Peanut Butter Chocolate Milk

Start to finish: 5 minutes
Impresses: 4

Ingredients
½ cup smooth peanut butter, plus more for serving
4 cups whole milk
½ cup chocolate syrup
Crushed peanut butter cups, to garnish (optional)

Method
Microwave peanut butter 10–15 seconds, or until melted and smooth. Meanwhile, add milk and chocolate syrup to a large measuring cup or mixing bowl with a pour spout. Add in melted peanut butter. Whisk until smooth. Serve milk immediately in a glass rimmed with more peanut butter and crushed peanut butter cups, as desired.

Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.

Key Lime Parfait with Coconut

Start to finish: 20 minutes
Impresses: 4

Ingredients
For the graham cracker crumble:
2 sleeves graham crackers
2 tablespoons butter, melted
1 tablespoon maple syrup
Pinch of salt
For the Key lime mousse:
1 large avocado
3 Key limes, juiced
1 Key lime, zested
4 ounces vanilla Greek yogurt
Pinch of salt
Maple syrup (optional, if you prefer more sweetness)
For assembly:
8 ounces coconut-flavored yogurt
1/4 cup toasted coconut flakes
Lime zest, for garnish

Method
For the graham cracker crumble:
Pulse graham crackers in a food processor until fully crumbled. Add melted butter, maple syrup and salt. Pulse again until combined.
Transfer to a bowl until ready to assemble. 

For the Key lime mousse:
Wipe the bowl of the food processor to remove any remaining graham cracker crumbs. Add avocado, Key lime juice, Key lime zest, Greek yogurt, salt and maple syrup (if using). Pulse until blended smooth.

To assemble:
Line the bottom of each parfait dish with graham cracker crumble. Reserve a small amount for topping, if desired. Lightly press to pack the crust, and then alternate layers of Key lime mousse and coconut-flavored yogurt. Garnish with toasted coconut flakes, lime zest and remaining graham cracker crumble (if using) and serve.

Steak and Sweet Potato Frites

Start to finish: 50 minutes
Impresses: 4

Ingredients
2 8-ounce beef filets
2 large sweet potatoes, peeled 
3 tablespoons olive oil
Salt and pepper
4 tablespoons avocado oil (or other high-heat oil)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
4 cups fresh arugula
2 tablespoons butter, melted
¼ cup fresh parsley, chopped
¼ cup freshly grated Parmesan cheese
No-fail hollandaise sauce

Method
Set beef filets on counter to start coming to room temperature. Heat oven to 425 F. Line a large baking sheet with parchment paper. Cut sweet potatoes lengthwise into 4 sections. Stack 2 sections on top of one another and cut into strips to make frites. Place on prepared baking sheet and toss with 1 tablespoon olive oil. Bake 30–35 minutes, flipping halfway through, or until frites are cooked through and golden.

While frites bake, make the steak. Heat a cast-iron pan over medium-high heat for at least 5 minutes, or until very hot. Generously season steaks all over with salt and pepper. Once hot, add avocado oil and sear steaks on each side and edges, about 1–2 minutes each. Place pan in oven and bake until the internal temperature reaches 145 F for a medium-cooked steak. If you don’t have an oven-proof pan, transfer steaks to a foil-lined baking sheet. Once steaks are done, leave on baking sheet or in the pan to rest.

In a large bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar and maple syrup to combine. Toss in arugula to coat. When sweet potato frites are finished cooking, immediately toss with melted butter, parsley, Parmesan cheese and a sprinkle of salt. 

When ready to serve, slice rested steak into strips against the grain. In a dish, add sweet potato frites, arugula, slices of steak and drizzle with hollandaise. Serve immediately.

Cinnamon Streusel Bagel with Maple Walnut Cream Cheese

Start to finish: 25 minutes
Impresses: 4

Ingredients
For the bagels:
4 plain bagels
2 tablespoons butter, cold 
¼ cup flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon

For the cream cheese:
1 8-ounce block cream cheese, softened
2–4 tablespoons heavy cream
1 tablespoon powdered sugar
1 tablespoon maple syrup
2 tablespoons chopped walnuts

Method
For the bagels:
Heat oven to 400 F and line a baking sheet with parchment paper. Place the tops of each bagel on the baking sheet top-side up. In a bowl, cut together butter, flour, brown sugar and ground cinnamon with a fork until crumbles form. Evenly crumble mixture on top of bagels, pressing in slightly to adhere.

