VEGAN MEXICAN TATER TOT CASSEROLE!

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CHILAQUILES WITH SALSA VERDE

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POLISH POTATO PANCAKES

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IRISH MAC & CHEESE

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HOMEMADE BLACK PEPPER POTATO CHIPS

FRENCH ONION DIP

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CLASSIC FRENCH TOAST 

BERRY SYRUP 

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TODAY'S RECIPES: COQUITOS by Delish D'Lites & CHEESE QUESADILLAS by Janice Feuer Haugen 

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TODAY'S RECIPE: EASY TUNA CASSEROLE by The Dollar Store

INGREDIENTS

• ½ Cup Frozen or Canned Peas
• 2 Cans of White Tuna, Drained
• ½ Cup Onion, Chopped
• 2 Cups of Shredded Cheddar Cheese
• 1 Can of Cream of Mushroom Soup
• 1 Cup of Celery
• Bag of Egg Noodles
• 9x12'' Baking Dish
• Non-Stick Cooking Spray

INSTRUCTIONS

1. Preheat oven to 350º and spray your baking dish with non-stick cooking spray.
2. Cook and drain egg noodles.
3. In a large bowl, mix together all ingredients until noodles are coated.
4. Pour tuna mixture into your baking dish and spread into an even layer.
5. Bake for 30 minutes, remove, and serve immediately!

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TODAY'S RECIPE: KENTUCKY HOT BROWN by Turf Catering Company & Eddie Mars

INGREDIENTS

4 ounces butter

Flour to make a roux (about 6 tablespoons)

3 to 3 1/2 cups milk

1 beaten egg

6 tablespoons grated Parmesan cheese, plus extra for topping

1 ounce whipped cream (optional)

Salt and pepper, to taste

1 cup sauteed mushrooms

1 whole tomato, sliced

Slices roast turkey

8 to 12 slices of toast (may be trimmed)

8 to 12 strips fried bacon

DIRECTIONS

1. Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil. 
2. Remove from heat. Fold in whipped cream. Add salt and pepper to taste. 
3. For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

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TODAY'S RECIPE: CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU by Hetty McKinnon

INGREDIENTS

FOR THE NOODLES:

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded

2 tablespoons sesame oil

2 tablespoon neutral oil, such as grapeseed or vegetable

2 tablespoons soy sauce

Kosher salt

1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices

3 baby bok choy, trimmed and sliced vertically into 4 pieces

Handful of cilantro leaves

FOR THE MARINADE:

2 tablespoons hoisin

1 tablespoon sesame oil

1 tablespoon maple syrup

1 garlic clove, grated

PREPARATION

Step 1

Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.

Step 2

Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.

Step 3

Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.

Step 4

Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.

Step 5

1 teaspoon sesame seeds Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.

Step 6

Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

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TODAY'S RECIPE: SEA DOG by Rick Martinez

INGREDIENTS

1 pound skinless, boneless cod fillet, cut crosswise into 8 strips

Kosher salt, freshly ground black pepper

1 cup all-purpose flour

1 cup cornstarch

1 tablespoon Old Bay seasoning

2 teaspoons baking powder

1 teaspoon sweet paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon baking soda

¼ teaspoon cayenne pepper

12 ounces pale ale

3 tablespoons malt or cider vinegar

Vegetable oil (for frying; about 3 quarts)

8 New England–style split-top hot dog buns

4 tablespoons unsalted butter, room temperature

Tartar Sauce, shredded lettuce, and lemon wedges (for serving)

SPECIAL EQUIPMENT

A deep-fry thermometer

INSTRUCTIONS

Step 1

Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).

Step 2

Whisk flour, cornstarch, Old Bay, baking powder, paprika, garlic powder, onion powder, baking soda, cayenne, 2½ tsp. salt, and ½ tsp. black pepper in a medium bowl. Add beer and vinegar and whisk just until combined and no lumps remain.

Step 3

Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain.

Step 4

Heat a large skillet over medium. Spread bottom and sides of each bun with butter. Toast buns, pressing down lightly, until golden, about 2 minutes per side.

Step 5

Generously spread some tartar sauce in each bun; top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.

