Chocolate Cinnamon Roll Cookies

Start to finish: 35 minutes | Makes: 8 cookies

INGREDIENTS

1 tube cinnamon rolls
2 ounces semisweet baking chocolate bar, chopped
2 tablespoons butter
1 cup powdered sugar
¼ cup boiling water

METHOD

Heat oven to 350 F, and line a baking sheet with parchment paper. Unwrap tube of cinnamon rolls and individually flatten each roll between the palms of your hands to make a disc. Place on prepared pan 2 inches apart and bake 14 minutes, or until the tops are golden brown. Transfer to a wire rack to cool.In a microwave-safe bowl, combine chocolate and butter, and microwave at 15-second intervals, stirring until smooth. With a whisk, add in powdered sugar and boiling water. Whisk until completely smooth and drizzle-able. If needed, add more boiling water. Once cookies are cooled completely, drizzle with chocolate sauce.

Creamy Chestnut Soup

Start to finish: 1 hour | Impresses: 4

INGREDIENTS

2 strips thick-cut bacon
2 carrots, diced
2 ribs of celery, diced
½ onion (white or yellow), diced
2 cloves garlic, chopped
3 cups low-sodium vegetable stock
1 cup roasted chestnuts (about 20 chestnuts), pre-roasted and chopped
½ butternut squash, cut into 1-inch cubes (or about 2 cups cubed)
½ cup half and half
1 tablespoon fresh tarragon Chives (for garnish)
½ cup crème fraîche (for garnish)

METHOD

Heat oven to 400 F, and spread butternut squash in a single layer. Roast 20-25 minutes, or until the edges begin to brown. Cook bacon until crispy. Remove bacon and set aside to cool, then carefully transfer bacon drippings to a Dutch oven or large cooking pot. Add diced carrots, celery and onion, and cook until aromatic and translucent, about 10 minutes.
Add the garlic and cook 1 minute more, then pour in the low-sodium stock. Stir to combine and bring to a simmer. Add chestnuts and butternut squash; then simmer, covered, for 10-15 minutes. Uncover and remove from heat. Slowly stir in half and half and tarragon. Then, work in batches to blend to a smooth consistency. Or, use an immersion blender.
Crumble the cooked bacon. To serve, garnish each bowl with bacon bits, chopped chives and a drizzle of crème fraîche

Maple-Pecan Sweet Potato Casserole

INGREDIENTS

For the whipped sweet potatoes:
3 pounds sweet potatoes, peeled and diced
4 tablespoons salted butter, room temperature
¾ teaspoons kosher salt
1/3 cup pure maple syrup
2 tablespoons half and half
1 large egg
½ teaspoon ground cinnamon
2 cups mini marshmallows

For the brown sugar pecans:
2 tablespoons salted butter
3 tablespoons brown sugar
1 cup chopped pecan pieces

METHOD

Heat oven to 350 F. Place sweet potatoes in a large pot, and cover with cool water with a pinch of salt. Bring to a boil over high heat and cook until fork tender, about 15 minutes."
While potatoes boil, prepare the brown sugar pecans. Melt butter over medium heat in a saucepan. Stir in the brown sugar until smooth. Add the pecans and stir to coat. Cook, stirring occasionally, for about 5 minutes, or until pecans are fully coated in sauce and smell toasty. Remove from heat to cool.
When potatoes are tender, drain completely, and then place in the bowl of a stand mixer fitted with the paddle attachment. Begin to whip potatoes on medium-low speed to release some steam. While the potatoes are mixing, add the butter, salt, maple syrup, half and half, egg and cinnamon. Whip mixture on medium speed until light, fluffy and smooth. Spread into a 9-by-13-inch baking pan and top with brown sugar pecans and mini marshmallows. Cover with foil and bake in preheated oven for 15 minutes before removing foil and baking for another 10-15 minutes, or until marshmallows are deeply golden brown.
Make-ahead instructions: Spread sweet potato mixture into the pan; then cover with plastic wrap and aluminum foil and refrigerate overnight. When ready to bake, heat oven to 350 F. Top sweet potatoes with the pecans and mini marshmallows, and cover the pan with aluminum foil before baking as directed

Spinach Salad with Warm Bacon Dressing & Blue Cheese

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Ingredients

4 strips thick-cut bacon
2 tablespoons sherry vinegar
1 tablespoon diced shallot
2 teaspoons stone-ground mustard
1½ teaspoons brown sugar
Salt, to taste
1 container fresh spinach, for serving
2 ounces blue cheese crumbles, for serving
Thinly sliced red onion, for serving
Halved cherry tomatoes, for serving

Method

In a large skillet, cook bacon slices over medium heat until crispy. Remove to a plate lined with paper towels to drain. In a mason jar, combine 3 tablespoons of the rendered bacon fat, sherry vinegar, shallot, mustard and brown sugar. Taste, and add more salt, if necessary. Toss the fresh spinach in the bacon dressing, and divide among two large serving bowls. Top with crumbled bacon strips, blue cheese, red onion and tomatoes before serving.

