Samosa Pierogi

Start to finish: Active: 30 minutes | Inactive: 1 hour
Impresses: 4 for dinner, 8 for appetizers

Ingredients
For the pierogi dough:
3 cups flour
1 teaspoon kosher salt
3 tablespoons salted butter, melted
3 tablespoons whole milk
3 large eggs, room temperature

For the filling:
¾ pound Yukon Gold potatoes, chopped into 1-inch cubes
4 tablespoons whole milk
5 tablespoons salted butter, divided
½ teaspoon fennel seeds
½ teaspoon curry powder
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon paprika
1 generous pinch red pepper flakes
½ cup frozen peas
¼ cup white onion, diced
½ cup paneer, chopped

For the pierogi:
4 tablespoons salted butter
Cilantro and mint sour cream, recipe follows

Method
For the pierogi dough:
In the bowl of a stand mixer fitted with the paddle attachment, mix flour and salt by pulsing the mixer on and off a few times. Add butter, milk and eggs, and mix dough on medium speed until thoroughly combined. Dough will be tacky. Remove from bowl, wrap tightly in plastic wrap and refrigerate for at least 1 hour, or overnight. While the dough chills, prepare the filling.

For the filling:
Boil potatoes in heavily salted water until fork tender. Drain potatoes and return to the pot. Add milk and 2 tablespoons of the butter. Roughly mash potatoes, tasting and seasoning with additional salt as needed, before setting aside. Melt the remaining 3 tablespoons butter in a skillet and add fennel seeds, curry powder, coriander, cumin and paprika. Stir to coat and cook until spices are warm and fragrant. (This is called “blooming” the spices.) Stir in frozen peas and onion, and cook until peas are warmed through. Add pea and onion mixture to the mashed potatoes, as well as the paneer. Mix everything until well combined. Set aside until ready to use (mixture can also be made a day in advance).

For the pierogi:
Lightly sprinkle work surface with flour. Place chilled dough on work surface and sprinkle the top with flour, as well as a rolling pin. Roll dough out to slightly less than ¼ inch thick. Use a 3-inch round cookie cutter to cut out 24 rounds (dough can be re-rolled to get enough circles). Add a generous tablespoon of filling to the center of each dough round. Dip a finger in water and run along the edge of the pierogi. Fold the pierogi in half over the filling, pinching the edges closed tightly to seal. It should look like a little half-moon. Place on a piece of parchment paper and repeat the filling, folding and sealing process with remaining pierogi. When ready to cook, add 1 tablespoon butter to a nonstick skillet set over medium heat. Fry the pierogi, 6 at a time, until golden brown on each side. Add an additional tablespoon butter after each batch. Serve warm pierogi with butter drippings from pan and cilantro and mint sour cream.

For the cilantro and mint sour cream:
Combine 1 cup fresh cilantro, 8 mint leaves, the juice of ½ lemon and ½ cup sour cream in a food processor until smooth. Stir in an additional ¼ cup sour cream to thicken.

Notes: Pierogi can be formed and not fried up to a day in advance. To freeze uncooked pierogi, place pierogi in a single layer on a baking tray lined with parchment paper. Freeze for at least 12 hours, or overnight, before transferring to a zip-close bag. Pierogi can be frozen for up to 2 months. To cook frozen pierogi, fry according to directions above, adding ¼ cup water to the skillet and covering with a lid for 3 minutes so pierogis can cook in the steam.

Lemon Cupcakes with Strawberry Whipped Cream Frosting

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Start to finish: 40 minutes
Makes: 24 cupcakes

Ingredients
For the cake:

2½ cups cake flour (can substitute all-purpose flour)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted
1½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons lemon extract
1 tablespoon lemon zest
1 cup whole milk

For the whipped cream frosting:
2 tablespoons water
2 teaspoons flavorless powdered gelatin
4 cups heavy whipping cream, cold
1 cup powdered sugar
2 teaspoons strawberry powder
2 teaspoons vanilla extract 

Method
For the cake:
Heat oven to 350 F and line a 12-cup muffin pan with cupcake liners. Whisk the cake flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk the melted butter, sugar, eggs, vanilla extract, lemon extract and lemon zest until combined.

Stir in about half the flour mixture. Then, stir in the milk and the rest of the flour mixture, and mix until fully combined. The batter will be thin.

Pour about ¼ cup batter into each cupcake liner. (They should be about halfway full.)

Bake 18–22 minutes, or until a cake tester comes out clean.

Remove from the pan and let cool on a wire rack.

Let cupcakes cool completely before frosting.

