Leek and Artichoke Stuffing

• 2 - 10 oz. packages herb seasoned cubed stuffing
• 3 ounces thinly slice pancetta
• 5 leeks, white and light green parts only, sliced horizontally in half and into mini half moons
• 3 tbsp. light butter
• 1/2 cup dry white wine
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 - 8oz. package frozen artichoke hearts, minced in a food processor
• 3 tbsp. minced fresh chives
• 3 tssp. minced fresh tarragon leaves
• 4 eggs
• 2 cups heavy cream
• 1 cup reduced sodium chicken broth
• 2 cups grated Emmentaler Swiss cheese

Preheat the oven to 350 F.

Place the pancetta on a baking sheet and bake until browned, 10 - 15 minutes.  Place the pancetta on a plate with paper towels and set aside.  Once the pancetta is cool, dice it up.

Soak the leeks in water to remove the dirt and spin them dry in a salad spinner.

Heat the butter in a large skilled over medium heat.  Add the leeks and cook for 10 minutes, stirring occasionally.   Add the wine, salt and pepper and cook for 5 - 8 minutes, until the wine almost evaporates and the leeks are tender.

In a large bowl, mix together the leeks, artichokes, cubed stuffing, chives and tarragon.  Carefully mix well.

In a separate bowl, whisk together the eggs, cream and broth.

Spoon half of the stuffing mixture into a 9x13x2 inch baking dish.  Sprinkle half of the cheese over the top. Add the remaining stuffing mixture on top.  Pour the cream mixture over the stuffing.  Sprinkle the remaining cheese over the top and scatter the diced pancetta on top.

Set aside for 30 minutes at room temperature for 30 minutes to allow the bread to absorb the cream mixture.  Can sit in the fridge for up to a day prior to baking.

Bake for 50 minutes, until the custard is set and the stuffing is puffed and golden.

HAPPY THANKSGIVING!

Sugar Free Pumpkin Pie

• 1 - 9" deep dish pie crust
• 1 - 15 oz. can pumpkin
• 1 - 14 oz. can evaporated milk
• 3 eggs
• 1/3 cup Truvia Baking Blend
• 1 tsp. vanilla
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt

Preheat oven to 400F.

Mix pumpkin, milk and eggs until well blended.  Add in the Truvia, vanilla, spice and salt and blend together.  Pour mixture into the pie crust.

Bake until set, when a toothpick comes out clean, 45 minutes.

Cool completely on a wire rack.

HAPPY THANKSGIVING!

Green Chile Quiche

• 4 eggs
• 1 1/3 cup milk
• 1/2 tsp salt
• freshly ground black pepper
• 3 green onions, white and light green parts only, diced
• 1 - 4.25 oz. can chopped green chiles
• 1 cup grated pepper jack cheese
• 1 frozen 9-inch deep dish pie crust
• Paprika

Preheat oven to 400F.  Place a baking sheet on the rack in the middle of the oven to heat.

Whisk together the eggs, milk, salt and pepper.  Stir in the cheese, chiles and green onions.  Pour the mixture into the pie crust and sprinkle with paprika.

Place it on the hot baking sheet and bake until set, 40 minutes.

Asparagus and Leek Frittata

• 2 tbsp. Light Butter
• 3 Leeks, white and light green parts only, chopped
• 1 bunch thin Asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 8 eggs
• 1 1/4 cup shredded Fontina cheese, divided
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup grated Parmesan cheese

Preheat broiler.

Melt butter in a 12-inch oven-proof  skillet over medium heat.  Add leeks and saute for 4 minutes.  Add asparagus and saute until tender, about 6 minutes.

Meanwhile, whisk together the eggs, 1 cup Fontina cheese, salt and pepper.

Add mixture to the skillet and gently fold to combine.  Cook until almost set, about 4 minutes.  Sprinkle remaining 1/4 cup Fontina cheese and the Parmesan cheese and put under the broiler until frittata is puffed and cheese begins to turn golden, about 3-4 minutes.

Cut into wedges, garnish with avocado and cherry tomato,  and enjoy!

Avocado Baked Eggs

• 1 avocado
• 2 eggs
• Shredded cheddar cheese
• Salt & freshly ground black pepper

Preheat oven to 425F.

Slice the avocado in half and remove the pit.  Scoop out enough flesh of the avocado to make room for the egg.  Lightly season the remaining avocado flesh with salt.  Crack one egg into each half of the avocado and season with salt and freshly ground black pepper.

Bake until egg is set, 15 minutes.  Sprinkle with cheese and continue to bake until cheese melts, 1-2 minutes.

Serve with hot sauce.

Enjoy!

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. dijon mustard
• 8 slices bacon, cooked well and crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustard and stir until well combined and a smooth texture.

Mix in the jalapenos and 6 slices of the crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle with paprika and top with the remaining 2 slices of crumbled bacon.

Chill until ready to serve.  Enjoy!

Beer Can Chicken

• 1 whole chicken
• 3 tbsp. of your favorite rub (I used Gourmet Village Beer Can Chicken Seasoning)
• 3 tsp. olive oil
• 6 oz. light beer (I used Corona Light)
• 3 tbsp. ketchup
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 yellow crooked neck squash, sliced into rounds
• 3 small zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• Italian Seasoning
• Olive Oil for sprinkling the veggies

Combine 2 tbsp. seasoning rub with 3 tsp. olive oil and mix well.  Remove the giblets and neck from the chicken and rinse it off.   Rub the seasoning oil mixture all over the bird.  Put it in the fridge until you are ready to cook it.  I let mine sit in the fridge for several hours to let the seasoning soak in.

Preheat oven to 400F.

Pour 6 oz. of beer into a bowl and combine it with the ketchup and remaining 1 tbsp. of seasoning rub and mix well.   Discard the rest of the beer and make another opening in the beer can using a can opener.  Pour the mixture back into the beer can or pour it into a Gourmet Village Beer Can chicken roasting stand, which is what I used.  Put the sprigs of rosemary and thyme into the openings in the can or stand.

In a roasting pan, set the beer can or roasting stand in the middle.  Surround it with the cut up veggies, sprinkled with olive oil and Italian seasoning.  Place the chicken on top of the beer can or roasting stand with the legs down.

Bake in the oven for 1.5 - 2 hours or until a thermometer in the thigh reads 170F.

Enjoy!