Starter Recipe: Slow-Cooked Cheesy Potato Soup

Here's a hearty soup that's perfect when you have little time or energy to devote to the kitchen! This recipe involves a simple combination of potatoes, bacon and cheese, thrown together in the crock pot to create a savory starter.

The trick to this recipe is to let the potato and onion cook, then for the final steps just mash them together and add in the milk and cheese about 20 to 30 minutes before serving. This will give you the right consistency without sacrificing any of the flavor. If you want to make the soup a little more chunky, pull some of the potato bits out before mashing, and add them back in with the milk and cheese. Keep reading below for our favorite recipe...

Slow Cooked Cheesy Potato Soup

(makes 8 servings)

Ingredients

• 3 slices bacon
• 1 cup onion, chopped
• 1 medium stalk celery, diced
• 3 lbs baking potatoes, peeled and cut into 1/4" chunks
• 1/2 cup water
• 3 1/2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• Chives, sour cream, bacon, and/or cheese for garnish

Directions

1. Cook bacon in a large skillet until crisp. Remove from pan, keeping 3 teaspoons of drippings behind. Crumble bacon and store in fridge.
2. Add onion and celery to the pan, and saute until tender.
3. Place potato, onion, and celery in a slow cooker coated with cooking spray, then add water, chicken broth, salt, and pepper.
4. Cook covered on low for 8 hours, or until the potatoes are tender.
5. Mash the potatoes in the crock pot.
6. Combine flour and milk, then stir into the potato mixture with 3/4 cup cheese.
7. Increase the heat to high, and cook covered for another 30 minutes, or until the mixture thickens slightly.
8. Serve the soup into bowls and top with crumbled bacon, remaining cheese, and any other garnish (such as sour cream and chives) you wish.
9. Enjoy!

Classic Dip Recipe: Chile Con Queso

What good is a party without chips and dip? Of course, you could go to the food store and pick up jarred dip, but who knows what's in that? I'm pretty sure there isn't any real cheese in your average jar of queso. Today we're sharing a recipe for chile con queso with none of that processed garbage. No, this is all real cheese and all real ingredients! It's sure to be a hit with all your party guests. Keep reading below for the recipe...

Chile con Queso

(makes 6 servings)

Ingredients

• 2 tablespoons unsalted butter
• 1/2 yellow onion, diced
• 1 tomato, diced
• 2 serrano chiles, seeded, stemmed diced
• 1 jalapeno pepper, seeded, stemmed, diced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 teaspoon cumin
• 1/2 cup whole milk
• 1/2 cup cilantro
• 2 cups shredded asadero cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• salt to taste

Directions

1. Heat the butter in a skillet over medium heat. Stir in the onion, tomato, serrano chiles, and jalapeno. Cook for 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.
2. Whisk the flour and cumin into the pan and cook for another 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly until the milk thickens (about 3 minutes). Stir in the cilantro.
3. Reduce the heat to low, and add the grated cheeses 1/4 cup at a time, stirring after each addition, until completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips.
4. Enjoy!

Highly Addictive Flatbread Recipe: Rosemary, Potatoes & Goat Cheese

Flatbread is great for so many reasons. You can put just about anything on it and it’ll taste amazing (yay, fridge clean out day!), the dough can be frozen and used in myriad ways later on, and you will feel heroic after making the dough from scratch. Or you can use store-bought pizza dough and feel heroic for being a time saver. Either way you’re a hero. This Potato and Goat Cheese recipe is a win-win, take our word for it and get cooking!

Rosemary Potato and Goat Cheese Flatbread

(Serves 2-4 as dinner; 6-8 as appetizer)

Ingredients

For the dough:

• 1 1/2 teaspoons active dry yeast
• 1 1/4 cups warm water; warm, but not hot to the touch
• 2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 tablespoons garlic-infused olive oil

OR 1 lb. store-bought pizza dough 

Note: Using all of the dough doubles serving size. If you'd like to make the serving size listed up top, just use half of the dough you make, and the extra dough can be refrigerated or frozen for later use! 

