Crispy Smashed Baby Potatoes

Start to finish: 55 minutes
Impresses: 4

Ingredients
1 pound small baby potatoes, washed
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons salted butter, melted
½ cup freshly grated Parmesan cheese
¼ cup fresh parsley, minced
Arugula, for serving

Method
Add potatoes to a large stock pot. Top with cold water. Bring to a boil and continue to boil, uncovered, until potatoes are fork tender — about 15 minutes. Drain and pat dry.

Heat oven to 450 F. Line a large baking sheet with parchment paper. Pour boiled potatoes onto prepared baking sheet. Evenly drizzle potatoes with olive oil, garlic, salt and pepper. Toss to combine.

Spritz the bottom of a drinking glass with cooking spray. Use the bottom of the glass to gently smash each potato to flatten. Bake in preheated oven 15–20 minutes, or until the bottoms start to crisp. Flip and roast an additional 10 minutes. Remove from oven and toss with melted butter, Parmesan cheese and parsley. Serve on a bed of arugula.

Mixed Berry Milk

Start to finish: 5 minutes
Impresses: 4

Ingredients
1 ounce freeze-dried strawberries
1 ounce freeze-dried blueberries
1 ounce freeze-dried raspberries
4 cups whole milk
2–4 tablespoons maple syrup, or to taste
1 teaspoon vanilla extract
Pinch sea salt
Fresh berries, to garnish (optional)

Method
Place freeze-dried berries in a high-powered blender and pulse until berries are pulverized and have turned into powder. Set aside. In a large measuring cup or mixing bowl with a pour spout, add milk, maple syrup, vanilla extract and a pinch of salt. Add the pulverized berries and whisk the mixture well to combine. Taste and adjust sweetener as desired. Serve milk immediately with fresh berries to garnish.

Notes:
Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying. Honey, agave or simple syrup can be used in place of maple syrup, if desired.

Pina Tequila Summer Slush

Start to finish: 5 minutes
Impresses: 1

Ingredients
½ cup whole milk
½ cup unsweetened, crushed pineapple
¼ cup pineapple juice
1½ tablespoons simple syrup
2 ounces tequila
10 large ice cubes
fresh pineapple (optional)
maraschino cherries (optional)

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

Adjust consistency by adding additional ice for a thicker slush.

Transfer to a tumbler or pint glass. Garnish with a fresh pineapple wedge and cherries.

Notes:
For a non-alcoholic version, omit the tequila and replace with additional pineapple juice or milk.

Create a basic simple syrup using 1/2 cup water and 1/2 cup sugar. Heat in a small saucepan over high heat, allowing sugar to fully dissolve. Simmer 5 to 10 minutes or until mixture starts to thicken, then remove from heat and allow to cool. Transfer to an airtight container and store in the refrigerator until needed.

Try experimenting with infused simple syrups.

Blackberry Cheesecake

Start to finish: Active: 2 hours | Inactive: 6 hours
Impresses: 16

Ingredients
For the crust:
12 whole graham cracker rectangles
5 tablespoons unsalted butter

For the blackberry sauce:
8 ounces fresh or frozen blackberries
3 tablespoons granulated sugar
Freshly squeezed juice of 1 lemon

For the cheesecake filling:
4 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
½ cup heavy whipping cream
4 tablespoons cornstarch
2 tablespoons all-purpose flour
2 large eggs, room temperature

For the garnish:
Fresh whipped cream
  Blackberries

Method
For the crust:
Heat oven to 350 F. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the paper and side of the pan. Set aside.

Using a food processor, pulse graham crackers into crumbs. In a small bowl, mix graham cracker crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven heat to 300 F.

For the blackberry sauce:
In a medium saucepan, mix blackberries, sugar and lemon juice. Cook uncovered, over medium heat 20–25 minutes. Press blackberries through a mesh strainer into a small bowl; discard seeds. Set aside.

For the cheesecake filling:
In a large bowl, beat cream cheese and sugar with a rubber spatula until smooth. Add heavy whipping cream, and mix until combined. Add cornstarch and flour, and stir until combined. Add eggs, one at a time, mixing well after each addition, until combined and smooth. Add prepared blackberry sauce and mix well.

