Creamy Corn Jalapeno Poppers

Ingredients: 12 large (31/2- to 4-inch-long) jalapeño chiles 1/3 cup mayonnaise 1 Tbsp. white miso 1/4 tsp. kosher salt 1 cup fresh corn kernels (from about 2 ears) 3 oz. pre-shredded whole-milk mozzarella cheese (about 3/4 cup) 2 oz. pre-shredded sharp Cheddar cheese (about 1/2 cup) 1/4 cup chopped scallions (from 2 scallions), plus more for garnish Directions: Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Cut chiles in half lengthwise; scrape out seeds and membranes with a spoon or melon baller. (Discard seeds and membranes.) Arrange chile halves on prepared baking sheet. Whisk together mayonnaise, miso, and salt in a medium bowl until smooth. Stir in corn, mozzarella, Cheddar, and scallions. Stuff corn mixture evenly into chile halves. Bake in preheated oven until filling is gooey and bubbly, 18 to 20 minutes. Garnish with additional scallions, if desired. Serve warm.

French Onion Soup Casserole

French Onion Soup Casserole Ingredients: ¼ cup unsalted butter 5 medium Sweet Florida onions, thinly sliced (about 3 lb.) 2 teaspoons kosher salt ½ teaspoon black pepper 3 thyme sprigs 2 flat-leaf parsley sprigs 2 bay leaves 1 (16-oz.) baguette, thinly sliced ⅓ cup all-purpose flour 3 cups reduced-sodium beef broth ½ cup sherry 8 ounces Gruyère cheese, shredded (about 2 cups) 1 teaspoon fresh thyme leaves Directions: Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour. Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside. Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes. Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves. Recipe adapted from Southern Living