Friday Recipes

Finally, it's the weekend - the first official fall weekend. To go with that, here are six recipes to help you through the weekend. Enjoy!

CHICKEN PAILLARDS WITH CORN SALAD

This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.

This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.

Ingredients

1 tablespoon Dijon mustard

1/4 cup plus 1 tablespoon lemon juice

2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin

3 tablespoons extra-virgin olive oil

1/2 cup chopped onion

2 ears corn, kernels stripped

1 jalapeño chile, seeded and minced

1 medium-size yellow summer squash, diced

Salt and ground black pepper

1 medium yellow tomato, diced

1/3 cup flour

2 tablespoons minced cilantro leaves

Preparation

Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.

Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.

Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

GARBANZOS AND GREENS WITH CHORIZO

This comes from David Tanis, also in The New York Times cooking e-newsletter. Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

For the Chickpeas and Broth:

1 cup dried chickpeas (garbanzo beans)

1/2 onion, stuck with a clove

1 small carrot, peeled, cut in 2-inch chunks

1 small bay leaf

Salt

For the Garbanzos and Greens:

2 tablespoons olive oil

1 large onion, finely diced (about 1 cup)

Salt and pepper

6 ounces Spanish chorizo, diced

2 teaspoons minced garlic

1/4 teaspoon pimentón

1 teaspoon cumin seeds, lightly toasted and coarsely ground

1 pound kale or chard, washed and cut in wide ribbons

1/4 cup pine nuts, lightly toasted, optional

Preparation

Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.

Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)

Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.

BUSH’S® APPLE PUMPKIN CAKE

This comes from Bush’s® Beans. It starts off, “Full of classic fall flavors, this delicious cake can be topped with whipped cream or your favorite cream cheese icing. Pureed BUSH'S® Country Style Baked Beans add a surprising sweetness.” Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 12.

To view this online, click here.

Ingredients

1 can (16 oz) BUSH’S® Country Style Baked Beans

1 pkg (16.25 oz) spice cake mix

3 large eggs

1/2 cup classic applesauce

1 can (15 oz) pumpkin puree (not pumpkin pie mix)

Directions

Remove the bacon from the can of Country Style Baked Beans. Pour the can of beans and sauce into a blender and puree.

Combine the cake mix, use 3/4 cup of the pureed beans (discard small amount of remaining puree) and 3 eggs in a mixing bowl and mix well.

Add the applesauce and pumpkin and mix well till all ingredients are combined.

Spoon batter into a sprayed 9x13 cake pan at 350° F for 30-35 minutes or till a wooden pick inserted near the center comes out clean.

Cool in pan.

Top with whip cream or Cream cheese frosting for fun! Yields 12 servings OR Use cupcake pans with paper liners. Fill 2/3 full.

Bake at 350° for 12- 15 minutes or till a wooden pick comes out clean.

Makes 2-3 dozen muffins or frost for a nutritious cupcake.

PEPPERONI PIZZA POCKET

This comes from Jeff Mauro, of The Food Network’s Sandwich King. Total Time: 50 min; Prep: 20 min; Cook: 30 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/pepperoni-pizza-pocket-recipe.html?oc=linkback

Ingredients

1 tablespoon olive oil, plus more for brushing

1/2 small onion, diced

1 clove garlic, minced

1 tablespoon tomato paste

One 28-ounce can diced tomatoes

1/2 teaspoon sugar

Salt and freshly cracked black pepper

4 to 6 leaves fresh basil, torn

All-purpose flour, for dusting

1 pound pizza dough, divided into 4 balls

2 cups shredded whole milk mozzarella

12 ounces pepperoni, thinly sliced

Grated Parmesan, to taste

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a small saucepot over medium-low heat. Add the onions and saute until translucent, 2 to 3 minutes. Add in the garlic and saute for 1 minute. Add in the tomato paste and saute for 1 more minute. Stir in the diced tomatoes, sugar and season with salt and pepper. Add the torn basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes while you make your pizza pocket.

Roll out the dough balls on a lightly floured surface into 4 equal rounds. On half of each round, layer some mozzarella, and then some pepperoni slices. Fold in half, covering the filling, and then fold the outer edges up and crimp the edges with your fingers to seal. Place the pockets on a baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake until golden, 10 to 15 minutes. Serve with the sauce on the side.

CREAMY CHICKEN ENCHILADAS

This comes from Reynolds Kitchens, and begins, “Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.” Prep Time: 15 - 25 minutes; Cook Time: 25 minutes; Servings: 6; Course: Main Dish.

To view this online, click here.

Ingredients

2 1/2 cups chopped cooked chicken

1 can (10 3/4 oz.) cream of chicken soup

1 cup sour cream, divided

1 1/2 cups shredded cheese

1/4 cup chopped cilantro

12 (6-inch) flour tortillas

1 1/2 cups salsa

Reynolds Wrap® Aluminum Foil

Directions

Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.



SLOPPY JOE SLIDERS

This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.

To view this online, click here.

Ingredients

1 1/2 tablespoons Vegetable Oil

2 large onion, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1/2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.