Loaded Potato Soup with Salsa Verde

From Half Baked Harvest Quick & Cozy

PREP TIME 15 minutes • COOK TIME 50 minutes • TOTAL TIME 1 hour 5 minutes • SERVES 6

INGREDIENTS

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• 1 jalapeño, seeded, if desired, and chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Fine pink Himalayan salt and freshly ground black pepper
• 4 cups low-sodium chicken broth
• 4 medium russet potatoes, peeled and chopped
• 2 cups whole milk
• 1/3 cup salsa verde
• 1/3 cup plain Greek yogurt or sour cream, plus more for serving
• 1 cup shredded cheddar cheese, plus more for serving
• ¼ cup chopped fresh cilantro, plus more for serving
• Diced avocado, for serving
• Thinly sliced green onions, for serving

METHOD

1. Place the bacon in a Dutch oven over medium heat and cook until the fat is rendered and the bacon is crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pot.
2. Stir the onion into the bacon fat and cook over medium-high heat until it begins to soften, about 5 minutes. Add the garlic, jalapeño, cumin, paprika, and chili powder. Season with salt and pepper. Cook, stirring, until fragrant, about 1 minute.
3. Add the chicken broth and potatoes. Increase the heat to high and bring to a boil. Partially cover the pan, reduce the heat to medium-low, and simmer until the potatoes are very soft, 20 to 30 minutes. Working right in the pot, use a potato masher or fork to mash some of the potatoes; I like to leave my soup a bit chunky
4. Stir in the milk, salsa verde, and yogurt. Cook, stirring occasionally, until well incorporated and warmed through, about 5 minutes. Add the cheese and stir until melted, about 1 minute. Remove from the heat and stir in the cilantro.
5. To serve, ladle the soup into bowls and top with yogurt, cheese, cilantro, avocado, green onions, and bacon.

Double-baked Taquitos

From Half Baked Harvest Quick & Cozy

PREP TIME 25 minutes • COOK TIME 40 minutes • TOTAL TIME 1 hour 5 minutes • SERVES 6

INGREDIENTS

• 1 pound lean ground beef
• 1 yellow onion, chopped
• 3 tablespoons Homemade Taco Seasoning (recipe follows) or store-bought taco seasoning
• 2 cups red enchilada sauce
• 4 ounces cream cheese, at room temperature, cut into pieces
• 16 to 20 corn tortillas
• Extra-virgin olive oil, for coating
• 2 cups shredded Mexican cheese blend
• 2 avocados, chopped
• 1/3 cup chopped fresh cilantro
• 1 jalapeño, seeded, if desired, and chopped
• 1/4 cup fresh lime juice, plus lime wedges for serving
• Flaky sea salt
• Sour cream or plain Greek yogurt, for serving

METHOD

1. Preheat the oven to 425°F.
2. In a large skillet set over medium-high heat, place the beef and onion. Cook, breaking up the meat with a wooden spoon, until the fat has rendered and the beef is browned, 8 to 10 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce thickens to coat the meat, about 5 minutes. Stir in 1/2 cup of the enchilada sauce and the cream cheese. Cook, stirring, just until the cream cheese melts, 1 to 2 minutes. Remove the skillet from the heat.
3. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side with olive oil. Flip them over and spoon 2 tablespoons of the beef mixture down the center of each on the unoiled side. Roll up the tortilla as for a cigar and place seam-side down on the baking sheet. Repeat with the remaining tortillas and beef.
4. Bake the taquitos until they begin to crisp, about 10 minutes, then carefully flip them over and cook until crispy, 4 to 5 minutes. Remove from the oven, leaving the temperature set at 425°F.
5. Coat the bottom of a 9 x 13-inch baking dish with 1 cup of the enchilada sauce. Arrange the taquitos over the sauce and top with the remaining 1/2 cup enchilada sauce and then the shredded cheese. Bake until the cheese is melted and bubbling, 8 to 10 minutes.
6. Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeño, lime juice, and a pinch of flaky salt. Stir gently to mix.
7. Top the taquitos with the avocado mixture and sour cream. Serve warm with lime wedges for squeezing.

Homemade Taco Seasoning

• 2 tablespoons chili powder
• 1 tablespoon chipotle chile powder
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon fine pink Himalayan salt

In a glass jar, combine the chili powder, chipotle chile powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Stir to mix well. Store at room temperature in a cool, dark place for up to 6 months.

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Carrot Cake Cupcakes with Cream Cheese Frosting

From Half Baked Harvest Quick & Cozy

PREP TIME 25 minutes • COOK TIME 20 minutes • TOTAL TIME 45 minutes, plus cooling time • MAKES 12 cupcakes

INGREDIENTS

Cupcakes

• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/2 cups grated carrots
• 1 1/2 cups white whole-wheat pastry flour
• 1 teaspoon plus 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fine pink Himalayan salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup granulated sugar

Frosting

• 2 ounces cream cheese, at room temperature
• 2 tablespoons salted butter, at room temperature
• 1/4 cup powdered sugar
• 1 tablespoon milk of choice, plus more as needed
• 2 teaspoons pure vanilla extract

METHOD

1. Make the cupcakes. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla. Stir in the carrots. Add the flour, 1 teaspoon cinnamon, the baking powder, baking soda, cardamom, ginger, salt, and nutmeg. Stir until just combined. In a small bowl, stir together the granulated sugar and the remaining 1 tablespoon cinnamon.
3. Divide the batter among the prepared muffin cups. Evenly sprinkle the cinnamon sugar over each cupcake. Bake until they are just set and a tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes.
4. Meanwhile, make the frosting. In a medium bowl, use an electric mixer on medium speed to beat together the cream cheese and butter just until smooth Add the powdered sugar, milk, and vanilla. Beat until mixed well, adding more milk if needed, one teaspoon at a time, to reach a thin, runny consistency.
5. Let the cupcakes cool in the pan for about 5 minutes, then remove and let cool on a wire rack for another 5 minutes. While they’re still warm, drizzle the cupcakes with frosting, making sure it drips into every nook and cranny. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.