For the potato topping:

• 2 tablespoons olive oil, divided
• 8 ounces small yellow potatoes, very sliced thinly (about 5 to 6 potatoes)
• 1 sprig rosemary roughly chopped; rosemary to garnish, to taste
• 4 ounces soft goat cheese
• coarse sea salt and freshly ground black pepper

Directions

For the Dough:

1. When ready to bake, preheat oven to 450º F
2. Sprinkle the active yeast over the cup of warm water. Set aside until yeast dissolves completely. 5-10 minutes.
3. In a mixer (using hook attachment) mix flour and salt, and add the olive oil and the yeast mixture. Keep on a low-medium speed for 3-5 minutes, or until dough is elastic and smooth. Add 1-2 tablespoons of flour if dough is extra sticky.
4. Place dough in a large, greased bowl and cover with plastic wrap. Set aside in a warm, dray, draft-free place to rise and double in size. Roughly 45 minutes.
5. Uncover and punch down dough, then form into a ball. If not using dough immediately, wrap it tightly in plastic wrap and refrigerate.

For the Flatbread:

1. Divide dough in half* and place and roll out thinly, on a baking sheet, in a large rectangle. Brush 1 tablespoon of olive oil all over and pierce the surface all over with a fork to prevent dough from rising.
2.  In a large bowl, toss the potatoes and chopped rosemary with the remaining olive oil. Place the sliced potatoes, herbs and crumbled goat cheese on the dough and season generously with salt and pepper.
3. Bake flatbread for 13-15 minutes, or until the dough is crisp, the potatoes are golden and the cheese has melted.
4. Remove from oven and garnish with more rosemary and salt and pepper.
5. Slice and serve immediately.

Creamy & Cheesy Side Dish: Potatoes Au Gratin

It’s hard to go wrong with potatoes, but if you’re a worrier, take a deep breath because this dish is always a winner! You don’t have to spend ages (getting tennis elbow) making the perfectly mashed potatoes, all you have to do is make the sauce and pop these tots in the oven. This dish is perfect for family or holiday dinners—just be prepared for the requests that will come rolling in for you to make this dish for all upcoming celebrations!

Potato Gratin

(Serves 6-8) 

Ingredients 

• 3 tablespoons butter, plus butter for greasing baking dish
• 1 clove garlic, halved
• 6 medium potatoes, peeled and sliced (about 5 cups)
• 1 1/2 cup heavy cream
• 1 cup Gruyere, grated
• 1 cup Parmigiano Reggiano, finely grated
• 1 cup low-sodium chicken stock
• 3 tablespoons flour
• 1 teaspoon nutmeg
• salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 375º F and grease baking dish with butter. Take halved garlic and rub it around the baking dish.
2. In a large saucepan, melt your butter and add in flour, nutmeg, salt and pepper. You should have a paste-like sauce.
3. Slowly pour in heavy cream and chicken stock. Bring to a boil then reduce to a simmer. Take off heat and stir in Gruyere until melted.
4. Arrange potatoes in layers in your baking dish, adding salt and pepper between layers. Pour sauce over the potatoes so that they’re evenly covered. Sprinkle Parmesan over the top.
5. Place in oven and bake for 45-60 minutes, or until potatoes are tender and the top is golden and crispy.

Low-Calorie Recipe: Classic French Onion Soup

Is it just us, or does French Onion Soup seem like the most decadent of its liquid counterparts? Our version of this soup is just as delicious, without having to worry about our waistlines. The caramelized onions add so much to the overall richness of this soup and the creaminess of the Gruyere and Swiss cheese is outstanding; while Gruyere is not an inexpensive ingredient, it is completely worth it and truly takes this soup to the next level! This dish will make you happy when you smell it and when you eat it, and don’t forget to give yourself a pat on the back (along with your congratulatory glass of wine) once you’ve tried it.

French Onion Soup

Serves 6-8

 Ingredients

4 large yellow onions, thinly chopped

1-1 1/2 cup dry white wine (Chardonnay)

1 cup Gruyere, grated

1 cup low-fat Swiss cheese, grated

5 cups beef broth

3 cups low-sodium chicken broth

1/4-1/2 cup extra-virgin olive oil

3 cloves garlic, minced

Directions 

1. Preheat oven to 400º F.
2. In a Dutch oven or large pot, heat olive oil over medium-low heat and add onions. Cover and cook for 20 minutes, stirring occasionally.
3. Place pot in oven, with the lid slightly ajar, and cook for 1 hour, stirring every once in a while so onions cook evenly.
4. Take pot out of the oven and put it back on the stove over medium heat. Make sure to scrape the bottom and sides to get all the browned, flavorful bits.
5. Removing from the heat for a moment, pour in you large glass of wine. Return to heat and cook for five minutes, giving it enough time to reduce.
6. Add broths and garlic and reduce heat. Continue cooking on low heat, simmering, for 40-45 minutes.
7. Ladle soup into ovenproof bowls or ramekins and cover bread with a generous amount of grated gruyere and swiss cheese and place under broiler until the cheese is melted. Serve hot.

