Yield: 10 – 12 servings
- 8 slices bacon, cut into 1/2-inch pieces
- 3/4 cup diced celery
- 1 1/2 cups diced onion
- 3 cloves garlic, minced
- 6 small Russett potatoes, peeled and cut into 1-inch pieces
- 6 cups low-sodium chicken stock
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Sliced scallions, for garnish
*Equipment: hand blender or blender
- In a Dutch oven or large soup pot, cook the bacon over medium heat until all the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and drain off all but 1/4 cup of the drippings.
- Reduce the heat to medium-low and then add the celery and onions to the pan and cook, stirring occasionally, until the onions are translucent. Add the garlic and continue cooking for 1 to 2 minutes.
- Increase the heat to medium and then add the cubed potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.) Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
- In a separate medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it’s pale golden then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it’s thickened slightly. (It should be the consistency of gravy.) Whisk the milk mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
- Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that’s remaining in the pot until it’s smooth. * Return the reserved 1/3 of the soup to the pot, stirring to combine.
- Stir in the heavy cream and season the soup with salt and pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.
If you don’t have a hand blender, you can purée the soup in batches in a blender. Leave 1/3 of the soup in the pot and purée the rest in the blender then continue with the recipe as directed.
Recipe courtesy of Just A Taste
- 2 boxes (family size) Duncan Hines Dark Chocolate Brownie Mix
- 2 eggs
- 2/3 cup water
- 2/3 cup vegetable oil
- 18 oz (or so) jar hot fudge sauce/ice cream topping
- 6 oz white chocolate, roughly chopped
- 3 Heath Bars, roughly chopped
- 2 cups mini (the tiny ones that come unwrapped in a bag) peanut butter cups
- 2 cups chocolate covered almonds
- Preheat oven to 350. Line a 9×13 pan with foil and spray with nonstick spray. Set aside.
- In a large bowl, combine brownie mixes, eggs, oil, water, and hot fudge sauce. You may need to heat the fudge for 30 seconds or so to soften it (you do NOT need it hot and pourable, just soft enough to spoon it out).
- Mix ingredients with a wooden spoon until fully combined. Fold in white chocolate, Heath Bars, peanut butter cups and chocolate covered almonds.
- Spread evenly in prepared pan and bake for about 30 -40 minutes, until a toothpick inserted in the center pulls out fudgy crumbs but NOT raw batter.
- Remove pan to cool on a rack. For easier cutting, refrigerate until completely chilled, then peel off foil and cut into squares.
*Optional: Finish off with a scoop of your favorite ice cream right on top, enjoy!
Courtesy of: Confessions of a Cookbook Queen
Yield: 4 Large Patties
- 15 ounce can of kidney beans, drained
- 1 1/2 cups cooked brown rice, short grain (the stickier the better)
- 1/2 tsp liquid smoke
- 1 tsp apple cider vinegar
- 2-4 Tbsp nutritional yeast
- 2 tsp hemp seeds
- 1 tsp salt-free chili spice powder (blend)
- 3/4 tsp paprika
- 1/4 cup red onion, diced
- 1/3 cup finely chopped kale
- 3 cloves garlic, chopped
- 1/2 link (about 1/3 cup) of Spicy Vegan Sausage, diced (optional)
- *Field Roast or Tofurky brands
- 1/4 tsp salt
- fine black pepper to taste
*”salt-free chili powder” contained black pepper, paprika, onion, garlic, ground chili, turmeric and more.
- roasted corn
- chopped peanuts
- chopped bell pepper
- ground flax seeds
- diced cooked sweet potato
- drizzle of pumpkin seed oil
- my fave… diced jalapeño and/or cayenne for more HEAT
For burger assembly
- Sprouted Wheat Buns
- spicy mustard and chipotle vegan mayo (a dash of chipotle powder to regular vegan mayo)
- tomato + onion + lettuce +sprouts
- avocado tossed in lemon juice and pepper
- Add your cooked brown rice and drained kidney beans to a large mixing bowl. With a large fork, mash the kidney beans. Mash at least 60-75% of the beans to create a pasty texture.
- Toss in all the remaining ingredients – add the nutritional yeast one teaspoon at a time and use to thicken as needed. It also adds a lot of savory cheesy flavor.
- Heat 1 Tbsp of safflower oil in a large sauté pan.
- Shape patties. You should get about 4 large patties from this recipe.
- Add patties to sizzling hot oil. Allow patties to absorb some of the oil then quickly flip so that each side gets a thin layer of oil for the sauté process.
- Cook about 3 minutes on each side. You want the burgers to be well-browned, but not burnt. I like to finish my burgers in the oven by baking at 350 for about ten minutes – this really crisps the edges up nicely. This step is optional though.
- Remove from oven or sauté pan and place on a plate until ready to assemble burgers.
No Fry Method! Yes, you could absolutely just bake these burgers in the oven. I’d suggest 375 degrees for 15-20 minutes. Or do a combo method of a quick sauté then finish in the oven to bake.
Assemble with: green leaf lettuce, sprouts, avocado, chipotle vegan mayo, spicy mustard, tomato, dash of pepper, and sprouted wheat buns. Serve warm.
