TASTY Recipes

Loaded Potato Bar
Ingredients
4 medium to large russet or sweet potatoes, well scrubbed
1 Tbsp. olive oil
2/3 c. whole milk, warmed
4 Tbsp. (1/2 stick) unsalted butter, cut into pieces
Kosher salt and freshly ground black pepper
For Toppings:
Cooked broccoli
Chopped cooked bacon
Shredded cheese
Chili
Salsa
Creamed spinach
Guacamole
Pulled pork or beef
Cooked ground turkey
Sour cream or Greek yogurt
Sautéed mushrooms
Directions

Step 1
Preheat oven to 450°F. Line a large rimmed baking sheet with aluminum foil. Using a fork or a small paring knife, poke potatoes at least 10 times on all sides. Place on prepared baking sheet. Drizzle with oil and rub all over skin. Bake until easily pierced with a knife, 50 to 60 minutes.
Step 2
Once cool enough to handle, halve each potato lengthwise. Using a spoon, scoop flesh into a bowl, keeping about 1/4 inch of the flesh attached to the skin.
Step 3
Add milk and butter to potato flesh. Mash until fully combined. Season with salt and pepper. Spoon potato mixture into potato skins, dividing evenly. (The potatoes can be made to this point the day before; cover and refrigerate, or freeze for up to 1 month.) Serve warm alongside desired toppings. If cheese is one of the toppings you choose, place under the broiler for a few minutes to melt it.

Buffalo Chicken Pizza
INGREDIENTS
1 lb. pizza dough
1 c. shredded cooked chicken
1/2 c. cayenne pepper sauce
1 sliced scallion
1 c. flat-leaf parsley leaves
1 1/4 c. crumbled blue cheese
1 1/4 c. shredded mozzarella
DIRECTIONS
STEP 1
Heat oven to 475°F. Sprinkle a baking sheet with cornmeal.
STEP 2
On a lightly floured surface, shape 1 lb pizza dough into a 14-in. circle or oval and place on the prepared sheet.
STEP 3
Toss 2 cups shredded cooked chicken with 1⁄2 cup cayenne pepper sauce. Fold in 1 sliced scallion and 1 cup flat-leaf parsley leaves. Scatter over pizza dough and sprinkle with 1 1⁄4 cups shredded mozzarella.
STEP 4
Bake until crust is golden brown, 12 to 15 minutes. Sprinkle with crumbled blue cheese and chopped parsley.

Jiffy Mixed Berry Cornmeal Cobbler
Ingredients
6 Tbsp. (3/4 stick) cold unsalted butter, cut into pieces, plus more for pans
8 c. assorted berries (such as strawberries, blueberries, and blackberries)
2/3 c. sugar
1/4 c. all-purpose flour, spooned and leveled
2 Tbsp. fresh lemon juice
2 tsp. pure vanilla extract
1 (8.5-oz.) box Jiffy Corn Muffin Mix
1/2 c. chopped pecans
1 large egg, beaten
Directions

Step 1
Preheat oven to 400°F. Butter 8 (3.5-inch) cast-iron skillets. Arrange on a rimmed baking sheet lined with aluminum foil.
Step 2
Toss together berries, sugar, flour, lemon juice, and vanilla in a bowl. Transfer to prepared skillets, dividing evenly.
Step 3
Cut butter into corn muffin mix until crumbly. Stir in pecans. Stir in egg with a fork until combined but still crumbly. Sprinkle mixture over berries, dividing evenly. Bake until fruit is bubbly and crust is golden brown, 20 to 24 minutes. Cool 10 minutes.
Step 4
Serve warm or at room temperature.

Key Lime Slab Pie with Candied Lime Zest
Ingredients
For Candied Lime Zest:
Peel from 3 large limes, cut into 1/4-inch-wide strips
1/2 c. granulated sugar
1/3 c. sanding sugar
For Pie
All-purpose flour, for work surface
Basic Pie Dough
2 (14-ounce) cans sweetened condensed milk
8 large egg yolks
1 1/2 Tbsp. key lime or regular lime zest plus 1 1/2 cups fresh key lime or regular lime juice
1/4 tsp. kosher salt
2 c. heavy cream
1/4 c. confectioners’ sugar
Directions

Step 1
Make Lime Zest: Line a rimmed baking sheet with parchment paper. Place peel in a medium saucepan and cover with water. Bring to a boil and cook until tender, 8 to 10 minutes. Transfer to a wire rack to drain.
Step 2
Combine blanched lime peel, granulated sugar, and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until liquid is slightly thickened and peel is translucent, 6 to 8 minutes.
Step 3
Place sanding sugar in a bowl. Add cooked peel and toss to coat; place on prepared baking sheet. Let stand until dry, 25 to 30 minutes.
Step 4
Make Pie: Preheat oven to 375°F with racks in lowest and middle positions. On a lightly floured work surface, roll dough to an 18-by-13-inch rectangle. Fit dough into a 15-by-10-inch jelly-roll pan, fold edges under, and crimp. Prick bottom of dough several times with a fork; freeze 20 minutes. Line pie dough with parchment paper or aluminum foil; fill with pie weights, dried beans, or rice. Bake, on bottom rack, 18 to 20 minutes. Carefully remove parchment paper and pie weights. Bake until light golden brown, 12 to 15 minutes. Cool completely on a wire rack.
Step 5
Reduce oven temperature to 325°F. Whisk together condensed milk, egg yolks, lime zest and juice, and salt in a bowl. Pour into prebaked pie shell. Bake, on middle rack, until edges are set and center jiggles only slightly, 14 to 16 minutes. Cool to room temperature, then chill at least 3 hours or up to overnight.
Step 6
Beat together cream and confectioners’ sugar with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Spoon on top of pie and top with candied lime zest.

White Chicken Chili
Ingredients
1 Tbsp. neutral oil
1 medium yellow onion, chopped
1 jalapeño, seeded, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
3 boneless, skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth
2 (4.5-oz.) cans green chiles
Kosher salt
Freshly ground black pepper
2 (15-oz.) cans white beans, drained, rinsed
1 1/2 c. frozen corn
1/2 c. sour cream
1 avocado, thinly sliced, for serving
1/4 c. chopped fresh cilantro, for serving
1/4 c. crushed tortilla chips, for serving
1/4 c. shredded Monterey Jack, for serving
Directions

Step 1
In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
Step 2
Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
Step 3
Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese