I've loved Lasagna as long as I can remember. If you love it, too, today's post is sure to please. Check out the Skillet Lasagna, the Crock-Pot Lasagna, and the rest of today's yumminess. Enjoy!
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. Also, if you haven't already signed up for The New York Times cooking enewsletter, you might want to consider doing so.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
BARBECUE LASAGNA
This is one of the yummy recipes from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.
Ingredients
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby or mild cheddar cheese
1 cup (8 ounces) small-curd cottage cheese
1 egg
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.
Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assembl
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
SKILLET LASAGNA
This is from Brittany at AllRecipes. It begins, "This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 3 servings
To view this online, go to https://www.allrecipes.com/recipe/273775/skillet-lasagna/.
Ingredients
1/2 pound ground beef
1/2 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1/2 onion, chopped
1 clove garlic, minced
2 teaspoons dried basil (Optional)
2 teaspoons dried oregano (Optional)
1 teaspoon salt
1 teaspoon black pepper
2 cups dried mafalda noodles
1 cup shredded mozzarella cheese
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.
Cook's Note:
You can use ground turkey in place of beef, if you like.
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
TACO LASAGNA
This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."
Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.
Ingredients
1 teaspoon canola oil
1 pound ground beef sirloin
2 tablespoons chili powder
Kosher salt
Two 16-ounce jars salsa
1 pound no-boil lasagna noodles
Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded
1 large beefsteak tomato, diced
1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
Wednesday, November 12, 2025
Tuesday, November 11, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Ina Garten's Skillet-Roasted Lemon Chicken and Simple Potato Soup. Enjoy!
ANY-WAY-YOU-LIKE-IT CHILI
This is from Emma Christensen at TheKitchn. The recipe begins, "There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here’s how.
"Tips for Good Chili
"If you’re using meat, slow cook it. At its core, a chili is just another kind of braised dish. Even if you are using ground meat, you’re typically cooking tough, lean cuts that need some time to become tender. Simmer them gently in a fair amount of liquid, and after an hour or so, the meat is no longer chewy and instead becomes totally tender. The slow-cooking meat also turns a thin, soupy broth into something silky and substantive.
"Add the tomatoes at the end. After reading a few perspectives on how acidic ingredients can slow, or even prevent, meat from becoming tender, I’ve become a proponent of adding the tomatoes toward the end of cooking the chili. This might seem strange, but trust me: it all comes together just fine in the end.
"Make it your own. There is a heck of a lot of room to play here, so use this “recipe” more as a template. The exact ingredients you use from batch to batch can change; the only thing that stays the same is slow-cooking and a tasty reward at the end."
Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/how-to-make-chili-cooking-lessons-from-thekitchn-109352.
Ingredients
1 to 1-1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) — slice roasts into cubes
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 to 2 other vegetables (like celery, carrots, or zucchini), diced (optional)
2 to 3 cloves garlic, minced
Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
2 teaspoons salt, plus more to taste
1 cup amber or brown ale or red wine
3 cups chicken, vegetable, or beef broth
1 28-ounce can diced tomatoes
3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
1 cup fresh or frozen corn kernels (optional)
To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro
Equipment
Sharp knife
Cutting board
Large Dutch oven or soup pot
Instructions
Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
SIMPLE POTATO SOUP
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30
Ingredients
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups chicken, beef, or vegetable stock, preferably warmed
1/2 cup cream or milk
Directions
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.
INA GARTEN’S SKILLET-ROASTED LEMON CHICKEN
This was sent in a TODAY Show’s email. It begins with this from Ina Garten, “I can't tell you how many times I've made this! I have the butcher butterfly the chicken so all I do is grind the thyme, fennel seeds, salt, and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken.
“Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.
“Make-ahead tip: Assemble the chicken in the pan and refrigerate for a few hours before roasting.”
To view this online, click here.
Note: The recipe calls for 1/2 cup dry white wine, such as Pinot Grigio. I don’t keep alcohol around the house. Whenever I want to try a new recipe that has any kind of alcohol as an ingredient, I either use an alcohol-free version or, if it’s not available or I decide not to go that way, I substitute water. Ina, if you’re reading this, sorry! I still love your recipes!
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick (see note)
1 yellow onion, halved and sliced 1⁄4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
Preparation
Preheat the oven to 450ºF.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
BEEF NOODLE SKILLET
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.