Transfer the cheesecake filling into the slightly cooled cheesecake base. Wrap aluminum foil securely around the pan. Place the springform pan in a larger pan, and add 1 inch hot water to the larger pan. Bake 60–65 minutes, or until the center is just set and the top appears dull. Turn off the oven, leave the door open just a little (place a wooden spoon between the door to create the optimal spacing for airflow) and leave the cake to rest in the oven for 45 minutes. Otherwise, the cheesecake can crack with the sudden heat change.

Once cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight. When ready to serve, garnish with whipped cream and blackberries.

Avocado Toast with Burrata Cheese, Sprouts and Balsamic Glaze

Start to finish: Active: 10 minutes
Impresses: 2

Ingredients
2 slices sourdough bread
2 tablespoons salted butter, softened
1 avocado, halved
4 ounces burrata cheese
Alfalfa sprouts, for topping
Balsamic glaze, for topping

Method
Heat grill or grill pan over medium heat. Butter both sides of sourdough bread. Place bread onto grill. Grill just long enough for char marks to begin to form, about 3 minutes. Flip the bread and grill another 1–2 minutes.

Slice avocado in half, scoop out and mash with a fork on a plate. To assemble the toast, spread mashed avocado evenly on 1 toast slice. Top with 2 ounces fresh burrata cheese, alfalfa sprouts and a drizzle of balsamic glaze. Repeat with the other slice and serve immediately.

Notes: If you don’t have a grill, toast your bread in the toaster — it’s just as delicious!

Blackened Salmon Salad with Cotija Tortilla Strips

Start to finish: 40 minutes
Impresses: 2

Ingredients
For the salmon:
2 skinless salmon filets
2 tablespoons blackening seasoning
2 tablespoons avocado oil (or other high-heat oil)

For the cotija tortilla strips:
4 corn tortillas
1 tablespoon avocado oil
½ cup grated La Vaquita® queso cotija

For the dressing:
¼ cup whole milk
½ cup mayonnaise
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
½ serrano chili pepper, finely chopped
½ teaspoon kosher salt

For the salad:
4 cups butter lettuce (or another lettuce of choice)
1 avocado, thinly sliced
1 mango, peeled and cut into 1-inch cubes
2 green onions, sliced

Method
For the salmon:
Heat oven to 450 F. Heat a cast-iron pan over medium-high heat. Dry salmon filets with a paper towel to remove moisture. Generously season all sides with blackening seasoning. Once pan is very hot, pour in oil. Place salmon into pan. Be careful, it may splatter. Sear on 1 side for 3–4 minutes, flip and place the pan in the preheated oven. Cook 15 minutes or until desired doneness. Remove and set aside to rest.

For the cotija tortilla strips:
Heat oven to 400 F. Line a baking sheet with parchment paper. Cut tortillas into thin strips and place in a medium-sized bowl. Drizzle tortillas with oil and top with cotija cheese. Toss to coat. Place tortillas in an even layer on prepared baking sheet. Bake 8–10 minutes or until tortillas start to brown. Remove and let rest at least 10 minutes before serving.

For the dressing:
In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to serve.

For the salad:
Divide lettuce between 2 serving bowls. Top each bowl with prepared salmon, ½ sliced avocado, ½ diced mango, green onions, cotija tortilla strips and drizzle with dressing. Serve immediately.

Cheesy-Stuffed Poblano Peppers

Start to finish: Active: 1 hour
Impresses: 4 for a main course, 8 as an appetizer

Ingredients
4 poblano peppers, halved and seeded
2 cups cooked brown rice
1 cup sweet corn
½ red onion, diced
1 jalapeño, seeded and diced
1 14-ounce can roasted tomatoes and green chilis
2 teaspoons kosher salt, plus more to taste
2 teaspoons hot sauce, plus more to taste
16 ounces La Vaquita® Queso Oaxaca shredded cheese, divided
La Vaquita Queso Fresco cheese, for serving
Chopped cilantro, for serving

Method
Heat grill to 450 F, making sure there is a large area for indirect cooking. Line a 9-by-13-inch baking tray with foil and spray with baking spray. Arrange poblano peppers, cut side up, on the tray. Set aside.

In a large bowl, combine rice, sweet corn, red onion, jalapeño, roasted tomatoes and chilis, kosher salt, hot sauce and 8 ounces of the La Vaquita Queso Oaxaca shredded cheese. Divide the filling among the peppers and top with remaining shredded cheese. Cover tray with foil and bake on covered grill over indirect heat for 20 minutes. Remove foil from tray, and continue cooking for another 10–15 minutes, or until cheese is melted and bubbly. Remove from grill and sprinkle with La Vaquita Queso Fresco cheese and chopped cilantro before serving.

Alternatively, stuffed peppers can be baked, covered in foil, in the oven at 450 F for 20 minutes; then with the foil removed for another 10–15 minutes before serving.

Pineapple-Coconut Ice Cream Sandwich Cookies

Start to finish: Active: 1 hour 11 minutes | Inactive: 8 hours
Makes: 6 cookie sandwiches

Ingredients
For the ice cream:
1 quart vanilla or pineapple ice cream

For the cookie dough:
6 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup + 1 tablespoon light brown sugar, packed
2 large egg yolks, room temperature
1 teaspoon coconut extract
¼ cup crushed canned pineapple, drained and squeezed in paper towels until dry
3/4 cup + 2 tablespoons all-purpose flour
¼ cup unsweetened shredded coconut, plus more for garnishing
½ teaspoon baking soda
¼ teaspoon kosher salt

Method
For the ice cream:
Leave ice cream out on the counter for 15 minutes to soften. Spread ice cream in an 8-by-8-inch pan and smooth it until it’s even. Freeze 4 hours, or overnight.

For the cookie dough:
In the bowl of a stand mixer, cream butter, sugar and brown sugar on low speed for 1 minute to combine. Mix in egg yolks, and then scrape down the bowl with a rubber spatula. Mix in coconut extract and crushed pineapple. Add flour, shredded coconut, baking soda and kosher salt, and mix until just combined.

Scoop the dough with a regular-sized (2 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Freeze the dough until solid, about 15–20 minutes. Heat oven to 350 F.

Before baking, roll each ball in shredded coconut. Spaced 2 inches apart, bake cookies 11–12 minutes, or until just the edges are barely golden brown. Let cool completely on a wire cooling rack before removing, and then place cookies in the freezer for at least 15 minutes, or until ready to use.

To assemble:
Separate cookies into pairs of the same size, and then match them with a round cutter of the same size (about 2½ –3-inch round cutter.) Use the round cutter to cut a round from the pan of ice cream. Dip the cutter in hot water and wipe dry in between for smooth cuts. Place the cut ice cream on one of the cookies and sandwich it with the other. Freeze immediately. Repeat with remaining ingredients. Allow cookies to freeze completely before eating.

Pink Lemonade Cookies

Start to finish: 1 hour 20 minutes
Makes: 12 large cookies

Ingredients
For the cookie dough:
½ cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
½ cup full-fat sour cream or full-fat plain Greek yogurt, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

For the frosting:
1 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon Pink Lemonade Kool-Aid® mix (add more for a stronger flavor)
1 tablespoon whole or 2% milk

Method
For the cookie dough:
In the bowl of a stand mixer, cream butter and sugar together 2 minutes, until light and fluffy. Mix in egg, sour cream and vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula. Add flour, baking powder and kosher salt. Mix on low speed until just combined.
Cover the dough and place it in the refrigerator to chill for 1 hour. When ready to bake, heat oven to 350 F.

Scoop the dough with a large (3 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Bake until the tops spring back when touched, about 11–12 minutes. Let cool completely on a wire rack.

For the frosting:
In the bowl of a stand mixer, beat butter on low for 1 minute, until smooth and lump-free. Add in powdered sugar, and mix on low speed until combined. Then, increase the speed to medium-high and continue mixing 2–3 minutes, until very light and fluffy. Add pink lemonade mix and milk to the bowl, and mix on low speed to combine. Once the cookies are completely cool, frost the tops of each and garnish with fresh lemon zest.

Mascarpone and Lemon-Stuffed French Toast

Start to finish: 15 minutes
Impresses: 1

Ingredients
For the French toast: 
2 tablespoons mascarpone cheese
1 tablespoon lemon curd
2 slices brioche bread
1 egg
2 tablespoons half and half
¼ teaspoon ground cinnamon
½ cup cornflakes, crushed

For the topping:  
¼ cup heavy whipping cream, very cold
1 tablespoon maple syrup
½ teaspoon lemon zest
Fresh raspberries, optional

Method
For the French toast: 
In a small bowl, combine the mascarpone cheese and lemon curd. Spread the mixture onto 1 slice of brioche bread and top with the other piece to make a sandwich.

