paper or aluminum foil.

2. In a bowl, mix the walnuts, turmeric, lemon zest, garlic, olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. The mixture should feel slightly damp and crumbly.

3. Place the salmon on the prepared pan and season with remaining salt and pepper.

4. Spread a thin layer of Dijon mustard over the top of each fillet.

5. Gently press the walnut mixture onto the mustard so it sticks well.

6. Bake for 12 to 15 minutes, until the salmon flakes easily and the crust looks lightly toasted.

7. Finish with a squeeze of fresh lemon just before serving.

Three Bean Salad

• 12 oz pkg frozen green beans, thawed (or canned or blanched*)
• 15 oz can chickpeas, drained/rinsed
• 15 oz can kidney beans, drained/rinsed
• 1/4 cup diced red onion
• 1/3 cup apple cider vinegar (or white or red wine vinegar)
• 2 Tbsp honey (or sugar)
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Mix all ingredients in a bowl and taste for proper seasoning. Lasts up to 1 week in the refrigerator.

*To blanch fresh green beans, add to salted boiling water for 5 minutes.
Drain and place them in a bowl with ice and water for 3 minutes. Drain and chop into 1 inch pieces.

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• Drink recipes: 

Gin Three Ways: 

1 oz gin, 1/2 oz pine tea simple syrup, 1/2 oz lime juice, 1 oz soda water, garnished with fresh rosemary and juniper berries, serve on the rocks. 

Orange Amaretto Margarita: 

1 oz tequila, 1 oz amaretto, 1 oz lime juice, 2.5 oz fresh squeezed orange juice. Shake on the rocks and serve in a glass with a salted rim. Garnish with a dehydrated orange slice.

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Prosciutto Wrapped Asparagus

• 1 pound asparagus (about 20 to 24 spears)

• 8-10 ounces sliced prosciutto

• 1/2 cup Dijon

Instructions:

Blanch asparagus until crisp tender, about 30-60 seconds depending on the thickness.  Place spears in a bowl with ice and water for 5 minutes. Drain and pat dry.

Cut prosciutto slices in half if needed and spread a thin layer of dijon with a pastry brush. Roll one spear in each piece.

Serve at room temperature.

Goat Cheese Stuffed Dates

• 20 pitted Medjool dates

• 4 oz goat cheese

• 2 to 3 tablespoons honey (hot honey optional)

Instructions:

Open each date slightly.

Pipe or spoon in about a teaspoon of goat cheese.

Drizzle lightly with honey and serve.

Cucumber Bites with Boursin and Smoked Salmon

• 1 large English cucumber (about 20 to 24 slices)

• 1 package Boursin cheese (about 5.2 ounces)

• 4 ounces smoked salmon

• Optional garnish: sliced scallion or sesame seeds

Instructions:

Use a vegetable peeler to remove some of the cucumber peel, leaving space in between for a pretty pattern. Slice cucumber into 1 inch rounds.

Top with a folded piece of smoked salmon.

Spread a small amount of Boursin on each piece.

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