Ingredients
2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2-1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Directions
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
FETTUCCINE ALFREDO
This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
Ingredients
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Directions
Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.
Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles.
ANY-WAY-YOU-LIKE-IT CHILI
This is from Emma Christensen at TheKitchn. The recipe begins, "There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here’s how.
"Tips for Good Chili
"If you’re using meat, slow cook it. At its core, a chili is just another kind of braised dish. Even if you are using ground meat, you’re typically cooking tough, lean cuts that need some time to become tender. Simmer them gently in a fair amount of liquid, and after an hour or so, the meat is no longer chewy and instead becomes totally tender. The slow-cooking meat also turns a thin, soupy broth into something silky and substantive.
"Add the tomatoes at the end. After reading a few perspectives on how acidic ingredients can slow, or even prevent, meat from becoming tender, I’ve become a proponent of adding the tomatoes toward the end of cooking the chili. This might seem strange, but trust me: it all comes together just fine in the end.
"Make it your own. There is a heck of a lot of room to play here, so use this “recipe” more as a template. The exact ingredients you use from batch to batch can change; the only thing that stays the same is slow-cooking and a tasty reward at the end."
Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/how-to-make-chili-cooking-lessons-from-thekitchn-109352.
Ingredients
1 to 1-1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) — slice roasts into cubes
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 to 2 other vegetables (like celery, carrots, or zucchini), diced (optional)
2 to 3 cloves garlic, minced
Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
2 teaspoons salt, plus more to taste
1 cup amber or brown ale or red wine
3 cups chicken, vegetable, or beef broth
1 28-ounce can diced tomatoes
3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
1 cup fresh or frozen corn kernels (optional)
To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro
Equipment
Sharp knife
Cutting board
Large Dutch oven or soup pot
Instructions
Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
SIMPLE POTATO SOUP
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30
Ingredients
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups chicken, beef, or vegetable stock, preferably warmed
1/2 cup cream or milk
Directions
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.
INA GARTEN’S SKILLET-ROASTED LEMON CHICKEN
This was sent in a TODAY Show’s email. It begins with this from Ina Garten, “I can't tell you how many times I've made this! I have the butcher butterfly the chicken so all I do is grind the thyme, fennel seeds, salt, and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken.
“Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.
“Make-ahead tip: Assemble the chicken in the pan and refrigerate for a few hours before roasting.”
To view this online, click here.
Note: The recipe calls for 1/2 cup dry white wine, such as Pinot Grigio. I don’t keep alcohol around the house. Whenever I want to try a new recipe that has any kind of alcohol as an ingredient, I either use an alcohol-free version or, if it’s not available or I decide not to go that way, I substitute water. Ina, if you’re reading this, sorry! I still love your recipes!
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick (see note)
1 yellow onion, halved and sliced 1⁄4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
Preparation
Preheat the oven to 450ºF.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
BEEF NOODLE SKILLET
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.
Ingredients
2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2-1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Directions
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
FETTUCCINE ALFREDO
This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
Ingredients
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Directions
Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.
Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles.
Taco Tuesday
Time for another Taco Tuesday. Today's offerings include Perfect Fish Tacos and Slow Cooker Chipotle-Honey Chicken Tacos. Enjoy!
CRISPY TOFU TACOS
This is from Alexa Weibel in The New York Time cooking enewsletter. For this yumminess, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, sign up for The New York Time cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
Salt and black pepper
1/4 cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
1/2 teaspoon finely grated lime zest and 3 tablespoons juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes and chopped cilantro, for serving
Preparation
Heat the oven to 400 degrees.
Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.
Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.
TURKEY TACOS
This is from Diabetes Food Hub, and begins, "Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño."
Prep Time: 10 minutes; Cook Time: 10 minutes; Yield: 6 servings; Serving Size: 1 taco
To view this online, go to https://diabetesfoodhub.org/recipes/turkey-tacos.
Ingredients
2 tsp olive oil
1/2 red onion (diced)
2 tbsp finely diced jalapeño pepper
16 oz 94% lean ground turkey
1 clove garlic (minced)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp smoked paprika
2 tbsp water
6 6-inch corn tortillas
1 large avocado (diced)
6 tbsp Plain Nonfat Greek yogurt
6 tbsp no-salt-added pico de gallo
Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.
Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.