In a shallow dish, whisk together egg, half and half and ground cinnamon. In another shallow dish, pour in crushed cornflakes. Dip brioche bread in egg mixture and then in crushed cornflakes to coat.

Heat air fryer to 400 F. Once preheated, spritz the air fryer with cooking spray and place the coated French toast on the cooking rack. (If you are making more than 1 serving, make sure to lay in an even layer without touching.)

Air fry for 6 minutes before flipping and air frying a remaining 3–4 minutes, or until golden brown.

Remove and top as desired. Enjoy immediately.

For the topping:
In a metal bowl, beat together heavy whipping cream, maple syrup and lemon zest until soft peaks form.

Use as a topping on finished French toast, along with fresh raspberries, if using.

Notes: You can easily multiply the recipe based on how many servings you need. Keep the cooked French toast on a baking sheet topped with a cooling rack in a 250 F oven until ready to serve.

Iced Peaches and Cream Moon Milk

Start to finish: 20 minutes
Impresses: 3-4

Ingredients
3 cups whole milk
3 peaches, peeled and diced
¼ cup honey
1 teaspoon cinnamon
¼ teaspoon nutmeg

Method
In a medium saucepan, combine milk and peaches, and bring to a boil. Reduce to a simmer, and whisk in honey, cinnamon and nutmeg. Simmer 1–2 minutes. Transfer to a blender and puree until smooth. Allow to cool for 10 minutes. Pour into 2 glasses filled with ice and serve.

Elote-Inspired Sweet Corn

Start to finish: 15 minutes
Impresses: 4 for a main course, 8 as an appetizer

Ingredients
8 ears of sweet corn
Avocado oil
½ cup La Vaquita® Crema Mexicana (or sour cream)
1/4 cup mayonnaise
1 lime, juiced
1 cup La Vaquita Queso Cotija cheese, grated
1 cup cilantro, chopped
Ancho chili powder, for serving
Lime wedges, for serving

Method
Shuck the corn and brush with avocado oil. Place over high, direct heat on the grill. Cook, rotating often, until corn is tender and charred, about 8 minutes. Remove from grill and set aside. When ready to serve, combine
La Vaquita Crema Mexicana, mayonnaise and lime juice. Dip the grilled corn in the crema mixture, rotating to ensure even coverage, and sprinkle with La Vaquita Queso Cotija cheese, fresh cilantro and ancho chili powder. Serve with lime wedges, if desired.

Rolled Pudding (Turkish Rolled Delight)

Active: 30 minutes | Inactive: 1 hour 30 minutes
Makes: 9 slices

Ingredients
6 ounces shredded coconut flakes
2 cups whole milk
½ cup + 2 tablespoons all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter
1 cup chopped walnuts
Fresh berries, for garnish

Method
Line a quarter sheet pan with parchment paper. Pour and press shredded coconut flakes into the pan, and set aside.

Pour milk into a medium saucepan. While frequently stirring, add flour, sugar and vanilla extract, and mix until thickened, about 10–15 minutes. When the mixture is bubbling, turn off the heat. Add butter and whisk until the butter melts. Pour the hot pudding onto the coconut layer. Cover the top of the pudding with chopped walnuts, and refrigerate 1 hour.

Gently roll up the pudding, refrigerate another 30 minutes and top with fresh berries. Serve and enjoy!

Crab Cakes with Greek Yogurt Remoulade

Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab cakes:
12 ounces lump crab meat, freshly cooked or canned (drained)
2 eggs, lightly beaten
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup white onion, diced
2 tablespoons parsley, diced
½ cup panko breadcrumbs
2 teaspoons Old Bay® seasoning
4 tablespoons butter

For the remoulade:
½ cup Greek yogurt
2 tablespoons mayonnaise
½ teaspoon Old Bay® seasoning
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped

Method
For the crab cakes:
In a large bowl, gently fold together all ingredients except butter. Using clean hands, form 8 crab cakes, about 2 tablespoons each. Heat a heavy-bottomed pan over medium heat. Once hot, add in butter to melt. Sear crab cakes 2–3 minutes per side, or until browned. Drain on a paper-towel lined plate.

For the remoulade:
Whisk all ingredients together in a small bowl. Refrigerate at least 30 minutes before serving.