Bake until streusel starts to brown, about 15 minutes. If toasting bagels, let cool before toasting under the broiler. (We do not recommend toasting in a toaster due to the topping.)

For the cream cheese:
Whip cream cheese and 2 tablespoons heavy cream using a stand or hand mixer on medium-high for about 1 minute. If too thick, add additional heavy cream 1 tablespoon at a time. Mix in powdered sugar and maple syrup until combined. Fold in chopped walnuts. Serve immediately
or refrigerate.

To assemble:
Schmear with cream cheese and serve immediately.

Raspberry and Lemon-Curd Parfait

Start to finish: Active: 30 minutes | Inactive: 2 hours
Impresses: 4

Ingredients
For the homemade lemon curd:
2 teaspoons fine lemon zest
¾ cup lemon juice
2 large eggs
2 egg yolks
¾ cup white granulated sugar
Pinch of salt
1 stick unsalted butter, cut into 1-tablespoon slices

For the yogurt whipped cream:
¾ cup heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla extract
4 ounces Greek yogurt

For assembly:
6 ounces fresh raspberries, washed and dried 
1 cup prepared granola, plus ¼ cup for garnish (or 8–12 vanilla wafer cookies, crumbled)
Fresh mint (optional)

Method
For the homemade lemon curd:
Add lemon zest, lemon juice, eggs, egg yolks, sugar and salt in a heavy-bottomed saucepan. Whisk together, then slowly warm over very low heat. Once ingredients are combined, add the butter 1 tablespoon at a time, allowing it to fully melt before adding more. Continuously stir to avoid curdling the eggs. Cook 10 minutes, or until the mixture thickens and coats the back of a spoon. Carefully strain through a fine mesh strainer to remove the zest. Then, allow to cool and store in the refrigerator until ready to assemble. 

For the yogurt whipped cream:
Whip heavy cream with an electric mixer. As it starts to thicken and form peaks, add sugar and then vanilla extract. Once the whipped cream is full and thick, fold in Greek yogurt. Avoid overmixing to prevent the air from being knocked out of the whipped cream.

To assemble:
Line parfait dishes with a layer of fresh raspberries. Add a layer of yogurt whipped cream and then a thin layer of lemon curd. Separate with a layer of granola. Repeat until the parfait jars are full. Garnish with remaining raspberries, granola and fresh mint. Serve immediately. 

Notes: Use the remaining homemade lemon curd as a spread for toast, pancakes, pastries, biscuits or cookies. It will keep in the refrigerator 1–2 weeks.

Lemon Olive Oil Loaf

Start to finish: 1 hour 30 minutes
Impresses: 9-by-5-inch loaf

Ingredients
For the loaf:
1¾ cups all-purpose flour
2/3 cup almond flour
1 cup + 2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Zest of 3 lemons
½ cup + 1 tablespoon plain whole milk Greek yogurt
½ cup + 2 tablespoons extra virgin olive oil
½ cup + 3 tablespoons lemon juice (about 2½ lemons)
2 eggs, room temperature
1 teaspoon vanilla

For the icing:
2 cups powdered sugar
2 tablespoons plain whole milk Greek yogurt
2 tablespoons creme fraiche
1 tablespoon lemon juice

For assembly:
Figs
Honey

Method
For the loaf:
Heat oven to 350 F and line a 9-by-5-inch loaf pan with parchment paper, leaving the ends sticking out for easy removal. In a medium bowl, whisk together flours, sugar, baking powder, baking soda, salt and lemon zest. Set aside.

In a large bowl, whisk together yogurt, olive oil, lemon juice, eggs and vanilla until fully combined. Add dry ingredients to wet ingredients and whisk until just combined. Pour batter into prepared loaf pan, and bake 50–60 minutes, or until a toothpick inserted comes out clean. You may need to tent the loaf with aluminum foil halfway through to prevent the top from getting too dark.

Transfer the loaf from the pan to a wire rack to cool completely before topping with icing.

For the icing:
In a medium bowl, whisk together all ingredients until fully combined.
If the icing is too thick, add more lemon juice until it reaches the desired consistency.

To assemble:
Top the cooled loaf with icing and decorate with halved figs and honey.

