Mexican grilled chicken cobb salad

Ingredients

Seasoned baked tortilla strips

• 2 Old El Paso Flour Tortillas, cut into strips
• 1 tablespoon Old El Paso Taco Seasoning
• 1 Tablespoon olive oil

Salad

• ¼ cup fresh lime juice
• 1/3 cup + 3 tablespoons olive oil
• 2 teaspoons Old El Paso Salsa Seasoning Mix
• 1 jalapeno, seeded + diced
• 1 cup fresh cilantro, chopped
• Salt + pepper, to taste
• 1 pound boneless skinless chicken breast
• 1 packet Old El Paso Taco Seasoning
• 2 heads romaine lettuce, chopped
• 1 cup monterey jack cheese, shredded
• 1 cup cooked black beans, rinsed + drained if using canned
• 1 cup fresh grilled corn kernels
• 1 cup cherry tomatoes, halved
• 3 hard boiled eggs, sliced
• 1 avocado, pitted + sliced

Instructions

Seasoned Baked Tortilla Strips

1. Preheat the oven to 350 degrees F. 
2. Line a baking sheet with parchment paper.In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. 
3. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. 
4. Watch closely, they will burn fast. 
5. Remove from the heat and store in a sealed container for up to 1 week.

Salad

1. In small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. 
2. Season with salt and pepper. Set the dressing aside.Preheat the grill or a grill pan to high heat.
3. Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil. 
4. Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. 
5. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.
6. Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate.
7.  Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing.

Twice baked potatoes

Ingredients

• 4 large russet potatoes
• 2 tablespoons canola or vegetable oil
• 4 ounces softened cream cheese
• 1/4 cup softened butter
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded Cheddar cheese, divided
• 1/2 pound bacon, cooked until crisp then crumbled
• 1/3 cup chopped green onions or chives

Instructions

1. Preheat oven to 375F. Remove butter and cream cheese from refrigerator to allow to come to room temperature while potatoes bake.
2. Prick each potato a few times each with a fork. Rub the outside of each potato with a small amount of oil. Place potatoes directly on oven rack and bake until soft when pressed, about an hour or so. Remove from oven and cool until you can comfortably hold them in your hands.
3. Place cream cheese and butter into mixing bowl. Slice each potato in half lengthwise then gently scoop out the potato into the bowl, leaving a thin potato shell. Add sour cream, milk, salt and pepper to taste, mixing together until smooth and creamy.
4. Scoop the mixture back into the potato shells. Top with cheese and bacon crumbles. Bake until cheese is melted and potatoes are heated through, about 15-20 minutes. Garnish with chopped green onions or chives and serve immediately.

Classic mexican tortilla soup

Ingredients

For soup

• 2 large dried pasilla ancho chiles
• 15-ounce of fire-roasted tomatoes
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 8 cups low-sodium chicken broth or stock
• kosher sea salt
• freshly ground black pepper
• 2 cups roughly chopped kale leaves, stems removed
• 1 1/2 lb chicken breast, cut into 1/2" chunks
• juice from half a lime

Garnishing

• fresh lime wedges
• corn tortilla chips
• grated sharp cheddar cheese
• avocados (1-2), pit removed and diced
• fresh cilantro leaves

Instructions

1. Using metal tongs, toast the chiles carefully over an open flame until they are soft and fragrant. Set aside on a cutting board to cool, before discarding the seeds and stems. Cut the chile roughly and place in a blender, along with the fire roasted tomatoes in their juices. Set aside.
2. Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic and stirring frequently, cook until soft and translucent--roughly 5-6 minutes. Remove from heat.
3. Using a slotted spoon, transfer the cooked onion and garlic to the blender with the tomatoes and chiles. Puree all of the ingredients together until very smooth.
4. Return the soup pot to high heat. Once pot is very hot, add the pureed tomato chile mixture all at once--it should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially--for about 5-6 minutes--once it is ready, it should resemble the thickness of a loose tomato paste.
5. Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow the broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
6. Over low heat, add the kale and chicken. Stir occasionally until chicken is just cooked through. Finish the soup with lime juice. Then garnish it!!!!

