Our Favorite Recipes

Cook pancetta in open pressure cooker over medium heat until pancetta is crispy and browned, approx. 3-4 minutes. Remove pancetta from pan and drain on paper towels; reserve.
Add 1 Tbs. olive oil to open pressure cooker over medium high heat. When oil is hot, add chicken thighs, a few at a time, and cook until golden brown on all sides; removing from pressure cooker as you go along, keeping drippings in pressure cooker. Reserve browned chicken thighs with pancetta.
Place shallots, carrots, and fennel into drippings in open pressure cooker and cook over medium heat until vegetables are softened and golden brown, approx. 6-8 minutes; add garlic and cook an additional 30 seconds, just until fragrant.
Place chicken on top of cooked vegetables; add wine and broth to pressure cooker, along with thyme and bay leaf; cover pressure cooker and lock lid into place. Bring to 15 psi over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 10 minutes.
Remove from heat and let pressure cooker depressurize slowly, carefully removing the lid after the pressure drops. Transfer the chicken from pressure cooker to a platter, using a slotted spoon. Stir prepared slurry into sauce and bring to a boil; reduce heat to a simmer and cook until mixture thickens, whisking constantly, approx. 2-3 minutes.
To serve, place chicken on a platter, pour thickened sauced over the top, then garnish with reserved cooked pancetta and freshly minced Italian parsley.

Roast Turkey

This is an altered version of an Alton Brown recipe. Yield: 8-10 servings, with leftovers for later.

Brine
1-1/2 cups Kosher salt

½ cup packed dark brown sugar

1 gallon water, divided use

10 cloves garlic, smashed

1 Tbs. peppercorns

5-6 sprigs fresh rosemary, rolled with a rolling pin to release essence/oils

12-14 lb. turkey

Turkey Aromatics

1 yellow onion, halved

1 lemon, halved

1 orange, halved

1 head garlic, halved

2 bundles fresh thyme, divided use

2 bundles fresh sage, divided use

Vegetable or canola oil, for basting

Brining the Turkey: Dissolve the salt and sugar in 1 quart of boiling water; add the smashed garlic, peppercorns, and fresh rosemary. Cool the brine solution with 3 quarts of cold water. Remove the giblets (and any other foreign matter) from the turkey interior and rinse well; place turkey in a nice, clean cooler. Pour in the cooled brine mixture to cover. If the turkey is not completely submerged in the brine, add more liquid (chicken broth is great, but can add water if needed) to cover the turkey. Cover with ice, close the lid, and brine the turkey for 10-12 hours. (Exact soak times will vary. Start with 10 hours and make changes per your taste to subsequent bird.)

Roasting the Turkey:·

Move the oven rack to the lowest level and preheat the oven to 500˚F. Remove the turkey from the brine and rinse to remove any of the fresh herbs that may have stuck to the skin; pat dry with paper towels. Discard the brine and thoroughly wash the cooler.
Rub the turkey liberally with canola oil, taking care to get all the nooks and crannies around the wings and legs – everywhere! ·
If pop-up thermometer is still inserted in turkey, promptly pull out and discard. Remove wire that hold holds turkey legs together so that the cavity of the turkey is open and exposed.
Push onion, lemon, orange and garlic halves into turkey cavity. Lastly, insert 1 bundle each of thyme and sage, letting them protrude from turkey cavity, as necessary. ·
Set the prepared turkey on a greased roasting rack in a roasting pan and place into the preheated oven. Roast at 500˚F for 1/2 hour or until nicely browned. ·
Remove the turkey from the oven and reduce the oven temperature to 350F. Cover the turkey with a double layer of heavy duty aluminum foil. Roast turkey for an additional 2 – 2½ hours or until an instant-read meat thermometer registers 150 degrees at the center of the breast. ·
Remove the turkey from the oven, keeping the bird covered with aluminum foil, and allow to rest for 30 minutes before carving, allowing the final internal temperature to reach 160-165 degrees.
Once turkey has rested for 30 minutes, place onto a large platter that has been covered with your favorite fresh greens – I prefer using red leaf lettuce. Place turkey in the center of the prepared platter, then garnish around the turkey with fresh cranberries and orange quarters, as space allows.

Chocolate Pavlova with Whipped Cream and Fresh Berries

Recipe from Fine Cooking Cook Fresh Magazine, Fall 2011, adapted by Chef Alli

4 large egg whites, room temperature

1/8 tsp. cream of tartar

1/8 tsp. table salt

1 cup plus 2 Tbs. granulated sugar

1 ½ tsp. cornstarch

1 Tbs. red wine vinegar

¼ cup unsweetened Dutch-processed cocoa powder

1 cup heavy whipping cream

Zest of 1 tangerine (approx. 1 ½ tsp.)

1 ½ cups of fresh berries (we used raspberries, blue berries, and black berries)

Position a rack in the center of the oven and preheat oven to 350 degrees F. Cut a piece of parchment paper so that it fits flat on a baking sheet. With a pencil, trace a circle around a 9-inch cake or pie pan in the center of the parchment. Line the baking sheet with the parchment, pencil side facing down, still allowing you to see the circle. Using an electric mixer with a whisk attachment, whip the egg whites, cream of tartar, and salt in a large dry bowl on medium speed until foamy, about 30 seconds. Gradually add 1 cup of the sugar and then the cornstarch and vinegar; whip on medium high until the whites hold stiff peaks and look very glossy, another 3-5 minutes. Add the cocoa powder and mix on low speed until mostly combined, 20-30 seconds, scraping the bowl as needed. Finish mixing the cocoa into the meringue by hand with a rubber spatula until well combined and no streaks of white remain. Pile the prepared meringue inside the circle on the parchment paper. Using the spatula, spread the meringue to even it out slightly – it doesn’t need to align perfectly with the circle, and it shouldn’t be perfectly smooth or overworked. (The natural swirls and ridges give the finished meringue character!) Bake for 10 minutes, then reduce the oven temperature to 300 degrees F. and bake until the meringue has puffed and cracked around it’s edges, another 45-50 minutes. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (This allows the meringue time to cool gradually, and it won’t collapse as much.) Just before serving, place the meringue onto a serving platter. In a chilled bowl, beat the cream with the remaining 2 Tbs. sugar until it holds soft peaks. Whip in the tangerine zest, making sure it’s evenly distributed. Pile the prepared whipped cream onto the meringue, spreading it almost out to the edge, and then top with the berries. Slice into wedges with a serrated knife.