Fill each tortilla with 1/2 cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gallo.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
TACOS CON PUERCO
Recipe Yield: Yield: Serves 4
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.
Ingredients
1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded
Directions
In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
Season to taste with salt and pepper.
Heat taco shells and portion filling into shells; top with tomatoes and lettuce.
Notes:
Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g
PERFECT FISH TACOS
This is from Lauren Miyashiro, the former Food Director and currently a "contributing recipe" for Delish. Lauren wrote, "Love fish tacos? Well, these are the end-all be-all...
"The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod."
Prep Time: 20 minutes; Total Time: 35 minutes; Yields: 4 servings
To view this online, including the rest of what Lauren wrote, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/.
Ingredients
3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1-1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
For the corn slaw:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
Directions
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS
This is from Sarah DiGregorio in The New York Times cooking enewsletter. For this recipe, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"
Total Time: 3 to 5 hours; Yield: 4 servings
To view this online, click here. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving
Preparation
Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1-1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.
CRISPY TOFU TACOS
This is from Alexa Weibel in The New York Time cooking enewsletter. For this yumminess, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, sign up for The New York Time cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
Salt and black pepper
1/4 cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
1/2 teaspoon finely grated lime zest and 3 tablespoons juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes and chopped cilantro, for serving
Preparation
Heat the oven to 400 degrees.
Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.
Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.
TURKEY TACOS
This is from Diabetes Food Hub, and begins, "Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño."
Prep Time: 10 minutes; Cook Time: 10 minutes; Yield: 6 servings; Serving Size: 1 taco
To view this online, go to https://diabetesfoodhub.org/recipes/turkey-tacos.
Ingredients
2 tsp olive oil
1/2 red onion (diced)
2 tbsp finely diced jalapeño pepper
16 oz 94% lean ground turkey
1 clove garlic (minced)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp smoked paprika
2 tbsp water
6 6-inch corn tortillas
1 large avocado (diced)
6 tbsp Plain Nonfat Greek yogurt
6 tbsp no-salt-added pico de gallo
Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.
Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.
Fill each tortilla with 1/2 cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gallo.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
TACOS CON PUERCO
Recipe Yield: Yield: Serves 4
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.
Ingredients
1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded
Directions
In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
Season to taste with salt and pepper.
Heat taco shells and portion filling into shells; top with tomatoes and lettuce.
Notes:
Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g
PERFECT FISH TACOS
This is from Lauren Miyashiro, the former Food Director and currently a "contributing recipe" for Delish. Lauren wrote, "Love fish tacos? Well, these are the end-all be-all...
"The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod."
Prep Time: 20 minutes; Total Time: 35 minutes; Yields: 4 servings
To view this online, including the rest of what Lauren wrote, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/.
Ingredients
3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1-1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
For the corn slaw:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
Directions
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS
This is from Sarah DiGregorio in The New York Times cooking enewsletter. For this recipe, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"
Total Time: 3 to 5 hours; Yield: 4 servings
To view this online, click here. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving
Preparation
Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1-1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.
Monday, November 10, 2025
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday.
Let's face it, not everyone wants to try going a day without meat. I get that. Of course, if you decide to try a meatless day other than Monday, that's cool, too.
Anywho, today's double post has some interesting recipes. Check out the first recipe - the Tater Taco Casserole from Old El Paso, the Pepper Beef Steak with Garlic-Cilantro Butter, and, for dessert, a yummy Mississippi Mud Pie. (Can you imagine telling a 5-year-old about that dessert?) Enjoy!
TATER TACO CASSEROLE
This comes from Old El Paso, and begins, "Everyone loves tater tots and everyone loves Mexican food so why not combine the two! This Tater Taco Casserole is a dish that the whole family will love."
Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/tater-taco-casserole.
Ingredients
1 lb ground beef
1 small onion, diced finely
1 clove garlic, minced
1 (4 oz) can Old El Paso™ Chopped Green Chiles
1 (1 oz) package Old El Paso™ taco seasoning mix
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) package frozen corn
3 cups shredded Mexican blend cheese
1 (28 oz) package frozen tater tots
1 (10 oz) can Old El Paso™ Red Enchilada Sauce
Toppings: olives, cilantro, sour cream, tomatoes
Preparation
Preheat oven to 375° and spray a 9x13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture - otherwise prepare as follows.
In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.
Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.
Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.
Pour the enchilada sauce on top of the casserole as evenly as you can.
Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
Top with olives, cilantro, sour cream, tomatoes when serving if desired.
EASY BREAKFAST BURRITOS
This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.
Ingredients
6 eggs
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
1 to 2 tablespoons milk
6 fully cooked breakfast sausage links, cut into small pieces
1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
2 cups shredded Mexican cheese blend (8 oz)
Preparation
In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.
Expert Tips
Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!
Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.
SLOW-COOKER BOLOGNESE
This is from Betty Crocker, and begins, "Muir Glen® tomato paste provides a simple addition to this Bolognese that’s made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner."
Prep Time: 25 minutes; Total Time: 8 hours 25 minutes; Servings: 10
To view this online, click here.
Ingredients
1 lb bulk Italian pork sausage
1 lb lean (at least 80%) ground beef
2 large onions, chopped (2 cups)
2 carrots, finely chopped (1 cup)
3 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
1 tablespoon balsamic vinegar
1 tablespoon packed brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper flakes
16 oz uncooked spaghetti
3/4 cup shaved Parmesan cheese (3 oz)
1/2 cup chopped fresh basil leaves
Directions
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.
In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.
Cover; cook on Low heat setting 8 hours.
About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.
PEPPER BEEF STEAK WITH GARLIC-CILANTRO BUTTER
Recipe Yield: Makes 4 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/pepper-beef-steak-with-garlic-cilantro-butter.
Ingredients
4 beef round tip center steaks, cut 3/4 inch thick
1/3 cup country Dijon-style mustard
2 tablespoons coarsely ground mixed peppercorns
2 teaspoons ground cumin
1/4 cup butter, softened
1 tablespoon minced fresh cilantro
1 teaspoon minced garlic
2 fresh mild green chili peppers such as Anaheim peppers
Directions
Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of steaks. Cover and marinate in refrigerator 1 hour.
Combine butter, cilantro and garlic in small bowl. Set aside.
Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill 8 to 11 minutes) until steaks are medium rare (145F) doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. (Do not overcook.)
Remove blackened peppers; cover and let stand 5 minutes. Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.
Nutritional Information Per Serving: Calories: 278; Fat: 1 g; Sodium: 581 mg; Cholesterol: 108 mg; Protein: 37 g; Carbohydrates: 9 g
MISSISSIPPI MUD PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 prepared 9-inch chocolate crumb pie crust
1 cup Powdered sugar
1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 garnish of whipped cream (optional)
Directions
Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
EASY BEEF STROGANOFF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, "This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."
To view this online, click here.
Ingredients
2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef
Cooked egg noodles, for serving
Freshly chopped parsley, optional, for garnish
Directions
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.
Tips
If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.
When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.
Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).
Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.
Variations
You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.
Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.
How to Store and Freeze Beef Stroganoff
Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.
Let's face it, not everyone wants to try going a day without meat. I get that. Of course, if you decide to try a meatless day other than Monday, that's cool, too.
Anywho, today's double post has some interesting recipes. Check out the first recipe - the Tater Taco Casserole from Old El Paso, the Pepper Beef Steak with Garlic-Cilantro Butter, and, for dessert, a yummy Mississippi Mud Pie. (Can you imagine telling a 5-year-old about that dessert?) Enjoy!
TATER TACO CASSEROLE
This comes from Old El Paso, and begins, "Everyone loves tater tots and everyone loves Mexican food so why not combine the two! This Tater Taco Casserole is a dish that the whole family will love."
Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/tater-taco-casserole.
Ingredients
1 lb ground beef
1 small onion, diced finely
1 clove garlic, minced
1 (4 oz) can Old El Paso™ Chopped Green Chiles
1 (1 oz) package Old El Paso™ taco seasoning mix
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) package frozen corn
3 cups shredded Mexican blend cheese
1 (28 oz) package frozen tater tots
1 (10 oz) can Old El Paso™ Red Enchilada Sauce
Toppings: olives, cilantro, sour cream, tomatoes
Preparation
Preheat oven to 375° and spray a 9x13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture - otherwise prepare as follows.
In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.
Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.
Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.
Pour the enchilada sauce on top of the casserole as evenly as you can.
Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
Top with olives, cilantro, sour cream, tomatoes when serving if desired.
EASY BREAKFAST BURRITOS
This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.
