Cranberry Brie Jalapeño Poppers

Ingredients

Directions

Preheat oven to 400°. In a large bowl, combine brie, mozzarella, and garlic. Season with salt and pepper. Add ½ the can of cranberry sauce and fold throughout, don’t fully combine.
Halve jalapeños lengthwise, then use a small spoon to remove seeds and veins. Fill with cheese mixture and wrap each with a halved slice of prosciutto.
Place on a baking sheet and bake until prosciutto is crispy and peppers are tender, about 25 minutes. Serve warm with remaining cranberry sauce.

Whipped Feta Roasted Potatoes

Ingredients

Kosher salt
1 1/2 baby Yukon Gold potatoes, halved crosswise
8 oz. feta
4 oz. cream cheese, room temperature
1 small clove garlic
3 Tbsp. extra-virgin olive oil, divided
Zest of 1 lemon, divided
1/4 tsp. onion powder
1/4 tsp. smoked paprika
Chopped fresh dill and parsley, for serving
Instructions
Preheat oven to 400°. Bring a large pot of water to a boil; generously season with salt. Boil potatoes until just fork-tender but not mushy, 6 to 8 minutes. Drain.
Meanwhile, in a food processor, pulse feta, cream cheese, garlic, 1 tablespoon oil, and half of lemon zest, scraping down sides as needed, until very smooth. Scoop onto a platter and refrigerate until ready to serve.
Drizzle remaining 2 tablespoons oil on a large baking sheet. Sprinkle with onion powder, paprika, and 1 teaspoon salt. Toss potatoes in oil mixture, then turn each one cut side down.
Roast potatoes until underside is golden brown and crispy, 20 to 25 minutes.
Spoon potatoes over whipped feta. Sprinkle with dill, parsley, and remaining lemon zest.

Ingredients

2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
2 large yellow onions (1 3/4 lb. total), thinly sliced
Kosher salt
1/2 cup (4 oz.) cream cheese, room temperature
1/2 cup (4 oz.) sour cream
1/3 cup mayonnaise
Freshly ground black pepper
2 Tbsp. sliced chives
Instructions
In a large skillet over medium heat, melt butter. Swirl in oil. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until beginning to break down and soften, 10 to 12 minutes. Reduce heat to medium-low and cook, stirring occasionally, until golden and deeply caramelized, 40 minutes more. Transfer to a medium bowl and let cool completely.
Step 2Stir in cream cheese, sour cream, and mayonnaise; season with salt and pepper. Top with chives. Serve with chips alongside.

Ingredients

1/2 cup extra-virgin olive oil
9 oz. fresh cheese tortellini
Kosher salt
Freshly ground black pepper
2 Tbsp. balsamic vinegar
8 oz. mozzarella balls (such as Ciliegine)
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
4 oz. sliced salami
1/4 lb. roasted red peppers, chopped into bite-sized pieces
1 bunch fresh basil
14 oz. artichoke hearts, drained and chopped into bite-sized pieces
1/4 lb. green olives
Instructions
In a large pot of boiling water, cook tortellini according to package directions until al dente. Drain and transfer to large bowl.
Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside.
Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.
Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.