Just-Kill-Me-Now Smores Bars

1 cup unsalted butter, softened

½ cup packed dark brown sugar

1 cup granulated sugar

2 eggs

2 tsp. vanilla

2 2/3 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. kosher salt

1 ½ cups graham cracker crumbs

4 Hershey chocolate bars (4.4 oz. each)

3 cups marshmallow fluff (16 oz. container)

Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with sugars; add egg and vanilla and beat until light and fluffy. In a separate mixing bowl, combine dry ingredients with graham cracker crumbs; add to butter mixture and mix until well combined. Grease a 9 x 13 baking dish with nonstick spray and line it with parchment paper, so the paper hangs out over the ends a little. (These will be your handles for lifting the bars out of the pan after you bake – very important!) Divide dough in half and press one half across the bottom of prepared 9 x 13 baking dish. Place 3 chocolate bars over dough layer, side by side, then cut remaining chocolate bar into 4 lengthwise strips. Place these chocolate strips into the open areas around edges of chocolate bars already in the baking dish, on the end and at the top and bottom. Spread marshmallow fluff over chocolate bars, making sure to touch the edges on all sides of baking dish. Crumble the remaining half of dough into small pieces over marshmallow fluff; pat down gently after crumbling. Place baking dish into oven and bake for 30-35 minutes or until golden brown and puffed. Cool completely before cutting into bars.

**Once smores bars are cooled to room temperature, place into refrigeration for 3-4 hours; after smores bars are chilled, they are much easier to cut. Then, if desired, warm bars in the microwave to make ooey-gooey once again – total yum! Use parchment paper to remove smores from pan and place onto a large cutting board. A bench scraper is ideal for cutting into bars.

Caramel Apple Crostata

1 refrigerated Pillsbury pie crust

2-3 medium Granny Smith Apples, cored, peeled and sliced thin

¼ tsp. fresh orange zest

¼ cup all-purpose flour

¼ cup granulated sugar

1/3 cup packed dark brown sugar

½ tsp. kosher salt

¼ tsp. allspice

¼ tsp. cinnamon

4 Tbs. unsalted butter

1/3 cup caramel topping, warmed

Preheat oven to 425 degrees. On a lightly floured sheet of parchment placed on a baking sheet, roll out pastry to a 12 inch circle. In a mixing bowl, toss apple slices with orange zest, then place onto center of pastry, leaving about a 1 ½ inch border around the entire edge of pastry. In the bowl of a food processor, place flour, sugar, brown sugar, salt, allspice, cinnamon and butter; pulse this mixture until crumbly. Place mixture over the top of apples, rubbing with your fingers to get mixture to hold together, spreading evenly over apples; fold pastry edge up over the apple mixture, pleating as you go, leaving center of crostata open, with apple filling exposed.

Place crostata, uncovered, onto center rack of preheated oven; bake for 20 minutes, then reduce heat to 350 degrees and bake for an additional 15-20 minutes or until crust is golden brown and apples are fork-tender. While crostata is still warm, drizzle with caramel sauce. Let crostata set for 5 minutes, then slice into wedges and serve.

Tailgatin' Tamale Pie

2 lbs. ground beef

2 cans petite diced tomatoes, lightly drained

1 cup sliced black olives, drained

2 tsp. chili powder

Kosher salt and freshly ground black pepper, to taste

1 Jiffy corn muffin mix, mixed according to package directions

1 cup shredded Monterey Jack or cheddar cheese

Preheat oven to 425 degrees F. In a large oven-proof skillet, cook chili powder and ground beef until well browned. Drain fats; add tomatoes and olives; season with salt and pepper to taste. Cook until heated through, then pour prepared muffin mixture over the top of beef mixture in pan. Top with cheese. Bake, uncovered, 20-22 minutes, or until topping is lightly golden and cooked through. To serve, top with more sliced olives, minced cilantro, and salsa.

Penne Pasta Skillet with Sausage, Roasted Peppers

and Parmesan

(As seen on WIBW 13 News at 4, Sept. 21)

1 lb. Johnsonville smoked turkey sausage (these are fully cooked), cut into ½ - 1 inch pieces

1 Tbs. extra virgin olive oil

¾ lb. penna pasta, cooked in chicken broth, according to package directions, drained,

1 cup pasta water reserved

1 red sweet bell pepper, sliced

½ tsp. red pepper flakes

8 oz. baby spinach, stems removed

1/3 cup freshly grated parmesan cheese

In a large saute pan, heat oil over medium high heat. When oil is shimmering, add sausage pieces and cook until browned on both sides; remove from pan. Add bell peppers and red pepper flakes to pan drippings and cook until softened, approx. 1-2 minutes. Add spinach by handfuls, stirring until each batch is wilted before adding more. Add cooked pasta to pan, along with some of the reserved pasta water and the cooked sausage; tossing to combine all ingredients in pan. Divide among 4-5 serving bowls and garnish with parmesan cheese. Serve at once.

Chef Alli’s Delta Cornbread Salad (WIBW Sept. 8, 2011)

4 cups crumbled cornbread

12 slices bacon, cooked until crisp, crumbled

1 cup mayonnaise (can substitute light)

1 cup sour cream (can substitute light)

1 oz. package dry ranch salad dressing mix (2 Tbs.)

4 Roma tomatoes, seeded and chopped

15 oz. can pinto beans, drained and rinsed

4 cups frozen sweet corn kernels, thawed

1 sweet red bell pepper, diced

½ cup chopped scallions, 1 Tbs. reserved for garnishing top of salad

3 cups shredded 2% cheddar cheese, ¼ cup reserved for garnishing top of salad

Combine mayonnaise with sour cream and dry salad dressing mix in a small mixing bowl; set aside. In a larger bowl, combine tomatoes, beans, corn, red pepper, and scallions. Using a 3-4 quart clear mixing bowl or a trifle bowl, layer half of the crumbled cornbread, bean/vegetable mixture, bacon and cheese into bowl. Spread with half of dressing and repeat layers. Garnish top of salad with reserved cheese and scallions. Cover salad and chill for at least 6-8 hours before serving. Can be made ahead and chilled for up to 24 hours. Serves 10-12.

