Harissa stuffed mushrooms

From thechew.com

CAUTION >>> HOT HOT HOT


INGREDIENTS:

1 teaspoon Harissa Spice Mix
1/2 cup Cream Cheese (softened)
2 pounds Cremini Mushrooms (cleaned; stems removed)
1/2 cup Panko Breadcrumbs
Olive Oil


DIRECTIONS:

Preheat oven 350°F. Place a wire rack inside a baking sheet.

Place the Mushrooms, stem side down, on the baking sheet. Bake for 10 minutes to allow Mushrooms to release excess moisture. Remove and allow to cool to room temperature.

While the Mushrooms are baking, blend together the Harissa spice mix and cream cheese to form a paste. Transfer the mix to a piping bag or zip top bag.

Flip the Mushrooms over to reveal the cavity. Fill the Mushrooms with Cream Cheese mixture.

Stir together the Panko & some Olive Oil; just to lightly coat. Sprinkle the mixture over the filled Mushrooms.

Bake for 10-15 minutes until Panko is golden. (mine could've used more browning)

Remove and allow to cool slightly before serving.

Lentil soup (Pressure Cooker)

From Food.com

This recipe is really really easy and came out great!

INGREDIENTS

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
4 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves

DIRECTIONS

In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
Add the carrots and celery and saute for a minute or two.
Add the ground cumin and stir well (I used crushed cumin seeds)
Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
Cook for 20 minutes.
Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
Remove the bay leaves.
Season with salt and fresh ground pepper to taste.

Blue cheese Buffalo chicken breasts

From foodnetwork.com courtesy George Duran w/ some tweaks

INGREDIENTS

4 boneless, skinless chicken breasts
1/4 pound blue cheese
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 stick unsalted butter
1/4 cup hot sauce (salsa buffalo)
2 tablespoons white vinegar

DIRECTIONS

Heat the oven to 350 degrees F.

Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.

In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce.

Serve with Skinny mashed potatoes and salad.

Artichoke & Spinach Dip

From Emeril Lagasse foodnetwork.com

INGREDIENTS

2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups milk
Salt
Cayenne pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 (15-ounce) cans artichoke hearts, drained and julienned

DIRECTIONS

Preheat the oven to 400 degrees F.
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. 
Turn the mixture into a baking pan. 
Bake the dip for 10 to 15 minutes, or until the top is golden brown.