Beef queso dip

Ingredients

• 1 tablespoon olive oil
• 8 ounces ground beef
• 1 teaspoon Emeril's Essence Creole Seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces velveet, cubed
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup canned diced tomatoes
• 1/4 cup canned chopped green chiles
• 1/4 cup salsa verde
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Heat olive oil in a saucepan over medium high heat. Add ground beef, Emeril's Essence, chili powder, cumin, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and transfer to a plate.
2. Add velveet to the saucepan, stirring until melted. Stir in Monterey Jack cheese, diced tomatoes, green chiles and salsa verde until well combined. Stir in ground beef and cilantro until heated through, about 1-2 minutes.

Cheesy fontina chorizo + caramelized onion and artichoke dip

Ingredients

• 1 large sweet onion
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• salt and pepper
• 8 ounces fresh chorizo sausage, remove casing if the sausage is from links
• 2 cloves garlic
• 1 jalapeno, seeded and chopped
• 1-2 chipotle chilies in adobo, minced
• 12 ounce marinated artichokes, chopped
• 1/4 cup fresh cilantro, chopped
• 8 ounces cream cheese
• 4 ounces fontina cheese, shredded
• green onions, sliced for garnish
• warm tortillas, for serving
• tortilla chips or other crackers, for serving

Instructions

1. In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
2. Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.
3. Preheat the oven to 425 degrees F.To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
4. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.
5. Preheat the oven to 425 degrees F.
6. To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
7. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. 
8. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.

Bacon beer cheese dip

Ingredients

• ½ pound bacon slices
• 1 tablespoon butter
• ½ yellow onion, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon stone ground mustard
• 8 ounces cream cheese, softened
• 1 12 ounce beer, preferably an IPA or dark brown ale
• 6 cups shredded sharp cheddar cheese, about 8 ounces
• Generous dashes of hot sauce such as Frank's or Tabasco
• Kettle Brand Chips for dipping

Instructions

1. Heat oven to 350 degrees F.
2. Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
3. In a medium high sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes. Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat and bring to a boil and cook for 5 minutes stirring occasionally. Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat. Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added. Stir in ¾ of the bacon, saving the rest for the top of the dip.
4. Spray a 1 quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
5. Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.

Potato and cheese pierogis

Ingredients

Pierogi dough

• 2 ½ cup all-purpose flour
• 1 cup sour cream
• 1 large egg and 1 large yolk, beaten
• 4 tablespoons unsalted butter, melted
• ½ teaspoon salt

Pierogi filling

• ¾ lb. medium Yukon Gold Potatoes
• 1 ½ yellow onions, sliced
• 3 tablespoons sour cream
• 1 ½ tablespoons Dijon mustard
• 3 tablespoons unsalted butter, softened
• ¼ lb. Gruyere cheese, grated
• Salt and pepper to taste
• minced ham

Instructions

Dough

1. In a large bowl, mix all ingredients together until just combined. 
2. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. 
3. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.

Filling

1. Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.
2. Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, Dijon, 2 ½ tablespoons butter, and Gruyere. Salt and pepper to taste.

Assembling

1. Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out. This is very similar to gyoza making, but requires less finesse as crimping is optional.
2. Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. Brown pierogi in butter or bacon fat before serving. Salt and pepper to taste and sprinkle with parsley. Serve hot.

GOAT CHEESE, TOMATO AND SAUSAGE TART

Ingredients

• 1 bunch spinach, washed
• 1 clove garlic
• ½ cup pitted kalamata olives
• ¼ cup sundried tomatoes
• 2 tablespoons extra virgin olive oil
• 1 sheet puff pastry, thawed but still chilled
• 3 ounces goat cheese
• 2 large tomatoes, sliced
• Handful cherry tomatoes, halved
• 1 link sweet Italian sausage
• Salt & pepper to taste

Instructions

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Combine the spinach, garlic, olives and sundried tomatoes in a food processor. Process until finely chopped. With the processor running, drizzle in the olive oil. Scrape down the sides and process again for a few seconds until a pesto/paste forms. Set aside.
• Lay the puff pastry sheet on the parchment paper lined baking sheet. Using a rolling pin, roll it out a few times to flatten and even it out.
• Spread the pesto on the puff pastry covering the entire sheet except a 1 inch border around the sides.
• Dot the goat cheese on top of the pesto.
• Layer the tomato slices on top of the goat cheese in rows. Use the cherry tomatoes in between the larger slices.
• Lastly, crumble the sausage on top of the tomatoes and season the whole thing with salt and pepper.
• Bake for about 20-22 minutes until puffed and golden around the edges.
• Remove from the oven and let cool for 5-10 minutes before slicing.

