I just want to live in a world where I can eat and look like Chrissy Teigan. It doesn’t seem like too much to ask! When the model debuted her first cookbook, the world buzzed about her over the top comfort dishes paired with healthier, simple recipes. This second cookbook is all about a slightly more refined palette and influences from all over the world. So if you’re struggling to plan out your meals this week, these are the recipes you should try.
Jalapeño Parmesan-Crusted Grilled Cheese
3 tablespoons butter, at room temperature
4 slices soft sourdough bread
1 small jalapeno, sliced into thin rings
1 cup finely grated Parmigiano-Reggiano cheese
1 cup shredded extra-sharp cheddar cheese
Spread one side of each slice of bread with about 2 teaspoons softened butter. Arrange 4 or 5 jalapeno rings over the butter on each slice, pressing down to make them stick. Place the Parm in a shallow dish and press the buttered, jalapeno side of each slice of bread into the Parm. Scatter ½ cup cheddar on the unbuttered side of each of 2 slices, then close the sandwiches (all the Parmed sides on the outside).
Heat a nonstick skillet over medium-low heat. Add the sandwiches and cook, covered, until the underside is golden but not burnt, 2 to 3 minutes. Flip and cook, covered, until the underside is golden but not burnt and the edges are crisp, 2 to 3 minutes.
Everything Bagel Cream Cheese Breakfast Bake
1 pound uncooked breakfast sausage links (optional, see Recipe Notes)
2 tablespoons unsalted butter, plus more for the baking dish
1 large onion, thinly sliced
1 (10-ounce) package frozen spinach, thawed
3 day-old everything bagels, halved and cut into big chunks
2 large tomatoes, cut into chunks
1/4 cup chopped fresh basil leaves
1 cup finely grated Parmigiano-Reggiano cheese
1 1/2 cups grated Gruyère or Swiss cheese, divided
1 1/2 cups grated cheddar cheese, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
8 large eggs
2 cups milk
1 cup half-and-half
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
8 ounces cold cream cheese, cut into 14 pieces
Heat a large skillet over medium heat. Add the sausage, if using, and cook, turning occasionally, until cooked through, about 12 minutes or according to package directions. Remove the sausage from the skillet, cut crosswise into 1-inch pieces, place in a large bowl, and set aside.
Melt the butter in the same skillet over medium-low heat. Add the onion and cook, stirring occasionally, until lightly golden and translucent, about 9 minutes. Meanwhile, pile the thawed spinach into the center of a big clean kitchen towel and roll up the towel. Over a bowl or the sink, twist the ends toward each other and keep twisting until you wring out as much liquid as humanly possible. (Or make someone else do this.)
Transfer the spinach to the bowl with the sausage. Add the sautéed onion, bagel chunks, tomatoes, basil, Parmesan, 1 cup of the Gruyère, 1 cup of the cheddar, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Toss it all together with your hands or a spoon. In a separate bowl, whisk together the eggs, milk, half-and-half, mustard, cayenne, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper until evenly combined.
Coat 9×13-inch baking dish with butter. Transfer the bagel mixture into the baking dish and arrange into an even layer. Pour the egg mixture over the top, pressing down on the bagels so they soak up the liquid. Nestle the cream cheese chunks in and all around the baking dish (they can be peeking out). Cover and refrigerate for at least 1 1/2 and up to 12 hours. (The longer you soak, the moister the inside will be.)
When ready to bake, arrange a rack in the middle of the oven and heat to 400°F. Uncover the breakfast bake and sprinkle with the remaining 1/2 cup Gruyère and 1/2 cup cheddar cheese. Bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until the top is golden-brown and the center is set, 50 minutes to 1 hour more.
Garlicky Cauliflower Rice
1 medium head cauliflower (1½ to 2 pounds)
¼ cup extra-virgin olive oil
5 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper
¼ cup chopped fresh basil, cilantro, scallions, parsley—whatever green stuff you want
Remove the leaves from the bottom of the cauliflower head. Cut the cauliflower in half and grate the cauliflower head on the large holes of a box grater until you reach the stem. You should have about 6 cups grated cauliflower. (Or you can cut off the florets and pulse them in two batches in a food processor until they’re ricey, about 30 seconds per batch.)
In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and light golden, about 2 minutes. Add the cauliflower, salt, black pepper and cayenne and cook, stirring, until the “rice” is tender, 6 to 7 minutes (a minute less for more al dente, a minute or two more for softer). Stir in the herbs and serve warm.