Cookies and Cream Milk

Start to finish: 5 minutes
Impresses: 4

Ingredients
4 cups whole milk
6 ounces chocolate sandwich cookies, cream filling removed

Method
Add milk and cookies to a high-powered blender and blend on high 10–15 seconds, or until cookies are thoroughly pulverized. Serve immediately with additional sandwich cookies for dipping, if desired.

Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.

Basil Pesto Pizza

Start to finish: 25 minutes
Impresses: 4

Ingredients
Frozen pizza dough, thawed according to package directions 

¼ cup prepared pesto sauce
½ cup whole milk ricotta cheese 
1 cup cherry tomatoes, sliced
2 ounces fresh mozzarella, thinly sliced
1 tablespoon unsalted butter, melted
Balsamic glaze, for serving
Flaky sea salt, for serving

Method
Heat oven to 450 F. Lightly sprinkle a work surface and rolling pin with flour. Roll out the thawed dough on your prepared work surface to neatly fit your pizza or baking pan, making sure the dough is no thicker than ½ inch.

Spread prepared pesto sauce over the entire surface of the pizza dough, leaving a ½-inch border along the edge. Dollop the ricotta cheese randomly over the pizza, spreading it out slightly. Add sliced cherry tomatoes and fresh mozzarella. Brush the edge of the crust with melted butter.

Bake pizza in preheated oven for 18–22 minutes, or until crust is deeply golden brown. Remove from oven and drizzle with balsamic glaze, and sprinkle with flaky sea salt before serving.

Classic Eggs Benedict with Herb Butter

Start to finish: 30 minutes
Impresses: 2

Ingredients
4 tablespoons salted butter, softened 
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 English muffins, halved 
1 teaspoon white vinegar
4 eggs 
Salt and pepper, to taste
4 slices Canadian bacon
No-fail hollandaise sauce

Method
Heat oven broiler and line a baking sheet with foil. In a small bowl, combine butter, dill, parsley and chives. Evenly spread herb butter over each half of the English muffins. Place face-side up on the prepared baking sheet.

Fill a large pot halfway with water. Add in vinegar and bring to a boil. Reduce to a simmer and crack eggs one at a time into simmering water. Carefully lower the eggs into the water. If you want a round poached egg, swirl the water in a circular motion with a wooden spoon. This will tighten the whites around the egg when it hits the water. Poach 3–4 minutes (this will result in a cooked white and runny yolk). Drain on a paper-towel lined plate and season with salt and pepper.

While the eggs poach, bring a pan over medium heat. Warm Canadian bacon until slightly browned, about 2 minutes per side. Place English muffins under broiler and toast until slightly browned, about 3 minutes. Watch these closely as each oven varies. 

When ready to assemble, place toasted English muffins on a plate or serving dish. Top each side with one slice of Canadian bacon and a poached egg. Generously drizzle fresh, warm hollandaise atop each English muffin.

Serve immediately.

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No-fail hollandaise sauce
Start to finish: 5 minutes
Makes: 1 cup finished sauce

Ingredients
3 egg yolks
½ teaspoon Dijon mustard
½ lemon, freshly juiced
¼ teaspoon cayenne pepper
½ cup salted butter, melted

Method
Add egg yolks, Dijon mustard, lemon juice and cayenne pepper to the pitcher of a blender. Blend until fully combined, about 1 minute. With blender on high speed, slowly drizzle in melted butter until thickened.

Serve immediately.

No-Fail Hollandaise Sauce

Start to finish: 5 minutes
Makes: 1 cup finished sauce

Ingredients
3 egg yolks
½ teaspoon Dijon mustard
½ lemon, freshly juiced
¼ teaspoon cayenne pepper
½ cup salted butter, melted

Method
Add egg yolks, Dijon mustard, lemon juice and cayenne pepper to the pitcher of a blender. Blend until fully combined, about 1 minute. With blender on high speed, slowly drizzle in melted butter until thickened.

Serve immediately.

Tater Tot Hotdish

Start to finish: 50 minutes
Impresses: 6

Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 tablespoon kosher salt, divided
3 garlic cloves, minced
2 pounds ground sirloin
1 teaspoon seasoned salt
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon Worcestershire sauce
1½ cups beef stock
1 cup half & half
1 pound frozen mixed vegetables
1 cup shredded sharp cheddar, divided
Frozen tater tots
Fresh chives, for serving

Method
Heat oven to 400 F. Set a baking sheet on a lower rack while oven preheats.

