Check out these recipes from Turkey Hotline

TALLAHASSEE, Fla. (WTXL) - Check out the recipes our guest chefs shared with us:

Healthy Collard Green Salad (Chef Menia Chester with Desserts by Latrell)

Ingredients:

• 1/2 cup of bell peppers chopped
• 3/4 cup diced tomatoes
• 3/4 cup of sliced celery
• 1/2 cup of finely chopped onion
• 1/2 cup Italian Style Salad dressing—with oil
• 1/8 tsp cayenne pepper
• 1 bunch of fresh collard greens
• 1 1/2 tsp of apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Wash and de-stem collard greens
2. Roll into a log like form and thinly slice
3. Place in large bowl
4. Toss together with the rest of the ingredients
5. Season with salt and pepper to taste
6. Refrigerate at least two hours before serving

Special Note: Feel free to add or omit any vegetables or seasonings you like!

Chester is a certified health coach and is the president and CEO of her own company, M. Latrell and Company, LLC. She teaches cooking classes at Brown’s Kitchen Center in Tallahassee and works with the Frenchtown Market Hub to teach new food entrepreneurs how to start and run their businesses.

Maple Bourbon Green Apple Sweet Potato Casserole (Chef Adam Wells with Midtown Caboose)

Ingredients:

• 3 pounds of sweet potatoes, peeled and cubed
• 2 thinly sliced green apples
• 1/4 cup of maple syrup
• 1/4 cup of brown sugar
• 1/4 cup of bourbon
• 4 oz of cream cheese

Topping Ingredients:

• 2 tablespoons of brown sugar
• 2 tablespoons of butter
• 1 1/3 cup of chopped pecans

Instructions:

1. Boil the sweet potatoes for 15 minutes or until tender
2. Mix them with the rest of ingredients until smooth with a hand mixer
3. Put in casserole dish and top with green apple slices
4. Bake for 25 minutes at 350 degrees

Topping instructions:

1. Melt butter and brown sugar together and add nuts over heat and stir for about two minutes
2. Sprinkle over the top of the already baked casserole

Chef Adams Wells is the owner of Midtown Caboose. 

Pimento Mac & Cheese (Chef Justo Cruz with Tally Mac Shack)

Ingredients:

Cheese:

• 8 ounces of white cheddar 
• 8 ounces of Sweet Grass Dairy Pimento Cheese
• 6 ounces of Sweet Grass Dairy lil moo 

Dairy (non-cheese): 

• 1/4 cup of butter
• 2 1/2 cups of whole milk
• 12 oz of evaporated milk

Seasoning:

• 1/2 teaspoon of pepper
• 1/2 teaspoon of garlic
• 1/2 teaspoon of salt
• 1/2 teaspoon of paprika 

Macaroni: 

• 16 oz of noodles

Instructions:

1. Put 16 oz of noodles in 4.5 quart Crock-Pot
2. In a separate bowl, add in all dairy ingredients (exception cheese) and mix in seasoning
3. Cube cut butter and place it on top of noodles
4. Add all cheese on top of butter and noodles
5. Pour in dairy/seasoning mixture into the Crock-Pot and mix milk so all macaroni is coated
6. Place Crock-Pot on low for 3-4 hours (NOTE: Some Crock-Pot will cook faster than others, so take that into consideration when estimating cook time.)
7. Stir Crock-Pot once every hour to hour and a half
8. Serve hot!

Lucky Goat Espresso Cinnamon Ice Cream Affogoto (Chef Gregory Cohen with Lofty Pursuits)

Ingredients:

• 1 scoop of ice cream
• 1 shot of espresso

Instructions:

1. Put the ice cream in a bowl
2. Pour on the espresso
3. Garnish with whipped cream, chocolate sauce
4. Enjoy!

Alternative: Use hot chocolate instead of espresso or garnish with peppermint/orange candy

Chef Gregory Cohen is the owner of Lofty Pursuits. The restaurant has been open for 24 years and has become a staple of Tallahassee. 

Loaded Smoked Gouda Cauliflower (Chef Shac Shacafrica Simmons with Chef Shac LLC)

Ingredients:

• 2 heads Cauliflower, cut into Florets

Cheese Sauce:

• 4 tablespoons of butter
• 3 cloves of garlic, minced
• 1 small onion, finely chopped
• 3 tablespoons of all-purpose flour
• 2 cups of half and half
• 1/4 cup of cream cheese, softened
• 1 1/2 cup of smoked Gouda, shredded
• 1/2 cup of Parmesan cheese, shredded

Seasoning Blend:

• Salt and pepper, to taste
• 1/4 teaspoon of cumin
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder

Optional:

• 4 slices of bacon, cooked and crumbled
• 1/4 cup of sliced onion 

Instructions:

1. Preheat oven to 350 degrees
2. In large pot of boiling lightly salted water, blanch cauliflower, 2 minutes. Drain cauliflower well, pat dry
3. Cheese sauce: In sauce pan, melt butter. Add garlic and onion, saute until translucent, then add flour and stir until smooth. Add half and half and simmer, add cream cheese, whisking until combined. Stir in 1 cup of smoked Gouda and 1/4 cup of Parmesan until melted, season with seasoning blend
4. In a buttered baking dish, add cauliflower, pour cheese sauce and combine. Top with remaining cheese, bacon and green onions
5. Bake until cauliflower is tender and cheese is bubbly = about 30 minutes
6. Allow 5 minutes to cool and serve

Chef Shac says she was introduced to a version of this dish by a special customer. This Loaded Smoked Gouda Cauliflower Casserole is a healthy alternative to the the more traditional southern mac and cheese.

The carb rich pasta is replaced with a tender cauliflower floret that blends nicely with the creamy smoky cheese sauce, and topped with crispy bacon and savory green onions. 

She introduced this to her family last Christmas and says they absolutely loved it, even preferring it over mac and cheese. Chef Shac reminds all holiday chefs to keep it flavorful!