Kimchi Grilled Cheese Sandwich
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Take this childhood classic to the next level with a boost of flavor and extra health benefits from kimchi — that’s right, we’re making a kimchi grilled cheese sandwich.
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Herb Cheese Ball
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Before elaborate charcuterie boards became the star of every appetizer spread, the humble cheese ball was the staple of entertaining. Whip together this herb cheese ball for a no-fuss spread that’s as delicious as it is nostalgic.
Read MoreChicken and Broccoli Penne Pasta Bake
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This freezer-friendly chicken and broccoli penne pasta bake is easy to prep ahead on the weekend to have ready to go for a quick weeknight meal.
Read MoreBacon, Cheddar & Jalapeno Scalloped Potatoes
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Start to finish: 2 hours | Impresses: 12
INGREDIENTS
1 pound bacon, cut into small pieces
3 pounds Yukon Gold potatoes, scrubbed clean
5 tablespoons flour
4½ cups whole milk
Kosher salt and pepper, to taste
1 small white onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
16 ounces sharp cheddar cheese, shredded
Fresh chives, for garnish
METHOD
Heat oven to 350 F. Spray a 9-by-13-inch casserole dish with cooking spray and set aside. Using a mandoline, or a very sharp kitchen knife, thinly slice the potatoes into discs that are no thicker than ¼ inch. Place in a glass bowl, cover with a damp paper towel and set aside.
In large Dutch oven, cook bacon over medium-high heat until crispy. Remove with a slotted spoon to a paper towel-lined plate to drain. Reduce heat to medium. Remove all but 5 tablespoons bacon fat from the pot (this can be done by pouring all of the drippings into an aluminum foil-lined bowl and then measuring 5 tablespoons of fat back into the pot). Whisk flour into the reserved bacon fat and cook, stirring constantly, until roux is lightly golden brown, about 3 minutes. Slowly pour in milk, still whisking constantly to ensure mixture is smooth. Season with salt and pepper to taste. Continue cooking sauce, stirring regularly, until it is thick enough to coat the back of a wooden spoon, about 7-10 minutes. Stir in onion, garlic and jalapeño, and cook for a few minutes more before removing from heat.
To assemble the scalloped potatoes: Place 1/3 of the potatoes in a thin layer on the bottom of a prepared baking dish and sprinkle lightly with salt. Cover salted potatoes with half the sauce, followed by 1/3 of the shredded cheddar cheese and 1/3 of the reserved bacon pieces.
Repeat process with another 1/3 of the potatoes, salt, the remainder of the sauce, another 1/3 of the shredded cheddar cheese and another 1/3 of the reserved bacon pieces. Finish with a final layer of potatoes, sprinkle of salt and a final layer of cheddar cheese.
Spray a piece of aluminum foil with baking spray and cover the baking dish. Bake in preheated oven for 40 minutes before removing foil and baking another 40-50 minutes, or until potatoes are just set, are fork tender and the top is a deep, golden brown. Sprinkle with remaining bacon pieces and fresh chives before serving, if desired.
Make-ahead instructions: Cook potatoes as directed above, removing from oven after 75 minutes. Cool casserole completely. Cover with aluminum foil and place in refrigerator. To reheat casserole, heat oven to 350 F. Bake covered casserole in preheated oven and cook for 25-30 minutes, or until warmed through. Remove foil and bake for another 5 minutes, or until the top layer of cheese is melted and bubbly.
Cheddar Apple Snack Clusters
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Start to finish: 15 minutes | Impresses: 6; 2 per serving
INGREDIENTS
1 pound aged white cheddar cheese, sliced
1 apple (Gala or similar)
½ cup walnuts, chopped
1 tablespoon honey
METHOD
Using an apple slicer or knife, remove apple core and cut the apple into 24 thin slices. (A larger apple may produce more slices.)
In a small mixing bowl, toss chopped walnuts in honey.
To assemble, place cheddar slices on a serving plate, layer 2 apple slices and lightly top with walnut and honey mixture.