Place a large cast-iron skillet over medium heat. Add olive oil and heat until shimmering. Add onion and ½ teaspoon of the kosher salt, stirring to coat. Cook until onions begin to become translucent, about 3 minutes. Stir in garlic cloves and cook until fragrant, about 1 minute more.

Add ground sirloin, remaining kosher salt, seasoned salt and black pepper, to taste. Brown the meat thoroughly, stirring to ensure even cooking. Drain the fat and discard.

Sprinkle flour, cornstarch and Worcestershire sauce over the meat, stirring to coat. Add beef stock, followed by half & half. Bring mixture to a boil and simmer 10–15 minutes, or until sauce has reduced by half and thickened, stirring occasionally to prevent sticking.

Once sauce is thick, stir in the frozen vegetables. Taste filling and adjust seasoning, if necessary. Stir in ½ cup of shredded cheddar. Top with the remaining cheese and a single layer of frozen tater tots.

Bake in preheated oven for 15 minutes, or until tots are golden brown and filling is bubbling, making sure the skillet is set over the baking sheet to avoid any oven spills. Remove from oven, sprinkle with chives, if desired, and allow to rest for 5 minutes before serving. 

Caramel Apple Crisp

Start to finish: 50 minutes
Impresses: 6

Ingredients
Butter, for greasing pan
4 classic caramel apples, chopped into 1-inch cubes
½ cup plus 2 tablespoons flour, divided
1½ teaspoons ground cinnamon, divided
2 tablespoons sugar
¼ lemon, juiced
¼ cup old-fashioned oats
½ cup brown sugar
¾ cup salted butter, cold and cut into cubes
Ice cream, for serving 

Method
Heat oven to 350 F and grease an 8-by-8-inch baking pan with butter. Place onto a foil-lined baking sheet and set aside.

In a large bowl, combine caramel apples, 2 tablespoons flour, 1 teaspoon cinnamon, sugar and lemon juice. Pour into prepared pan. In that same bowl, add remaining flour, remaining cinnamon, oats, brown sugar and butter. Cut together with a pastry cutter or using clean hands until crumbles are formed.

Top apples with crumb mixture and bake 25–30 minutes, or until bubbling and the top is browned. Let rest 30 minutes before serving with ice cream.

Blended Banana White Russian

Start to finish: 15 minutes
Impresses: 2 (12-ounce servings)

Ingredients
1 teaspoon cinnamon
¼ cup granulated sugar
½ cup sweetened condensed milk
½ cup leftover Peanut Butter & Roasted Banana Pudding filling
2 cups vanilla ice cream
¼ cup whole milk
3 ounces vanilla vodka, optional
2 cinnamon sticks, optional for garnishing

Method
In a shallow bowl, combine cinnamon and sugar. Pour sweetened condensed milk into a separate shallow bowl. Dip rim of a highball glass into the sweetened condensed milk, then into the cinnamon-sugar mixture to coat the rim. Set aside. Combine pudding filling, ice cream, milk and vodka, if using, into the pitcher of a blender. Blend until fully combined. Pour into prepared glasses. Garnish with a cinnamon stick.

Notes: If not using vodka, add more milk to achieve a milkshake consistency.

Sweet Greens Salad with Pear and Gorgonzola

Start to finish: 15 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads

Ingredients

For the sweet greens dressing: 
1 tablespoon warm honey 
½ cup yogurt 
1 tablespoon apple cider vinegar
½ tablespoon lemon juice
Pinch of kosher salt

For the salad: 
4 cups arugula
4 cups spinach
1 cup purple cabbage, thinly sliced or shredded
1 large pear
¾ cup Gorgonzola cheese crumbles
¾ cup chopped pecans
Black pepper, to taste

Method

For the sweet greens dressing:
Warm honey in a mug of hot (not boiling) water to soften for easier mixing. Add all ingredients to a small mixing bowl. Whisk together until smooth, and then set aside while you prepare the salad.

For the salad:
Wash the spinach and arugula if not using prewashed. Dry thoroughly to remove moisture, mix evenly with the purple cabbage and divide onto your serving plates or bowl. Wash and dry the pear, then remove the stem and slice into thin pieces, avoiding the seeds. Distribute evenly over the salads. Top with Gorgonzola cheese crumbles and pecans. Dress salads with the prepared dressing and garnish with cracked black pepper (optional). Serve immediately. Store leftovers, undressed, for 2–3 days. 