Notes: Dressing can be made ahead of time and stored in the refrigerator. When ready to serve, heat the dressing in the microwave for 30 seconds, or until the bacon fat is liquid and the dressing is warmed through. Shake vigorously before using.

Brown Butter Yogurt Coffee Cake

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Start to finish: 1 hour 10 minutes
Impresses: 9-12

Ingredients

For the cake:
¾ cup unsalted butter, browned
½ cup granulated sugar
½ cup brown sugar
3 eggs, room temperature
1 tablespoon vanilla extract
2½ cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup plain full-fat yogurt

For the streusel:
1½ cups all-purpose flour
1 cup brown sugar
1 tablespoon ground cinnamon
1 cup chopped pecans (optional)
1 cup unsalted butter, melted

For the glaze:
½ cup powdered sugar
1 tablespoon butter, melted
1-2 teaspoons milk

Method

For the cake:
To make the brown butter, melt the butter over medium heat in a small saucepan. Once melted, stir frequently and watch closely for the formation of brown specks on the bottom of the pan and a nutty aroma. Once you see the brown specks form, stir for just a few more seconds, as the butter will brown quickly. Remove from heat and immediately pour into a separate bowl to prevent burning. Let cool for about 10 minutes.

Preheat oven to 350 F, and line a lightly greased 9-by-13-inch cake pan with parchment paper (for thicker pieces of coffee cake, use a 9-by-9-inch pan.)

In a large bowl, whisk together the browned butter, sugars, eggs and vanilla extract until fully combined and smooth. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. 

Alternate folding in half the dry ingredients and yogurt; then mix until just combined. The batter should be smooth and thick.

For the streusel:
In a medium bowl, mix together all the streusel ingredients until it comes together and forms clumps. Use your hands to form larger clumps if desired. 

Spoon half the coffee cake batter into the bottom of your pan, and spread into a smooth layer. Sprinkle half the streusel in an even layer over the batter. Top with the remaining batter and then sprinkle with the rest of the streusel. 

Bake 45-55 minutes, or until a cake tester comes out clean. If the streusel begins to brown too quickly, cover with foil for the remaining baking time. Remove from oven, and let the cake cool completely in the pan before removing.

For the glaze:
To make the glaze, whisk together the powdered sugar and melted butter. Add milk, 1 teaspoon at a time, until the desired consistency is reached. Drizzle glaze over the top of the coffee cake and enjoy.

Store in an airtight container at room temperature for up to 5 days.

Maple Bacon Chicken Tenders

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Start to finish: 1 hour
Impresses: 4

Ingredients
2 cups leftover Maple Bacon Cornbread
Cooking spray
1 pound chicken tenderloins
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup flour
1 teaspoon Cajun seasoning
3 eggs
¼ cup buttermilk

Method

Heat oven to 325 F and line a baking sheet with parchment paper. Finely crumble leftover cornbread onto baking sheet (you can also use a food processor), spritz with cooking spray and bake for 8 minutes, or until lightly dried and toasted. Meanwhile, season chicken with salt and pepper.

Set 3 shallow dishes in a row, adding flour and Cajun seasoning to the first. Stir to combine.

In the second, whisk together eggs and buttermilk. In the third, add cornbread crumbles.

Increase oven to 400 F.

Dip your chicken into the flour, egg and then cornbread, to coat. Place on a parchment-lined baking sheet. Repeat with remaining pieces of chicken and coat the tops with cooking spray.

Bake 18–20 minutes, flipping halfway through and spritzing with more cooking spray until tenders are golden and chicken is cooked through.

Serve immediately.

Bacon, Cheddar & Jalapeno Scalloped Potatoes

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.

Yogurt-Marinated Steak with Creamy Gorgonzola Sauce

Start to finish: 30 minutes
Impresses: 2-3

Ingredients

For the steak:
2 pounds flank steak
½ cup plain full-fat Greek yogurt
¼ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Olive oil for cooking

For the sauce:
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream
⅓ cup crumbly Gorgonzola
Salt and pepper to taste

Method

For the steak:
In a small bowl, whisk together the Greek yogurt, olive oil, garlic, salt and pepper. Add the steak to a shallow dish or gallon zip-close bag, and coat evenly in the marinade. Marinate in the fridge for at least 4 hours, or overnight.

