Cajun Shrimp Tacos

Start to finish: 15 minutes
Impresses: 4

Ingredients

For the salsa:
1 mango, diced
1 avocado, diced
¼ red onion, diced
4 ounces queso fresco, crumbled
1 lime, juiced
For the tacos:
1 pound (about 16–20) shrimp, deveined with tails off
1 tablespoon Cajun seasoning
2 tablespoons butter
8 small flour tortillas

Method

For the salsa:
Combine all ingredients in a small bowl and set aside.

For the tacos:
Toss together shrimp and Cajun seasoning.

Heat a heavy-bottomed skillet over high heat. Melt 1 tablespoon of butter in the pan.

Add half the shrimp and sear until pink, about 1 minute. Turn and cook another minute before removing from the pan and repeating with the other half of shrimp.

To serve:
Nestle pieces of shrimp into a tortilla and top with salsa.

Grilled Banana Splits With Vanilla Ice Cream

Start to finish: 15 minutes
Impresses: 4

Ingredients

4 medium bananas
½ cup chocolate chips or chocolate chunks
½ cup chopped nuts, such as walnuts or pecans
2 cups vanilla ice cream
4–8 maraschino cherries in syrup
½ cup fresh berries, such as sliced strawberries, raspberries, blueberries or blackberries

Method

Slice each banana lengthwise through the peel, opening a pocket in each banana. Stuff with 2 tablespoons each of chocolate chips and nuts. 

Wrap each banana in aluminum foil and seal to create a pouch for grilling. Don’t seal too tightly, but wrap enough to fully encase the stuffed banana. If unable to balance sliced-side up without tipping, place on a grilling rack for support. 

Grill on medium to medium-high heat for 8–10 minutes. Remove from the grill and transfer one foil pack to each plate or serving bowl.

Carefully unwrap each banana, then top with 2 scoops of vanilla ice cream. Garnish with fresh berries, additional nuts and chocolate chips, and top with 1–2 maraschino cherries. Serve immediately.

Note: As an alternative, top with caramel sauce, mini marshmallows, sprinkles, crushed sandwich cookies or your favorite ice cream toppings. 

Greek Yogurt Jalapeño Ranch

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Start to finish: 2 hours 10 minutes
Makes: 2 cups

Ingredients

1 cup plain nonfat Greek yogurt
1 cup milk
1½ teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon white pepper
¼ teaspoon salt
2 teaspoons jalapeño, finely chopped
2 teaspoons parsley, finely chopped

Method

In a mixing bowl, whisk all ingredients together. Refrigerate for 2 hours before serving to allow flavors to mingle.

Rajas con Crema

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Start to finish: 30 minutes
Impresses: 4

Ingredients

5 poblano peppers
2 tablespoons oil
½ yellow onion, diced
1 teaspoon garlic, minced
¾ cup Mexican-style crema
1 teaspoon salt

Method

Heat broiler to high and line a baking sheet with foil. 

Place poblanos on prepared baking sheet and roast until charred, turning two or three times to get equal charring on all sides. 

Add peppers to a zip-top gallon bag and let steam 5 minutes. Remove peppers from the bag, peel off the skin and remove the seeds. Cut into strips. 

In a medium-sized pan, heat the oil. Add diced onion, peppers and garlic, and sauté for 2–4 minutes until
the onion is translucent in color. When the onions have cooked down, add the crema and let simmer for 2–3 minutes. 

Season with salt. 

To serve, spread black beans or desired meat on a tostada and top with rajas con crema.

Creamy Corn Salad

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Start to finish: 20 minutes
Impresses: 4

Ingredients

5 ears of corn, grilled
1 jalapeño, seeded and finely chopped
¼ cup Mexican-style crema
2 tablespoons Parmesan cheese
2 teaspoons cilantro, chopped
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon lime juice

Method

Cut corn off the ears and add to a large bowl.

Add remaining ingredients to the corn and mix until combined.

Serve as a side dish or a dip with tortilla chips.

Meatball Poppers with Creamy Chermoula

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Start to finish: 45 minutes
Impresses: 6 for appetizers

Ingredients

1 pound 90% lean ground beef
½ cup whole milk ricotta
¼ cup shredded Parmesan cheese
½ cup parsley
½ cup cilantro
¼ cup mint leaves
1 serrano pepper, chopped and seeds removed
½ teaspoon coriander
½ teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon white pepper
1 lemon, juiced
½ cup olive oil
¼ cup Greek yogurt

Method

Heat oven to 425 F and line a baking sheet with parchment paper.