Courtesy of: Lunch Box Bunch
Yield: 12 Shots
For the cookies:
- 1 cup shortening
- 1/3 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the cookie shots:
- 1 cup dark-chocolate candy melts
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350°F. Grease the molds of a popover pan.
- In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
- Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
- Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
- Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
- Mix together milk and vanilla extract, and serve inside each cookie shot.
*For video directions click here.
Courtesy of Pop Sugar
Yield: 18 servings
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup ground, toasted macadamia nuts
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese
- 7 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup sugar
- 1 cup key lime juice
- Preheat oven to 325 F. Put a kettle of water on the stove to boil. Line a muffin tin with paper baking cups.
- When the water comes to a boil, fill a cake pan or baking dish about halfway up the sides with boiling water. Place pan or dish on the bottom rack in your oven. This will create a moist environment for baking the cheesecakes.
- Prepare the crust: Whisk crumbs, ground nuts and sugar together in a bowl. Add melted butter and mix with a fork until mixture resembles wet sand. Press 1 tablespoon of crumb mixture into the bottom of each baking cup. Set aside.
- Prepare the filling: Place cream cheese in the bowl of an electric stand mixer and beat on medium-high speed until smooth and creamy, about 2-3 minutes. Reduce speed to medium-low and add the egg yolks, one at a time, until well combined. Add condensed milk, sugar and Key lime juice and continue mixing until completely blended. The batter should be thick and velvety.
- Fill each baking cup with the cheesecake batter, and place on the middle rack of your oven. Bake for approximately 23-25 minutes, until cheesecakes are set, but still slightly jiggly in the center – like Jell-O. Remove cakes from the oven and set on a wire rack to cool. When cooled to room temperature, chill cheesecakes in the fridge for several hours to firm up.
- Serve with a garnish of fresh whipped cream, if desired.
Courtesy of Sticky Gooey Creamy Chewy
Prep Time: 15mins
Cook Time: 10mins
Total time: 25mins
Yield: 4 servings
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- Chipotle avocado mayonnaise
- 1 baguette, cut it into 3-4 equal pieces, toasted, for serving
- Romaine lettuce leaves, for serving
- Sliced avocado, for serving
For Avocado Mayonnaise:
- 1-3 chipotle peppers, in adobo sauce
- 1 avocado, pitted and chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- Juice of 1 lime
- 1/4 teaspoon salt
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside.
- In a large bowl, combine shrimp, olive oil, cumin, garlic powder, chili powder, salt and pepper, to taste.
- Place shrimp mixture onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- Serve sandwiches on a baguette with romaine lettuce, avocado, shrimp and chipotle avocado mayonnaise.
Courtesy of Damn Delicious
Prep Time: 30mins
Cook Time: 3hrs
Total time: 3hrs 30mins
Yield: 8 servings
- 1/2 cup sesame oil
- 1/4 cup molasses
- 2 tablespoons soy sauce
- 1 1/2 tablespoons ground allspice
- 4 to 6 cloves garlic
- 1 to 2 Scotch bonnet or habanero peppers, seeded or whole
- 1 bunch scallions, coarsely chopped
- 1 bunch fresh thyme
- Coarse ground black pepper
- 1/2 cup brown sugar
- 1 tablespoon whole caraway seeds
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- Sprinkle smoked paprika
- Four 8-to 10-ounce racks of ribs
For the sauce: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes.
For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes. Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.
Recipe courtesy of Kelis and The Cooking Channel
Prep Time: 1hr 5mins
Cook Time: 50mins
Total time: 1hr 55mins
Yield: 8 buckles
- 5 green apples, skin on and chopped
- 2 sticks (16 tablespoons) butter
- 2 cups raw sugar
- 2 tablespoons vanilla extract
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 cup whole milk
*Special equipment: 8 mini cast-iron skillets or ramekins
- In a saucepan, combine the apples, 1 stick of the butter, 1 cup of the sugar, the vanilla extract, 1 teaspoon of the salt, the cinnamon and nutmeg. Cook until the apples become soft, 15 to 20 minutes.
- In a separate bowl, combine the flour, baking powder, remaining 1 cup sugar and remaining 1 teaspoon salt. Then add the milk and mix until all of the dry ingredients are moistened.
- Meanwhile, preheat the oven to 350 degrees F.
- Add 1 tablespoon of butter to each skillet or ramekin. Place the skillets on a cookie sheet and heat them in the oven until the butter begins to bubble, about 10 minutes. Carefully remove the cookie sheet with the skillets, and spoon the batter until just below the rims (about half full if using a ramekin). Immediately spoon the apple mixture over the top of the batter. Place in the oven and bake until golden brown, about 20 minutes.
Goat Cheese Ice Cream
Prep Time: 40mins
Inactive Prep: 30mins
Cook Time: 20mins
Total time: 1hr 30mins
Yield: 8 servings
- 4 ounces goat cheese
- 3 tablespoons light corn syrup
- 2 cups heaving whipping cream
- 1/2 cup milk
- 4 egg yolks
- 1 cup sugar
*Special equipment: Ice cream maker
- Combine the goat cheese with the corn syrup in a mixing bowl.