Simple Savory Recipe: Bacon and Spinach Quiche

Quiche is an easy and delicious meal-- and it's a great way to incorporate some protein into your diet! There's no limit to the ingredient combinations that work well in this dish.

Making a quiche is something of an experiment, and you can always throw in different veggies or substitute one type of meat for another to enjoy a different flavor. One of our personal favorites is this recipe, which features bacon (!), spinach and Swiss cheese. 

Bacon and Spinach Quiche

(makes 8 servings)

Ingredients:6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:1. Preheat the oven to 375 degrees F. 

2. Combine the eggs, cream, salt, and pepper in a food processor or blender.

3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

4. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Brunch Recipe: Classic Eggs Benedict

Eggs Benedict is one of those guilty pleasure brunch dishes that you just can't help loving. This is a seriously delicious meal that just begs you to dig in and indulge. And indulge we did, when we set out out to create it at home. Crafting your own Eggs Benedict from scratch is no easy feat . You need perfectly poached eggs, an English muffin that's toasted to perfection, some delicious salted pork, and a Hollandaise sauce that isn't broken. Getting all of these components together can be tricky, but when you do, the results are fantastic.

There are a few conflicting reports of the origin of the Eggs Benedict. Some say it dates back to the 1800's, still others proudly declare it originated as recently as 1942 by stock broker Lemuel Benedict. Still some claim it has very papal origins. Either way, we're sure glad it was created, and we can't resist indulging in it at brunch!

Check out the full recipe below...

Classic Eggs Benedict

(makes 4 servings)

Ingredients

Basics

• 4 eggs
• 1 teaspoon white vinegar for poaching
• 4 pieces ham or bacon
• 4 English muffins
• salt and pepper to taste
• chopped scallions or parsley for garnish

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon and 2 1/4 teaspoons lemon juice
• 1/2 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 1/2 teaspoons water
• 1/2 cup butter, melted
• 1/8 teaspoon salt

Directions

1. Cook the bacon or ham in a large skillet as you normally would. set aside.
2. While the bacon is cooking, fill a large saucepan 2/3 of the way up with water and bring to a boil. Add the vinegar, then lower the temperature so it's at a light simmer.
3. For the Hollandaise sauce, fill the bottom of a double boiler part-way with water, and bring to a simmer. On the top half of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and waer.
4. Add the melted butter to the Hollandaise mixtures 1 or 2 tablespoons at a time while constantly whisking the yolks (this part is very important for a proper Hollandaise). Add small amounts of water to the Hollondaise if it starts to get too thick.
5. After slowly adding in all the butter, whisk in the salt then remove from heat. Cover with a lid to keep warm.
6. Toast your English muffins
7. Poach the eggs by carefully cracking the egg into the water. Allow the egg to begin to solidify before adding another. Keep track of what order you put the eggs in, as you will want to pull them out in that order.
8. Let the eggs sit for 3 1/2 to 4 minutes before removing from the water with a slotted spoon.
9. See if you can get everything ready at the same time (having a second person in the kitchen helps) and assemble.
10. Butter an English muffing half, top with bacon or ham, add a poached egg on top of the bacon, pour Hollondaise sauce over, sprinkle with parsley or scallions.
11. Serve immediately
12. Enjoy!

Dessert Recipe: Fantastic Flan

Also known as Creme caramel or caramel custard, Flan is a decidedly Western European dish. Its name is French, but the dish most of us in America call flan comes from Spanish-speaking countries. Each region has its own twist on the dessert. For example, in Mexico and Puerto Rico, some add 8oz. cream cheese to the recipe, while Cubans sometimes add two egg whites and some cinnamon.