In a bowl, combine ground beef, ricotta and Parmesan. Use a cookie scoop to portion out small mounds and roll into balls. Place on the baking sheet and bake 18–20 minutes or until cooked through.

While meatballs cook, pulse together parsley, cilantro, mint, serrano, coriander, cumin, salt, white pepper and lemon juice in a food processor or blender. Scrape down the side of the container and continue to pulse while drizzling in olive oil until combined.

Add in Greek yogurt and pulse to combine.

Serve meatballs with creamy chermoula — either as a dipping sauce or drizzled atop.

Rosemary Blood Orange Tart

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Start to finish: 5 hours 30 minutes
Impresses: 8

Ingredients

1 cup blood orange juice
2 sprigs rosemary
1 raw pie crust
6 ounces sweetened condensed milk
1 egg, separated
1 cup heavy whipping cream
1 orange, zested
1 tablespoon sugar

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Method

Heat oven to 325 F.

Bring blood orange juice and rosemary to a boil in a small pot. Reduce to simmer for 3–5 minutes, or until mixture has reduced by about a third. Set aside to cool.

Unroll pie crust into a springform pan and press into the bottom and along the sides. Trim the sides at 1-inch height.

Poke the bottom of the crust with a fork and bake 10 minutes.

Remove and let cool completely.

Remove rosemary from orange juice and add ½ cup of the mixture to a medium-sized bowl. Store the remaining mixture in the fridge (see page 76 for how to use it up). Add sweetened condensed milk and egg yolks and whisk to combine.

Using a handheld mixer, beat egg white until stiff peaks form. Fold into the orange mixture.

Pour the mixture into the pre-baked crust.

Bake 25 minutes or just until filling is set.

To make the whipped cream, beat together heavy cream, orange zest and sugar until soft peaks form.

Let tart cool in the refrigerator for at least four hours before topping with whipped cream to serve.

Toasted Brioche with Lemon-Whipped Ricotta and Berries

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Start to finish: 15 minutes
Impresses: 4

Ingredients

8 slices fresh brioche bread
4 tablespoons butter
2 cups fresh berries, such as strawberries and raspberries
3 tablespoons granulated sugar
1 tablespoon orange liqueur, optional
½ cup heavy cream
¼ cup powdered sugar
1 cup whole milk ricotta cheese
1 lemon, zested and juiced

Method

Butter each slice of bread on both sides and fry on a griddle over low heat until golden brown.

Toss together the berries, granulated sugar, lemon juice and orange liqueur, if using. Let stand for 10–15 minutes.

Meanwhile, whip the heavy cream to soft peaks. Add in the powdered sugar and whip to medium peaks. Set aside.

Mix together the ricotta and lemon zest before folding in the whipped cream. Spoon onto toasted brioche and top with berries. Serve immediately. 

Chicken Caesar Salad Lettuce Wraps

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Start to finish: 5 minutes
Impresses: 1

Ingredients

For the Caesar dressing:
1 cup mayonnaise
1 lemon, juiced
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1¼ cups Parmesan cheese, freshly shredded
Salt and pepper, to taste

For the wraps:
2 cups stale bread, cubed such as French or brioche
2 tablespoons olive oil
Salt and pepper, to taste
2 heads romaine lettuce, rinsed well
12 ounces leftover rotisserie chicken, shredded
¼ cup Parmesan cheese, freshly shredded
Prepared dressing

Method

In the bowl of a food processor, blend all the dressing ingredients together until smooth. Refrigerate until ready to use.

Preheat oven to 350 F. On a large-rimmed baking sheet, toss together the bread cubes, olive oil, salt and pepper. Bake for 12–15 minutes, or until toasted and golden brown. Set aside to cool.

Remove 8 large leaves of romaine and set aside. Chop the remaining romaine and place in a large bowl. Add in chicken cooled croutons, and desired amount of dressing, tossing to coat. Divide Caesar salad among remaining romaine leaves and top with additional Parmesan before serving.

Leftover Caesar dressing can be stored in refrigerator for up to five days.

