Simple and Delicious Cheesy Rice
3 tbsp olive oil
2 medium onions
1 red bell pepper, chopped
2 garlic cloves, chopped
2 c. long-grain parboiled white rice
1/2 lb. Velveeta cheese, cut into cubes
4 c. chicken stock
chopped fresh chives
Kosher salt and freshly ground black pepper
- Heat oil in a large skillet over medium heat. Add onions, pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until soft, 10 to 12 minutes. Add rice and cook, stirring, until fragrant, 3 to 4 minutes. Add cheese and cook, stirring, until melted, 2 to 4 minutes. Add stock and cook until liquid is thickened and rice is soft, 18 to 20 minutes.
- Season with salt and pepper. Serve topped with chives.
Best Sour Cream Mashed Potatoes
4 lb. red potatoes, cut into 2-inch pieces
Kosher salt and pepper 1 1/2 c.
sour cream1/2 c.
whole milk 4 tbsp.
unsalted butter, cut up 5 oz.
extra-sharp white Cheddar, grated
- To large pot, add potatoes and enough cold water to cover; bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain and return to pot.
- Add sour cream, milk, butter, and 1⁄2 teaspoon each salt and pepper and smash to desired consistency, then fold in Cheddar.
Lemony Brussels Sprout Salad
1/4 c. fresh lemon juice
3 tbsp. extra-virgin olive oil
1 lb. Brussels sprouts, trimmed and very thinly sliced
1 small head romaine lettuce, chopped
1/3 c. packed grated ricotta salata or pecorino cheese
2/3 c. dried cranberries or golden raisins
1/2 c. smoked almonds, chopped
- In large bowl, whisk lemon juice, olive oil, 1/2 teaspoon salt, and1/4 teaspoon pepper; add sprouts and toss until well-coated. Let stand at least 10 minutes or up to 2 hours.
- When ready to serve, to bowl with sprouts, add romaine, ricotta salata, cranberries and almonds; toss to combine.
Rosemary-Pecan Mashed Sweet Potatoes
3 lb. small sweet potatoes1 1/2 c.
pecans, broken into pieces
2 tbsp. olive oil
1/4 c. Grated Parmesan cheese1/8 tsp.
3 tsp. roughly chopped fresh rosemary
3 tbsp. pure maple syrup
- Heat oven to 425°F. Prick sweet potatoes with fork and place on plate. Microwave on High 6 minutes; turn each potato over and cook until soft, 6 minutes more. Let stand until cool enough to handle.
- Meanwhile, on rimmed baking sheet, toss pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary and 1⁄2 teaspoon salt. Roast until fragrant, about 3 minutes. Toss with remaining teaspoon of rosemary.
- Peel potatoes and mash with maple syrup and 1⁄2 teaspoon salt until smooth. Transfer to serving dish and top with pecans.
Double Pumpkin Cornbread
2 c. all-purpose flour
2 c. yellow cornmeal
1 1/2 tbsp. baking powder
1 tsp. Kosher salt
1 c. whole milk
8 oz. cream cheese, at room tempcan pumpkin puree
2 tbsp. honey, plus more for serving
1/2 c. (1 stick) unsalted butter, melted
1/2 sm. red onion, thinly sliced
1/4 c. pepitas (pumpkin seeds)
- Place 12-inch cast-iron skillet in oven and heat oven to 400°F.
- Meanwhile, in large bowl, combine flour, cornmeal, baking powder and salt.
- In medium bowl, whisk together milk, cream cheese, pumpkin, honey and 7 tablespoons butter. Add to cornmeal mixture and mix until just combined.
- Remove skillet from oven and brush bottom and sides with remaining 1 tablespoon butter.
- Pour batter into heated pan. Top with onion and pepitas and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Serve with honey for drizzling, if desired.