Ingredients
6 eggs
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
1 to 2 tablespoons milk
6 fully cooked breakfast sausage links, cut into small pieces
1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
2 cups shredded Mexican cheese blend (8 oz)
Preparation
In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.
Expert Tips
Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!
Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.
SLOW-COOKER BOLOGNESE
This is from Betty Crocker, and begins, "Muir Glen® tomato paste provides a simple addition to this Bolognese that’s made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner."
Prep Time: 25 minutes; Total Time: 8 hours 25 minutes; Servings: 10
To view this online, click here.
Ingredients
1 lb bulk Italian pork sausage
1 lb lean (at least 80%) ground beef
2 large onions, chopped (2 cups)
2 carrots, finely chopped (1 cup)
3 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
1 tablespoon balsamic vinegar
1 tablespoon packed brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper flakes
16 oz uncooked spaghetti
3/4 cup shaved Parmesan cheese (3 oz)
1/2 cup chopped fresh basil leaves
Directions
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.
In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.
Cover; cook on Low heat setting 8 hours.
About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.
PEPPER BEEF STEAK WITH GARLIC-CILANTRO BUTTER
Recipe Yield: Makes 4 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/pepper-beef-steak-with-garlic-cilantro-butter.
Ingredients
4 beef round tip center steaks, cut 3/4 inch thick
1/3 cup country Dijon-style mustard
2 tablespoons coarsely ground mixed peppercorns
2 teaspoons ground cumin
1/4 cup butter, softened
1 tablespoon minced fresh cilantro
1 teaspoon minced garlic
2 fresh mild green chili peppers such as Anaheim peppers
Directions
Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of steaks. Cover and marinate in refrigerator 1 hour.
Combine butter, cilantro and garlic in small bowl. Set aside.
Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill 8 to 11 minutes) until steaks are medium rare (145F) doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. (Do not overcook.)
Remove blackened peppers; cover and let stand 5 minutes. Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.
Nutritional Information Per Serving: Calories: 278; Fat: 1 g; Sodium: 581 mg; Cholesterol: 108 mg; Protein: 37 g; Carbohydrates: 9 g
MISSISSIPPI MUD PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 prepared 9-inch chocolate crumb pie crust
1 cup Powdered sugar
1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 garnish of whipped cream (optional)
Directions
Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
EASY BEEF STROGANOFF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, "This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."
To view this online, click here.
Ingredients
2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef
Cooked egg noodles, for serving
Freshly chopped parsley, optional, for garnish
Directions
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.
Tips
If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.
When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.
Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).
Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.
Variations
You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.
Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.
How to Store and Freeze Beef Stroganoff
Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.
Meatless Monday
Here we are, starting another week. If you're like me, your weekend wasn't quite long enough. Fortunately, there's always next weekend.
Since it's Monday, that means it's time for another Meatless Monday. Here are six yummy vegetarian recipes to get your week started off just right, including Curried Apples and “Chicken” and Sweet Potato-Coconut Curry with Chickpeas and Spinach. Enjoy!
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
PEAS PLEASE
This is from the September 2004 issue of Vegetarian Times, page 24. It begins, "Healthful and nourishing, this easy-to-prepare salad may be seasoned with your choice of dressing. Pigeon peas are available dry or canned in most supermarkets and can be found fresh or frozen in Hispanic markets. Add a side of crusty bread and cups of green tea, and conclude the meal with lemon bars or fruit cookies."
Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peas-please/.
Ingredients
1 3/4 cups black-eyed peas, drained and rinsed
1 3/4 cups chickpeas, drained and rinsed
1 3/4 cups pigeon peas, drained and rinsed
1 avocado, peeled and diced
1 pint grape tomatoes
1 bunch scallions, thinly sliced
8 cups mixed salad greens such as mesclun
Preparation
Pat the peas dry with paper towels. Combine the peas in a large serving bowl, and add the avocado, tomatoes and scallions. Season to taste, dress with your favorite dressing and toss.
To serve, arrange equal portions of greens on individual plates, and spoon equal portions of the pea mixture onto beds of lettuce.
PEPPERS GALORE
This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."
Makes 4 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peppers-galore/.
Ingredients
1 1-lb. pkg. baked tofu, preferably Italian-flavored
2 red bell peppers, stemmed, halved and seeded
1 green bell pepper, stemmed, halved and seeded
1 yellow bell pepper, stemmed, halved and seeded
1 orange bell pepper, stemmed, halved and seeded
3 Tbs. olive oil
1 tsp. dried oregano
4 oz. crumbled gorgonzola
Preparation
Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.
Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.
Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
Since it's Monday, that means it's time for another Meatless Monday. Here are six yummy vegetarian recipes to get your week started off just right, including Curried Apples and “Chicken” and Sweet Potato-Coconut Curry with Chickpeas and Spinach. Enjoy!
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
PEAS PLEASE
This is from the September 2004 issue of Vegetarian Times, page 24. It begins, "Healthful and nourishing, this easy-to-prepare salad may be seasoned with your choice of dressing. Pigeon peas are available dry or canned in most supermarkets and can be found fresh or frozen in Hispanic markets. Add a side of crusty bread and cups of green tea, and conclude the meal with lemon bars or fruit cookies."
Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peas-please/.
Ingredients
1 3/4 cups black-eyed peas, drained and rinsed
1 3/4 cups chickpeas, drained and rinsed
1 3/4 cups pigeon peas, drained and rinsed
1 avocado, peeled and diced
1 pint grape tomatoes
1 bunch scallions, thinly sliced
8 cups mixed salad greens such as mesclun
Preparation
Pat the peas dry with paper towels. Combine the peas in a large serving bowl, and add the avocado, tomatoes and scallions. Season to taste, dress with your favorite dressing and toss.
To serve, arrange equal portions of greens on individual plates, and spoon equal portions of the pea mixture onto beds of lettuce.
PEPPERS GALORE
This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."
Makes 4 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peppers-galore/.
Ingredients
1 1-lb. pkg. baked tofu, preferably Italian-flavored
2 red bell peppers, stemmed, halved and seeded
1 green bell pepper, stemmed, halved and seeded
1 yellow bell pepper, stemmed, halved and seeded
1 orange bell pepper, stemmed, halved and seeded
3 Tbs. olive oil
1 tsp. dried oregano
4 oz. crumbled gorgonzola
Preparation
Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.
Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.
Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
Thursday, November 6, 2025
Burgers and More
Who doesn't love burgers? Add a few extras, and you have Burgers and More. Check out the Juicy Grilled Cheeseburgers, the Healthy Grilled Pizza Burgers, and the rest of today's yumminess. Enjoy!
BBQ BAKED BEANS
This is from the Food Network, and begins, "BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature."
Active Time: 25 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
8 slices bacon (about 8 ounces), cut into 1/2-inch pieces
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
Two 28-ounce cans baked beans
1 cup barbecue sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/3 cup packed dark brown sugar
2 teaspoons yellow mustard powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
POWER CHEESEBURGER
This is from The New York Times cooking e-newsletter. The recipe begins, “Maura Egan and Christine Muhlke developed this recipe in 2004, around the time of the Olympic Games in Athens, after talking with Shane Hamman, then the No. 1 weight lifter in America, capable of squatting more than 1,000 pounds. He ate two for lunch, amid his 5,000 calorie day. It’s pretty delicious.”
Yield: 1 cheeseburger, Time: 20 minutes
This was featured in “Food; Athens on 5,000 Calorires a Day”, and can be viewed online at https://cooking.nytimes.com/recipes/10971-power-cheeseburger.
Ingredients
8 ounces ground beef, like chuck
1 egg yolk, beaten
1 teaspoon paprika
1 teaspoon salt
2 to 3 slices sharp Cheddar cheese
1 sesame bun, halved and toasted if desired
Pickles
Ketchup and mustard
Preparation
In large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.
Heat a large nonstick skillet over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium rare.
Place the burger cheese side up on bun and top with pickles, ketchup and/or mustard. Place other bun half on top and serve.
ALMOST WHITE CASTLE HAMBURGERS
This comes from Chef Doozer on the Genius Kitchen site. Time: 20 minutes; Serves: 12
To view this online, click here.
Ingredients
1-1/2 lbs ground chuck
1 (4 tablespoon) envelope onion soup mix
1 egg
1/2 teaspoon pepper
2 tablespoons water
1/3 cup breadcrumbs
24 small square dinner rolls
American cheese (optional)
pickle (optional)
Sauce
1/2 cup mustard
1/2 cup ketchup
Directions
Preheat oven to 400°F.
Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.
Prick with a fork.
Bake for 10 minutes.
Drain off juices (if there's a lot of excess).