Lemon Meringue Crème Brulée

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Start to finish: 4 hours, 40 minutes (4 hours chilling time)
Impresses: 4

Ingredients

For the custard:
1½ cups heavy cream
6 tablespoons sugar, divided
6 egg yolks
2 teaspoons fresh lemon zest
½ teaspoon lemon extract

For the meringue:
½ cup sugar
3 tablespoons water
2 egg whites

Method

Preheat oven to 300 F. Place 4 shallow ramekins on a rimmed baking dish and set aside. Set a kettle of water on the stove to boil.

In a small saucepot, stir together the heavy cream and 3 tablespoons of sugar over medium heat. Cook until just steaming.

Meanwhile, whisk together the remaining sugar, egg yolks, lemon zest and lemon extract. Slowly and carefully stream in the hot cream to the egg yolk mixture, whisking constantly to temper the eggs and avoid scrambling the yolks.

Divide custard among prepared ramekins. Place baking tray with filled ramekins halfway into oven and pour boiling water halfway up the sides of the ramekins to create a water bath.

Bake in preheated oven for 18–20 minutes or until edges are set and center jiggles only slightly (like set Jell-O).

Remove ramekins from oven and water bath. Allow to cool completely on wire rack before chilling in fridge for at least 4 hours, or overnight.

When the custard is done chilling, beat together sugar, water and egg whites in a metal bowl until soft peaks form.

Pipe or dollop meringue onto custard and lightly brown with a torch.

Serve immediately.

Mason Jar Zoodle Salad

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Start to finish: 10 minutes
Impresses: 1

Ingredients

2 tablespoons Greek yogurt
½ lime, juiced
1 tablespoon peanut butter
1 teaspoon sriracha
2 tablespoons water
1 zucchini, spiralized
½ cup rotisserie chicken, diced
¼ cup carrots, shredded
¼ cup purple cabbage, sliced
¼ cup edamame, shelled
¼ cup grape tomatoes, halved

Method

Whisk together yogurt, lime juice, peanut butter, sriracha and water. Pour into the bottom of a large mason jar.

Layer in the remaining of ingredients, starting with spiralized zucchini and ending with grape tomatoes. 

Store up to three days in the refrigerator. To serve, pour into a large bowl and toss to coat with dressing. 

Mug Spinach, Bacon and Gouda Mac

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Start to finish: 10 minutes
Impresses: 1

Ingredients

½ cup elbow macaroni noodles
½ cup water
¼ cup whole milk
⅓ cup Gouda cheese, shredded
2 tablespoons spinach, chopped
1 tablespoon bacon, cooked and chopped

Method

Combine macaroni and water in a wide-mouth coffee mug and microwave 3 minutes or until water has soaked into the noodles.

Stir in milk, Gouda, spinach and bacon.

Microwave 30 seconds more and stir before serving. 

Small Batch Brownie Cookies

Start to finish: 20 minutes
Makes: 6 cookies

Ingredients

1 cup boxed fudge brownie mix
1 egg
2 tablespoons butter, melted
¼ cup dark chocolate chips
Kosher salt

Method

Heat oven to 350 F and line a baking sheet with parchment paper. 

In a medium-sized bowl, stir together brownie mix, egg and melted butter to combine.

Stir in chocolate chips.

Using a cookie scoop, portion out six mounds onto baking sheet roughly 2 inches apart.

Sprinkle the tops with salt and bake 10–12 minutes. 

Let cool completely before enjoying.

Blend It

Kick-start your day or power through the afternoon with smoothies packed with flavor and nutrients.

Mixed Berries and Spice Smoothie

Start to finish: 5 minutes | Impresses: 1

Ingredients

6–8 cubes plain yogurt, frozen in ice cube trays
1 cup whole milk
¾ cup fresh berries
1/4 teaspoon cinnamon powder

Method

Blend all ingredients together in a high-speed blender until smooth. Pour into a glass and serve immediately.


Tropical Power Smoothie

Start to finish: 5 minutes | Impresses: 1

Ingredients

½ cup cottage cheese
1 cup spinach leaves, packed
½ cup fresh pineapple, diced
¼ cup fresh mango, diced
3–4 fresh mint leaves
1 wedge pineapple for garnish, optional

Method

Blend all ingredients together in a high-speed blender until smooth. If the smoothie is too thick, add ¼ cup water to help reach desired consistency. Pour into a glass and garnish with optional wedge of pineapple. Serve immediately.