We're sharing a fairly basic flan recipe, but feel free to experiment with variations of your own! This dessert can be served as a large pie and cut into slices, or baked as smaller, individual servings. It also holds shape, so feel free to experiment with different molds as well. Keep reading below for our favorite flan recipe...

Flan Recipe

Ingredients

• 1/2 cup sugar
• 2 tablespoons water
• 2 large eggs
• 3 large egg yolks
• 1/4 teaspoon lemon zest
• 2 teaspoons vanilla extract
• 1 can sweetened condensed milk
• 1 1/2 cups low-fat milk (about 1% or 2% fat)

Directions

1. Preheat the oven to 350F.
2. Place a kitchen towel in the bottom of a large baking dish, and place a 9-inch cake pan in the center.
3. Bring the sugar and water to a boil in a small saucepan, swirling the pan gently until the sugar has dissolved (about 3 minutes).
4. Reduce to a simmer and cook, swirling the pan occasionally (but not actually stirring) until the mixture has caramelized and turned a deep mahogany (7 to 10 minutes).
5. Slowly pour the caramel into the 9-inch cake pan. Let caramel cool until slightly hardened.
6. Bring a large saucepan of water to boil.
7. Meanwhile, whisk eggs and egg yolks together in a medium bowl until combined, about 1 minute. Whisk in the zest, vanilla extract, condensed milk, and low-fat milk.
8. Pour the mixture into the cake pan, then transfer the roasting pan with the cake pan inside to the oven. Pour the boiling water into the roasting pan until the water reaches halfway up the side of the cake pan.
9. Bake for about 30 to 40 minutes, or until the custard has just barely set and is no longer sloshy. You want the center of the custard to be 170 to 175 degrees. Don't worry if the flan hasn't entirely set, it will finish setting during cooling.
10. Remove the roasting pan from the oven and transfer the cake pan to a wire rack and let cool for about 2 hours.
11. Wrap the cake pan with plastic wrap and refrigerate until the custard is completely chilled (between 2 hours and up to 24 hours).
12. run a knife around the edge of the cake pan to loosen the custard, then invert a large serving platter over the top of the cake pan. Holding both the plate and pan, flip the custard over onto the platter. Drizzle any extra caramel sauce over the top of the flan and serve. (You may want to make extra caramel sauce for the flan, just repeat steps 3 and 4 of the recipe to create more).
13. Enjoy!

Dessert Recipe: Tea-Infused Creme Brulee

This recipe takes a slight change from the classic fare and infuses it with tea. To assist the sweetness of the dish, try using a bold, black tea like Irish Breakfast, though feel free to experiment with your own favorite. We also used vanilla extract for its ease of availability, but if you can find it, using a full vanilla bean will provide the richest flavor. If you want to make basic creme brulee instead of the tea infused version, remove the tea bags from the recipe and add an additional teaspoon of vanilla extract.

Another note: this recipe calls for you to put a dish towel in the bottom of a baking dish and place the individual ramekins on top before partially filling the baking dish with water. This is to make sure there is water underneath the brulees as they bake, and to ensure an even distribution of temperature. Now on to the recipe! 

Tea Infused Creme Brulee

(makes 6 servings)

Ingredients

• 4 cups heavy cream, chilled
• 2/3 cup granulated sugar
• a pinch of salt
• 10 bags Irish Breakfast tea, strings tied together
• 12 large egg yolks
• 1 teaspoon vanilla extract
• 8-12 teaspoons turbinado sugar.