For the whipped cream frosting:
Add the water to a microwave-safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes. Transfer the gelatin mixture to the microwave and microwave for 5–10 seconds, until the gelatin is fully dissolved. Stir the mixture, and set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine heavy whipping cream, powdered sugar, strawberry powder and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form. Then, turn the mixer to low speed. Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form. (If the gelatin mixture thickens too much before adding it to the whipped cream, put it back in the microwave for 3–5 seconds. It should be a pourable consistency, but not warm to touch.)

To assemble: 
Once the cupcakes are fully cooled, transfer the strawberry whipped cream into a piping bag fitted with a 1M tip, and pipe swirls on each cupcake.

Parmesan Garlic Mashed Potatoes with Cauliflower

Start to finish: 35 minutes
Impresses: 12

INGREDIENTS

2 pounds Yukon Gold potatoes, chopped into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons kosher salt
1 pound fresh cauliflower florets, chopped
8 tablespoons salted butter
8 ounces heavy cream
¾ cup Parmesan cheese, freshly grated
Kosher salt and pepper, to taste
Chives, for garnish

METHOD

Place potatoes and garlic in a large saucepot and fill with enough water to rise 1 inch above the potatoes. Add 2 tablespoons kosher salt, cover and place over high heat. Bring potatoes to a boil, then add the cauliflower. Cook until potatoes are fork tender, about 15 minutes. Drain and return to saucepot.
While potatoes and cauliflower boil, place the stick of butter upright in a large pint glass or mason jar and add the heavy cream. Microwave 1–2 minutes, or until butter has fully melted into cream. Carefully remove from microwave, as glass will be hot. Pour about half the butter and cream mixture into the potatoes and cauliflower, and begin to mash. Add the grated Parmesan cheese, and stir to combine. Taste the potatoes and season with more salt and ground pepper, if needed. Add more liquid until desired consistency is reached (you may not use it all), being careful not to over mash. Top mashed potatoes with fresh chives before serving.

Broccoli Cheddar Crockpot Mac 'n Cheese

Start to finish: 45 minutes
Impresses: 4

Ingredients

1-pound box elbow macaroni
1 head broccoli, cut into florets
4 cups cheddar cheese, shredded
2 cups colby jack cheese, shredded
4 ounces cream cheese
5 cups whole milk
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
Chopped parsley, for topping (optional)

Method
Stir together all ingredients, except parsley, in a slow cooker to combine. Cook on high heat for 2 hours before stirring every 15 minutes until noodles are tender. Top with parsley and serve. 

Apple and Carrot Cinnamon Muffins with Streusel

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Start to finish: 35 minutes
Impresses: 16

Ingredients
For the streusel:
½ cup + 1 tablespoon brown sugar
¾ cup all-purpose flour
1½ teaspoons cinnamon
3 tablespoons unsalted butter, melted 

For the muffins:
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups apples, peeled and chopped
4 tablespoons unsalted butter, melted
¾ cup whole milk, at room temperature
1 large egg, room temperature
½ cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup shredded carrots

Method
Heat oven to 350 F. Spray 2 muffin pans with baking spray, and set aside.

For the streusel:
In a small bowl, whisk together brown sugar, flour and cinnamon. Add butter, using a fork to combine. Mixture will be crumbly. Set aside. 

For the muffins:
In a large bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt. Add apples to the bowl and toss to coat. Meanwhile, in a large measuring cup, whisk together melted butter, milk, egg, applesauce and vanilla extract. Stir in the shredded carrots. Pour the wet ingredients into the dry ingredients, and gently stir to combine, being careful not to overmix. Use a large portion scoop to divide the batter among the prepared muffin pans, filling them ¾ of the way. Sprinkle streusel on top of each muffin. Bake in preheated oven 23–25 minutes, or until tops are golden brown and bounce back when pressed lightly. Remove from oven and allow to cool in pans for 10 minutes before serving. 

Crab Rangoon Tacos

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab filling:
8 ounces cream cheese, room temperature
4 ounces imitation crab meat
½ tablespoon granulated sugar
1 teaspoon rice vinegar
½ teaspoon soy sauce
¼ teaspoon garlic powder
2 tablespoons scallions, diced

For the tacos:
1 cup canola oil
12 wonton wrappers
4 ounces imitation crab meat
Diced scallion, for serving
Sesame seeds, for serving
Sweet and sour sauce, for serving

Method
In a large bowl, mix together all ingredients for the crab filling until thoroughly combined, and set aside. Pour canola oil in a cast-iron skillet and set over medium heat until temperature reaches 350 F. When oil is up to temperature, fry wonton wrappers into taco shells. Working with one wrapper at a time, hold the corner of one wrapper in your left hand (so it looks like a diamond and not a square) and lower it halfway into the oil for 5–10 seconds, or until the wonton is golden brown. Remove from the oil, and using a pair of tongs in your right hand, hold the fried part of the wrapper and lower the opposite half into the oil. Place on a cooling rack set over a baking tray to drain. Repeat this process of frying wonton wrappers into perfect golden shells with the remaining 11 wrappers.

