Super-Stuffed Baked Potatoes

• 2 slices bacon
• 4 russet potatoes (about 8 ounces each)
• 1 tsp extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 c cauliflower florets (1 small head)
• 1/3 c buttermilk
• 1 clove garlic, grated
• 1 tsp white vinegar
• 1/8 tsp hot paprika, plus more for topping
• 1/2 c shredded sharp cheddar cheese
• 2 scallions, thinly sliced

Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.

Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.

Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.

Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

Spanish Turkey Meatball Stew

• 2 tbsp extra-virgin olive oil
• 1 lg onion, chopped
• 5 cloves garlic, minced
• Kosher salt
• 1 tsp smoked paprika
• 1 c sliced small carrots
• 2 14-oz cans diced fire-roasted tomatoes
• 2 c low-sodium chicken broth
• 1 15-oz can chickpeas, drained and rinsed
• 1 1/4 lb lean ground turkey
• 3/4 c loosely packed fresh parsley, chopped, plus more for topping
• Freshly ground pepper

Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.

Lettuce Wedges with Blue Cheese Dressing

• Juice of 1 large lemon
  
• 1 c mayonnaise
• 1 c  buttermilk
• 1/2 c sour cream
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 6 ozblue cheese, crumbled
• 2 heads iceberg lettuce
• 10 slices bacon, cooked and crumbled
• 1 med tomato, finely diced
• Freshly ground pepper

In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.

Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

Chicken Stroganoff

• Kosher salt
• 12 oz wide egg noodles
• 3 tbsp unsalted butter
• 1 sm onion, chopped
• 4 oz cremini mushrooms, sliced
• 1 1/4 lb skinless, boneless chicken thighs, cut into chunks
• 2 tbsp  all-purpose flour
• 1 tsp paprika, plus more for topping
• Freshly ground pepper
• 1 c chicken or mushroom broth
• 1 tbsp Worcestershire sauce
• 1/2 c sour cream, plus more for topping
• 2 tbsp chopped fresh parsley

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Quick Red Beans and Rice

• 1 tbsp olive oil
• 1/2 lb turkey andouille, coarsely chopped
• 1 med onion, finely chopped
• 1 med green bell pepper, finely chopped
• 1 clove garlic, finely chopped
• 2 - 15 1/2 oz cans red kidney beans, drained and rinsed
• 1/2 c low-sodium chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1 bay leaf
• Freshly ground black pepper, to taste
• 3 c cooked white rice
• Chopped scallions

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes.

Serve the beans over the rice and top with the scallions.

Guacamole

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tbsp chopped cilantro
• 1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Chipotle Chicken Burritos

• 1 tbsp vegetable oil
• 3/4 c pico de gallo
• 1 chipotle chile in adobo sauce, chopped, plus 2 tbsp sauce
• 1 14-oz can pinto beans, drained and rinsed
• 1 1/2 c shredded rotisserie chicken, skin removed
• 1/4 c roughly chopped fresh cilantro
• Kosher salt
• 4 burrito-size flour tortillas
• 1 1/3 c cooked white rice, warmed
• 1 1/3 c shredded monterey jack cheese
• 1 1/3 c shredded romaine lettuce
• Guacamole, for serving 

 

Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle, and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.

Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.

Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.