Directions 

1. Preheat the oven to 300 degrees.
2. Combine 2 cups cream with the sugar and salt in a medium saucepan, and add the tea bags. Bring the mixture to a boil over medium heat, stirring occasionally to make sure the sugar dissolves.
3. Once the mixture comes to a boil, remove the pan from the heat and let steep for 15 minutes.
4. Meanwhile, place a kitchen towel in the bottom of a large baking dish. Bring a kettle or large saucepan of water to boil over high heat.
5. After the cream has finished steeping, remove the tea bags and squeeze them with tongs or press into a mesh strainer to extract all the liquid.
6. Stir together the tea liquid and the remaining 2 cups cream with the steeped cream to cool down the mixture.
7. Whisk in the yolks and vanilla extract in a separate bowl.
8. Whisk 1 cup of the cream mixture into the yolks until loosened and combined.
9. Repeat with the remaining cream, whisking 1 cup at a time until all is combined.
10. Strain through a fine mesh strainer into a large measuring cup or pitcher. Discard the solids in the strainer.
11. Pour or ladle the mixture into individual ramekins, dividing it evenly among them.
12. Place the ramekins in the baking dish, then carefully place the baking dish into the oven.
13. Pour the boiling water into the baking dish in the oven, being careful to not splash water into the ramekins until water reaches two-thirds the height of the ramekins.
14. Bake until the centers of the custard are just barely set and an instant-read thermometer registers 170 to 175 degrees at the center (This should take about 30-35 minutes).
15. Transfer the ramekins to a wire rack, and cool to room temperature (about 2 hours).
16. Set the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold (at least 4 hours).
17. Uncover the ramekins, then sprinkle each evenly with about 1 teaspoon of turbinado sugar.
18. Ignite a kitchen torch and caramelize the sugar. Refrigerate ramekins uncovered to re-chill about 30 minutes before serving.
19. Enjoy!

Brunch Recipe: Spanish Omelette

The Spanish omelette-- tortilla española-- isn't what comes to mind when most of us think of a traditional omelette. Instead of an egg pancake layered with ingredients then folded, this dish is much thicker, and typically includes potatoes. It's for you're searching for a good, hearty breakfast, this is an easy choice. It's velvety, rich, and just melts in your mouth when cooked properly. Fortunately, it doesn't require too many ingredients and one omelette can serve 4, even if it can take a little time to cook. Trust us, though, it's worth it!

For this recipe, we used the strict traditional ingredients of potatoes and onions, but more vegetables (or even bacon) can absolutely be incorporated to add some variety. If you feel like experimenting, we recommend adding some roasted red peppers and peas. To boost flavor, serve olives, pickles, or even keep a little garlic mayonnaise to the side. Keep reading below for this simple recipe...

Spanish Omelette

(makes 6-8 servings)

Ingredients

• 6 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2lbs Yukon Gold potatoes, peeled, quartered, and cut into 1/8" thick slices
• 1 yellow onion, halved and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 large eggs

Directions

1. In a bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until the potato slices are separated and thoroughly coated in oil.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering.
3. reduce the heat to medium-low, then add the potato mixture to the skillet. Set the bowl aside without washing (we'll be using it later).
4. Cover the mixture and cook, stirring with a rubber spatula every 5 minutes for about 25 minutes.
5. Meanwhile, whisk eggs and the remaining 1/2 teaspoon salt in the bowl from earlier until it's just combined.
6. Using a rubber spatula, fold the hot potato mixture into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet.
7. Turn the temperature back up to medium-high on the stove, add the remaining teaspoon oil, and heat until it just starts to smoke.
8. Add the egg mixture to the pan, and cook, shaking and folding the mixture constantly for about 15 seconds, then use the rubber spatula to  smooth out the top.
9. Reduce the heat to medium, cover, and cook. Shake the pan every 30 seconds until the bottom is golden brown and the top is just lightly set (about 2 minutes).
10. Using the rubber spatula, loosen the omelette from the bottom of the pan, shaking the pan a little until the egg can slide around freely in the pan.
11. Slide the omelette off the pan and onto a plate. Cover the plate with a second plate face down, flip, then slide the omelette back onto the pan with the browned side up.
12. Return the pan to medium heat, and cook for another 2 minutes, shaking the pan every 30 seconds again.
13. Slide the omelette onto a plate and let cool for up to 15 minutes.
14. Cut the dish into serving sizes (sliced into quarters, or you can even cut into cubes and stick toothpicks in them for an appetizer).
15. Enjoy!

Brunch Recipe: Mozzarella, Tomato, and Basil Frittata

Frittatas are lovely for a number of reasons – starting with the ingredients. If you’ve got some eggs, you can whip up a frittata filled with just about anything – from roasted veggies to leftovers from last night’s dinner (yep, spaghetti frittatas are pretty popular).

This recipe, however, keeps things simple. Featuring the three main ingredients that make caprese salads and sandwiches so delicious, this fluffy frittata includes tomatoes, basil, and fresh mozzarella. Because the recipe is pretty basic, there’s lots of room to customize with fresh veggies or meats that you’d like to add – just sprinkle them on the frittata with the tomatoes and other toppings.