Brussels Sprouts and Kale Salad With Creamy Peppercorn Dressing

Start to finish: 15-25 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads

Ingredients
For the creamy peppercorn dressing: 
½ cup buttermilk 
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Worcestershire sauce
½ teaspoon coarse sea salt 
¾ tablespoon coarsely cracked pepper

For the salad: 
3 cups fresh kale, roughly chopped
1 tablespoon olive oil
½ teaspoon coarse sea salt
1 pound fresh Brussels sprouts, destemmed
1 cup chopped walnuts
1 cup dried cranberries
¾ cup grated or shaved Parmesan cheese

Method
For the creamy peppercorn dressing:
Add all ingredients to a mixing bowl. Whisk together until smooth. Cover and refrigerate while you prepare the salad.

For the salad:
Strip the kale from the stems and roughly chop. Add to a mixing bowl with olive oil and sea salt. Massage the kale in a grinding motion until the texture softens and the color becomes vibrant, deep green. Shred or thinly slice Brussels sprouts and add to the mixing bowl. The thinner, the better, as larger pieces may be more difficult to enjoy uncooked. Add walnuts, cranberries and Parmesan cheese. Toss to combine, and then add the prepared dressing. Mix until well-combined, and garnish with additional cracked pepper or cheese, if desired. Serve immediately. 

Notes: If you are able, prep the dressing ahead of time and chill in the refrigerator to allow flavors to intensify. 

Espresso-Mocha Icebox Cake

Start to finish: 1 hour 30 minutes | Inactive: 12 hours 30 minutes
Impresses: 12-16

Ingredients
For the chocolate coffee custard:
1¼ cups half & half
1/3 cup sugar
3 egg yolks
1½ tablespoons cornstarch
½ teaspoon kosher salt
4 ounces semi-sweet chocolate, chopped
1 teaspoon instant espresso powder
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar

For the vanilla
whipped cream:
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

For the icebox cake:
1 package chocolate graham crackers
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
2 ounces brewed espresso, cooled

Method
For the chocolate coffee custard: 
Pour half & half into a medium saucepan and set over medium-low heat. In a glass bowl, whisk together sugar, egg yolks, cornstarch and salt until thick and pale yellow, about 2 minutes. When half & half is steaming, pour a thin stream into the sugar and egg yolk mixture while whisking constantly to temper the eggs. Whisk until smooth before pouring mixture back into saucepan. Stir in the chopped chocolate and espresso powder.

Cook custard, gently stirring constantly, until thick enough to hold the outline of a figure 8 made with a spoon. Remove from heat and whisk in butter and vanilla extract. Pour into a clean glass bowl, cover with plastic wrap and set aside until cooled to room temperature. When custard is room temperature, whip heavy cream and powdered sugar to medium peaks. Gently fold whipped cream into the custard and set aside.

For the vanilla whipped cream:

Whip heavy cream, powdered sugar and vanilla extract to stiff peaks and set aside.

For the icebox cake:
Line a 9-by-5-inch loaf pan with plastic wrap on all sides, making sure to leave an overhang on the long sides of the pan to wrap the top of the cake.

Place a layer of graham crackers in the bottom of the pan, breaking or cutting the crackers to make them fit in an even layer. Top with a layer of chocolate custard, about 1½ cups, followed by a layer of vanilla whipped cream. Repeat the process of layering crackers, custard and vanilla whipped cream 1 more time. Top with a final layer of custard and then a final layer of cookies. Cover and refrigerate for at least 12 hours.

When ready to serve, whip the remaining heavy cream, powdered sugar, vanilla extract and cooled espresso until thick. Unwrap the cake and invert the pan on a serving platter.

Remove the pan and plastic wrap from the cake and, cover with the espresso whipped cream. Garnish with chopped chocolate to serve, if desired.  

Strawberry Mango Julius

Start to finish: 5 minutes
Impresses: 1

Ingredients
1 cup mango juice
4 large strawberries, stems removed
¼ cup whole milk
¼ cup vanilla ice cream (approximately one rounded scoop)
1 teaspoon vanilla extract
1 cup ice

Method
Add all ingredients to a blender and blend until smooth.

Pour into a tall tumbler or pint glass and serve immediately.

Notes:
If no mango juice is available, substitute mango juice concentrate.

Winter Citrus Salad with Burrata Cheese

Start to finish: 15 minutes
Impresses: 4

Ingredients
4 cups baby lettuce mix (or spring mix)
1 large carrot, peeled
1 medium grapefruit
1 orange
8 ounces burrata cheese ideally as four 2-ounce portions
Olive oil
Balsamic glaze
Salt and pepper, to taste

Method
Arrange baby lettuce mix onto serving plates or bowls. Use a peeler to grate the carrot, evenly distributing between the 4 servings. If creating longer pieces, arrange in an artistic presentation if desired (as pictured). To prepare the citrus, use a sharp knife to remove the top (stem) and bottom of the fruit. Place flat on your cutting board and run the knife between the rind and pith, and the fruit, following the shape of the fruit. Take care not to cut away too much of the flesh. Rotate the fruit, keeping the flat side down, and continue peeling until the entire rind has been removed. Turn the fruit on its side, and then cut into thin slices. Arrange citrus segments onto the salads. 

Place a ball of burrata onto each plate, and then drizzle with olive oil and balsamic glaze. Season with
salt and pepper, to taste. To serve, use a fork to break open the ball of burrata and enjoy the contents with each bite. 

Notes: Add these optional additions: avocado, fresh basil, lightly toasted or grilled sourdough bread.

Creamy White Chicken Chili

Start to finish: 30 minutes
Impresses: 6

Ingredients
2 tablespoons olive oil 
½ white onion, diced
1 poblano pepper, de-seeded and diced
1 tablespoon minced garlic
1 can diced tomatoes with green chiles
1–3 chipotle peppers in adobo sauce, de-seeded and roughly diced
1 tablespoon kosher salt
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon onion powder
1/4 teaspoon cayenne pepper
4 cups shredded rotisserie chicken
2 tablespoons cornstarch 
8 ounces heavy cream
24 ounces chicken stock
1 14-ounce can cannellini beans, drained and rinsed
La Vaquita® Queso Fresco cheese, for serving
Sliced jalapeños, for serving
Tortilla strips, for serving
Sliced avocados, for serving
Cilantro, for serving
Fresh lime wedges, for serving

Method
Heat a large cast-iron Dutch oven over medium heat. Add oil, followed by onion and poblano pepper. Stir to coat and cook until vegetables begin to soften, about 3 minutes. Add garlic, cooking until fragrant, about 1 minute. Add diced tomatoes with green chiles and chipotle peppers. Stir in kosher salt and seasonings. Add the chicken and cornstarch, stirring to be sure the cornstarch is incorporated. Stir in heavy cream and chicken stock. Bring chili to a simmer and cook until thickened, about 10–15 minutes. Finally, stir in beans and heat through. Serve with crumbled La Vaquita Queso Fresco, sliced jalapeños, tortilla strips, avocados, cilantro and a squeeze of fresh lime, if desired.

Smoked Cheesy Grits with Sausage and Peppers

Start to finish: 35 minutes
Impresses: 4

Ingredients
For the sausage and peppers:
2 bell peppers, any color
1 red onion
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1-pound fully cooked andouille sausage links

For the grits:
2 cups water
2 cups whole milk
1 teaspoon salt
1 cup instant grits
1 tablespoon salted butter
¼—½ cup heavy cream
¾ cup smoked cheddar, freshly shredded
¾ cup smoked Gouda freshly shredded

Method
For the sausage and peppers: 
Heat oven to 400 F and line a large baking sheet with parchment paper. Core and slice bell peppers into 1-inch-wide strips and place on prepared baking sheet. Peel onion and cut in half. Slice into strips and place on prepared baking sheet. Drizzle olive oil over vegetables and season with salt and pepper. Toss to combine. Slice sausage into discs and place in an even layer on same baking sheet. Bake undisturbed 25–30 minutes, or until peppers and onions start to brown. Serve atop smoked cheesy grits.

For the grits:
In a large pot, bring water, milk and salt to a boil, keeping a close eye so it doesn’t boil over. Stir in grits and cook to package instructions. Once cooked, stir in butter, ¼ cup heavy cream, cheddar and Gouda. Stir to combine until cheese is fully melted. If too thick, stir in additional ¼ cup heavy cream. Serve immediately topped with roasted sausage and peppers.