Cheesy Spinach Stuffed Portobello Mushrooms

Ingredients

• 2 large or 4 mini portobello mushroom caps
• Extra virgin olive oil
• 1 small yellow onion, chopped
• 1 box frozen spinach, thawed
• 3-4 garlic cloves, minced
• Red pepper chili flakes
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.  Clean portobello mushroom caps under water and pat dry.
2. In a large saucepan, add a little drizzle of extra virgin olive oil and heat over medium heat.  Add onion to saucepan and cook until they are translucent, about 7 minutes.  Add spinach, garlic, and red chili flakes and cook for a couple minutes, until all is mixed together and heated through.    
3. Divide the filling into two servings and stuff the mushrooms.  Pat the filling down into the mushrooms so it gets in every nook and cranny.
4. Top each mushroom with 1/4 cup mozzarella cheese please.
5. Place cookie sheet in oven and cook for about 10-15 minutes until mushrooms are cooked through.  Turn your broiler on to high and allow the cheese to melt all over the mushrooms.

Korean bbq chicken pizza

Ingredients

• 1 recipe homemade or 2lbs. store bought pizza dough
• ½ cup Korean BBQ sauce, divided
• 2 cups, cooked, shredded chicken breasts
• 1 lb. fresh mozzarella, sliced
• 8 ounces shredded mozzarella cheese
• ½ small red onion, sliced
• 3 tablespoons chopped cilantro
• 3 scallions, chopped
• 1 pinch red pepper flakes

Instructions

1. Position two racks in the center of the oven and preheat the oven to 475 degrees F.
2. In a medium bowl, combined 7 tablespoons of BBQ sauce with the chicken, toss to coat evenly, set aside.
3. On a lightly floured surface roll each of the dough balls out into a 12-inch circle and transfer to a pizza pans. Divide the chicken mixture evenly among the two pizzas. Top with sliced onions, fresh mozzarella, and shredded mozzarella. 
4. Drizzle the remaining 1 tablespoon on top of the pizzas. You can use 1 additional tablespoon of sauce, if you'd like. Bake the pizzas for 10 -13 minutes. For the last minute, turn the broiler on to help the cheese get bubbly and the crust to crisp up. That's optional.
5. Top the hot pizzas with fresh cilantro, scallions and red pepper flakes. Slice and serve the pizzas immediately. Leftovers can be covered tightly and stored in the refrigerator. To reheat just place in an oven that's been preheated to 325 degrees F for 5 - 8 minutes.

Tequila-Lime Cheesecake Bars

Ingredients

• ¼ cup butter
• 1¼ cup graham cracker crumbs
• 16-oz cream cheese
• ½ cup granulated sugar
• 2 tablespoons lime zest
• 4 tablespoons lime juice
• 2-4 tablespoons tequila
• 2 tablespoons cointreau
• 2 tablespoons heavy cream
• 2 eggs

Instructions

1. Pre-heat oven to 350 F.
2. Line a 9 X 9 inch pan with aluminum foil and spray with oil.
3. To make crust: melt butter in a medium bowl. Stir in graham cracker crumbs until combined. Press gently in the bottom of the foil-lined pan.
4. Beat together cream cheese and sugar until smooth and fluffy. Add lime juice & zest, tequila, cointreau and cream. Mix until completely combined *make sure to scrape the sides of the bowl. Beat in eggs, one at a time.
5. Pour cream cheese mixture over graham cracker crust, spread into corners. Bake for 20-25 minutes, until the center sets up.
6. Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares.

BURRATA PIZZA PIE

INGREDIENTS

• 1 recipe Homemade Pizza Dough
• 1/2 cup pizza sauce
• 8 ounces burrata cheese
• 1 3-ounce package prosciutto
• handful of fresh basil, fried or torn into pieces
• red pepper flakes

INSTRUCTIONS

1. Pre-heat your oven to 500 degrees.
2. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
3. Stretch out your pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
4. Once your dough is flat and ready to be heated, use a spoon to spread the pizza sauce all around the dough leaving a little bit for the crust.
5. Pop your pizza peel in the oven and slide it over the stone for ten minutes.
6. After ten minutes, pull out the pizza and sprinkle the creamy burrata on top of the pie.
7. Put your pizza back in the oven for another 3-4 minutes.
8. When the cheese is just starting to melt, take it out and top with prosciutto and the fried basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately.