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TODAY'S RECIPE: INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS & CHUTNEY by Priya & Ritu Krishna

INGREDIENTS

For the Cilantro Chutney: 1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups). 1 small Indian green chile or serrano chile, stem removed and roughly chopped. 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed. ¼ teaspoon granulated sugar. ¾ teaspoon kosher salt, plus more as needed.

For the nachos: 1 (15-ounce) can black beans, rinsed and drained Kosher salt. 1 (8-ounce) bag white corn tortilla chips, preferably unsalted. 1 medium red onion, finely chopped. 2 medium Roma tomatoes, cored and finely chopped. 4 cups shredded sharp Cheddar cheese (about 1 pound). ¼ cup store-bought tamarind sauce (or ¼ cup date syrup or maple syrup whisked with 1 tablespoon lime juice).

For the Chhonk: ¼ cup ghee or olive oil. 2 tablespoons cumin seeds Pinch of red chile powder, such as ground cayenne Greek yogurt, for serving (optional).

PREPARATION

Heat the oven to 425 degrees.

Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.

In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer.

Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.

While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.

Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

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TODAY'S RECIPE: ASPARAGUS, GOAT CHEESE & TARRAGON TART by Melissa Clark

INGREDIENTS

1 cup goat cheese, at room temperature (4 ounces)

1 large egg, lightly beaten, at room temperature

1 large garlic clove, finely grated or minced

1 1⁄2 tablespoons chopped fresh tarragon leaves, plus more for serving

1⁄2 tablespoon finely grated lemon zest

1⁄2 teaspoon fine sea salt, plus more for sprinkling

Pinch of freshly grated nutmeg

1 cup crème fraîche, at room temperature (8 ounces)

All-purpose flour, for dusting the work surface

1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)

8 ounces thin asparagus, woody ends trimmed

Extra-virgin olive oil

2 tablespoons grated Parmesan

Freshly ground black pepper

Red-pepper flakes (optional)

1 1⁄2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

INSTRUCTIONS

Tip:  You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it's time to bake.

Step 1

Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.

Step 2

On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.

Step 3

Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.

Step 4

Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

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TODAY'S RECIPE: STRAWBERRY SPOON CAKE by Jerrelle Guy

INGREDIENTS

½ cup unsalted butter (1 stick) melted, plus more for greasing

5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)

⅔ cup packed light brown sugar

½ cup whole milk, at room temperature

½ teaspoon kosher salt 1 cup all-purpose flour

1 teaspoon baking powder

Vanilla ice cream, for serving

INSTRUCTIONS

Step 1

Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.

Step 2

Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.

Step 3

In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish and spread evenly into corners.

Step 4

Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

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TODAY'S RECIPE: YUCCA FRIES WITH MOJO MAYONNAISE by Aida Mollenkamp

INGREDIENTS

2 large yucca root

6 cups low-sodium chicken or vegetable broth

4 medium garlic cloves divided

kosher salt

6 cups canola, grapeseed, or peanut oil

1 cup good-quality mayonnaise

1/2 cup fresh cilantro leaves and stems

2 tablespoons freshly squeezed lime juice plus extra lime wedges for garnish

1 medium jalapeño chile ends trimmed and seeded

1 teaspoon honey

INSTRUCTIONS

Cook The Yucca: 

Peel yucca, split in half crosswise, and cut into ½” to ¾” thick batons. Immediately place in a pot and cover with broth and water then add garlic and a big pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 10 to 15 minutes. Drain well and pat dry. The yucca will oxidize and turn brown if you don't immediately put it in water. I like to just put it in the stock mixture in the pot I'll cook it in.

Make The Mojo Mayonnaise: 

While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño, and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside.

Mayonnaise can be made up to a 1 day ahead. Store covered in a refrigerated container until ready to use.

Fry The Yucca:

Once yucca is drained, heat oil in a heavy-bottomed pot, Dutch oven, or large wok over medium-high heat. Once the oil has reached to 350°F, adjust heat to maintain temperature. Add one-quarter of the yucca and cook, agitating and flipping every minute, until golden brown and crisp, about 3 to 5 minutes total. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with remaining yucca then serve with mayonnaise and a few lime wedges.