Remove steak from the fridge 1-2 hours before cooking and allow it time to come to room temperature.

Heat a drizzle of olive oil in a large cast-iron skillet over medium-high heat until smoking. Remove steak from the marinade and pat dry. Sear the steak for 5-7 minutes or until a crisp, golden crust has formed; then, flip and sear for another 5 minutes, or until the internal temperature reaches 130 F (for medium-rare). Transfer the steak to a cutting board, tent with foil and allow to rest for 10 minutes before slicing.

For the sauce:
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour until dissolved and cook for 1-2 minutes, stirring frequently. Add the cream and continue to stir until the sauce begins to thicken. Remove from heat and stir in the Gorgonzola. Season with salt and pepper to taste.

To serve:
Slice the steak against the grain, and serve with warm Gorgonzola sauce.

Seriously Supreme Pizza with Fresh Basil

Start to finish: 30 minutes
Impresses: 2-3

Ingredients

1 frozen meat lover’s pizza
½ cup fresh spinach
3-4 baby bella mushrooms, thinly sliced
¼ cup red onion, diced or thinly sliced
½ cup finely shredded cheese (pizza blend or part-skim mozzarella)
4-5 fresh basil leaves

Method

Heat the oven according to package directions (usually 450-500 F). While the oven is heating, prepare the fresh vegetables. Slice or dice into similar-sized pieces for even cooking.

Remove the frozen pizza from packaging, and then layer on the fresh spinach leaves, mushrooms and onions. Top with shredded cheese. Once the oven is fully heated, cook according to package directions (about 20 minutes). 

When the pizza is finished baking, remove from the oven. Chop the fresh basil and add on top, along with additional toppings or cheese if desired. Cut into 6 slices and serve immediately. 

Alternative toppings:

Greek-style: Black olives, sun-dried tomatoes and canned artichoke hearts. Drizzle with olive oil or pesto before serving

Summer special: Sweet corn kernels, sliced zucchini and fresh arugula

Spicy Southwest-style: Black beans, adobo chili peppers (with or without sauce) and poblano or jalapeño peppers

Creamy Chicken Noodle Soup

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Start to finish: 30 minutes
Impresses: 8

Ingredients

2 tablespoons unsalted butter
1 yellow onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
8 cups low-sodium chicken stock
1 teaspoon ground pepper
1 teaspoon kosher salt
2 bay leaves
2 cups egg noodles
1 rotisserie chicken, shredded and bones removed
1 cup half and half
¼ cup fresh parsley, chopped

Method

Melt butter in a heavy-bottomed skillet over medium heat.

Add in onion, carrots and celery, and sauté, stirring frequently, until onions are translucent, about 4 minutes.

Stir in garlic, dried thyme and parsley, and cook until fragrant, about 1 minute.

Pour in chicken stock, pepper, salt and bay leaves, and stir to combine.

Bring to a boil and pour in egg noodles. Cook to package instructions.

While the noodles cook, remove meat from chicken and shred. Set aside.

Once noodles are tender, stir in the chicken and half and half.

Reduce to a simmer, and cook 2–3 minutes or until chicken is warmed through. Stir in parsley and serve immediately.

Cornbread, 3 ways

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Four Cheese
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup each of shredded mozzarella, Monterey Jack, cheddar and Parmesan cheeses. Pour into prepared skillet and bake to package instructions.

Green Chili
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add a 4-ounce can drained green chilies. Pour into prepared skillet and bake to package instructions.

Maple Bacon
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup real maple syrup and 6 slices crisp bacon, chopped. Pour into prepared skillet and bake to package instructions.

Roasted Asparagus With Parmesan & Lemon

INGREDIENTS

1 pound fresh asparagus
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper, to taste
¼-½ cup freshly shredded Parmesan cheese
1 lemon

METHOD

Preheat oven to 375 F. Trim the tough, stalky ends off of the asparagus and rinse well. Place trimmed asparagus in an even layer on a large, rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and give the pan a shake to season all sides of the asparagus. Bake for 10-15 minutes, or until asparagus is tender. (This may take longer, depending on the thickness of the asparagus.) Immediately after removing from the oven, sprinkle asparagus with shredded Parmesan and the zest of 1 lemon. If desired, dress the asparagus with a squeeze of fresh lemon juice as well.