Cauliflower Chowder

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into strips
2 tablespoons butter, divided
½ yellow onion, diced
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon fresh sage, minced
2 teaspoons salt
1 teaspoon black pepper
3 cups chicken bone broth (or chicken stock), divided
1 cup heavy cream
½ cup white cheddar, shredded
2 green onions, sliced
Toasted baguette, for serving

Method
Heat a heavy saucepan over medium heat. Once hot, add bacon strips and cook until crisp, about 8–10 minutes. Remove bacon from pan and let drain on a paper-towel lined plate. Leave bacon drippings in the pan.

Add 1 tablespoon butter and diced onion. Saute until translucent, about 5–7 minutes. Add minced garlic and stir to combine. Add in remaining 1 tablespoon butter, cauliflower, sage, salt and pepper, and stir to combine. Saute 3–4 minutes or until cauliflower starts to brown slightly.

Pour in 2½ cups bone broth and bring to a boil. Cover and reduce heat to medium-low. Simmer until cauliflower is tender, about 10 minutes. Remove from heat and carefully ladle half of the cauliflower mixture into a blender. Top with remaining ½ cup bone broth. Cover the blender top with a clean kitchen towel and blend until smooth.

Pour mixture back into pot and return to heat. While stirring, slowly pour in heavy cream. Add white cheddar and mix until melted. Serve topped with bacon, green onions and a slice of toasted baguette.

Bacon and Parmesan Cheese Sautéed Spinach

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into 1-inch strips
1 tablespoon salted butter
1 shallot, diced
¼ teaspoon crushed red pepper
5-ounces spinach (or any other green)
½ cup freshly grated Parmesan cheese

Method
Cook bacon in a heavy-bottomed skillet over medium heat until crisp. Remove bacon from pan and place on a paper towel-lined plate to drain. Remove all but 1 tablespoon of bacon grease from the pan. Add in butter to melt, followed by shallot. Saute until translucent, about 3 minutes. Stir in crushed red pepper and spinach. Cook, stirring constantly, until spinach is wilted and all moisture has evaporated. Stir in ¼ cup grated Parmesan cheese and half the bacon. Transfer to a serving dish and top with remaining Parmesan cheese and bacon. Serve immediately.

Toasted Ravioli with Marinara

Start to finish: 45 minutes
Impresses: 4

Ingredients
For the ravioli:
2 eggs
¼ cup whole milk
1 tablespoon basil pesto
1 cup grated Parmesan cheese
2 cups Italian-style panko breadcrumbs
1 package fresh ravioli, flavor of choice
¼ cup olive oil
2 tablespoons parsley, chopped

For the marinara:
1 tablespoon olive oil
¼ cup white onion, minced
2 cloves garlic, minced
1 jar marinara sauce
¼ cup finely shredded mozzarella
¼ cup grated Parmesan cheese
¼ cup grated Romano
¼ cup grated Asiago cheese

Method
For the ravioli:
Heat oven to 425 F. Line a large baking sheet with parchment paper and place a baking rack on top. Coat with cooking spray. Set aside.

In a shallow dish, whisk together eggs, milk and pesto to combine. In a separate shallow dish, combine Parmesan cheese and breadcrumbs. Dip 1 ravioli in egg mixture; and then, let excess drip off. Coat in breadcrumb mixture, pressing down slightly so it adheres to the ravioli. Place coated ravioli on prepared baking rack. Repeat with remaining ravioli.

Drizzle ravioli with olive oil. Bake in preheated oven for 15 minutes, or until browned. Let rest 5 minutes before serving. Garnish with chopped parsley.

For the marinara:
Bring a small pot to temperature over medium heat. Add olive oil and onion, and sauté until translucent, about 4 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and reduce heat to low. Let simmer for 10 minutes. Remove from heat and whisk in mozzarella, Parmesan cheese, Romano and Asiago cheese. Serve immediately.

Spicy Chicken Tenders with Fiery Wing Sauce

Start to finish: Active: 60 minutes | Inactive: 60 minutes
Impresses: 10-12 servings / 3-4 people

By Britney Breaks Bread

These hot and spicy chicken tenders are bringing all of the heat! Marinated in buttermilk and hot sauce and then dipped in a fiery wing sauce, these extra crispy tenders will have you reaching for the ultimate heat-cutter: a glass of milk! 

I created these in partnership with Dairy Farmers of America (DFA) and Half & Half magazine in celebration of World Milk Day and the beginning of June Dairy Month. As someone who loves the planet and also loves to enjoy dairy of all kinds, I was so excited when they reached out and told me about the work they’re doing to make dairy more sustainable! 