Homemade Pizza Dough

INGREDIENTS

• 1 cup plus 1 tablespoon 00 flour
• 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour
• 1 teaspoon fine sea salt
• 3/4 teaspoon active dry yeast
• 1 teaspoon extra-virgin olive oil

INSTRUCTIONS

1. In a large bowl, combine flours and salt.
2. In a small mixing bowl, stir together about 1 cup lukewarm tap water, the yeast and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
3. Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened clean kitchen towel, and let rest and rise for 3 to 4 hours at room temperature. Alternatively, if you're making the dough a day before use, you can let it rest and rise for 8 to 24 hours in the refrigerator.
4. To make pizza, make sure the dough is at room temperature and place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Chicken Rollatini

Ingredients

• 8 thin chicken cutlets, 3 oz each
• 1 cup Panko crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ⅓ cup + ¼ cup grated parmesan cheese, divided
• ½ cup egg beaters
• 1 egg
• ½ cup frozen spinach, thawed, squeezed dry of any liquid
• ½ cup ricotta cheese
• 8 slices fresh mozzarella
• non-stick spray
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Instructions

1. Preheat oven to 400°. Lightly spray a baking dish with non-stick spray.
2. Combine breadcrumbs, oregano, basil and ⅓ cup grated cheese in one bowl and egg beaters or beaten eggs/milk in another.
3. In another bowl, combine ricotta, spinach, ¼ cup parmesan cheese and 1 egg, salt and pepper to taste.
4. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non stick spray.
6. Bake 25 minutes. Remove from oven, top with mariner sauce then cheese.
7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

GARLIC HERB AND CHEESE BREAD

Ingredients

• 500g plain flour
• 1/2 tablespoon dried yeast granules
• 1/2 tablespoon salt
• 1/2 tablespoon sugar
• 1/2 teaspoon bread improver
• 325ml water at room temperature
• 1/2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/3 cup chopped continental parsley
• 1/3 cup chopped basil
• 1/4 cup chopped rosemary leaves
• 1 tablespoon butter
• 200g Grated Philly and Tasty cheese

Instructions

1. Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.
2. Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.
3. Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather.
4. When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.
5. Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.
6. Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.
7. Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins. Cover the tins in glad wrap and set aside for 30 minutes.
8. At this stage, if you want to freeze the loafs you can.
9. Preheat oven to 190° Celsius.
10. Remove the glad wrap from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.

Italian Roasted Garlic & Parmesan Potatoes

Ingredients

• butter, for greasing the pan
• 2 pounds russet potatoes
• ¼ cup olive oil
• 1 teaspoon Italian seasoning, crushed between fingertips
• 4 minced cloves garlic
• salt and pepper
• ¼ cup grated Parmesan cheese, divided
• red pepper flakes, optional
• fresh chopped parsley, for garnish

Instructions

1. Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
2. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
3. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
4. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan.
5. Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
6. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
7. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
8. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
9. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

Creamy White Chicken Enchiladas

Ingredients

• 1.5 lb. boneless, skinless chicken breasts   
• ½ cup low fat Cheddar cheese, divided
• 1 10 oz can Ro-Tel tomatoes, drained   
• 8 fat- free flour tortillas
• 15 oz. can low salt tomatoes, drained and diced   
• ½ package (-1 ½ Tbsp) McCormick Enchilada Sauce Mix

Directions

1. Preheat oven to 350 degrees F.  Spray a medium-sized baking dish with non-stick spray.  Place chicken breast in the dish and back for 30-35 minutes or until done.  You may also boil the chicken breasts in a large pot for 15-20 minutes or until done.  Place the chicken on a plate to cool, then dice.
2. While the chicken is cooking, mix the Ro-Tel and low salt tomatoes with the enchilada sauce mix.  Remove 1 cup and set aside.  Add ¼ cup grated cheese and diced chicken and mix well.
3. Spray 13’’ x 9 ‘’ baking pan with non-stick spray.  Divide the tomato- chicken mixture evenly onto the eight flour tortillas.  Roll and place in the pan, seam side down.  Pour the reserved sauce over the enchiladas.  Cover with aluminum foil and bake for 30 minutes at 350 degrees F.  Five minutes before it has completed cooking, remove the pan from the oven and sprinkle the remaining cheddar cheese over the top.  
4. Do not replace the aluminum foil.  Return to the oven for the last 5 minutes of baking.  Makes 8 servings.  A serving is one enchilada.

