Spicy Chorizo Pockets

• 2 tsp vegetable oil, plus more for brushing
• 6 oz links fresh chorizo, casings removed
• 1/2 tsp ground cumin
• 1/4 c fresh corn kernels, or frozen corn, thawed
• 2 tbsp chopped pickled jalapenos
• 3/4 c grated monterey jack cheese
• 2 scallions, chopped
• All-purpose flour, for dusting
• 1 11-oz tube refrigerated French bread dough
• 1 lg egg

Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.

Cut the dough into 4 pieces. Roll each piece into a 6-by-8-inch rectangle on a floured surface.  Put one-quarter of the filling in the center of each dough rectangle, pressing it together.  Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover.  Fold in the 2 long sides of the dough like a burrito. Pinch the edges to seal.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Light Chicken Enchiladas

• 2 tbsp extra-virgin olive oil
• 1 to 2 jalapeno peppers, seeded and sliced
• 3 cloves garlic, smashed
• 1/2 tsp dried thyme
• 1 med white onion, minced
• 1/2lb skinless, boneless chicken breast, halved lengthwise
• Kosher salt
• 1 1/2lbs tomatoes cored and chopped
• 1/2 tsp ground allspice
• 8 corn tortillas
• 1 1/2 c shredded muenster cheese
• 1 c mixed fresh parsley and cilantro, chopped

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

The Ultimate Stuffed Potato

• 4 medium-sized baking potatoes
• Extra virgin olive oil
• Kosher salt
• 1/2 stick butter
• 1/4 c all purpose flour
• 1/2 c milk
• 2 c shredded sharp cheddar
• 2 heads broccoli, florets, blanched in salty water
• 1/2lb bacon, medium dice, cooked until crisp
• 2 tbsp chives, chopped
• Freshly ground black pepper
• Additional cheddar for topping

Preheat oven to 400 degrees F.

Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with additional cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.

Grilled Ham & Pineapple Pizza

• 2 (1/2-inch-thick) slices fresh pineapple
• 3oz thinly sliced ham
• Cooking spray
• 1/2 c spicy tomato and basil pasta sauce
• 1 prebaked thin pizza crust
• 1/2 c shredded part-skim mozzarella cheese

Preheat grill to medium-high heat.

Arrange pineapple and ham slices on grill rack coated with cooking spray. Grill ham 1 minute, turning once. Remove ham from grill. Grill pineapple 9 minutes, turning once. Remove from grill; coarsely chop pineapple. Spread sauce evenly over crust, leaving a 1/2-inch border; top evenly with cheese. Arrange pineapple and ham over cheese. Place pizza on grill rack coated with cooking spray; grill 7 minutes or until cheese melts. Cut into 8 slices.

Sausage & Tomato Spaghetti

• 8oz hot Italian turkey sausage links
• 8oz uncooked spaghetti
• 28oz can no-salt-added whole tomatoes, undrained
• 2 tbsp olive oil
• 1/2 tsp crushed red pepper
• 5 garlic cloves, minced
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 c torn fresh basil
• 1/2 c shaved Parmigiano-Reggiano cheese

Preheat broiler.

Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

Cook pasta according to package directions, omitting salt and fat; drain.

Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Poached Chicken Breasts

• 6 bone-in, skin-on chicken breast halves (or 3 full breasts)
• 4 cloves garlic, smashed
• 2 to 3 celery stalks, quartered
• 1 bay leaf
• 1 carrot, quartered
• 1 lemon, sliced
• 1 onion, quartered
• Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
• Kosher salt

Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks. 

Open-Faced Creamed Chicken

• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1/3 c dry white wine
• 1 1/2 c chicken stock
• Kosher salt 
• Freshly ground black pepper
• 3/4 c baby frozen peas
• 1/2 c heavy cream
• 4oz jar chopped pimientos, drained
• 2 to 3 tbsp chopped fresh tarragon
• 1 tbsp Dijon mustard
• Freshly grated nutmeg
• 1.5lb shredded poached chicken breasts
• 4 slices (1 1/2 inches thick) white bread

Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken.

Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve.