Bluebird Hill Cellars

Ingredients

5 tablespoons extra-virgin olive oil, divided, plus more for pan
1½ pounds sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces
Kosher salt
1 large onion, thinly sliced
1 small bunch curly kale, stems removed, torn into bite-size pieces
12 large eggs
4 ounces sharp cheddar, grated (about 1 cup)
1 cup whole-milk Greek yogurt
Freshly ground black pepper

Directions

• Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook, tossing occasionally, until well browned around the edges and just slightly undercooked, 10–12 minutes. Transfer potatoes to springform pan and let cool; reserve skillet.

• Lightly coat sides of pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of springform pan meet.

• Preheat oven to 300°. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 8–10 minutes. Add kale a handful at a time and cook, stirring, until just softened but not limp, 5–6 minutes. Season with salt. Let cool slightly.

• Whisk eggs, cheese, and yogurt in a large bowl; season with salt and pepper. Set springform pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of kale and onions, then pour in egg mixture. Gently press remaining kale and onions into surface of egg mixture.

• Bake quiche until edges have puffed up slightly and top is just set with no liquid egg remaining, 55–75 minutes. Let cool before slicing.

Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step.

You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier.

Prep time: 20 minutes

Cook time: 40 minutes

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Ingredients:

3 large leeks (about 3 cups after chopping)

2 Tbsp butter

4 cups chicken broth (or vegetable broth for vegetarian option)

2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces

1 teaspoon sea salt, less or more to taste

Pinch of dried marjoram

1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

1/4 cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper to taste

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Directions:

• Clean and cut the leeks: Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. (See How to Clean Leeks)

• Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

• Add broth, potatoes, herbs, salt, bring to simmer and cook: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

• Purée the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

• Add parsley, adjust seasonings to taste: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)

Yield: Serves 4-6

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Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

1 cup sour cream

1 1/2 cups mayo, I used Best Food Olive Oil Mayo

1 ounce Ranch salad dressing & seasoning mix packet

10 green onions, chopped

2 cups grated cheddar cheese

1 cup cooked & crumbled bacon, I used Hormel bacon bits

Directions:

• In a medium mixing bowl add sour cream, mayo and ranch packet, stir together until well combined.

• Add in green onion, grated cheddar cheese and bacon, stir together until well combined.

• Serve immediately with cracker, chips or veggies like celery and carrots. Or refrigerate until ready to use, you can make this a day or two in advance.

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Serves 6

Prep Time 2 minutes

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Ingredients:

16 ounces sour cream, reduced fat is fine

1 teaspoon dried dill

2 teasponns dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/2 cup red salsa, I like Herdez brand

1/2 cup shredded Mexican cheese

tortilla chips for dipping

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Instructions:

• Stir everything together except the chips.

• Dip the chips into this tasty concoction and enjoy!

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Creamy baked Brie and this spice blend are a robust flavor combination that is sure to please. It makes a spectacular appetizer at any occasion.

Prep Time 15m Cook Time 25m

Serves 8

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Ingredients

1 1/2 teaspoons McCormick® Chili Powder

1/2 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Mustard, Ground

1/2 teaspoon sugar

1 loaf round sourdough bread , (about 1 pound)

1 tablespoon butter, softened 1 round (8 ounces)

Instructions

• Preheat oven to 350°F. Mix spices and sugar in small bowl. Set aside. Place bread on baking sheet. Cut circle in top of bread and remove bread center to make room for the Brie.

• Spread butter on bread. Sprinkle with 2 teaspoons of the spice mixture. With knife, make 2-inch cuts at 1-inch intervals around edge of bread. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread.

• Bake 20 to 30 minutes.

• To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.

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PREP TIME

5 mins

COOK TIME

20 mins

TOTAL TIME

25 mins

Serves: 3 cups

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INGREDIENTS

1 lb pepperjack cheese

8 oz full-fat cream cheese

½ cup full-fat sour cream

1 10oz can original Rotel tomatoes & green chilies, drained

¾ cup whole milk (if needed)

*optional*

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

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INSTRUCTIONS

• In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.

• Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.

• Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!