CHICKEN ALFREDO PASTA BAKE

INGREDIENTS

• 16 oz. penne/ziti/rigatoni pasta
• 2 cups Alfredo sauce
• 8 oz. sour cream
• 3 cups poached/grilled/rotisserie chicken, cubed
• 15 oz. ricotta cheese
• 1 teaspoon garlic, minced
• 2 eggs, beaten
• ¼ cup Parmesan cheese, shredded
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 cups mozzarella cheese, shredded

INSTRUCTIONS

1. Cook the pasta till just before al dente
2. Drain and rinse pasta under cold water to stop the cooking process
3. If you're making Alfredo sauce from scratch, see notes
4. Mix pasta with the Alfredo sauce, sour cream and chicken
5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
6. Season the pasta mix with salt and pepper to taste
7. Add the ricotta mixture to the pasta and stir to combine
8. Top with a thick layer of mozzarella cheese
9. Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown

Pumpkin Cream Cheese Swirl Bars

Ingredients

• 230g unsalted butter, softened to room temperature
• 200g packed light or dark brown sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 228g pumpkin puree
• 250g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 and 1/2 teaspoons pumpkin pie spice1
• 3/4 teaspoon salt

CREAM CHEESE SWIRL

• 224g brick-style cream cheese, softened to room temperature2
• 50g granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 32g pepitas tossed in a sprinkle of ground cinnamon

Directions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that's ok.
3. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.
4. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
5. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don't worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle cinnamon-pepitas on top of the swirled batter.
6. Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. They're SO good on day 2!
7. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.

Easy Skinny Chicken Cordon Bleu

INGREDIENTS

• Chicken
• 2 Chicken Breasts
• 4 Thin Slices Deli Ham
• 4 Slices Swiss Cheese
• 1/4 C. Whole Wheat Bread Crumbs
• 2 Tbsp. Reduced Fat Parmesan Cheese, Grated
• 1 Tbsp. Light Butter, Melted

Parmesan-Dijon Cream Sauce

• 1 Tbsp. Light Butter
• 1 Tbsp. Whole Wheat White Flour
• 1/2 C. Fat Free Milk
• 1/2 Tsp. Low Sodium Instant Chicken bouillon
• 1/2 Tbsp. Dijon Mustard
• 1/4 C. Reduced Fat Parmesan Cheese, Grated
• Salt & Pepper to Taste
• Parsley

DIRECTIONS

1. Preheat the oven to 350 degrees F. and line a baking sheet with foil. Set aside.
2. Slice the chicken breasts in half through the middle. Not lengthwise like tenders, but filet style. Place the chicken onto the prepared baking sheet. Top each with a slice of ham. Over that, add a once slice of Swiss cheese per chicken piece.
3. Combine the bread crumbs, parmesan cheese, and butter into a bowl together. Divide the crumb mixture evenly among the chicken breasts.I used about 2 tbsp. of crumb mixture per piece.
4. Place into the oven and bake for 30-35 minutes or until the chicken is cooked through. While the chicken is cooking, make your parmesan-dijon cream sauce!
5. In a small pot melt the butter. Add in the flour and cook for a minute or two over medium-low heat to make a roux. Slowly add in the mix, stirring constantly. Then add in the instant chicken.
6. Stir constantly until the mixture begins to thicken. Once the sauce is bubbling and thickened, remove from heat and add in the dijon and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
7. Season with salt and pepper. Remove the chicken from the oven once done. Top each with some of that amazing sauce, about 2 tbsp. each.

GOAT CHEESE STUFFED ARTICHOKE BOTTOMS

INGREDIENTS

• 2 cans artichoke bottoms, drained and patted dry
• Non-stick cooking spray
• 1 large log goat cheese, room temperature
• ½ cup freshly grated Parmesan cheese, plus more for topping
• 4 cloves garlic, minced
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper
• non-stick cooking spray

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.
3. In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.
4. Bake for 15 to 17 minutes or until lightly browned and bubbling.