To assemble tacos:
Place a large dollop of crab filling in prepared shell, top with additional pieces of crab and a sprinkle of sesame seeds and diced scallions. Serve with store-bought sweet and sour sauce for dipping.

Shareable Soft-Scrambled Eggs with Toast

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Start to finish: 30 minutes
Impresses: 4

Ingredients
4 large or 8 small slices of whole-grain bread
1 tablespoon salted butter
6 large eggs
¼ cup half and half
Dash of kosher salt and black pepper
2 cups fresh spinach or leafy greens
¼ cup red onion, thinly sliced
¼ cup carrots, shredded
¼ cup microgreens or sprouts
Fresh chives and dill, chopped (optional, for garnish)

Method
Heat a well-seasoned cast-iron or nonstick skillet over medium heat. Add small amounts of butter to the skillet. Toast the bread on each side until evenly browned, working in batches and adding additional butter as needed. Once finished, set aside and slightly reduce the heat under the skillet.

While the temperature of the skillet is coming down, whisk together the eggs, half and half, salt and pepper.

Gently pour the eggs into the skillet and allow to spread throughout. Using a spatula or soft-sided spoon, slowly drag the skillet to create soft clouds of cooked egg. Continue to cook over low heat until the eggs are just set. Then, remove from heat.

Serve with fresh greens, onions, carrots and microgreens, sprouts or herbs.

Notes: Don’t skip out on the veggies. You’ll get an extra nutrition boost by adding the greens. If you prefer, mix in your favorite dressing, or toss the fresh spinach with lemon juice, olive oil and your favorite seasonings. 

Steak & Cauliflower Sheet Pan Fajita Bake

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Start to finish: 30 minutes
Impresses: 4

Ingredients
¼ cup olive oil
¼ cup orange juice
1 lime, juiced
1 tablespoon garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup cilantro, chopped
1 pound flank steak, sliced against the grain
1 head cauliflower, cut into small florets
1½ cups Monterey Jack cheese, shredded
8 flour or corn tortillas
Queso fresco, for topping (optional)
Cilantro, chopped, for topping (optional)
Red onion, sliced, for topping (optional)
Lime wedges, for topping (optional)

Method
In a small bowl, whisk together olive oil, orange juice, lime juice, garlic, chili powder, ground cumin and cilantro. Add sliced flank steak and cauliflower to a gallon-sized zip-close bag. Pour in marinade and seal the bag. Marinate at least 30 minutes, but 2–4 hours is ideal.

Once ready to bake, heat oven to 450 F. Line a baking sheet with foil and set aside. Spray foil with cooking spray. Remove steak and cauliflower from marinade and place in an even layer on baking sheet.

Top with shredded Monterey Jack cheese, and bake 12–15 minutes or until steak is at your desired doneness.

Serve in warm tortillas with toppings of choice.

Lemon Sheet Cake with Strawberry Cream Cheese Frosting

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Start to finish: 50 minutes
Impresses: 18

Ingredients
For the cake:
2½ cups cake flour (can substitute all-purpose flour)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted
1½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons lemon extract
1 tablespoon lemon zest
1 cup whole milk

For the cream cheese frosting:
1 cup unsalted butter, room temperature
8 ounces (1 package) cream cheese, room temperature
2½ cups powdered sugar
1 tablespoon strawberry powder
1 teaspoon vanilla extract
2–4 teaspoons heavy cream (as needed for desired consistency)

Method
For the cake:
Heat oven to 350 F and lightly spray a sheet cake pan with pan spray. You can use either a 9-by-13-inch pan or an 8-by-8-inch pan for a thicker sheet cake. Whisk the cake flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk the melted butter, sugar, eggs, vanilla extract, lemon extract and lemon zest until combined.

Stir in about half the flour mixture. Then, stir in the milk and the rest of the flour mixture, and mix until fully combined. The batter will be thin.

Pour the batter evenly into your prepared pan. Bake 25–35 minutes, or until a cake tester comes out clean.

Let the cake cool completely before frosting. 

For the frosting:
Make sure both the butter and cream cheese are fully at room temperature, or else they won’t combine smoothly and you’ll end up with cream cheese lumps.

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add the powdered sugar, strawberry powder and vanilla extract, and beat on low speed until fully combined. Then, increase the speed to high and whip 4–5 minutes, or until the frosting is light and fluffy. Add 1–2 teaspoons of heavy cream to reach the desired consistency. 

