Homemade Whipped Cream

1 cup heavy cream
1 Tbsp confectioner's sugar
1 tsp vanilla extract

Using an ice cold bowl and beaters, whip cream until frothy. Add sugar and vanilla and beat until soft peaks form.

Homemade Waffles

2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
2 eggs, yolks separated from whites
1 2/3 cups milk
1/3 cup melted butter
1 tsp vanilla

Preheat the waffle iron according to the manufacturer's directions (or to 400°F if your waffle maker has a temperature gauge).

Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.

In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.

In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form.

Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.

Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.

Sweet Potato & Black Bean Quesadillas

1 large sweet potato
1 cup brown rice, cooked (from 1/3 cup uncooked)

1 15-ounce can vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 whole-wheat tortillas

Cook sweet potato in the microwave and scoop out flesh. Mash with a potato masher, then add all other ingredients through cumin and stir well to combine. Spoon into tortillas and brown on a skillet. Serve with salsa or guacamole. 

Street Cart Turkey Bowls

1 tsp turmeric
1 cup jasmine rice
1 lemon
2 scallions, thinly sliced with whites and greens separated
1 English cucumber, diced
6 Tbsp sour cream
4 Tbsp mayonnaise
2 tsp garlic powder 
20 oz ground turkey
2 Tbsp shawarma spice blend
6 Tbsp chicken stock concentrate
1 oz sliced almonds, toasted
4 whole wheat pitas
hot sauce
butter
oil

Bring 1 tbsp butter to room temperature for pitas later.

Melt 1 tbsp butter in a small pot on medium heat. Stir in 1/2 tsp turmeric and combine. Add rice, 1 1/2 cups water, and season with salt and pepper. Boil, then cover and simmer for 15-18 minutes.

Combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until the sauce reaches drizzling consistency. Set aside.

Heat a drizzle of oil over medium-high and cook scallion whites for 1 minute. Add turkey, shawarma spice, pinch of salt, and pepper. Cook until turkey is fully browned. Stir in stock concentrate and 1/3 cup water. Reduce heat to medium low and simmer for 3 minutes.

To the cooked rice, add the toasted almonds and half the scallion greens. 

Toast pitas and spread with softened butter. 

Divide rice between bowls, then top with turkey, cucumber, scallion greens, and white sauce. Add hot sauce to taste. Serve with lemon wedges. 

Crispy Kickin' Cayenne Chicken Cutlets with Mashed Potatoes & Green Beans

Green Beans:
12 ounces green beans
Olive oil
Salt & pepper

Mashed Potatoes:
2 scallions
3 Tbsp sour cream
2 Tbsp butter
24 ounces small potatoes 
Salt & pepper

Chicken:
20 ounces chicken breast cutlets
1/2 cup monterey jack
1/2 cup panko
1/2 tsp (up to 1 tsp) Frank's Red Hot Seasoning
1 Tbsp butter, melted

Sauce: 
3 Tbsp sour cream
1 tsp Frank's Red Hot Seasoning

Preheat oven to 425. 

Mix the sour cream with the Frank's, and add water 1 tsp at a time until it reaches a good consistency for drizzling. Set aside for later.

Dice potatoes into 1/2 inch pieces and place in a pot. Cover with salted water and set it to boil. Cook until tender, 15-20 minutes. Reserve 1/2 cup of starchy water. 

Meanwhile, lay chicken breast cutlets on a baking sheet. Mix melted butter, Frank's, panko, and monterey jack together and spread it over the chicken. Toss green beans with the oil and season with salt and pepper. Arrange the beans on the baking sheet with chicken, using a second baking sheet if too crowded. Bake at 425 for 15-18 minutes. 

Once potatoes are tender and have been removed from the pot, use the empty pot to saute the white parts of the scallions for 1 minute. Add potatoes back to the pot and mash them with 3 Tbsp sour cream and 2 Tbsp butter. Add splashes of the starchy water until desired consistency is reached. Season with salt and pepper and top with the scallion greens once plated. 

Serve the potatoes and green beans with the chicken, topped with Frank's sauce and a drizzle of honey.