Though frittatas can be made in any deep skillet, cooking them in a cast-iron skillet seems to yield the best results – especially because frittatas are generally cooked on the stove and then finished in the oven, so you’ll need a skillet that’s ovenproof. Plus, a seasoned cast-iron skillet adds flavor of its own.

Packed with protein and classic flavors, this frittata is great for breakfast, lunch, or dinner – try pairing it with fresh fruit, sautéed spinach, or roasted potatoes, and you’ll be set with an energizing meal.

Mozzarella, Tomato, and Basil Frittata

(makes 12 servings)

Ingredients

• 12 large eggs
• 1/2 cup whole milk (or substitute 1/2 cup skim milk and 2 tablespoons melted butter)
• 1 tablespoon olive oil
• 4 large tomatoes, peeled and sliced (between 1/4 and 1/2 inch thick)
• 1 pound fresh mozzarella, diced
• 2 tablespoons basil leaves, cut into slivers
• Salt and pepper to taste

Directions

1. Preheat the oven broiler.
2. Beat the eggs and milk (or the whole milk substitute) in a large bowl.
3. Grab a large cast-iron skillet (or similarly sized ovenproof skillet) and add one tablespoon of olive oil. (If the skillet isn't non-stick, also spray the entire skillet lightly with cooking spray.)
4. Put the skillet over medium heat, then add the egg mixture. 
5. Sprinkle the top of the egg mixture with the cheese, basil, and the sliced tomatoes. Then, season the top with salt and pepper to taste.
6. When the edges begin to brown, put the skillet into the oven and let it sit underneath the broiler until the top is set – for about a minute.
7. Take the skillet out of the oven and serve straight from the skillet after cooling for a few minutes, or immediately transfer the frittata to a serving dish and let it cool there. Serve in wedges.
8. Enjoy!

Breakfast Recipe: Huevos Rancheros

Nothing says hearty quite like eggs, and huevos rancheros steps things up a notch. Spanish for "rancher's eggs," huevos rancheros, is a Mexican-style breakfast (or brunch!) dish that grew from rural farmers and ranchers. It has a great heat to it, and can be made a variety of ways ("Huevos divorciados," for example, is the rancheros served with two eggs, but each egg has a different sauce).

Today's recipe is a simple huevos rancheros with homemade salsa. To save time, feel free to use jarred and skip to step 9. To really spread that Mexican flavor around, we cooked the eggs in the salsa and topped it all with some red onions and cilantro. Frying the tortillas before assembling the ingredients on top of them also helped add some good texture variety to what would otherwise be a very soft dish. Keep reading below to see how we assembled our own huevos rancheros...

Huevos Rancheros

(makes 4 servings)

Ingredients

• 3 medium jalapeno peppers, halved, seeded, and the ribs removed
• 1 1/2lbs plum tomatoes cored and halved
• 1/2 medium yellow onion, cut into 1/2-inch wedges
• 2 medium cloves garlic, peeled
• 1 tablespoon tomato paste
• salt
• 3 tablespoons vegetable oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 3 tablespoons minced fresh cilantro leaves
• black pepper
• 1-2 tablespoons lime juice
• 4 corn tortillas
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 cup refried beans with green chilies (optional)
• 1 red onion, diced for garnish

 Directions

1. To assemble the salsa, preheat the oven to 375F.
2. Mince one jalapeno and set aside.
3. In a medium bowl, combine tomatoes, remaining jalapenos, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne. Toss to mix thoroughly.
4. Place vegetables cut-side down on a rimmed baking sheet and roast until the tomatoes are tender and the skins begin to shrivel and brown (about 30 to 45 minutes).
5. Let vegetables cool for about 10 minutes.
6. Transfer onions, garlic, and jalapenos to a food processor or blender and process until broken down (about 10 seconds), pausing halfway through to scrape the sides with a rubber spatula.
7. Add tomatoes and process until the salsa is slightly chunky (about 10 more seconds).
8. Add 2 tablespoons cilantro, reserved jalapeno, salt, pepper, and lime juice to taste.
9. To assemble the huevos rancheros, bring salsa to a gentle simmer 
10. Remove from the heat, and make four shallow wells in the salsa with the back of a large spoon.
11. Break one egg into a cup, then gently pour the egg into a well in the salsa. repeat with remaining eggs.
12. Season each egg  with salt and pepper to taste, then cover the skillet and place over medium-low heat.
13. Cook until you've reached the desired consistency. 4 to 5 minutes will give you runny yolks, and 6 to 7 minutes will give you set yolks.
14. Meanwhile, heat remaining 1 tablespoon oil over medium-high heat.
15. Fry tortillas one at a time until firm, but not crisp.
16. Remove to paper towels and pat down.
17. Place tortillas on serving plates, and divide refried beans between them if using.
18. Gently scoop and place one egg onto each tortilla, then spoon the salsa around each egg, covering tortillas.
19. Sprinkle with cheese and red onion, then add cilantro for garnish.
20. Enjoy!