- Heat the cream and milk, stirring continuously, in a saucepan until nearly boiling and small bubbles form at the edge of the bowl, 5 to 10 minutes.
- Meanwhile, whisk the egg yolks and sugar into a separate mixing bowl until pale yellow, 4 to 5 minutes. Add a quarter of the hot cream mixture to the egg mixture to temper it. Then add the egg mixture to the cream mixture in the saucepan. Heat the mixture over low heat, whisking continuously, until the mixture coats the back of a spoon, about 10 minutes.
- Pass through a fine mesh strainer into a bowl, and then place the bowl into an ice bath until cool, at least 30 minutes or overnight. Add the goat cheese mixture and stir to combine, refrigerate until cooled completely. Add to an ice cream maker and prepare according to the manufacturer’s instructions.
Prep Time: 55mins
Inactive Prep: 40mins
Cook Time: 40mins
Total time: 2hrs 15mins
Yield: 8 servings
GINGER SESAME GLAZE:
- 1/2 cup honey
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, chopped
- 2 large onions, chopped
- One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
- Black pepper
- 4 cups farro
- 7 cups chicken stock
- 1 cup 1/4-inch diced pancetta
- 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
- 2 cups thawed frozen green peas
- 2 cups thinly sliced shallots
- 3 cloves garlic, finely minced
- 1/8 teaspoon cayenne pepper
- Salt and pepper
For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.
For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.
Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.
Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.
Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.
You can cook the farro the night before you want to serve it.
Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Prep Time: 50mins
Cook Time: 30mins
Total time: 1hr 20mins
Yield: 8 servings
- 1 large onion, peeled
- 1 Anaheim chile, seeds removed
- 1 green bell pepper, seeds removed
- 1 jalapeno, seeds removed
- 1/2 bunch cilantro, roughly chopped
- Splash distilled vinegar
- Salt and pepper
JUMBO SHRIMP WITH TOMATO FRICASSEE AND STRAWBERRIES:
- 1 1/2 tablespoons chile oil
- 1 Spanish onion, sliced
- 1 bunch small carrots peeled and sliced lengthwise
- 4 cloves garlic, sliced
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 large heirloom tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 1 teaspoon smoked paprika
- 3 sprigs rosemary
- 4 pounds jumbo shrimp, unpeeled but deveined
- 1 teaspoon achiote molido
- Reserved cooking liquid from plantains or vegetable stock or water
- 2 cups large strawberries, hulled and halved
For the sofrito: Combine the onion, Anaheim chile, bell pepper, jalapeno, cilantro, vinegar and some salt and pepper in a blender or food processor and blend.
For the shrimp and sauce: Pour in half of the chile oil in a large saucepan and heat over a medium-high flame. Add the onions, sprinkle with salt, and sweat them. Add the carrots and cook until they begin to soften. Add the garlic and bell peppers, and cook until softened. Add the tomatoes. Then add the cumin, smoked paprika, hot paprika and rosemary. Simmer on low heat until all the veggies are soft and fragrant, 10 to 15 minutes. Add salt and pepper to taste.
Meanwhile in another pan, heat the remaining chile oil. Add 2 tablespoons of the sofrito to the pan to heat through. Add the shrimp and sprinkle with the achiote, mixing thoroughly. Cover and simmer until the shrimp turn pink and opaque, 8 minutes. Once cooked, transfer the shrimp and the remaining liquid to the veggies. The sauce should be thick, but not sticky. If the sauce is too thick, it can be thinned with some plantain water. Add the strawberries and cook an additional 5 minutes before serving.
Notes: Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water.
The sofrito can be made ahead of time and kept frozen or refrigerated.
Prep Time: 35mins
Cook Time: 25mins
Total time: 1hr
Yield: 8 servings
- 10 sweet (yellow/black) plantains
- 8 ounces butter, at room temperature
- 1 cup whipping cream, warmed
- Black pepper
- Bring a pot of salted water to a boil.
- Peel and cut the plantains in half crosswise. Boil the plantains until soft, 10 to 15 minutes depending on ripeness.
- Drain the water or reserve for another use. (Kelis sets aside the plantain cooking water to thin out the sauce in her Jumbo Shrimp with Tomato Fricassee and Strawberries recipe.) Add the butter to the plantains and mash with a potato masher, then add the warmed whipping cream. Combine until smooth, and add salt and pepper to taste.
Singer-songwriter Kelis is turning up the heat in the kitchen. On her new television series titled ‘Sweet and Saucy’ that aired on The Cooking Channel on February 26th. In the first episode Kelis is working on developing a marketing strategy for her new album titled “Food”. Then it goes on to show her shopping at a local market later that day to grab a few items for a dinner she was preparing for her friends. Some of the dishes featured include jerk ribs, farro salad, and apple buckle. No word yet on when the second episode will air, but I’m loving this chef side of Kelis’ career just as much as her music side.
Below are pictures of the mouthwatering dishes that were prepared in the first episode. Head over to the recipes section to whip these tasty dishes up yourself. Also if you’re intrested in watching the first episode of ‘Sweet and Saucy’ click here.