Bacon & Spinach Breakfast Biscuit Bombs

1 lb bacon

4 scallions

4 cloves garlic

8 slices gouda cheese

10 ounces spinach

1/2 cup cream cheese

3 Tbsp sour cream

36 ounces buttermilk biscuits

8 tsp honey

2 tbsp butter

2 tsp cooking oil

Adjust racks to top and middle positions and preheat oven to 375 degrees. TIP: Keep biscuit dough in refrigerator until ready to use; it’s easier to work with when cold. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Transfer to a paper-towel-lined plate. Carefully pour bacon fat into a small heatproof bowl. (For 12 servings, cook in batches, carefully pouring bacon fat into bowl after each batch.) • Once cool enough to handle, halve bacon crosswise.

Coat two baking sheets with nonstick cooking spray and set aside. Wash and dry produce. • Trim and thinly slice scallions. Peel and mince garlic. Stack gouda slices and cut into quarters.

Heat a drizzle of oil and 1 TBSP bacon fat in pan used for bacon over medium-high heat (bacon fat adds tons more flavor!). Add scallions and spinach; cook, stirring, until spinach is wilted, 1-2 minutes. (For 12 servings, cook in batches, wiping out pan and adding another drizzle of oil and 1 TBSP bacon fat after first batch.) • Add half the garlic and cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream cheese and sour cream until melted and thoroughly combined, 30-60 seconds. TIP: If needed, stir in a splash of water until mixture reaches a creamy consistency. • Transfer filling to a medium bowl.

Remove biscuits from package. Split each biscuit horizontally about three-quarters of the way through, then open like a book (you’ll have 15 biscuits; 30 biscuits for 12 servings). • On one side of each opened biscuit, place one gouda piece, 1 heaping tsp spinach filling, and 1-2 bacon pieces (be sure to assemble in this order!). TIP: Assembly might get a little messy, and that’s OK! You can also assemble your biscuit bombs directly on the baking sheets.

Close filled biscuits, gently stretching dough over filling and pressing lightly to seal the top and bottom edges of dough where possible. • Divide biscuit bombs between prepared baking sheets.

Place remaining garlic and 1 TBSP butter (2 TBSP for 12 servings) in a second small microwave-safe bowl. Microwave until butter is melted, 30-60 seconds. • Brush biscuit bombs with garlic butter. Season tops with a pinch of pepper. • Bake on top and middle racks until biscuit bombs are golden and puffed, 10-13 minutes. (For 12 servings, bake in batches. Transfer baked biscuit bombs to wire racks and carefully reuse baking sheets, recoating with nonstick cooking spray after first batch.)

Drizzle biscuit bombs with honey and let cool for 5 minutes. • Divide between plates and serve. (If you have biscuit bombs left over, snack on them as a chef’s treat or enjoy for breakfast!)

BBQ Pineapple Flatbreads

2 red onion

8 ounces pineapple

2 units white balsamic 

2 poblanos

8 ounces fresh mozzarells

1/4 ounce cilantro

4 flatbreads

1/2 c BBQ sauce

1/2 c monterey jack

Place a foil-lined baking sheet on top rack (for 4 servings, use 2 foil-lined sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir ¼ of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.

Heat a drizzle of oil in a large pan over medium heat. Add remaining onion; cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.

While onion cooks, halve, core, and very thinly slice green pepper into strips. Toss in a second small bowl with a drizzle of olive oil, salt, and pepper. Dice mozzarella into ½-inch pieces. Finely chop cilantro.

Once cooked onion is softened, increase heat under pan to medium high. Add pineapple and a drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. • Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off heat and season with salt and pepper.

Brush or rub each flatbread with a drizzle of oil. Carefully remove prepared baking sheet from oven; place flatbreads on sheet. (For 4 servings, divide flatbreads between prepared sheets.) • Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey Jack, and mozzarella.

Return flatbreads to top rack until cheese melts and edges are golden brown, 10-12 minutes. (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.) • Transfer flatbreads to a cutting board and top with cilantro and pickled onion (draining first) to taste. Cut into pieces, divide between plates, and serve.