Monster cookie bars

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Start to finish: 45 minutes
Makes: 12 bars

Ingredients

1 box white cake mix
2 eggs
½ cup (1 stick) butter, melted
½ cup creamy peanut butter
½ cup quick oats
½ cup coated chocolate candies
⅓ cup semi-sweet chocolate chips

Method

Heat oven to 350 F. Line a 9-by-13-inch baking dish with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, combine cake mix, eggs, butter and peanut butter until incorporated.

Stir in oats, coated chocolate candies and chocolate chips just until combined.

Press dough into prepared baking dish.

Bake 25–30 minutes, or until the edges are browned and a toothpick inserted in the middle comes out clean.

Let cool on a wire rack for 30 minutes until slicing into bars. Store in an airtight container at room temperature.

Yogurt-Marinated Chicken Kebobs with Cilantro-Feta Dipping Sauce

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Start to finish: 45 minutes
Impresses: 4

Ingredients
For the kabobs:
4 boneless, skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
1 small zucchini
½ red onion
Water for soaking
Wooden skewers

For the marinade:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 lime, juiced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1-2 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)

For the sauce:
1 cup plain Greek yogurt
¼ cup feta cheese crumbles
1 lime, juiced
1 tablespoon olive oil
½ cup fresh cilantro, packed
Salt and pepper, to taste

Method
For the marinade: 

Combine all ingredients in a large mixing bowl. Cut the chicken thighs into bite-size or small pieces; then, add to the yogurt mixture. Fold together to combine and evenly coat the chicken, then store in the refrigerator for 3 hours minimum (or overnight).

When ready to cook, soak the wooden kebob skewers in water for up to 30 minutes to minimize charring or burning. Meanwhile, prepare the sauce by combining all ingredients in a blender or food processor. Pulse to combine, then blend until smooth. Set aside until ready to serve. 

To assemble the kebobs: 

Cut the peppers and red onion into 1-inch pieces (large enough to thread onto kebob skewers). Slice the zucchini crosswise in ¼- to ½-inch coin. Remove the chicken from the fridge and fill the skewers, alternating veggies with chicken. Add any leftover veggies to a veggie-only skewer to avoid food waste. 

Preheat the grill to medium heat. Clean the grates as needed and brush lighting with oil to avoid sticking. Grill the kebobs for 3–4 minutes on each side, rotating in quarter turns until fully cooked. Use a meat thermometer to verify doneness. 

Transfer from the grill to a serving platter, adding the dipping sauce on the side or drizzling over the kebobs. Garnish with fresh cilantro, red pepper flakes or fresh lime juice. Serve immediately. 

Coconut cookie sandwiches

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Start to finish: 45 minutes
Makes: 10 cookie sandwiches

Ingredients

For the cookies:
1 box white cake mix
2 eggs
½ cup (1 stick) butter, melted

For the frosting:
½ cup (1 stick) butter, softened
8-ounce block cream cheese,
softened
1 teaspoon coconut extract
1½ cups powdered sugar 

To assemble:
1 cup coconut flakes,
toasted

Method

For the cookies: 
Heat oven to 350 F. Line a baking sheet with parchment paper; set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, combine cake mix, eggs and butter until smooth, about 2 minutes. 

Using a cookie scoop, place scoopfuls of dough onto prepared baking sheet, about 2 inches apart.

Bake 8–10 minutes or until brown on the edges. Let cool in the pan for 2 minutes before moving to a wire rack to cool completely.

For the frosting:
In a large bowl, beat together butter, cream cheese and coconut extract until smooth. Slowly beat in powdered sugar until combined.

To assemble: 
Using a cookie scoop, place a scoopful of frosting on the flat edge of the cookie. Sandwich together with the flat side of another cookie. Roll the edges in toasted coconut. Store in an airtight container at room temperature.

Best-ever breakfast board

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Ingredients

For the board:
Fresh fruits, such as berries, grapes, kiwi,
oranges, pineapple or apples
Bacon or sausage
Mini croissants
Mini bagels
Mini waffles
Hard-boiled eggs
Whipped cream cheese
Fruit jam or jelly
Softened butter

For the lemon meringue fruit dip:
5-ounce container lemon blended Greek yogurt
4 ounces (1/2 cup) cream cheese, softened
½ cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon lemon extract, optional

Method

The night before:

Wash and prepare any fruit that you’ll be serving. Wrap well in plastic and refrigerate until ready to use. Cook the bacon and/or sausage, wrap well in plastic and refrigerate until ready to use.