Labor Day Bacon Brats Smothered with Baked Beans

and Cheddar

(as seen on WIBW, Sept. 2)

Recipe courtesy of Hy-Vee Seasons Magazine, Back to School 2011 Issue, Tweaked by Chef Alli

1 can (28 oz.) Hy-Vee original baked beans, drained slightly

2 Tbs. molasses

2 Tbs. packed dark brown sugar

1 Tbs. mustard

1 Tbs. ketchup

6 Johnsonville Stadium brats (these are fully cooked when you purchase)

6 slices Hy-Vee thick-sliced bacon from service meat case

6 Hy-Vee whole wheat bakery brat buns, split and lightly toasted

Shredded cheddar, for garnish

Sliced scallions, for garnish

In a medium saucepan, heat beans over medium heat; add molasses, brown sugar, mustard and ketchup; stir to combine. Simmer over medium low heat until thickened. Meanwhile, wrap stadium brats with bacon slices and grill over medium heat until bacon is crisp, approx. 2-3 minutes per side. Place bacon-wrapped sausages on toasted buns and cover each brat with with approx. 1/3 cup of baked beans. Garnish with shredded cheddar and and scallions and serve at once.

Smothered Green Chile Breakfast Burritos

As seen on WIBW 13 News This Morning with Dave and Amanda – August 25, 2011Green Chile Sauce

1 Tbs. canola oil

1/2 small yellow onion, minced

2 cloves garlic, crushed

1 Tbs. all-purpose flour

2 cups chopped, roasted green chilies, preferably Hatch Chilies!

2 cups chicken broth

Burritos

3 slices bacon

½ small yellow onion, chopped

1 clove garlic, crushed

4 cups frozen hash browns or precooked shredded potatoes

3 large eggs, beaten

8 inch tortillas, 6

4 oz. shredded Cheddar cheese

To prepare sauce, heat oil in a large saute pan over medium heat; add onions and cook, stirring until onions have softened, approx. 3-4 minutes. Add garlic and cook for 30-40 seconds, just until fragrant. Sprinkle flour over onion mixture and cook, stirring for 1 minute more; add chopped chilies and broth; bring to a boil. Reduce heat to a simmer and cook until thickened but still easily spoonable, approx. 15-20 minutes; set aside.

To prepare burritos, cook bacon in a large saute pan over medium heat until crisp, approx. 4-5 minutes. Drain on paper towels; when cool, crumble. Add chopped onion to the pan and cook 3-4 minutes until softened; add garlic and cook for 30-40 seconds, just until the garlic is fragrant. Stir in hash browns (or potatoes); pat this mixture down in the saute pan and cook, WITHOUT STIRRING, for 2 minutes. Repeat once more, then continue cooking and stirring for an additional 1-2 minutes longer. Repeat until the potatoes are golden brown with some crisp edges, approx. 1-2 minutes longer.

Reduce heat to low; stir ¼ cup prepared chili sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1-2 minutes. Stir in the bacon and remove from the heat.

Divide potato/egg mixture among warmed tortillas; roll up each burrito and arrange seam-side down on a platter. Spoon warm prepared chili sauce over burritos and sprinkle with cheese – serve at once!

Alma’s Danish Kringle

This recipe came to Alma by way of her Mother-in-Law, Katie Bowden, and makes 2 Kringle pastries.

2 cups sifted all purpose flour

1 ½ Tbs. granulated sugar

½ tsp. salt

½ cup softened butter

½ cup milk, scalded

1 egg, separated

¼ cup warm water (110 – 115 degrees F)

1 pkg. active dry yeast ( 2 ½ tsp.)

Measure flour, sugar, salt and butter into a large mixing bowl; blend well. Cool milk slightly, then stir in egg yolk, reserving egg white. Add yeast to warm water and let stand for a few minutes. Add yeast mixture and milk mixture to flour mixture in bowl and combine well, scraping down sides of bowl; dough will be very soft. Cover tightly and chill at least 2 hours but no more than 48 hours in refrigerator.

Prepare filling for Kringle by combining ½ cup softened butter with 1 cup packed brown sugar; cream until fluffy, then stir in 2 cups chopped pecans.

Once dough is chilled, remove from refrigeration and place half of dough onto a lightly floured work surface, returning other half of dough to refrigeration. Roll dough out into a 6” x 18” rectangle; brush 3 inch center of beaten egg white down length of dough, then spread half of prepared pecan filling over egg white. Fold over one long side of dough on top of pecan filling, then fold over the other long side, lapping over the top of the first. Pinch seam gently to seal. Carefully lift and place onto a greased baking sheet, forming pastry into a horseshoe shape.

Make second Kringle in same fashion with remaining dough and filling. Let Kringles raise in a warm place for 30 minutes, then bake in preheated 375 degree F. oven for 20-22 minutes or until golden brown. While still warm, gently frost with your favorite powdered sugar glaze.

Pizza Rolls

2 loaves frozen bread dough, thawed

1/2 lb. sliced ham

1/2 lb. sliced hard salami

2 cups shredded mozzarella cheese

1 cup of your favorite marinara sauce, warmed

Grated parmesan, for garnish

On a lightly floured work surface, roll each loaf of bread dough out into a rectangle approx. 8 inches x 12 inches. Layer one half of ham and one half of salami over each rectangle, slightly overlapping each meats in each layer. Top ham and salami with 1 cup of mozzarella on each rectangle. Starting at the long side of each rectangle, roll dough into a into a long roll, tucking filling in with your fingers as you go, rolling tightly. Cut roll into slices about 1 1/2 inch in width and place onto a greased baking sheet. Bake, in a preheated 375 degree F. oven for 20 minutes or until golden brown. Garnish with grated parmesan, if desired, and serve with your favorite marinara sauce on the side.

