Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Jumbo Cheesy Italian Meatballs and Slow Cooker Chipotle Chili. Enjoy!

CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE

This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"

Yield: 4 servings; Time: 1 3/4 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)

Ingredients

1 cup short-grain rice (about 7-1/2 ounces)

1 whole (3-1/2- to 4-pound) chicken

5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)

5 garlic cloves, crushed

1 (2-inch) piece fresh ginger, peeled and thinly sliced

1 teaspoon toasted sesame oil

3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)

1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)

3 tablespoons safflower or canola oil

2 tablespoons white vinegar

Kosher salt and black pepper

2 ounces baby spinach (about 2 packed cups)

Any combination of soy sauce, chile oil and hot sauce, for serving

Preparation

In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.

Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.

Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.

Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.

Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

CARIBBEAN JERK SLIDERS

This is from Eddie Jackson on the Food Network.

Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.

Ingredients

1 pound ground chuck

2 teaspoons kosher salt

1 1/2 teaspoons ground allspice

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons red pepper flakes

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons dried thyme

1 teaspoon freshly ground black pepper

Nonstick cooking spray, for the pan

8 standard slices mild Cheddar

8 brioche slider buns

3 tablespoons unsalted butter, melted

Jerk Ketchup, recipe follows

8 Red Ale Onion Rings, recipe follows

Jerk Ketchup:

1 cup ketchup

Juice of 1 lime

1 teaspoon ground allspice

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon brown sugar

1 teaspoon dried thyme

1/2 teaspoon kosher salt

Red Ale Onion Rings:

About 4 cups canola oil

2 large Vidalia onions

1 cup all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 cup red ale

Coarse sea salt

Special equipment: a deep-fry thermometer; a spider

Directions

Preheat a grill pan over medium-high heat.

Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.

Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.

Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.

Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.

Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.

Jerk Ketchup:

Yield: 1 1/4 cups

Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.

Red Ale Onion Rings:

Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.

Meanwhile, peel the onions and slice into 1/2-inch-thick rings.

Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.

Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.

Cook’s Note

Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.

ZUCCHINI LASAGNA

This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."

To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.

Ingredients

1/2 pound cooked lasagna noodles, cooked in unsalted water

3/4 cup part-skim mozzarella cheese, grated

1 1/2 cups cottage cheese, fat-free*

1/4 cup parmesan cheese, grated

1 1/2 cups raw zucchini, sliced

2 1/2 cups low-sodium tomato sauce

2 TSP basil, dried

2 TSP oregano, dried

1/4 cup onion, chopped

1 clove garlic, minced

1/8 TSP black pepper

*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.

Directions

Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.

In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.

In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.

Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.

Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.

Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

JUMBO CHEESY ITALIAN MEATBALLS

This is from the Food Network. Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948.

Ingredients

For the meatballs:

Extra-virgin olive oil, for brushing

3 1/2 cups torn stale Italian bread (about 1/4 loaf)

1 cup whole milk

2 large eggs

2 pounds ground beef chuck

1 small bunch parsley, chopped (about 1 cup)

1/2 cup grated parmesan cheese

1 clove garlic, grated

Kosher salt

1/2 teaspoon red pepper flakes

4 mini mozzarella balls (bocconcini)

For the sauce:

2 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

1/4 to 1/2 teaspoon red pepper flakes

1 28-ounce can crushed tomatoes

3 to 4 sprigs basil, plus chopped leaves for topping

Kosher salt

Ricotta cheese, for topping

Directions

Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).

Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.

Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.

Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.

You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

CHIPOTLE CHICKEN QUESADILLAS

This comes from Old El Paso, and begins, "This Chipotle Chicken Quesadilla recipe serves up some ridiculous flavor for your shredded cooked chicken. Finely chopped chipotle chiles in adobo sauce bring tons of smoky, spicy goodness to this dish. Simmer the chicken and spices, then layer it all into your tortilla with buttery, easy to melt Old El Paso™ Shredded Monterey Jack Cheese. Bring the heat with your choice of salsa to make these quesadillas a new family favorite at the table."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 3 servings

View this online at https://www.oldelpaso.com/recipes/chipotle-chicken-quesadillas.

Ingredients

3 tablespoons olive oil

1/2 red bell pepper, cut into thin strips

1/2 large onion, thinly sliced

1/2 cup frozen corn

1 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese (2 oz)

1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)

2 tablespoons chopped cilantro

6 (8-inch) Old El Paso™ flour tortillas

6 tablespoons Old El Paso™ Salsa

Preparation

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.

Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.

Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

Expert Tips

The rotisserie chicken sold at almost any grocery store is perfect for this recipe.

Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The one tablespoon of chiles in this recipe gives a medium-hot result.