Ingredients:

• 1 15oz can black beans, drained
• 1/2 tsp ground cumin
• 5 tsp olive oil, divided
• 1 tbsp fresh lime juice
• 2 cups coleslaw mix
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• 1/3 cup crumbled feta cheese
• Bottled chipotle hot sauce or other hot sauce

Directions:

1. Place beans and cumin in small bowl; partially mash.
2. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
4. Fill tacos with feta and slaw. Pass hot sauce alongside.
5. Note: A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing.

Ingredients:

• 2 poblano chiles (8 ounces total)
• 6 tablespoons vegetable oil, divided
• 12 (5- to 6-inch-diameter) corn tortillas
• 4 cups salsa verde, divided
• 2 cups shredded roasted chicken, divided
• 3/4 cup sour cream, stirred to loosen, divided
• 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro
• Pickled red onions

Directions:

1. Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
2. Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
3. Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
4. Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Dough:

• 1 1/2 cups warm water (105°F to 115°F.)
• 1 envelope dry yeast
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 4 cups (about) all purpose flour

Stuffing:

• 1 large red bell pepper
• 2 tablespoons olive oil
• 1 1/4 pounds red onions, sliced
• 4 sweet or spicy Italian sausages, casings removed
• 3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
• 12 ounces ricotta cheese
• 4 teaspoons dried oregano

Directions:

1. Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
2. Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
3. Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
4. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
5. Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
6. Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

Ingredients:

• 2 cups grated mozzarella cheese (about 8 ounces)
• 3 1/2 ounces soft fresh goat cheese, crumbled
• 2 ounces prosciutto slices, chopped
• 2 1/2 teaspoons chopped fresh thyme
• 1 garlic clove, pressed
• 1 13.8-ounce tube refrigerated pizza dough <-- Yeah right.
• Extra-virgin olive oil

Directions:

1. Position rack in middle of oven; preheat to 425°F.
2. Toss first 5 ingredients in medium bowl. Season with pepper.
3. Unroll dough into rectangle on rimmed baking sheet.
4. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle.
5. Bake until puffed and brown, about 18 minutes.
6. Brush with oil. Transfer to platter and cut into 4 pieces.

Ingredients:

• 20 large (4″) jalapeno peppers
• 1 package of cream cheese (8oz) at room temperature
• 200 g of extra old cheddar cheese (about 1/2lb)
• 3 eggs
• 3/4 cup all purpose flour
• 1.5 cups panko
• salt and pepper

Directions:

1. In a medium sized mixing bowl, beat the cream cheese with one egg until it is smooth and well combined.
2. Shred the sharp cheddar cheese on the finer holes of a box grater so that the shreds are nice and fine. Mix this in with the cream cheese mixture, and season to taste with salt and pepper.
3. Slice each jalapeno in half lengthwise and scoop the seeds and as much of the rib as you like out of the peppers.
4. Stuff each jalapeno half with a heaping mound of cream cheese. The egg will bind with the cheesy interior to keep everything in it’s place.
5. Lightly grease a shallow cooling rack which is small enough to sit on top of your baking sheet.
6. Preheat the oven to 400F.
7. To bread the jalapenos, flour goes in the first bowl. In the second bowl, beat the two remaining eggs and season liberally with salt and pepper. The panko goes in the third bowl.
8. Grab a jalapeno pepper and roll it around in the flour. Dip the whole thing into the whisked eggs and turn it to make sure that the whole thing is well coated. Shake off any excess. Roll the eggy jalapeno in the panko, pressing down just gently as you turn, to coat it with crumbs.
9. Lay the jalapenos onto the lightly oiled rack making sure that they don’t touch.
10. Bake the poppers for 20 - 25 minutes, or until the tops are lightly browned and the crust is crusty.

Ingredients:

• 1 1/2 lbs. brussels sprouts
• salt to taste
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup cream or milk (I used milk, and the sauce was still creamy)
• 1 egg yolk
• a touch of freshly grated nutmeg (optional)
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees.
2. Clean and trim the brussels sprouts, making a shallow incision in the shape of a cross on the stem end. Place the sprouts in a skillet, add cold water to cover, and salt to taste. Bring to a boil and simmer for 10 to 15 minutes, or until crisp-tender. Drain.
3. Melt 2 tablespoon butter in a saucepan. Add the flour and stir with a whisk until smooth. Add the milk or cream, stirring vigorously until thickened and smooth. Season with salt and nutmeg. Remove from the heat, and stir in the egg yolk.
4. Select a casserole dish large enough to accommodate the brussels sprouts in a single layer. Melt the remaining butter in the casserole, then add the sprouts. Carefully spoon the sauce over the sprouts, sprinkle with cheese and bake for 12 to 15 minutes. Run the dish under the broiler for a few minutes to ensure a crispy, brown finish.

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 3/4 cups corn meal
• 1/2 cup sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Add-in's:

• kernals from 2 ears of fresh corn
• 5-6 roasted serrano chiles, diced
• 4 thick slices of bacon, cooked crispy then chopped
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 4 oz sharp cheddar, shredded

Wet Ingredients:

• 3 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 1 cup buttermilk

Directions:

1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

Ingredients:

• 1 tbsp. finely chopped cilantro
• 1/2 tsp. dried oregano
• 1/2 tsp. sugar
• 2 ripe tomatoes, cored
• 2 red jalapeños, stemmed
• 1 clove garlic, smashed, plus 2 cloves, minced
• 1 tbsp. unsalted butter
• 1 lb. russet potatoes, peeled
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper, plus more to taste
• 1 tsp. ground cumin
• 1/2 cup canola oil
• 18 corn tortillas
• Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Directions:

1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Ingredients:

• 3/4 pound small red potatoes (about 6)
• Cooking spray
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
• 4 bacon slices, cooked and crumbled (drained)
• 1 3/4 cups egg substitute
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
2. Preheat oven to 375°.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
4. Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.