P.S. Rolls can be frozen on cookie sheets, then placed into a freezer bag and stored in the freezer. This way, you can pull as many from the freezer as you'd like and bake. To bake from frozen: Preheat oven to 450 degrees. Place frozen pizza rolls onto greased baking sheet and place baking sheet into oven. Reduce heat to 375 degrees and bake for 20-25 minutes, or until golden brown.

Skillet Tetrazzini

Recipe from Amber Groeling, Hy-Vee Topeka Dietitian, adapted slightly by Chef Alli

1 Tbs. lite butter

½ cup diced onion

1 sweet red pepper, diced

8 oz. sliced button mushrooms

2-3 cloves garlic, minced

2 cups unsalted Kitchen Basics chicken stock

¾ cup water

2 Tbs. sherry

8 oz. spaghetti, broken into thirds (to make this a Gluten Free dish, substitute Dreamfields spaghetti)

2 cups cooked chicken or turkey

2 cups fat-free half and half, room temperature

10 oz. frozen peas, thawed

Kosher salt and freshly ground black pepper, to taste

2 Tbs. Italian parsley, minced

¼ cup aged shredded Parmesan cheese

In a large skillet or saute pan, melt butter; add onion, pepper, and mushrooms and cook until tender, approx. 4-5 minutes. Add garlic and cook an additional 30 seconds. To the same pan, add the chicken broth, water and sherry; bring to a boil. Add the pasta and reduce heat to low and cover. Cook 10-12 minutes until liquid is absorbed and pasta is tender. Add the chicken or turkey, half and half, and peas; cook until warmed throughout, approx. 5 minutes. Season to taste with salt and pepper; garnish with parsley and parmesan cheese.

Sundried Tomato and Sausage Breakfast Strata

1 lb. lean ground turkey breakfast sausage

1 lb. loaf of Italian or French bread, cubed into 1 inch cubes

½ cup drained oil-packed sun dried tomatoes, chopped

½ cup shredded mozzarella cheese

½ cup shredded cheddar cheese

5 eggs

4 egg whites

1 tsp. ground mustard

2 cups skim milk

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray; set aside. In a large saute pan, brown sausage; drain fats. In a large mixing bowl, combined cubed bread, tomatoes, cheeses and cooked sausage crumbles; pour into prepared baking dish. In the bowl, whisk together eggs, egg whites, milk and mustard; season with salt and pepper; pour over bread mixture in prepared pan. Bake, uncovered, for 35-45 minutes, or until knife inserted in center comes out clean and top is golden brown. Let stand for 10 minutes before cutting into squares to serve.

White Chocolate Berry Baskets

1 box puff pastry shells (not sheets!)

1 package (3.3 oz) instant white chocolate pudding

1 cup milk1½ cups sweetened whipped cream

1 cup assorted chopped fresh berries (diced strawberries and raspberries with blueberries is my favorite combination)

2 Tbs. granulated sugar

2 Tbs. peach schnapps

Preheat oven to 400 degrees F. Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown. Remove from baking sheet to cool on wire rack. Immediately press centers of shells down to create ‘ baskets’.In a mixing bowl, combine pudding with milk and whisk until smooth. Fold in whipped cream and set aside in refrigeration for later use. Combine berries in a large mixing bowl; sprinkle with sugar and add schnapps; gently toss to combine. To assemble: Spoon prepared white chocolate mixture into each berry basket. Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets. Drizzle with melted chocolate, if desired. Serve at once. Makes 6 berry baskets

Ghirardelli Chocolate Lava Cakes

Center: 1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy whipping cream

Cakes: Nonstick cooking spray
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbs. unsalted butter (1/2 cup)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
3 Tbs. + 2 tsp. all-purpose flour
fresh raspberries and whipped cream for garnish

To make centers, melt chocolate and cream in a small glass bowl in microwave, cooking in 30 second intervals, stirring in between each, until chocolate and cream is combined and smooth. Place mixture into freezer to firm up. When firm, form into 6 balls, refrigerate until needed.

To make cake, heat oven to 400 degree F. Spray six 4 oz. ramekins or custard cups with cooking spray. Place chocolate and butter in glass bowl and heat in microwave in 30 second intervals until melted, whisking gently to blend. With an electric mixer, whisk eggs, yolks, sugar and vanilla on high speed for about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture, stirring just until combined; spoon cake batter into prepared ramekins. Place a chocolate ball in the middle of each ramekin. Bake approx. 10-12 minutes or until cake is firm to the touch. Let cakes sit out for about 5 minutes, then run a small, sharp knife around the inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Beef Brisket by Bruce Steinbrock

This is a meal we often had at both Thanksgiving and Christmas - my parents weren't big turkey fans (or chicken for that matter) so Brisket was always a main dish. We usually had tossed salad, green bean casserole and fresh rolls to complete the meal. I always remember the smell of brisket cooking in the oven - it filled the house. But mostly it was just the time around the table sharing stories and great laughs with my 4 siblings and my parents.

So here goes:

1 - 3 to 4lb Brisket

2TBS Liquid Smoke

1TSP garlic salt

1TSP onion salt

2TSP celery seed

2TSP Worcestershire Sauce

2TSP pepper

Mix ingredients in a foil pan or roasting pan and then place brisket in, flipping so each side receives some of the mixture. Cover and place in refrigerator overnight.

The next morning place in the oven at 300-degrees for 5 hours - serve and enjoy!

Chef Alli’s Cranberry Walnut Dressing

½ cup unsalted butter

1 Tbs. dried parsley

¾ tsp. dried thyme

1/2 tsp. dried sage

1 large yellow onion, chopped

1 cup chopped celery

½ cup golden raisins

½ cup dried cranberries

½ cup chopped walnuts, toasted

1 lb. cubed bread or cornbread, toasted

½ tsp. black pepper

1 tsp. kosher salt

3 cups strong chicken broth, divided use

In a large sauté pan over medium low heat, bloom spices for a few seconds, just until fragrant. Add butter to saute pan and melt, stirring to incorporate with spices; add onions and celery and cook until tender, approx. 8-10 minutes. Stir in raisins, cranberries, walnuts, and bread cubes; season with salt and pepper, to taste. Place dressing into greased baking dish; pour 2 cups broth over all and toss to incorporate. Bake, covered, at 350 degrees for 25-30 minutes, adding more chicken broth during baking time if needed. Remove cover during last 10 minutes of baking time.