Did you know DFA and its Nerd Herd of farmers, scientists, engineers and more are working to reduce their emissions 30% by 2030? They’re using sustainable farming practices like wind and solar power to reduce emissions that heat up the planet. So, milk can help cool your palate — and the planet! You can learn more about how dairy can help the planet at DFANerdHerd.com. 

With that in mind, I was inspired to create a recipe that will seriously turn up the heat. What I love most about these spicy chicken tenders and fiery wing sauce is that you can customize your spice level by using your favorite hot sauce and adjusting the amount of red pepper flakes and cayenne pepper. And remember: when you reach for a glass of milk to cool your mouth, you’ll feel good knowing milk can help the planet! 

Ingredients
For the spicy chicken tenders: 
2 cups buttermilk 
¼ cup hot sauce 
2 pounds chicken tenders/tenderloins 
1½ tablespoons smoked paprika 
1 tablespoon garlic powder 
1 tablespoon red pepper flakes 
1 tablespoon dried chives or parsley 
1 teaspoon onion powder 
1 teaspoon chili powder 
1 teaspoon cayenne pepper 
1½ cups all-purpose flour 
3 eggs, whisked 
2½ cups panko breadcrumbs 
Salt and pepper, to taste 

Oven frying method: 
½ cups olive oil 

Stovetop frying method: 
4 cups vegetable oil 

For the fiery wing sauce: 
1¼ cups hot sauce 
¼ cup barbecue hot sauce 
2 tablespoons red pepper flakes 
2 tablespoons honey 

Note: You can pay fry or oven fry the chicken tenders. 

Method
For the spicy chicken tenders: 
If oven frying the tenders, heat oven to 425 F. If frying on a stovetop, fill a large, deep pot with 4 inches oil over medium heat. Oil should be around 360–380 F. 

In a large bowl, whisk together buttermilk and hot sauce. Add chicken tenders and allow them to soak for 30 minutes (up to overnight), covered, in the refrigerator. 

In a small bowl, whisk together smoked paprika, garlic powder, red pepper flakes, chives, onion powder, chili powder and cayenne pepper. 

Remove chicken from buttermilk mixture and place on a baking sheet. Season chicken with half of the seasoning mixture, plus salt and pepper, ensuring both sides are coated. 

Gather three bowls. In one bowl, add all-purpose flour and the remainder of the seasoning blend. In the second bowl, add eggs and whisk. In the third bowl, add panko breadcrumbs. 

Dredge each piece of chicken in the flour mixture, then coat with egg and, lastly, dredge in the panko mixture. Place on a cooling rack and repeat until all pieces are coated in breading.  

Oven frying method: 
If oven frying, liberally drizzle olive oil on each piece of chicken, and then place on the top rack of the oven for 25–30 minutes, until golden brown and cooked thoroughly. 

Stovetop frying method: 
If frying on the stovetop, add 2–4 pieces of chicken to the pot at a time and cook for 2–4 minutes on each side, until golden brown and cooked thoroughly. Then, place chicken on a cooling rack or paper towel. 

For the fiery wing sauce: Combine all ingredients and whisk together. Dip each piece of chicken into the mixture and coat on both sides. Enjoy leftover sauce as a dip! 

Firecracker Meatballs

Start to finish: 20–25 minutes
Impresses: 4–6

By Tawnie Graham, R.D.N. (@krolls_korner)

These spicy, slightly sweet, easy-to-make firecracker meatballs are the perfect appetizer for your next tailgate or watch party. You’ll definitely want to enjoy these with a glass of milk to cool things off — because milk can help in more ways than one. 

I created this recipe in partnership with Dairy Farmers of America (DFA) and Half & Half magazine to highlight the work DFA and its Nerd Herd of farmers, engineers, nutritionists, scientists and more are doing to make dairy even more sustainable. Just like how milk can help cool things off when we eat something spicy (like these firecracker meatballs), DFA is working to cool off the atmosphere by reducing their emissions. 

Something I was pleasantly surprised to learn is that the entire dairy industry, from farm to manufacturer, contributes to only about 2% of total U.S. greenhouse gas emissions. And because taking care of our planet is a responsibility that DFA takes seriously, they’re taking it a step further and working to cut their emissions by 30% by 2030. 