Cool.
Cut into 24 squares.
Place squares on dinner rolls.
Combine mustard and ketchup and spread on rolls.
Top with pickles and cheese, if desired.
This makes 12 servings of 2 hamburgers each.
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
BBQ BAKED BEANS
This is from the Food Network, and begins, "BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature."
Active Time: 25 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
8 slices bacon (about 8 ounces), cut into 1/2-inch pieces
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
Two 28-ounce cans baked beans
1 cup barbecue sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/3 cup packed dark brown sugar
2 teaspoons yellow mustard powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
POWER CHEESEBURGER
This is from The New York Times cooking e-newsletter. The recipe begins, “Maura Egan and Christine Muhlke developed this recipe in 2004, around the time of the Olympic Games in Athens, after talking with Shane Hamman, then the No. 1 weight lifter in America, capable of squatting more than 1,000 pounds. He ate two for lunch, amid his 5,000 calorie day. It’s pretty delicious.”
Yield: 1 cheeseburger, Time: 20 minutes
This was featured in “Food; Athens on 5,000 Calorires a Day”, and can be viewed online at https://cooking.nytimes.com/recipes/10971-power-cheeseburger.
Ingredients
8 ounces ground beef, like chuck
1 egg yolk, beaten
1 teaspoon paprika
1 teaspoon salt
2 to 3 slices sharp Cheddar cheese
1 sesame bun, halved and toasted if desired
Pickles
Ketchup and mustard
Preparation
In large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.
Heat a large nonstick skillet over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium rare.
Place the burger cheese side up on bun and top with pickles, ketchup and/or mustard. Place other bun half on top and serve.
ALMOST WHITE CASTLE HAMBURGERS
This comes from Chef Doozer on the Genius Kitchen site. Time: 20 minutes; Serves: 12
To view this online, click here.
Ingredients
1-1/2 lbs ground chuck
1 (4 tablespoon) envelope onion soup mix
1 egg
1/2 teaspoon pepper
2 tablespoons water
1/3 cup breadcrumbs
24 small square dinner rolls
American cheese (optional)
pickle (optional)
Sauce
1/2 cup mustard
1/2 cup ketchup
Directions
Preheat oven to 400°F.
Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.
Prick with a fork.
Bake for 10 minutes.
Drain off juices (if there's a lot of excess).
Cool.
Cut into 24 squares.
Place squares on dinner rolls.
Combine mustard and ketchup and spread on rolls.
Top with pickles and cheese, if desired.
This makes 12 servings of 2 hamburgers each.
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
Wednesday, November 5, 2025
Chicken
There was a time when Chicken was reserved for Sunday or holiday dinners. (Think early- to mid-twentieth century.) Now it's an anytime meal.
To that end, here are six chicken recipes to help you through the day, including Chicken A La King and Chicken Marsala. Enjoy!
CHICKEN TACO BAKE
This is from Everyday Diabetic Recipes. It begins, "There's enough of a fiesta in this casserole to excite anyone's taste buds. Our Chicken Taco Bake is a Tex-Mex lovers dream and it's healthier for you too, 'cause it's made with lots of spinach, fresh salsa, and reduced-fat cheese."
Cook Time: 35 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Chicken-Taco-Bake.
Ingredients
2 teaspoons canola oil
2 boneless, skinless chicken breasts (about 12-ounces) cut into 1/2 inch cubes
1 red bell pepper, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 teaspoon chili powder
1 teaspoon cumin
1-1/2 cup fresh salsa, divided
4 (6-inch) corn tortillas, cut into 1-inch strips
1/4 cup reduced-fat, shredded Mexican blend cheese
Directions
Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
In a large skillet, heat oil over medium high heat. Add chicken, pepper, onion, and garlic and cook 8-10 minutes, or until chicken is no longer pink. Stir in spinach, chili powder, and cumin.
Evenly spread 1/2 cup of salsa in bottom of baking dish. Top with half of the tortilla pieces and half of the chicken mixture. Spoon 1/2 cup of salsa over the chicken. Repeat layers with tortilla pieces, chicken mixture, and salsa. Cover with foil.
Bake 30 minutes, uncover, and sprinkle with cheese. Bake 5 minutes more, or until cheese is melted and hot in center.
Notes
Add a pop of color and taste by garnishing with some chopped cilantro and avocado slices!