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TODAY'S RECIPE: CLASSIC TIRAMISÙ by Alison Roman

INGREDIENTS

FOR THE CREAM:
4 large egg yolks
1⁄2 cup granulated sugar, divided
3⁄4 cup heavy cream
1 cup mascarpone (8 ounces)
FOR THE ASSEMBLY:
1 3⁄4 cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers 
1 to 2 ounces bittersweet chocolate, for shaving (optional)

INSTRUCTIONS

Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2
In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Step 3
Combine espresso and rum in a shallow bowl and set aside.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture - they are quite porous and will fall apart if left in the liquid too long - and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

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TODAY'S RECIPE: ROASTED PLANTAINS WITH CAJETA & PECANS by Heather Schmitt-González

INGREDIENTS

4 small/medium plantains (black-ripe)

3 oz. (1 c.) pecan halves or pieces (or use walnuts, almonds, or hazelnuts)

½ c. cajeta (goat's milk caramel)

INSTRUCTIONS

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TODAY'S RECIPE: MINI ITALIAN FRITTATAS by Ina Garten

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TODAY'S RECIPE: VANILLA SHEET CAKE (with Ice Blue Frosting) by Life, Love and Sugar

INGREDIENTS

Vanilla Sheet Cake

2 1/4 cups (293g) all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup (168g) unsalted butter, room temperature

1/4 cup vegetable oil

1 1/2 cups (310g) sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) milk

Vanilla Buttercream Frosting

1 cup unsalted butter

1/2 cup shortening*

6 cups (690g) powdered sugar

1/8 tsp salt

2 tsp vanilla extract

1 tbsp corn syrup (or honey)

4–6 tbsp water or milk

Pink, Peach and Ivory gel icing color

Sprinkles

INSTRUCTIONS

-Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C).
-Combine the flour, baking powder and salt in a medium sized bowl and set aside.
-Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
-Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
-Add half of the dry ingredients to the batter and mix until mostly combined.
-Slowly add the milk and vanilla extract and mix until well combined.
-Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
-Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
-Remove the cake from the oven and allow to cool.
-To make the frosting, beat the butter and shortening together until smooth.
-Slowly add half of the powdered sugar and the salt and mix until smooth.
-Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.
-Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
-Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.
-Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.

Frosting modification: I did not use shortening or corn syrup.

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TODAY'S RECIPE: CRISPY CHEESY PAN PIZZA by King Arthur Baking Company

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TODAY'S RECIPE: MALIDA (Sweetened Poha Breakfast Cereal) by Shulie (Shulamit) Madnick

INGREDIENTS:
4 Cups Poha
1/2 Cup sugar
1/2 Cup unsweetened coconut flakes
10 Cardamon pods, shelled and ground
Handful golden raisins (optional)

DIRECTIONS:
Immerse Poha in cold water for four minutes until softens. Keep in mind some like it al dente, crunchy, I don't! Be sure not to over soak and turn mushy and flake will lose its silhouette. Run through a sieve to drain all water out and press on top lightly to rid of excess water. In a large bowl, add the drained Poha and sugar and flake with  a fork or with your fingers to fluff the mixture. Note: Add the sugar immediately so it will blend in and not stay grainy. Add the cardamon and coconut and mix well. Note: I only use my hands or a fork to keep the integrity of the shape of the flake. Garnish with nut, edemame and golden raisins. Keep refrigerated until serving. Can keep in refrigerator for a few days.

*Minyan: Ten adult (after Bar Mitzvah age 13) males needed to proceed with prayers. Reform and some conservative movements count women.

For tree nut allergic:
Defrosted edamame peeled and sliced (optional)

For not tree nut allergic:
Handful raw almonds, blanched, peeled and sliced (Optional)
Handful raw pistachios, shelled, blanched, peeled and sliced (optional)

Note: I make the dish at home and serve it at tasting without nuts and edamame to rave reviews. Also keep in mind these are suggested measurements, if you like it sweeter add sugar, feel free to adjust measurements to your taste.

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TODAY'S RECIPE: DUTCH BABY by Florence Fabricant

YIELD 3 to 4 servings
TIME 40 minutes

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. It comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. 25 minutes later? Bliss.

INGREDIENTS

3 eggs
1⁄2 cup flour
1⁄2 cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

PREPARATION

Step 1
Preheat oven to 425 degrees.
Step 2
Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth. Batter may also be mixed by hand.
Step 3
Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Step 4
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.