Gingerbread French Toast with Warm Fruit Compote

10 slices dense bread, sliced ¾ inch thick

4 eggs, beaten

½ cup root beer soda

2 Tbs. molasses

1 tsp. pumpkin pie spice

¼ tsp. Kosher salt

1/4 cup toasted pecans (optional)

Compote

½ tsp. curry powder

½ tsp. cinnamon

1 cup applesauce

½ cup golden raisins

½ cup fresh cranberries

2 Tbs. apricot jam

Pure maple syrup, for garnish

To prepare compote, bloom spices in small sauce pan over medium heat, just until fragrant; add applesauce, raisins, cranberries and jam; stir to combine. Let simmer over low heat until hot throughout and thickened slightly; remove from heat.

Meanwhile, prepare French toast by combining eggs, root beer, molasses, pumpkin pie spice and salt in a large mixing bowl; whisk to combine well. Heat cast iron griddle over medium high heat (can substitute non-stick griddle or saute pan of your choice). When griddle is hot, place bread slices into milk mixture, one at a time, turning once, for just a few seconds on each side, then place onto prepared griddle. Cook French toast slices just until golden brown, 1 -2 minutes on each side; transfer to a platter and keep warm. Repeat with remaining slices of bread and egg mixture.

To serve, top French toast slices with warm compote, toasted pecans then drizzle with maple syrup and serve at once.

Holiday Salmon Platter

1 cup sour cream

1 tsp. dried dill weed

16-24 oz. piece of smoked salmon

2 hard-boiled eggs

1/3 cup drained caper berries

½ red onion, finely diced

½ cup slivered radishes

Fresh lemon wedges

Crostini or assorted party crackers (crostini are readily available in the Hy-Vee Bakery)

Place sour cream in a small serving bowl and stir in dried dill weed; set aside. Place salmon onto pretty serving platter, then arrange eggs, caper berries (in a small bowl), red onion, radishes, and lemon wedges around salmon. Serve with crostini or crackers. Guests can easily assemble by spreading Dilled Sour Cream over crostini, then topping with desired amounts of eggs, caper berries, onions, and radishes – garnish with a squeeze of lemon juice over salmon!

Serves 8-10

Ghostly Pumpkin Pancakes

2 cups all-purpose flour

2 Tbs. granulated sugar

¾ tsp. Kosher salt

1 tsp. cinnamon

4 tsp. baking powder

1 ½ cups 2% milk

4 eggs, separated

1 cup canned pumpkin

¼ cup melted butter

½ tsp. pure vanilla extract

2 Tbs. milk chocolate or semi-sweet chocolate chips, frozen

In a large batter bowl, combine dry ingredients. In another mixing bowl, whisk milk with egg yolks, pumpkin, butter and vanilla; stir into prepared dry ingredients, stirring just until blended. In a separate small bowl, beat egg whites until stiff; fold into prepared pumpkin batter.

Pour batter into a condiment bottle. Preheat oiled griddle or large saute pan over medium high heat. To create Pancake Ghosts, place two chocolate chips onto griddle, approx. ¼ inch apart as the eyes. Gently squeeze pancake batter from bottle around the eyes to create the head of the ghost, then continue to squeeze batter to make a rounded body shape beneath the head, making each one unique and different as you go. Flip ghosts when bubble appear on top of the batter and cook until golden brown, approx. 1-2 minutes on each side. Serve warm with maple syrup. Happy Halloween!

Chicken Santa Fe

3 cups cornbread stuffing

3 cups chopped cooked chicken

1 can diced tomatoes, drained

1 can cream of chicken soup

1 can cream style corn

1 cup sour cream

1 tsp. cumin

1 cup Colby jack cheese

Combine all ingredients, except cheese, and place into a greased casserole. Bake, covered, at 350 degrees for 40-45 minutes. Uncover for last 10 minutes of baking time and top with cheese.

Muddy Mississippi Fondue

8 oz. good quality milk chocolate

4 oz. good quality dark chocolate

1 cup heavy cream

7 oz. jar marshmallow crème

1 tsp. pure vanilla extract

Dippers: Large marshmallows, squares of brownies, pound cake and angel food cake, vanilla wafers, biscotti, graham crackers, sliced apples and bananas, pecans for sprinkling

In a large saucepan over medium high heat, bring cream to a full boil; reduce heat to low and simmer. Add chocolate (broken into pieces, if using bar chocolate) and stir until smooth; stir in marshmallow crème and vanilla, whisking gently and constantly till smooth. Transfer to fondue pot and keep warm over low heat. Serve with desired dippers above.

Chef Alli’s Classic Cheese Fondue

1/2 lb. Jarlsberg cheese, shredded (may substitute other Swiss-style cheeses)

½ lb. Gruyere cheese, shredded

2 Tbs. cornstarch

1 garlic clove, peeled and halved

1 cup dry white wine (I like Sauvignon Blanc)

1 Tbs. fresh lemon juice

1 Tbs. brandy

½ tsp. dry mustard

Pinch of freshly grated nutmeg

Assorted dippers: cubed hearty breads (I like day-old French bread), cubed focaccia, sliced pears and apples, blanched vegetables such as broccoli, carrots, or cauliflower, fresh cherry tomatoes, bell pepper strips.

To begin, place shredded cheeses and cornstarch into a freezer bag; seal bag and shake to coat the cheese with the cornstarch; set aside.

Rub the inside of a 4 quart sauce pan with the cut garlic, and then discard garlic. Add the wine and lemon juice to the pan and bring to a gentle simmer over medium heat. Little by little, stir the cheese into the wine, stirring in a slow zigzag pattern to prevent the cheese from seizing. Cook only until the cheese is melted and creamy – do not let boil! Once cheese mixture is smooth, stir in brandy, mustard and nutmeg. Now transfer cheese mixture to a fondue pot that is preheated on low setting. Arrange dippers around fondue and eat at once, using fondue forks or skewers to dip into fondue.

