1 pound ground turkey
Super-Stuffed Street Corn Quesadillas (adapted from Ree Drummond)
2 large flour tortillas
1 cup grated Monterey Jack cheese
1 cup frozen elote street corn, fully cooked
1/2 cup crumbled cojita cheese
3 T minced fresh cilantro
1/2 tsp chile powder
Toppings of choice: shredded romaine, avocado, tomatoes, salsa, etc.
Spread the mayo on one side of each tortilla. Stir all the other ingredients together. Place one tortilla mayo-side-down in a hot skillet. Top with the cheese-corn mixture and spread evenly. Top with the other tortilla and cook until crispy on both sides.
Lemon-Blueberry Muffins (adapted from Inspired Taste)
Makes 1 dozen muffins
3/4 cup sugar
Zest of 1 lemon
1-1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
1/3 to 1/2 cup milk (see below)
1 tsp vanilla extract
Juice of 1/2 lemon
1 cup blueberries, fresh or frozen
Sanding sugar, to sprinkle on top
1. Preheat oven to 400 degrees and line a standard 12-cup muffin tin with papers.
2. Rub together the sugar and lemon zest in a large bowl. Whisk in the flour, baking powder, and salt.
3. In a large measuring cup, add the oil and egg. Add enough milk to bring the measuring cup to 1 cup. Add the vanilla and lemon juice and whisk to combine.
4. Fold the wet into the dry ingredients and then fold in the blueberries.
5. Divide batter among the muffin tins and sprinkle with sanding sugar. Bake 15-20 minutes or until a tester comes out clean.
Lime wedges, tortilla chips, and pickled red onions, to serve
Saute the peppers, onions, and garlic in the Instant pot for a few minutes, until starting to soften. Add the chili powder and cumin and stir 1 minute. Sitr in the beans, tomatoes, broth, and salt.
Cook on high pressure 10 minutes, then quick release.
Mix in the shredded cheese and cream cheese, and stir until smooth. Stir in lime juice.
Serve with lime wedges, tortilla chips, and pickled red onions (or any toppings you prefer).
Drain a container of whole-milk ricotta and place in the middle of a baking sheet. Surround with chopped sweet potatoes, new potatoes, red onion, and chickpeas. Season everything with salt, pepper, lemon zest, and smoked paprika. Drizzle olive oil on top and a splash of broth to the pan. Roast 55 minutes at 425 degrees. Squeeze fresh lemon juice over everything.
Saute a pound of ground beef and drain excess fat. Saute minced bell pepper, onion, and garlic. Add a 28-oz. can of crushed tomatoes, Italian seasoning, and salt and pepper. Simmer everything together for 15-20 minutes, adding more water as needed. Stir in a pound of gnocchi (no need to pre-cook). Transfer everything to a 9x13 pan. Sprinkle with whole-milk shredded mozzarella and grated Parmesan. Bake 30 minutes at 425 degrees. Let sit 10 minutes before serving.
1-1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 stick melted butter
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1-1/2 cups chocolate chips
Whisk wet and dry separately and then combine. Stir in chocolate chips. Split into 4 portions and arrange on 2 parchment-lined baking sheets. Bake 8 minutes at 350 degrees. Tap on counter to deflate. Bake another 5-8 minutes, until golden brown.
Brown butter in a skillet. Add sliced summer squash and saute until starting to brown. Add minced garlic and season with salt and pepper, and cook until nicely browned. Add minced fresh mint at the last minute. Sprinkle with crumbled goat cheese and toasted almonds before serving.
Toss together some panko and grated Parmesan in the same bowl and sprinkle over the squash rounds.
Bake 20-30 minutes at 375 degrees.