Italian Recipe: Lighter Pasta Carbonara

I recently found myself looking for a rich pasta dish without the tomato sauce. Pasta alla carbonara felt like the perfect choice, but there was a problem: So many recipes are so rich and heavy, it's hard to finish a whole bowl. I wanted to find a way to lighten the dish without sacrificing the flavor.

Many carbonara recipes call for loads of butter and cream, but I wanted to dial that back some. Instead of those, I decided to go ahead and use a little of the rendered fat left over from cooking the bacon. From there, I needed to find a way to make the sauce smooth, and like using the fat from the bacon to add richness, I looked to the spaghetti to add smoothness. By using only half the water to boil the spaghetti, I got a starchy liquid that made a great base for the sauce. Keep reading below for this fantastic recipe...

Pasta Carbonara

(makes 4-6 servings)

Ingredients

• 8 slices bacon cut into 1/2" pieces
• 1/2 cup water
• 3 cloves garlic, minced
• 1 1/4 cups Pecorino Romano
• 3 large eggs plus 1 large yolk
• 1 teaspoon pepper
• 1 lb spaghetti
• 1 teaspoon salt
• Grated Parmesan cheese and parsley for garnish (optional)

Directions

1. Bring the bacon and water to a simmer in a 10" skillet over medium heat. Cook until the water evaporates and bacon begins to sizzle (about 8 minutes). Reduce heat to medium-low and cook until fat renders and bacon browns (5 to 8 minutes).
2. Add garlic and cook 30 seconds. Strain bacon through a fine-mesh strainer into a bowl. Set bacon and garlic aside. Measure out  tablespoon of bacon fat and place in a medium bowl. Whisk together Pecorino, eggs and yolk, and pepper into the fat until well combined.
3. Meanwhile, bring 2 quarts (8 cups) of water to boil in a Dutch oven. Set a colander in a large bowl to prepare for draining. Add spaghetti and salt to the Dutch oven and cook, stirring frequently, until al dente. Drain the spaghetti into the colander, reserving the cooking water.
4. Pour 1 cup cooking water into a measuring cup and discard the remainder. Return the spaghetti to the now empty bowl.
5. Slowly whisk 1/2 cup of the reserved cooking water into the egg and cheese mixture. Once mixed, gradually pour the Pecorino mixture over spaghetti, tossing to coat. Add the bacon and garlic to the spaghetti and toss to combine.
6. Let the spaghetti rest, tossing frequently until the sauce has thickened slightly and coats the spaghetti (2-4 minutes), using the remaining reserved cooking water to adjust the consistency if needed. Garnish, then serve immediately.
7. Enjoy!

Quiche Recipe: Classic Lorraine

Today we're posting a great, hearty meal that's perfect for serving the whole family. Like most egg meals, this is something that's great and easy to customize for even the picky eaters in the family. And it's versatile enough to work as breakfast, lunch, or dinner! 

A great quiche should have a tender crust with a velvety, custard-like texture to it while also blending in with all of the amazing flavors of the meat and cheese. For the crust, we decided to use a shortcut and rolled out some store-bought dough (sacrilege, I know, but it was the morning!) pre-baked, and we decided to focus our time on finding just the right combination of ingredients for the filling. We decided to use whole eggs plus extra yolks to achieve that perfect custard-like texture. For the meat, we stuck with a classic bacon, and the cheese we used a gruyere cheese. Keep reading below for this great recipe...