Harvest Bacon Onion Dip

6 slices bacon

1 large yellow onion, minced

2 cloves garlic, minced

8 oz. cream cheese, softened

1 cup sour cream

1 acorn squash, approx. 2 lbs.

Assorted vegetable chips and crackers, for serving with dip

In a large saute pan over medium heat, cook bacon until crisp; remove bacon to paper towel-lined plate do drain fats. Reserve 1 Tbs. bacon drippings in saute pan; add onion and saute until softened and translucent, approx. 8-10 minutes. Crumble cooked bacon and combine with cream cheese, sour cream and sautéed onions; cover and chill 1-2 hours. Meanwhile, slice off approx. 1 inch from side of squash; remove seeds and membranes and discard. Using the same saute pan, place squash cut-side down into pan over medium high heat ; cook squash just until golden brown and caramelized, about 3-4 minutes. To serve, spoon dip mixture into squash and place onto a serving platter; arrange chips and crackers around squash.

Gram’s Peach Cobbler with Spiced Cream

Cobbler

5 cups chopped fresh peaches, skins removed

1 pint fresh blueberries

2/3 cup granulated sugar

1 Tbs. cornstarch

½ cup water

Juice from 1 lemon

Zest from 1 lemon

2 cups all-purpose flour

¼ cup granualted sugar

1 Tbs. baking powder

Pinch of kosher salt

1 cup whipping cream

Milk, for brushing

Granulated sugar, for garnishing

Spiced Cream

1 cup whipping cream

1 Tbs. light brown sugar

1 tsp. pure vanilla extract

1/8 tsp. freshly grated nutmeg

Preheat oven to 375 degrees F. In a large saucepan, combine the peaches, sugar, cornstarch, water, and lemon juice. Bring mixture to a boil, stirring constantly. Reduce heat and simmer for 3-4 minutes, or until the peaches have softened slightly and mixture has thickened nicely. Transfer peach mixture to a baking dish; stir in the blueberries and set aside. In a large mixing bowl, combine the flour, sugar, baking powder and kosher salt. Make a well in the center of the dry ingredients and set to the side. In a medium mixing bowl, using an electric hand mixer on medium speed or a whisk, whip the cream just until soft peaks form. Spoon cream into the well of the dry ingredients and mix just until mixture comes together, taking care not to overwork. On a lightly floured work surface, gently knead the dough several times. Using a rolling pin or your hands, roll or pat dough out until ¾” thick. With a 3” round biscuit cutter, cut out 6-8 large biscuits; arrange on top of fruit mixture in baking dish. Brush biscuits with milk, then sprinkle with sugar. Bake the cobbler for 18-20 minutes, until the biscuits are lightly browned and fruit is bubbling.

Asian Meatball Sandwiches

Hot Chili Mayo

2/3 cup Hellmans’ mayonnaise

2 scallions, chopped

1 Tbs. hot chili sauce

1 Tbs. granulated sugar

1 tsp. freshly grated ginger root

Meatballs

½ lb. pork

½ lb. lean ground beef

4 garlic cloves, minced

3 scallions, chopped

1 Tbs. fish sauce

1 Tbs. hot chili sauce

1 Tbs. granulated sugar

2 tsp. cornstarch

1 tsp. freshly ground black pepper

1 tsp. Kosher salt

1 Tbs. Asian sesame oil

Sandwiches

1 cup coarsely grated carrots

1 cup shredded purple cabbage

1 cup coarsely grated peeled daikon (Japanese white radish)

¼ cup unseasoned rice vinegar

¼ cup granulated sugar

2 Tbs. freshly squeezed lemon juice

1 tsp. Kosher salt

1 Tbs. Asian sesame oil

4 – 10 inch long individual baguettes or 4 – 10 inch long pieces of baguette (cut from 2 baguettes)

¼ cup fresh cilantro, chopped

To make mayo, combine all ingredients in a small bowl; season with salt and pepper, to taste. Cover and chill.

To make meatballs, line rimmed baking sheet with parchment paper. Gently mix all meatball ingredients together in a large mixing bowl. Using moistened hands, roll each mixture into 1 inch meatballs (approx. 1 Tbs. for each) and place onto prepared baking sheet. Cover with plastic wrap and chill.

For sandwiches, toss first 6 ingredients in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally.

Preheat oven to 300 degrees F. Heat olive oil in a large saute pan over medium-high heat. Add half of meatballs; saute until brown and cook through, turning meatballs often and lowering heat if browning too quickly, approx. 15 minutes. Transfer meatballs to another rimmed baking sheet; place into warm oven. Repeat with remaining meatballs. Cut each baguette horizontally in half. Pull out enough bread from each half to leave ½ inch thick shell. (This bread can be crumbled and added to meatball mixture, if desired.) Spread hot chili mayo over each bread shell. Arrange chopped cilantro over mayo. Fill each with desired amount of meatballs. Drain pickled vegetables, place on top of meatballs. Press on baguette tops and serve at once.

Roasted Autumn Vegetables

2 large sweet potatoes, peeled and cut into 1 inch pieces

2 large parsnips, peeled and cut into 1 inch pieces

1 lb. baby carrots

1 bulb fennel, sliced

1 large red onion, sliced

2-4 Tbs. extra-virgin olive oil, divided use

1 tsp. dried thyme

1 zucchini, cut into 1 inch slices

1 yellow squash, cut into 1 inch

8-10 cloves garlic, smashed

1/2 cup roasted red peppers, cut into 1-inch pieces

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees. Place the sweet potatoes, parsnips, carrots, fennel and red onions onto the baking sheets; drizzle with 2 Tbs. olive oil, tossing vegetables with thyme to coat. Roast vegetables for 30 minutes, then add the zucchini and yellow squash, and drizzle with the remaining 1-2 tablespoons olive oil, tossing vegetables once again to coat.

