Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Enchaladas Con Carne and Grasshopper Brownies. Enjoy!

CREAMY WEEKNIGHT MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”

Yield: 4 servings; Time: 25 minutes

To view this online, click here.

Ingredients

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

2 cups whole milk

8 ounces cream cheese, cut into 1-inch pieces

12 ounces sharp or white Cheddar, grated

3 tablespoons unsalted butter

Freshly ground pepper

Preparation

Cook pasta in a large pot of salted water until just barely al dente; drain.

Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.

Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.

MEXICAN LASAGNA

This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this recipe online, click here.

Ingredients

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt

8 (8 inch) spinach flour tortillas, available on dairy aisle of market

2 1/2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

ENCHILADAS CON CARNE

This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)

Yield: 4 to 6 servings; Time 1 1/2 hours

This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.

Ingredients

For the Chili Con Carne:

1/2 cup all-purpose flour

2 tablespoons neutral oil, like canola

1 pound ground chuck beef, ideally 20 percent fat

Kosher salt and ground black pepper, to taste

1 medium white onion, peeled and chopped

2 cloves garlic, peeled and minced

1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped

1 cup chopped or canned crushed tomatoes

3 tablespoons chile powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano, ideally Mexican

2 cups chicken stock, ideally homemade or low-sodium if store-bought

For the Enchiladas:

1/2 cup neutral oil, like canola

12 yellow corn tortillas

3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta

1 medium-size white onion, peeled and chopped (optional)

Preparation

Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.

Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.

Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

BARBECUED HAMBURGERS

This comes from FamilyTime, and begins, “Remember these for your next cookout.”

Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 small onion, finely chopped or 1 garlic clove, finely minced

1 (4-ounce) can crushed tomatoes

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon paprika

salt and pepper, to taste

1 1/2 pounds lean ground beef

4 hamburger buns, toasted

Directions

Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.

Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.

Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.

PINA COLADA CHICKEN SALAD

This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”

Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.

To view this online, click here.

Ingredients

1 lb. boneless skinless chicken breasts, cut into tenders

1 c. all-purpose flour

2 large eggs, beaten

1 c. shredded coconut

kosher salt

Freshly ground black pepper

1 head romaine

1 red bell pepper, thinly sliced

2 c. pineapple, chopped

1/2 c. coconut milk

Juice of 2 limes

Zest of 1 lime

pinch of crushed red pepper flakes

Directions

Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.

Bake until cooked through and coconut is golden, 12 minutes.

Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.

In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.

Drizzle with dressing and serve.

GRASSHOPPER BROWNIES

This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”

Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling

To view this online, click here.

Ingredients

For the Brownie:

8 ounces bittersweet chocolate, finely chopped

1/2 cup unsalted butter

2 large eggs

3/4 cup light brown sugar

1/4 cup Dutch process cocoa powder

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1/3 cup all purpose flour

For the Crème De Menthe Buttercream:

1/2 cup unsalted butter softened

2 tablespoons cream cheese, at room temperature

2 tablespoons crème de menthe

1/2 to 1 teaspoon peppermint extract

Pinch kosher salt

2 cups confectioner’s sugar

For the Ganache:

6 ounces bittersweet chocolate

1/4 cup heavy cream

2 tablespoons unsalted butter

Pinch kosher salt

Preparation

Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.

Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.

In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.

Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.

Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.

Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.

Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.