Quiche Lorraine Recipe

(makes 6 servings)

Ingredients

• 1 frozen pie crust (If you want to go the homemade route and make your own pie crust, check this one out) 
• 8 slices bacon cut into 1/2" pieces and cooked
• 2 large eggs
• 2 large egg yolks
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• a pinch of nutmeg
• 1/2 cup gruyere cheese

Directions

1. Preheat the oven to 350F. Place the frozen crust in a pie pan and line with aluminum foil, allowing for a few inches to extend beyond the sides of the pan. Fill two-thirds with pie weights (dry beans work as well). Bake for 20 minutes, then remove from the oven. Remove the pie weight and foil, then use a fork to poke small holes around the base of the crust. Bake for another 10 minutes, or until lightly browned all over.
2. Whisk together eggs, yolks, milk, heavy cream, salt, pepper, and nutmeg in a medium bowl.
3. Spread the cheese and bacon evenly over the bottom of the warm pie shell and set the shell on the oven rack. Pour the egg mixture to 1/2" below the crust rim and bake for 32 to 35 minutes, or until a knife blade inserted about one inch from the edge comes out clean. The center should feel set but like gelatin. It will finish cooking as it cools.
4. Transfer the quiche to a wire rack to cool and serve at room temperature. 
5. Enjoy!

Classic Party Recipe: Deviled Eggs

One classic party platter is a perennial favorite: deviled eggs. Getting the eggs just right can be difficult, though. The center should be perfectly creamy and hold stiff peaks. Above all, these eggs should be simple to make. No steps should be more complicated than assembly. If you want to make this look extra fancy, load the prepared yolks into a pastry back to quickly pipe out into the hollowed egg whites. Keep reading below for our favorite deviled eggs recipe...

Deviled Eggs

(make 24 servings)

Ingredients

• 1 dozen large eggs (cold)
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 1/2 teaspoons apple cider vinegar
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced shallot
• salt and pepper
• paprika to taste

Directions

1. Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove the pan from heat, cover, and let stand 10 minutes.
2. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes. Transfer the cooked eggs to the ice water with a slotted spoon and let sit for 5 minutes.
3. Peel the eggs and slice each in half lengthwise with a paring knife. Remove the yolks to a small bowl, then arrange the whites on a platter.
4. Using a fork, mash up the yolks and add the mustard, mayonnaise, vinegar, Worcestershire sauce, shallot, and just a sprinkling of salt and pepper. Spoon the yolk mixture into the egg white halves, or add the yolk into a pasty bag with a nozzle, and twist the top of the bag to pipe the yolk mixture into the egg white halves.
5. Serve at room temperature with a dusting of paprika on top for garnish.
6. Enjoy!

Twist on a Classic New Orleans Favorite: The Muffuletta 2.0

The original Muffuletta is said to have been created by Italian-immigrant Lupo Salvatore when he came to New Orleans in 1906. His version of the sandwich had thinly sliced deli meats (salami, prosciutto, bologna, etc…) and cheeses, with a spicy olive salad to boot. Our recipe for the Muffaletta 2.0 draws from the traditional, but we’ve switched things up: deciding to try just one meat and an olive spread that doesn’t pack as much heat. For Muffaletta enthusiasts, go ahead and raid the deli for this one—or give this new version a try!

Muffuletta Sandwich

Serves 4-6

Ingredients

1 8-10-inch loaf Italian bread or Muffuletta

6 oz. ham, sliced

4 oz. provolone, sliced

4 oz. mozzarella, sliced

2 oz. herb cheese spread

1/2 cup green olives, pitted and rough chopped

1/2 cup kalamata olives, pitted and rough chopped

2 cloves garlic, minced

1-1 1/2 tablespoon capers, drained and rinsed

1/2 cup extra-virgin olive oil

freshly ground black pepper, to taste

Directions

1. Start by making your olive salad in a large bowl. Combine all olives, garlic, capers and olive oil, then sprinkle with pepper. Set aside and refrigerate for at least 1 hour.
2. Take your loaf of bread and cut the top off (or cut in half). Hollow out most of the loaf and drizzle the bottom with olive oil, or juices from olive salad.
3. Start layering your sandwich with olive salad, mozzarella and provolone, slices of ham, and herb cheese spread.
4. Continue with more ham, cheeses and finally, olive spread.
5. Put the top back on the sandwich, quarter and serve.