BAKED CHICKEN PARMESAN
Recipe Yield: Servings: 6
View this online at https://diabeticgourmet.com/diabetic-recipes/baked-chicken-parmesan
Ingredients
Vegetable oil spray
4 slices whole-wheat bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1-1/2 tablespoons finely snipped fresh parsley
1-1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low-fat buttermilk
Vegetable oil spray
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed
Directions
Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.
Pour buttermilk into a shallow bowl.
Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.
Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.
Nutritional Information Per Serving: Calories: 209; Fat: 1 g; Sodium: 303 mg; Cholesterol: 68 mg; Protein: 38 g; Carbohydrates: 11 g
Diabetic Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
CHICKEN A LA KING
This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings
This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)
Salt and black pepper
2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)
4 tablespoons unsalted butter
1 cup sliced button or cremini mushrooms (2-1/2 ounces)
1/4 cup chopped green bell pepper
1/4 cup all-purpose flour
1 cup heavy cream
1 cup frozen green peas
2 tablespoons drained jarred sliced pimentos, finely chopped
1 tablespoon finely chopped parsley, plus more for serving
2 large egg yolks
3 tablespoons dry sherry
Toast triangles and Tabasco hot sauce, for serving (optional)
Preparation
Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.
Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.
Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.
In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.
Tip
To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.
HEARTY SLOW COOKER CHICKEN CHILI
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
To that end, here are six chicken recipes to help you through the day, including Chicken A La King and Chicken Marsala. Enjoy!
CHICKEN TACO BAKE
This is from Everyday Diabetic Recipes. It begins, "There's enough of a fiesta in this casserole to excite anyone's taste buds. Our Chicken Taco Bake is a Tex-Mex lovers dream and it's healthier for you too, 'cause it's made with lots of spinach, fresh salsa, and reduced-fat cheese."
Cook Time: 35 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Chicken-Taco-Bake.
Ingredients
2 teaspoons canola oil
2 boneless, skinless chicken breasts (about 12-ounces) cut into 1/2 inch cubes
1 red bell pepper, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 teaspoon chili powder
1 teaspoon cumin
1-1/2 cup fresh salsa, divided
4 (6-inch) corn tortillas, cut into 1-inch strips
1/4 cup reduced-fat, shredded Mexican blend cheese
Directions
Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
In a large skillet, heat oil over medium high heat. Add chicken, pepper, onion, and garlic and cook 8-10 minutes, or until chicken is no longer pink. Stir in spinach, chili powder, and cumin.
Evenly spread 1/2 cup of salsa in bottom of baking dish. Top with half of the tortilla pieces and half of the chicken mixture. Spoon 1/2 cup of salsa over the chicken. Repeat layers with tortilla pieces, chicken mixture, and salsa. Cover with foil.
Bake 30 minutes, uncover, and sprinkle with cheese. Bake 5 minutes more, or until cheese is melted and hot in center.
Notes
Add a pop of color and taste by garnishing with some chopped cilantro and avocado slices!
BAKED CHICKEN PARMESAN
Recipe Yield: Servings: 6
View this online at https://diabeticgourmet.com/diabetic-recipes/baked-chicken-parmesan
Ingredients
Vegetable oil spray
4 slices whole-wheat bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1-1/2 tablespoons finely snipped fresh parsley
1-1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low-fat buttermilk
Vegetable oil spray
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed
Directions
Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.
Pour buttermilk into a shallow bowl.
Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.
Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.
Nutritional Information Per Serving: Calories: 209; Fat: 1 g; Sodium: 303 mg; Cholesterol: 68 mg; Protein: 38 g; Carbohydrates: 11 g
Diabetic Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
CHICKEN A LA KING
This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings
This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)
Salt and black pepper
2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)
4 tablespoons unsalted butter
1 cup sliced button or cremini mushrooms (2-1/2 ounces)
1/4 cup chopped green bell pepper
1/4 cup all-purpose flour
1 cup heavy cream
1 cup frozen green peas
2 tablespoons drained jarred sliced pimentos, finely chopped
1 tablespoon finely chopped parsley, plus more for serving
2 large egg yolks
3 tablespoons dry sherry
Toast triangles and Tabasco hot sauce, for serving (optional)
Preparation
Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.
Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.
Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.
In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.
Tip
To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.
HEARTY SLOW COOKER CHICKEN CHILI
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
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