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Grilled Pepper Cheese Sandwich
c/o Annie
For Pepper Cheese Spread: 12 ounces extra sharp cheddar cheese, 6 ounces roasted piquillo peppers, 4 cloves garlic, 1/2 cup good prepared mayonnaise
For the sandwich: 2 slices good sandwich bread, 1 tablespoon butter (give or take)
Directions
- Break the cheese into large chunks and put it in the bowl of your food processor. Pulse until mixture resembles coarse gravel.
- Add peppers and garlic to food processor. Process until mixture is finely chopped.
- Add mayonnaise, and process until the mixture is smooth. Put into a container for refrigerator storage.
- Lightly butter both sides of the bread and preheat a cast iron skillet.
- Place two slices of bread in the skillet and heat until lightly toasted. Turn over bread.
- Spread about 1/3 c. cheese mixture onto one of the toasted bread surfaces. Place other slice of bread onto the cheese, toasted side facing cheese.
- Cook sandwich, turning, until exterior is toasted and cheese is melty.
Cookie Dessert Pizza
c/o Annie Bakes
Ingredients
1 tube sugar cookie dough
1- 8 ounce cream cheese, softened
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 cup sugar
fruit of choice
toffee chips
caramel sauce
Directions
Preheat oven to 350 degrees. Roll cookie dough onto a pizza pan or a cookie sheet. Bake for 10-12 minutes. Let cool. Mix together cream cheese, brown sugar, canilla and sugar. Spread over cooled cookie dough. Then top with your favorite fruit, toffee chips, and drizzle with caramel.
Spiced Chipotle Honey Chicken with Sweet Potatoes
c/o Stephanie Cooks
Ingredients
4 sweet potatoes, peeled and cut into 1-inch pieces
3 Tbs olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbs honey, plus more for drizzling
1 Tbs apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs)
chopped cilantro, for garnish
3 Tbs olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbs honey, plus more for drizzling
1 Tbs apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs)
chopped cilantro, for garnish
Directions
Preheat the oven to 400 degrees. Place the sweet potatoes in a medium bowl.
In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste. Toss with the sweet potatoes.
Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the remaining paste.
Stir the potatoes. Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15-20 minutes longer
Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro.
In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste. Toss with the sweet potatoes.
Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the remaining paste.
Stir the potatoes. Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15-20 minutes longer
Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro.
Vegetable Fritters
c/o Stephanie Cooks
Ingredients
1 cup(s) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1 large egg(s), beaten
1/2 cup(s) buttermilk
1 medium sweet red pepper(s), cored, seeded and quartered
6 medium mushroom(s), trimmed and coarsely chopped
1 small onion(s), trimmed and quartered
1 Tbsp chives, minced
2 large egg white(s), beaten until stiff
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1 large egg(s), beaten
1/2 cup(s) buttermilk
1 medium sweet red pepper(s), cored, seeded and quartered
6 medium mushroom(s), trimmed and coarsely chopped
1 small onion(s), trimmed and quartered
1 Tbsp chives, minced
2 large egg white(s), beaten until stiff
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
In a large bowl, stir together flour, baking powder, baking soda and sugar.
In a small bowl, stir together egg and buttermilk. Stir into flour mixture.
By hand or in a food processor, mince together pepper, mushrooms, onion and chives; add to flour mixture. Gently fold in egg whites. Season to taste.
Warm a large, nonstick skillet coated with cooking spray over medium heat. Drop fritters by heaping tablespoons onto skillet, allowing an inch between fritters. Cook 3 to 5 minutes on one side, flip and cook until cooked through, about 2 to 3 minutes more. Yields about 5 fritters per serving.
In a small bowl, stir together egg and buttermilk. Stir into flour mixture.
By hand or in a food processor, mince together pepper, mushrooms, onion and chives; add to flour mixture. Gently fold in egg whites. Season to taste.
Warm a large, nonstick skillet coated with cooking spray over medium heat. Drop fritters by heaping tablespoons onto skillet, allowing an inch between fritters. Cook 3 to 5 minutes on one side, flip and cook until cooked through, about 2 to 3 minutes more. Yields about 5 fritters per serving.