Roast vegetables 20 minutes longer; add garlic and roast an additional 5 minutes. Test vegetables to be sure they are fork-tender, then remove from the oven and allow to cool for 10 minutes.

Toss the roasted vegetables with roasted red peppers and season to taste with salt and pepper. Serve at once.

Granola Baked Apples

4 large Jonathon apples

1 cup honey and oat granola

½ cup sliced almonds

¼ cup unsalted butter, melted

1 tsp. cinnamon

1 ¾ cups apple cider or apple juice

1/3 cup cherry preserves

Preheat oven to 375 degrees. Cut apples in half, cutting through steam and bottom ends. Scoop out core and pulp from each half, leaving a ¾ inch shell. Cut about ¼ inch from opposite side of apple half, forming a flat base.

In a mixing bowl, combine granola, almonds, butter, and cinnamon; spoon into prepared apple halves, pressing gently to pack. Arrange apples in a 9 x 13 in pan (or, if tailgating, place into a large, seasoned cast iron skillet). Pour cider around apples in pan. Bake for 30-40 minutes, or until apples are fork-tender, basting twice with pan juices.

Place apples onto a serving platter. Place preserves and pan juices into a small saucepan and simmer over medium high heat, whisking constantly, until thickened. Drizzle warm sauce over apples and serve at once. Apples are also delicious served on a bed of vanilla Greek yogurt.

For a twist: substitute 4 Bosc pears for apples and proceed as directed!

Back-To-School Breakfast Strudel

1 lb. box frozen puff pastry sheets, thawed

2 Tbs. unsalted butter

1 ½ cups frozen cubed hash brown potatoes with bell peppers and onions

1 cup diced smoked ham

12 eggs, divided use

4 oz. cream cheese, softened

2 Tbs. orange juice

1 Tbs. water

2 Tbs. shredded Parmesan

Melt butter in a large nonstick saute pan over medium high heat; add potatoes and saute for 5-6 minutes; stir in ham. Meanwhile, whisk 11 eggs in a large mixing bowl; add to potatoes and ham in saute pan. Cook eggs until set; stir in cream cheese and orange juice and set mixture aside to keep warm.

Unfold puff pastry sheet and place onto a lightly floured work surface. Using a rolling pin, roll puff pastry sheet to 12 x 10 inches in size, then transfer to a baking sheet that is lined with parchment. Using a paring knife, notch each end of puff pastry to create end flaps. Place half of prepared egg mixture down the center of puff pastry sheet; cut strips at an angle in puff pastry on each side, making strips approx. 1 inch wide. Fold up end flaps over egg mixture, then braid the strips across the filling. Repeat with remaining egg mixture and second puff pastry sheet.

Combine remaining egg with water and brush over the top of each strudel, then sprinkle with Parmesan cheese. (Strudels can be wrapped in plastic wrap and chilled over night or frozen at this point of preparation.) Bake strudels, uncovered, in preheated 400 degree F. oven for 25-30 minutes, or until golden brown and puffed. Let cool 5 minutes before slicing to serve.

Chef Alli’s Pecos Bread Pudding with

Warm Caramel Pecan Sauce

4 cups half and half (light cream)

¾ cup dark brown sugar

1 tsp. cinnamon

¼ tsp. nutmeg

½ tsp. kosher salt

1 Tbs. pure vanilla extract

3 eggs, lightly beaten

¼ cup diced roasted Hatch chilies

1 pound loaf cinnamon raisin bread, cut into 1” pieces

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together half and half, brown sugar, vanilla extract, chilies and eggs. Add bread cubes, then let mixture stand for 30 minutes until most of liquid can be absorbed by bread.

Pour bread pudding mixture into a 9 x 13 buttered baking dish and cover with foil; bake on center rack of oven for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until pudding is set and top is golden brown. (Knife inserted into center should come out clean.) While bread pudding is baking, prepare Caramel Pecan Sauce. When bread pudding is removed from the oven, immediately pour warm Caramel Pecan Sauce over the top and let sit for few minutes. Bread pudding best served warm.

Warm Caramel Pecan Sauce

1 cup granulated sugar

3 Tbs. water

1 cup heavy whipping cream

1/3 cup chopped, toasted pecans

1 Tbs. pure vanilla extract

In a heavy-bottomed saucepan, whisk together sugar and water until sugar is dissolved. Stir in cream and simmer just until mixture is thick enough to coat the back of a spoon, approx. 20-25 minutes. Remove from heat and stir in vanilla and pecans. Pour sauce over bread pudding when it is removed from the oven. Garnish each serving of bread pudding with fresh whipped cream, if desired

Chef Alli’s Pasta Skillet with Italian Sausage and Beans

1 lb. Italian sausage

1 onion, diced

3 cloves garlic, minced

1 can (15 ½ oz.) great northern beans, rinsed and drained

1 can (14 ½ oz.) Italian-style petite diced tomatoes, with juices

2 cups beef broth

2 cups uncooked penne pasta

2 cups broccoli florets

Kosher salt and freshly ground black pepper, to taste

½ cup freshly shredded Parmesan cheese

Brown Italian sausage with onion and garlic in large sauté pan over medium heat for 10-12 minutes or until sausage is no longer pink, breaking sausage into large crumbles; pour off fats. Stir in beans, tomatoes, broth and pasta; bring to a boil. Reduce heat and cover; simmer 15 minutes. Stir in broccoli and continue to simmer, covered, an additional 5 minutes, or until pasta and broccoli are just tender. Season with salt and pepper, to taste; serve garnished with Parmesan cheese.

Chef Alli’s Cherry-Pecan Pork Tenderloin Medallions

2 pork tenderloins, approx. 1 lb. each

2 Tbs. extra-virgin olive oil

½ small yellow onion, finely chopped

1 cup cherry jam or preserves

¼ cup red wine

¼ cup raspberry vinegar

2 Tbs. orange juice

¼ cup chopped toasted pecans

Preheat oven to 450 degrees F. In a large saute pan over medium high heat, sear pork tenderloins, one at a time, in olive oil on all sides until dark golden brown. Position seared tenderloins onto a foil-lined baking sheet, at least 1-2 inches apart. Place baking sheet into preheated oven and roast tenderloins 15-20 minutes or until tenderloins are 145 degrees at center. Remove tenderloins from oven and tent with foil; let rest for 10 minutes before slicing to serve.