From installing wind turbines and solar panels, to optimizing their cows’ diets to cut down on burps (which release gasses that heat the planet) and more, DFA and the Nerd Herd are working toward net-zero. Learn more about everything they’re doing to make dairy more sustainable at DFANerdHerd.com. 

And remember: when you reach for a glass of milk to cool your mouth, you can feel good knowing milk can help the planet! 

Ingredients
For the meatballs: 
1 pound ground chicken 
½ cup panko breadcrumbs
1 egg 
1 tablespoon olive oil 
1 teaspoon onion powder 
1 teaspoon garlic powder 
½ teaspoon kosher salt 
Black pepper, to taste 
Chives, for garnish 

For the sauce: 
¾ cup hot sauce (I love Frank’s RedHot® Original Cayenne Pepper Sauce) 
¼ cup brown sugar 
2 tablespoons white miso paste 
1 tablespoons soy sauce 
1 tablespoons apple cider vinegar 

Method
Place all meatball ingredients in a mixing bowl and combine with your hands until well incorporated. Line a baking sheet with parchment paper and use a tablespoon to scoop and form 18 meatballs.  

Bake 12–13 minutes at 425 F or until the internal temperature reaches 165 F.  

Heat all sauce ingredients over medium heat in a saucepan. Bring to a simmer and cook for about 5 minutes until the sauce thickens. Remove from heat and spread over meatballs. 

Garnish with chopped chives and enjoy with a glass of milk to cut the heat!

Spicy Shawarma Chicken

Start to finish: Active: 35 minutes | Inactive: 2–12 hours
Impresses: 2–3

By Kasim Hardaway (@kasimjhardaway) 

Today is World Milk Day and the beginning of June Dairy Month, which means it’s time to get acquainted with chicken shawarma. Keep reading to learn why. 

If you are unfamiliar with this Middle Eastern classic, it’s marinated chicken typically slow roasted for days on a vertical spit. Once ready to serve, it’s shaved into thin, succulent and flavorful slices. 

My version turns up the heat with the addition of cayenne and crushed red pepper. The result is a flavorful, yogurt-marinated chicken that packs heat. 

You only need two kitchen items to recreate a cooking process similar to roasting on a spit: skewers and a baking dish. The end result will be a juicy, pleasantly spicy shawarma, comparable to the original.  

How does this relate to World Milk Day? You probably already know that milk can help cool your mouth when you eat something spicy. But did you know that as the planet heats up, milk — yes, M-I-L-K — is helping cool things off by lowering emissions in the atmosphere?  

Dairy Farmers of America (DFA) and its Nerd Herd of dairy farmers, scientists, engineers and many more are working to make dairy more sustainable. They’re doing that by using sustainable farming practices, like optimizing their cows’ diets so they release fewer burps, which means less emissions that heat the planet. 

So, milk can help cool your palate while you’re eating this spicy chicken shawarma — and it can help cool the planet. Learn more about how dairy can help at DFANerdHerd.com. 

Ingredients
1 pound chicken thighs, skinless and boneless 
1 cup whole-milk yogurt 
2 tablespoons garlic paste 
1½ tablespoons fresh lemon juice 
2 tablespoons tomato paste 
½ tablespoon smoked paprika 
2 teaspoons ground coriander 
1½ teaspoons ground cumin 
1 teaspoon ground cardamom 
1 teaspoon crushed red pepper 
2 teaspoons cayenne pepper  
2 tablespoons olive oil 
1 teaspoon salt 

Method
Pat chicken thighs completely dry and add to a non-reactive bowl or zip-top bag. Add all other ingredients. Massage well, ensuring that all nooks and crevices of chicken thighs are coated. Marinate for at least 2 hours but up to 12 hours for best results. 

Remove chicken thighs from marinade, leaving a thin layer of the yogurt-spice mixture on the thighs.  

To recreate a spit, place chicken thighs on metal skewers. Chicken thighs should be pushed tightly together. Leave 2–2½ inches exposed on each end of the skewers. Use the exposed ends of the skewers to rest on a baking dish with a few inches of depth. The goal is to have the chicken ‘hanging’ with the underside lifted off the surface of the baking dish. 

Bake chicken at 425 F for 28–30 minutes, or until the internal temperature reaches 170 F. Allow to rest and cool. 

Once slightly cooled, present on skewers alongside a medley of fresh vegetables or slice and serve in pita pockets or atop hummus. To beat the heat, enjoy with an ice-cold glass of milk.