Mocha Jolt Smoothie

Start to finish: 5 minutes | Impresses: 1

Ingredients

1 cup milk
5 cubes cold brew coffee, frozen in ice cube trays
1 banana, sliced
1 tablespoon cocoa nibs
1 heaping tablespoon almond butter

Method

Blend all ingredients together in a high-speed blender until smooth. Pour into a glass and serve immediately.

Parsley Chicken Orzo Skillet

Start to finish: 45 minutes
Impresses: 4

Ingredients

2 tablespoons butter
1 pound skin-on, bone-in chicken thighs
1 tablespoon salt
2 teaspoons pepper
1 cup orzo pasta
1 shallot, diced
2 lemons
4 cups chicken broth
1 bunch parsley
¼ cup heavy cream

Method

Heat oven to 400 F.

Melt butter in a high-sided skillet over medium heat. Season the skin side of the chicken thighs with a heavy sprinkling of salt and pepper. Place chicken skin-side down in skillet and cook 4–5 minutes or until browned.

Flip chicken and cook 3–4 minutes before removing and setting on plate to rest.

Add in orzo and shallots to pan and stir until toasted, about 3 minutes. Add in juice of one lemon and chicken broth, stir to combine. 

Tie about half of the parsley into a bunch and toss into the skillet.

Bring to a simmer and place the chicken thighs back into the pan.

Slice half of the other lemon and place on top of chicken thighs.

Place pan into preheated oven and bake 20 minutes or until chicken is cooked through.

Let rest 5 minutes before removing chicken and discarding the parsley bunch.

Chop remaining parsley and stir half into orzo with ¼ cup cream. Nestle chicken back into orzo and top with remaining parsley and squeeze of lemon juice.

Plate and serve.

Cauliflower Mac n’ Cheese

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Start to finish: 10 minutes
Impresses: 6

Ingredients

1 pound cauliflower florets
1 tablespoon olive oil
1 teaspoon garlic salt
3 tablespoons butter, plus more for greasing pan
2 tablespoons flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella
½ cup Italian-style panko breadcrumbs
¼ cup grated Parmesan cheese

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add cauliflower, olive oil and garlic salt to baking sheet and toss to combine. 

Roast for 30 minutes or until cauliflower starts to become golden. Set aside and keep oven at 400 F. Butter a 9-by-13-inch baking dish and set aside.

Melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for 1 minute.

Slowly pour in milk, whisking constantly to avoid any lumps. Reduce heat to medium-low and let thicken for 2–3 minutes. Remove from heat and whisk in cheddar and mozzarella cheese until melted and a thick sauce has formed. 

Add cauliflower and mix to coat. Pour into prepared baking dish.

In a small bowl, melt remaining 2 tablespoons of butter. 

Add in panko and Parmesan and stir to combine. 

Sprinkle breadcrumb mixture over the cauliflower.

Bake until the top starts to brown, about 15–18 minutes.

Let cool 5 minutes before serving.

Espresso White Russian

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Start to finish: 5 minutes
Impresses: 1

Ingredients

2 ounces freshly brewed espresso or strong coffee
1 ounce sweetened condensed milk
1 ounce coffee liqueur
1 ounce vodka
1 ounce half and half

Method

Stir together espresso and sweetened condensed milk. Add in coffee liqueur and vodka and stir to combine.

Pour into a high-ball glass over ice and top with half and half.

Ginger Cupcake with Matcha Buttercream

Start to finish: 1 hour 30 minutes

Makes: 24 cupcakes

Ingredients
For the cupcakes:
1 cup (2 sticks) butter, softened
1½ cups brown sugar, packed
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1½ cups whole milk
3 cups flour
¼ cup crystallized ginger, minced

For the buttercream:
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon matcha tea powder

Method
For the cupcakes:
Heat oven to 350 F and fill 2 cupcake pans with paper liners. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until fluffy, about 3 minutes.

Beat in the eggs, yolks and vanilla before scraping down the bowl edges. Add in baking powder, baking soda, salt and ground ginger and beat to combine. Add in the milk and flour in 3 parts, ending with the flour, until fully combined. Stir in crystallized ginger.