Meanwhile, prepare Cherry Pecan Sauce: In same saute pan that was used to sear tenderloins, saute onions in pan drippings over medium heat until softened and translucent, approx. 3-4 minutes. Stir in cherry jam, red wine, and raspberry vinegar; simmer over medium low heat for 3-4 minutes. Add orange juice and simmer a few minutes longer until mixture thickens, whisking often. Remove from heat and stir in pecans.

Slice tenderloins in to ¾ inch medallions. Serve medallions drizzled with warm Cherry Pecan Sauce over the top.

Chef Alli’s Honey Pork Tenderloin Kabobs

½ cup apple juice concentrate

½ cup honey

½ cup spicy brown mustard

½ tsp. red pepper flakes

2 lbs. pork tenderloin, cut into one-inch cubes

16 pieces of fresh pineapple, approx. one-inch chunks

2 sweet red peppers, cut into two-inch pieces

2 green peppers, cut into two-inch pieces

2 red onions, cut into two-inch pieces

12 small red potatoes, cut in half and par-boiled until crisp-tender

Olive oil, for grilling

In a small bowl, combine first four ingredients; whisk until smooth. Reserve 1 cup of glaze to serve with kabobs; remaining ½ cup of glaze is for basting kabobs during grilling.

To prepare kabobs, thread pork cubes, pineapple, peppers, onions and potatoes alternately onto each of eight 10-inch skewers, taking care not to pack each skewer too tightly. (If using wooden skewers, soak first in water for 20 minutes.) Brush kabobs with prepared basting glaze, then place onto a lightly oiled grill over medium high heat. Grill for 5-7 minutes per side, or to desired doneness, basting often with glaze.

Warm reserved 1 cup of glaze and serve on the side with kabobs.

Mediterranean Skillet Chops

4 boneless pork loin chops, 1 inch thick

Kosher salt and freshly ground black pepper, to taste

¼ cup all-purpose flour

¼ cup extra virgin olive oil

1 medium yellow onion, chopped

1 cup golden raisins

6 cloves garlic, minced

½ cup dry marsala wine

1 cup chicken broth

1 ½ cups Roma tomatoes, seeded and chopped

¼ cup white wine vinegar

1 ½ Tbs. sugar

2 tsp. dried oregano

½ cup pimiento-stuffed green olives

2 Tbs. capers, drained and rinsed

2 Tbs. chopped fresh Italian parsley

Zest from 1 lemon

Orzo

1 lb. orzo pasta

1 Tbs. extra virgin olive oil

¼ cup Parmesan, grated

Salt and pepper, to taste

Season with pork loin chops with salt and pepper, then dredge in flour. Heat olive oil in a large saute pan or cast iron skillet over medium high heat and brown chops on both sides, approx. 5-6 minutes, then remove from skillet and keep warm.

Add onions to same skillet and saute until softened, approx. 3 - 4 minutes, then stir in raisins and garlic; saute 1-2 minutes longer. Deglaze pan with Marsala wine, scraping any fond (browned bits) that is attached to bottom of skillet.

Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Add chops to pan, cover, and reduce heat to medium low and simmer for 15 minutes. Add olives and capers and simmer another 5 minutes.

Zabala’s Cheddar Bacon Sliders with Hatch Chili Mayo

1 lb. ground sirloin (if grilling instead of cast iron skillet, may use ½ ground chuck and ½ ground sirloin)

Kosher salt and freshly ground black pepper, to taste

4 slices sharp cheddar cheese, cut in half to make 8 pieces

8 strips bacon, cooked until crisp and cut in half

8 slider rolls, Hy-Vee Bakery

Caramelized onions, warm

1/2 cup Hellman’s mayonnaise

2 Hatch chilies, roasted and minced

½ tsp. Tony Chachere’s seasoning blend

Divide sirloin into 8 slider patties. Preheat cast iron skillet over medium high heat; when skillet is hot, add sliders and sear off on each side. Reduce heat to medium and continue to cook sliders to desired doneness; season sliders with salt and pepper, to taste. During last few minutes of cooking time, place cheese on sliders and let melt. Remove sliders from skillet to platter and keep warm. Toast slider buns in skillet. Meanwhile, combine mayonnaise with Hatch chilies and Tony’s.

To assemble sliders, place warm slider patties with cheddar onto toasted buns, top with Hatch chili mayo, caramelized onions, and bacon. Serve at once!

*To caramelize onions: slice a an onion into thin slices and place into cast iron skillet or saute pan over medium heat; drizzle with a little extra virgin olive oil, a splash of balsamic vinegar, and a tablespoon of brown sugar. Cover with a lid and cook over medium low heat until onions are softened and mixture is golden brown, stirring often. Season with salt and pepper to taste.

Hatch Hominy Bake

1/2 cup minced onion

1 red bell pepper, minced

1 jalapeno, deveined, seeded and minced

1 Tbs. vegetable or canola oil

1 can white hominy and 2 cans yellow hominy, drained

2 Hatch chilies, roasted, seeded and minced

2 cups sour cream

2 cups Monterey Jack Cheese, shredded

2/3 cup bread crumbs

¼ cup melted unsalted butter

Preheat oven at 350 degrees

In saute pan over medium heat, saute onion, bell pepper, and jalapeno in oil until softened; combine with hominy, Hatch chilies, sour cream and cheese in a large mixing bowl and mix together gently.

Transfer mixture to a buttered 9 x 13 casserole dish. Combine bread crumbs with melted butter, then sprinkle over the top of hominy mixture in casserole dish. Bake, uncovered, in preheated 350 degree F. oven for approx. 35-40 minutes or until hot and bubbly throughout.

Catch Hatch Chili Corn Cakes

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1 Tbs. granulated sugar
2 tablespoons unsalted butter, melted and cooled,

Plus additional melted butter for brushing the griddle
1 large egg
1 cup buttermilk
1 cup thawed frozen corn
1/4 cup finely chopped onion
1/2 fresh jala