Friday Recipes

It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Chili Mac and Hamburger Stroganoff Skillet. Enjoy!

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.

MARRY ME BEANS

This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...

"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."

Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3

To view this online, click here.

Ingredients

1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving

4 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)

2 (15-ounce) cans cannellini beans, rinsed and drained

1/2 cup chicken or vegetable broth

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt, plus more to taste

2 tablespoons heavy cream

1/3 cup freshy grated Parmesan cheese, divided

2 teaspoons fresh lemon juice

Chopped fresh parsley or basil, for garnish, optional

4 slices sourdough bread, toasted, for serving

Directions

Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.

Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.

Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.

Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.

CABBAGE AND POTATOES

This is from Kimberly Holland at Southern Living. The recipe is described as, "The perfect side dish that goes with just about anything."

Kimberly wrote, "This is a Southern classic for a reason: Cabbage and potatoes go so well together. Though this dish is made with humble ingredients, the final recipe is ultimately a rich, comforting, and aromatic side.

"Once cooked and composed, the cabbage is sweet and slightly bitter while the potatoes are nutty. Bacon boosts the meatiness of this dish and adds a bit of crunch. The black and crushed red peppers add a nice level of heat and aroma, elevating this from a flat, one-night flavor. Acid, in this case in the form of apple cider vinegar, is added at the end to brighten the dish up and actually makes things taste more of themselves.

"Learn how to make cabbage and potatoes, and whether you serve it as a side dish or a simple, filling main, you'll love how well these basic ingredients go together to make something unforgettable and special."

Active Time: 45 minutes; Total Time: 1 hour; Servings: 6

To view this online, go to https://www.southernliving.com/cabbage-and-potatoes-8769488.

Ingredients

8 oz. thick-cut bacon, chopped (about 2 cups)

1 medium-size (8 oz.) sweet onion, thinly sliced (about 3 cups)

4 medium garlic cloves, thinly sliced (about 2 Tbsp.)

6 (4-in.) fresh thyme sprigs

1 fresh bay leaf (optional)

1 tsp. kosher salt, plus more taste

3/4 tsp. cracked black pepper

1/2 tsp. crushed red pepper

1 small (2 lb.) head green cabbage, coarsely chopped (about 12 cups)

12 oz. baby gold potatoes, halved or quartered if large (about 2 cups)

1/3 cup tap water

1-1/2 tsp. apple cider vinegar

Directions

Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, about 12 minutes. Transfer, using a slotted spoon, to a paper towel-lined plate; set aside. Reserve bacon drippings in Dutch oven.

Add onion, garlic, thyme, bay leaf, salt, black pepper, and crushed red pepper to bacon drippings; cook over medium, stirring occasionally, until onion is softened and translucent, about 8 minutes.

Add cabbage, potatoes, and 1/3 cup water; cover and cook over medium-low, stirring occasionally, until potatoes and cabbage are tender, 18 to 20 minutes.

Remove from heat. Remove and discard thyme and bay leaf. Stir in vinegar and reserved cooked bacon. Taste and season with additional salt, if needed.

STRAWBERRY SMOOTHIE

This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture."

Total Time: 5 minutes; Yield: One 16-ounce or two 8-ounce servings

This was featured in "Want More Fruit? Get Out the Blender," and can be viewed online at https://cooking.nytimes.com/recipes/1012542-strawberry-smoothie. 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 medium-size or large, ripe banana

1 heaped cup fresh or frozen hulled strawberries

1 cup milk

1 teaspoon honey

1/2 teaspoon vanilla extract (optional)

2 to 3 ice cubes

Preparation

Place all of the ingredients in a blender and blend until smooth. Serve right away.

Tip

Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.

CHILI MAC

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings

This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.

Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."

Ingredients

1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed

1 pound ground beef

1 yellow onion, finely chopped

1 tablespoon store-bought or homemade chili powder

1 tablespoon ground cumin

1 tablespoon garlic powder

Salt and pepper

1 (28-ounce) can crushed fire-roasted tomatoes

1 (14-ounce) can chicken broth

1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid

8 ounces elbow macaroni or another small pasta

1 tablespoon Worcestershire sauce or soy sauce

4 ounces grated sharp Cheddar, plus more for serving (both optional)

Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving

Preparation

In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.

Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.

Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.

Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.

HAMBURGER STROGANOFF SKILLET

This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."

Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

One 10-ounce package white mushrooms, halved or quartered if large

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.