Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Old-Fashioned Meatloaf and Adam Richman's Easy Veggie Chili. Enjoy!

CRACK CHICKEN

This is from Lindsay Funston at Delish. Lindsay wrote, “This is our most dangerously addictive sauce EVER. Once you start, you literally can't stop. We can almost guarantee you'll be hooked after making it once. (Beware: This is pretty much a gateway recipe to Crack Chicken Tacos and Crack Chicken Dip—which are even more insane.)” Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 6

To view this online, click here.

Ingredients

1 c. all-purpose flour

2 lb. chicken tenders

2 c. panko bread crumbs

3 large eggs

Kosher salt

Freshly ground black pepper

1 c. barbecue sauce

1/2 c. brown sugar

Juice of 2 limes

1 tsp. garlic powder

Ranch dressing, for serving (optional)

Directions

Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.

Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper.

Bake until golden and crispy, 20 to 25 minutes.

Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.

In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.

LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY

This comes from Ali Slagel at The New York Times cooking e-newsletter. Ali wrote, “Pasta with chickpeas is a substantial, quickly assembled meal, but what’s alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.”

Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019901-linguine-with-crisp-chickpeas-and-rosemary.

Ingredients

1/2 cup extra-virgin olive oil, plus more for serving

8 fresh rosemary sprigs

Kosher salt and black pepper

1 pound linguine or other long noodle

3 tablespoons unsalted butter

3 garlic cloves, peeled and smashed

1 (14-ounce) can chickpeas, rinsed, drained and patted very dry

1/2 cup coarsely chopped parsley

1 lemon, cut into wedges

Freshly grated Parmesan or pecorino, for serving (optional)

Preparation

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.

Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.

Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.

While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that’s a good sign.

As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren’t fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.

Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.

OLD-FASHIONED MEATLOAF

This is from VeryWell Fit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8

To view this online, click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Preparation

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.

JIM HARRISON’S CARIBBEAN STEW

This is from Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, “Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.”

Time: 2 hours; Yield: 4 to 6 servings

This was featured in “A Larger-Than-Life Caribbean Stew”, and can be viewed online at https://cooking.nytimes.com/recipes/1018697-jim-harrisons-caribbean-stew.

Ingredients

1 1/2 pounds pork spareribs, cut into single ribs

2 tablespoons neutral oil, like canola or grapeseed

4 chicken thighs, bone-in and skin-on

Kosher salt and freshly ground black pepper, to taste

4 Italian sausages, hot or sweet

1 large yellow onion, peeled and sliced

4 cloves of garlic, peeled and minced

1/4 cup tomato paste

1 tablespoon plus 1 teaspoon red-wine vinegar

1 tablespoon plus 1 teaspoon lemon juice

3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste

1 cup chicken stock, homemade or low-sodium

1/2 teaspoon white sugar

4 dashes Worcestershire sauce

1 1/2 teaspoons chile powder

1 1/2 teaspoons paprika

Preparation

Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.

While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.

Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

ADAM RICHMAN'S EASY VEGGIE CHILI

This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!

“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.

“Swap option: You can use zucchini and squash in place of some of the beans."

Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10

To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.

Ingredients

Extra-virgin olive oil

1 large yellow onion, diced

4 cloves garlic, smashed and chopped

Salt and freshly ground black pepper, to taste

1 container meatless veggie crumbles, such as Lightlife Smart Ground

2 packets chili seasoning

One 10-ounce can diced tomatoes with green chiles

One 16-ounce can chickpeas

One 15-ounce can black beans

One 16-ounce jar medium salsa

Hot sauce, to taste

1 medium white onion, diced

Preparation

Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.

As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.

Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.

Serve garnished with diced white onion.

BAKED POTATO CASSEROLE

Ah, yes, another recipe from that infamous long-since-forgotten emailing list.

Ingredients

8 medium potatoes, peeled and cut into 1-inch chunks

1 cup Carnation Evaporated Lowfat 2% Milk

1/2 cup light sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups (8 oz. Pkg) shredded 2% cheddar cheese, divided

6 slices turkey bacon, cooked and crumbled, divided

Sliced green onions (optional)

Directions

Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.

Preheat oven to 350º F. Grease 2 1/2 to 3-quart casserole dish.

Return potatoes to saucepan, add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.