To prepare the lemon meringue fruit dip:

Cream together the yogurt and cream cheese. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks. Gently fold whipped cream into yogurt mixture, stirring in extract if using. Cover and refrigerate for at least 4 hours, or overnight.

The day of:

Toast waffles, warm croissants and split bagels. Reheat bacon and sausage. Place fruit dip, whipped cream cheese and jams in decorative bowls. On a large serving platter (or baking tray), arrange fruits, breads, proteins and garnishes in a casual, yet elegant way. Place the fruit around the fruit dip and the cream cheese near the bagels. Serve with fresh juice or brewed coffee (with a splash of cream, of course) with your breakfast board. 

Grilled Romaine and Chicken Caesar Salad

Start to finish: 20 minutes
Impresses: 2 (entree) or 4 (side salad)

Ingredients

For the salad:
1 heart of romaine, sliced in half lengthwise
¼ red onion, cut crosswise into two rings, outer skin removed
2 boneless, skinless chicken thighs
Salt and pepper, to taste
2 thick slices of sourdough bread
Olive oil

For the dressing:
1 container plain Greek yogurt
½ cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoon Worcestershire sauce
2 anchovy fillets
1 teaspoon Dijon mustard
1–2 cloves garlic
1 lemon, juiced
Salt and pepper, to taste

Method

For the dressing: 

Add all ingredients to a blender. Pulse to combine, then blend until smooth. Transfer to a storage container and place in the refrigerator until ready to serve.

For the salad: 

Prepare your grill by heating to medium-high heat and scraping/cleaning as needed. While the grill is heating, season the chicken thighs with salt and pepper or other desired seasonings. 

Cut the sourdough bread into 1-inch cubes, then thread kebob skewers with croutons.

Once grill is heated, add the chicken thighs and sliced red onion first. Cook 3–4 minutes on one side, then flip. While cooking on the first side, brush the halved heart of romaine with olive oil, then place on the grill (cut-side down) once you flip the chicken thighs.

Lightly brush the crouton kebobs with olive oil and grill 3–4 minutes, flipping once sear marks appear.

Cook chicken 5–6 more minutes until done, then remove all ingredients from the grill. 

To assemble: 

Build your salad by arranging the grilled romaine on a serving plate; then, top with half the grilled onions, chicken and croutons. Add dressing and serve immediately.

Note: If you prefer a thinner consistency for your dressing, add milk in 1-tablespoon increments until you reach your desired consistency. Note that the dressing will thicken slightly as it chills.

Pacific Rolls

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Start to finish: 15 minutes
Impresses: 4

Ingredients

¼ cup mayonnaise
2 tablespoons sour cream
½ lemon, juiced
1 teaspoon salt
½ teaspoon pepper
1 pound steamed shrimp, deveined and tails removed
2 ribs celery, diced
¼ white onion, diced
4 soft hoagie rolls
4 tablespoons salted butter, melted
8 lettuce leaves

Method

Heat broiler and line a baking sheet with foil. Set aside.

In a large bowl, mix together mayonnaise, sour cream, lemon juice, salt and pepper. Add in shrimp, celery and onion. Mix to combine.

While the shrimp mixture sets, toast hoagie rolls by buttering the inside of each roll liberally. 

Place on prepared baking sheet and toast under the broiler until golden brown. This varies based on your oven, so watch carefully — it should only take 1–2 minutes.

Lay 2 lettuce leaves on each hoagie before filling with generous spoonfuls of shrimp. Serve immediately.

Shrimp-Stuffed Jalapeño Poppers

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Start to finish: 45 minutes
Impresses: 8, two poppers each

Ingredients

8 jalapeño peppers, halved and seeded
8-ounce block cream cheese, softened
4 ounces pepper jack cheese, shredded
4 ounces cocktail shrimp, deveined, cooked with tails removed, chopped
8 slices bacon, cut in half
1 lime, sliced (for serving)

Method

Heat oven to 400 F and line a baking sheet with parchment paper. Arrange jalapeños on baking sheet in 2 even rows, cut-side up.
Set aside.

In a medium-sized bowl, mix together cream cheese and pepper jack cheese with a spatula until combined. Fold in chopped shrimp.

Using a spoon, fill jalapeño half fully with cream cheese mixture.

Once all jalapeños are full, wrap in bacon. 

Bake until poppers are golden brown and bacon is fully cooked, about 18–20 minutes.

Let rest for 2 minutes before plating. Squeeze with fresh lime juice before serving.