Jalapeño poppers

 12 medium-sized fresh jalapeño peppers, halved and seeded

4 oz cream cheese

1 and 1/2 cups shredded smoked Gouda

2-3 sliced bacon, cooked and crumbled

Preheat over to 350 degrees. Line a baking sheet with aluminum foil and place jalapeños on the baking sheet, cut side up and roast for 10 minutes. Meanwhile, combine cream cheese, Gouda and bacon in a small bowl. Remove peppers from oven and allow to cool. Portion cheese mixture equally between jalapeño halves. Raise oven temp to 400 and bake stuffed halves for 5 minutes, or until cheese melts and slightly browns. Makes 24 pieces. 

Potato Leek Soup

 https://www.onceuponachef.com/recipes/potato-leek-soup.html 

Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Servings: 6

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 5 Minutes

INGREDIENTS

• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup heavy cream
• Chives, finely chopped, for serving

INSTRUCTIONS

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Key Lime Parfaits

 Ingredients

• 1/2 cup nonfat lime-flavored greek yogur
• 1/2 cup fresh lime juice
• 1 lime zested
• 1 cup low-fat cream cheese
• 1/2 cup nonfat sweetened condensed mil
• 2 cups vanilla wafter cookies, crushed
• 1 cup whipped cream
• lime slices for garnish

Instructions

• Mix yogurt, lime juice, lime zest, cream cheese, and condensed milk with an electric mixer until smooth. Keep refrigerated until ready to assemble the parfaits.
• Pipe key lime filling into 4 jars. Alternate with layers of crushed cookies and whipped topping. Garnish with lime slices before serving. 
• 
  

Posset

 2 cups whipped cream

2/3 cups sugar (or a little less)

2 tsps lemon zest

(optional a pinch of salt)

Boil all of the above (simmer to boil) for about 10 minutes. Set aside to cool for 20 minutes.

Add 1/3 cup lemon juice and stir. At the end of 20 minutes , stir again and pour into ramekins for fridge time, at least 3 hours. 

Air fryer chicken

 https://therecipecritic.com/air-fryer-chicken-breast/

Ingredients

  

• ▢2 boneless skinless chicken breasts
• ▢1 Tablespoons olive oil
• ▢1 Tablespoon Italian seasoning
• ▢1 teaspoon garlic powder
• ▢1/2 teaspoon paprika
• ▢salt and pepper
• ▢optional: brussels sprouts

Instructions

 

SPONSORED BY AT&T
Get AT&T Fiber®
Being straightforward feels good. So does being a Gigillionaire(SM).
LEARN MORE

• Place the chicken in the air fryer basket. Rub olive oil on the chicken.
• In a small bowl add the Italian seasoning, garlic powder, paprika, salt and pepper. Rub on each sides of the chicken.
• Cook in the air fryer at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. (Add Brussels sprouts now if using). Cook for another 9 minutes or until internal temperature reaches 165 degrees.

Air fryer eggplant from Love and Lemons

 The best eggplant past from the air fryer!

https://www.loveandlemons.com/air-fryer-eggplant/ 

Lemon Curd

 Prep 10 min

Total time 1 hr 30 min

Ingredients

• 1/2 cup sugar
• 1/4 tsp kosher salt
• 1 large egg, plus 3 egg yolks
• 1 1/2 tsp finely grated lemon zest, plus 1/3 cup fresh juice (from 2 lemons)
• 3-4 tbls unsalted butter

Instructions

Step 1 : in a nonreactive pot (enamel or stainless steel) whisk together sugar and salt. Whisk in whole egg and yolks and then immediately whisk in lemon zest and juice.

Step 2: Place pot over medium heat and bring mixture to a simmer, whisking constantly, until bubbling in center and thickened, about 5 minutes. Remove from heat and whisk in butter.  (For thicker consistency, use 4, for thinner use 3 tbls)

Step 3: Strain through a fine-mesh sieve set over a bowl, to remove any zest or cooked pieces of egg white. Press a piece of plastic wrap directly on the surface and let cool completely (about 20 min). Refrigerate until thickened and cold, at least 1 hour, in an airtight container, up to 1 week or freeze for up to 2 months.