To assemble:
Once cool, use a spatula to spread a thick layer of cream cheese frosting on top of the sheet cake. 

Denver-Style Baked Frittata

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Ingredients
1 tablespoon cooking oil
⅔ cup green bell pepper, diced (about 1 medium pepper)
⅔ cup yellow onion, diced
⅔ cup asparagus, cut into 1-inch spears
1 cup cooked ham, cut into ½-inch cubes
9 large eggs
⅓ cup whole milk
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅔ cup + ⅓ cup extra sharp cheddar cheese, shredded

Method
Heat oven to 425 F. Heat the cooking oil in a well-seasoned cast-iron or oven-safe nonstick skillet over high heat. Once heated, add the bell peppers, onion, asparagus and ham. Cook on high heat, stirring occasionally for 4–5 minutes, or until the onions become fragrant.

Meanwhile, crack the eggs into a mixing bowl. Add the milk, salt and pepper, and whisk together until combined. Fold in ⅔ cup of the shredded cheese.

Pour the egg mixture into the skillet, distributing evenly over the vegetables and ham. Do not stir.

Cook until the edges begin to set and pull away from the sides of the skillet. Top with the remaining ⅓ cup shredded cheese; then, transfer the skillet to the preheated oven.

Cook for 10–12 minutes until the center is set. Remove from oven and allow the frittata to cool for 5–10 minutes. Slice and serve immediately, garnishing with fresh herbs, if desired.

Notes: Don’t be alarmed if your frittata puffs or expands while baking and then collapses as it cools. Trapped steam makes it rise during cooking, but the vegetables (plus milk and cheese) will give your frittata a smooth, dense texture without becoming rubbery.

Hot Honey Chicken Tender Sandwiches

Ingredients

For the aioli:
¼ cup plain Greek yogurt
¼ cup mayonnaise
2 cloves garlic, grated or finely minced
Half lemon, juiced
½ teaspoon salt
¼ teaspoon pepper 

For the chicken tenders:
¼ cup flour
1 teaspoon salt
½ teaspoon ground pepper
2 eggs
1 cup cornflakes
1 pound chicken breast tenders
½ cup unsalted butter
¼ cup honey
1 teaspoon paprika
¼ teaspoon cayenne pepper
4 brioche buns
Bread and butter pickles, for topping (optional)
Lettuce, for topping (optional)

Method

Heat oven to 400 F.

Whisk all ingredients for aioli together in a small bowl and refrigerate until you are ready to assemble your sandwiches.

Line a baking sheet with parchment paper. Add flour, salt and pepper to a shallow dish. Stir to combine. Whisk eggs into another shallow dish. Add cornflakes to gallon-sized zip-close bag and crush slightly.

To bread, dredge chicken in batches in flour before coating in egg. Add 3–4 chicken tenders to the bag of cornflakes at a time and shake to coat. Place in a single layer on prepared baking sheet. Bake 15 minutes, flip and bake an additional 5 minutes or until chicken is cooked through.

While the chicken cooks, make the hot honey. In a small saucepan, melt together butter, honey, paprika and cayenne. Remove from heat and whisk to combine. Drizzle cooked chicken liberally with hot honey.

To assemble sandwiches, spread aioli on the bottom bun. Top with two chicken tenders, pickles and lettuce (if using). Serve immediately. 

Secret Spinach Meatballs

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Ingredients
1 pound fresh ground beef
1 pound fresh ground pork sausage
10 ounces frozen spinach, thawed and drained
¾ cup plain breadcrumbs
1 cup Parmesan cheese, freshly grated
¼ cup basil leaves, torn
½ small white onion, diced
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 tablespoon kosher salt
1 large egg
1/3 cup whole milk

Method
Heat oven to 400 F. Line 2 baking sheets with parchment paper and set aside. Place all ingredients in a large bowl. With clean hands, work all ingredients together until well combined. Be careful to not overmix, as that will lead to tough meatballs. Use a 2-ounce scoop to portion out the meatballs. Gently roll the meatballs between your palms before placing on prepared baking sheets 1 inch apart. Bake meatballs in preheated oven 18–20 minutes, or until deeply browned on top.

For classic spaghetti and meatballs, place cooked meatballs in a large pan and cover with a jar of your favorite tomato sauce. Stir to combine, cover with lid and cook over low heat for 10 minutes. Serve on top of al dente pasta with extra Parmesan cheese and fresh basil to garnish.

Notes: Try ground venison or turkey in place of beef for a new take on the dish. To freeze leftover meatballs, place in a zip-close bag in a single layer and freeze.