Praline-Topped Apple Bread

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup sour cream
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1-1/2 cups chopped peeled Granny Smith apples
  • 1-1/4 cups chopped pecans, toasted, divided
  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
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Bitter Greens with Carrots, Turnips, and Oranges

Ingredients

  • ½ cup walnuts
  • 2 tablespoons Champagne vinegar or Riesling vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon whole grain mustard
  • ⅓ cup grapeseed oil or olive oil
  • Kosher salt, freshly ground pepper
  • 1 teaspoon thyme leaves
  • 3 cups watercress, tough stems removed
  • ½ head of radicchio, halved lengthwise, core removed, leaves separated
  • 6 baby carrots, scrubbed, thinly sliced into rounds
  • 4 baby turnips, preferably Tokyo, tops trimmed to ½ inch, scrubbed, very thinly sliced lengthwise
  • 2 oranges, peel and white pith removed, sliced into rounds, seeds removed
  • ¼ cup kumquats, sliced into rounds, seeds removed (optional)
  • Flaky sea salt (for serving)

Texas T-Bone Steak

Ingredients

  • 2 T-Bone steaks
  • ½ tsp. jalapeño powder
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • 1-2 Tbsp. butter
  • Salt to taste

Directions

  1. Preheat oven to 275°F.
  2. In a bowl, combine jalapeño powder, garlic powder and cumin. Stir to combine.
  3. Season the T-Bones generously on both sides with salt. Season again on both sides with jalapeño powder, garlic and cumin blend.
  4. Place steaks on broiler pan and put into preheated oven.
  5. Cook until internal temperature reaches 125°F. (About 45-60 minutes)
  6. Let steaks rest for 10 minutes under foil.
  7. Preheat skillet until piping hot.
  8. Sear steaks 1 minute per side. Serve immediately.

Four-Cheese Chicken Fettuccine

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1/4 teaspoon garlic powder
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 2-1/2 cups cubed cooked chicken
TOPPING:
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons grated Parmesan cheese

Potato, Chicken, and Fresh Pea Salad

Ingredients

  • 1 pound fingerling potatoes, cut crosswise into 1-inch pieces
  • 2 cups fresh sugar snap peas
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced