Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Supreme Pizza Lasagna and Slow-Cooker Cheesy Chicken Enchilada Pasta. Enjoy!

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.

JOOK

This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.

“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”

Time 2hours 30 minutes; Yield: 6 servings.

This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.

Ingredients

1 cup short-grain rice

2 cups chicken stock, preferably homemade, or water

1 3-inch piece of ginger, peeled and minced

1/4 pound slab bacon, optional

Soy sauce or salt to taste

1/4 cup crispy cooked bacon, minced, optional

1/4 cup minced scallions

1/2 cup roasted peanuts, optional

Sesame oil for drizzling, optional

Preparation

Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).

Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.

Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA

This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."

Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8

To view this online, click here.

Ingredients

1 can (10 oz) Old El Paso™ mild enchilada sauce

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1 package (20 oz) boneless skinless chicken thighs

1/2 cup chopped onion

3 cloves garlic, finely chopped

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (8 oz) cream cheese, cubed, softened

2 cups shredded sharp Cheddar cheese (8 oz)

8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)

Chopped fresh cilantro leaves, if desired

Directions

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.

Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).

Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.

Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Expert Tips

Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.

Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.

SUPREME PIZZA LASAGNA

This is from Ree Drummond of the Food Network's The Pioneer Woman. Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.

Ingredients

2 tablespoons olive oil

2 pounds Italian sausage

1 pound ground beef

12 ounces sliced pepperoni

1 pound mushrooms, sliced

3 cloves garlic, minced

2 green bell peppers, diced

2 red bell peppers, diced

1 large onion, diced

One 28-ounce can whole tomatoes

One 15-ounce can tomato paste

1/4 cup prepared pesto

1/3 cup finely minced fresh parsley

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup sliced black olives

30 ounces whole-milk ricotta

2 eggs, beaten

1/2 cup grated Parmesan, plus extra for sprinkling

8 lasagna noodles, cooked until al dente

24 ounces fresh mozzarella, cut into thin slices

Directions

Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.

Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.

Preheat the oven to 350 degrees F.

To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.

To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

Cook’s Note

The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.

MEATLOAF EXPRESS

This is also from Campbell’s Kitchen, begins, “Making them mini not only slashes the cook time, but makes mealtime fun, too. These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.”

Prep Time: 5 minutes; Total Time: 30 minutes; Serves: 6 people

To view this online, go to https://www.campbells.com/kitchen/recipes/meatloaf-express/.

Ingredients

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

1/4 cup ketchup

1/4 cup honey mustard (honey Dijon-style)

1 1/2 pounds lean ground beef

1 cup plain dry bread crumbs

1 egg, beaten

Directions

Set the oven to 425°F. Stir the soup, ketchup and honey mustard in a medium bowl.

Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup mixture in a large bowl. Season the beef mixture as desired.

Shape the beef mixture into 6 mini meatloaves. Place the mini meatloaves into a 13x9x2-inch baking dish. Pour the remaining soup mixture over the meatloaves.

Bake for 25 minutes or until the meatloaves are cooked through.

CROCKPOT LASAGNA

This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

To view this online, click here.

Ingredients

1 lb. lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 1/2 tsp. salt 1 tsp. dried oregano

12 oz. cottage cheese

1/2 cup grated Parmesan cheese

12 oz. lasagna pasta, uncooked

16 oz. shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

Additional Tips

Ready in 4 1/4 hours.