Scoop ¼ cup batter into each liner in the prepared pan. Bake 22–24 minutes or until tops are slightly golden and a toothpick comes out clean when inserted in the middle.

Let cool in the pan for 10 minutes before placing each cupcake on a rack to cool completely before frosting.

For the buttercream:
Add butter and vanilla to the bowl of a stand mixer fitted with a paddle attachment and beat on high until fully combined, about 5 minutes.

Scrape down the bowl and add in powdered sugar, 1 cup at a time, cream and matcha powder. Beat until fully combined and fluffy — about 1 minute. 

Frost completely cooled cupcakes with a pastry bag or offset spatula. 

Maple Cinnamon Rolls with Whiskey Buttercream

Start to finish: 10 minutes
Impresses: 6

Peyson Mecke, chief editor and recipe developer, shows how to make maple cinnamon rolls with whiskey buttercream frosting on a KCTV5 Better Kansas City segment.

Peyson Mecke, chief editor and recipe developer, shows how to make maple cinnamon rolls with whiskey buttercream frosting on a KCTV5 Better Kansas City segment.

Ingredients

For the cinnamon rolls:
1½ cups butter
2 cups whole milk
½ cup sugar
1 packet active dry yeast
4½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ cups brown sugar
2 tablespoons cinnamon

For the buttercream:
½ cup butter, softened
8-ounce block cream cheese, softened
½ teaspoon maple extract
2 ounces whiskey (optional)
3 to 3½ cups powdered sugar

Method

For the cinnamon rolls:

In a large pot, melt ½ cup (1 stick) butter over medium heat. Stir in milk and sugar and bring to a simmer. Remove from heat and let cool to warm.

Set the remaining 1 cup (2 sticks) butter on the counter to soften.

Sprinkle yeast over warm milk mixture. Let set for about a minute before stirring in 4 cups flour.

Cover pot and let rest in a warm, dry place for 1 hour. 

Once dough has rested, stir in ½ cup flour, baking powder, baking soda and salt to combine. Cover and refrigerate for 30 minutes.

Meanwhile, whip together softened butter, brown sugar and cinnamon until combined into a thick paste. Set aside.

Flour a clean surface and turn chilled dough onto surface. Sprinkle the top of the dough with a little more flour before rolling into a large rectangle, about ½-inch thick with a rolling pin. 

Smear butter mixture edge-to-edge on dough. Starting at the long edge closest to you, begin to tightly roll the dough into a long log.

Once rolled, cut into 2-inch rolls. Butter two 9-by-13-inch baking dishes and place rolls about an inch apart. Cover with a kitchen towel and let rolls proof in a warm spot for 30 minutes. 

Heat oven to 350 F.

Bake rolls for 22–25 minutes, or until the tops are golden brown.

Let cool 10 minutes before frosting and serving. If gifting, let cool immediately before frosting. Store in the refrigerator for up to three days or in an air-tight container in the freezer for up to two months.

For the whiskey frosting:

Beat together butter, cream cheese, maple extract and whiskey until combined. Slowly add in powdered sugar until slightly fluffy.

Frost baked cinnamon rolls.

Rosemary & White Cheddar Crackers

Start to finish: 1 hour 45 minutes
Makes: 6 cups

Ingredients

1¼ cups flour
½ teaspoon salt
1 tablespoon fresh
rosemary, minced
1½ cups sharp white cheddar
cheese, shredded
½ cup (1 stick) butter,
chilled and diced
¼ cup ice water 

Method

In the bowl of a food processor, blitz together flour, salt, rosemary and white cheddar until combined. 

Add in butter and pulse until a fine meal forms.

While continuing to pulse, drizzle in water 1 tablespoon at a time until dough starts to stick together but isn’t overly wet.

Form dough into a disc and wrap in plastic wrap. Chill for 1 hour. 

Heat oven to 400 F and line a large baking sheet with parchment paper.

Flour a clean surface and split dough into two pieces.

Roll into a thin rectangle, about ¼-inch thick. Cut into 1½-inch squares. Repeat with other piece of dough.

Place squares onto prepared baking sheet.

Bake 15–18 minutes or until tops start to brown. 

Let cool completely on baking sheet before storing in a breathable container at room temperature for two days.