Friday Recipes

It's finally Friday. (Yay!) I'm not sure what your plans are for the weekend, but I plan to do a major tidying up around the house. What else would one do when it's supposed to be super cold? (It's actually supposed to snow in the Tampa Bay area of Florida - yes, SNOW! That's cold!)

So, here are six yummy recipes to get you through the weekend, including Homemade Sloppy Joes and Slow Cooker Chicken Stroganoff. Enjoy!

SPICY BAKED SWEET POTATO FRIES

This is from Everyday Diabetic Recipes, and begins, "Chili powder gives our Spicy Baked Sweet Potato Fries the perfect kick, sure to get your gang excited about their new favorite side! Plus, using sweet potatoes instead of regular baking potatoes provides an added nutritional boost!"

Cook Time: 25 minutes; Serves: 6

To view this online, go to https://www.everydaydiabeticrecipes.com/Potatoes-Rice/Spicy-Baked-Sweet-Potato-Fries--6743.

Ingredients

1 tablespoon canola oil

2 teaspoons chili powder*

1 teaspoon salt

1/8 teaspoon ground red pepper*

3 large sweet potatoes (about 2-1/2 pounds), peeled and cut lengthwise into thin wedges

Directions

Preheat the oven to 425 degrees. Coat rimmed baking sheets with nonstick cooking spray.

In a large bowl, toss the potatoes with oil. In a small bowl, combine the chili powder, salt, and ground red pepper. Sprinkle over the potato wedges and toss until evenly coated.

Spread the potato wedges in a single layer on the baking sheets.

Bake for 25 to 30 minutes, or until golden and tender, turning once halfway through cooking time. Serve immediately.

Notes

To make this a gluten-free recipe, use nonstick cooking spray with no flour added, and seasonings with no added starch from a gluten-containing source.

If you're a fan of crispy fries, simply combine the seasonings with 2 beaten egg whites in a shallow dish. Coat the potato wedges with this mixture and bake as above. They'll crisp up in no time!

HOMEMADE SLOPPY JOES

This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6

To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.

Ingredients

1-1/2 pounds extra-lean ground beef

1/2 onion, diced

1 green pepper, diced

2 cloves garlic, minced

2 cups water, divided

3/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon Dijon mustard

1-1/2 teaspoons salt, or to taste

1/2 teaspoon ground black pepper

1 dash Worcestershire sauce

1 pinch cayenne pepper, or to taste

Directions

Gather all ingredients.

Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.

Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.

Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.

Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.

Add remaining 1 cup water and bring mixture to a boil.

Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.

Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!

SAUTEED JAMAICAN CALLALOO

This yumminess is from Gabi Odebode on the Food Network.

This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."

Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.

Ingredients

5 ounces frozen callaloo

2 tablespoon vegetable oil or olive oil

1 small onion, chopped

3 cloves garlic, minced

1 small red bell pepper, diced

1 small yellow bell pepper, diced

2 scallions, sliced

1 habanero pepper or scotch bonnet pepper, chopped, optional

2 teaspoons chicken or vegetable bouillon powder, optional

1 teaspoon fresh thyme leaves

Sea salt, to taste

Directions

Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.

Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.

Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.

Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.

CHICKEN A LA KING

This yumminess is from Laura Manzano at Simply Recipes. For this recipe, Laura wrote, "...(E)ating chicken à la king is like wrapping yourself with a warm blanket. It’s a dish I now make regularly, especially on cold nights—it’s quick comfort food, done nearly as quickly as the pot of white rice I like to serve it with. It’s also wonderful with egg noodles or served alongside biscuits or warm toast."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Servings: 4

To view this online, as well as reading everything that Laura wrote about this, go to https://www.simplyrecipes.com/chicken-a-la-king-recipe-8414596.

Ingredients

3 tablespoons unsalted butter

1 small yellow onion, diced (about 1 cup)

1/2 stalk celery, diced (about 1/2 cup)

1 teaspoon kosher salt, divided, plus more to taste

8 ounces white button mushrooms, sliced

1/2 teaspoon black pepper, plus more to taste

1/4 cup sherry or dry white wine

3 tablespoons all-purpose flour

1 cup low-sodium chicken broth

3/4 cup heavy cream

2 cups diced or shredded cooked chicken

1 (7-ounce) can pimentos, drained, patted dry, and diced (about 1/2 cup)

1/2 cup frozen peas

2 to 3 cups cooked white rice, for serving (optional)

Directions

In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.

Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.

Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.)

Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well.

Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.

Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired.

Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes.

SLOW COOKER CHICKEN STROGANOFF

This is from the Food Network, and begins, "Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-stroganoff-5536626.

Ingredients

2 cups low-sodium chicken broth

1/4 cup all-purpose flour

1 tablespoon tomato paste

One 1-ounce package dry onion soup mix

Kosher salt and freshly ground black pepper

8 ounces button mushrooms, quartered

6 boneless, skinless chicken thighs (about 1-3/4 pounds)

12 ounces egg noodles

4 tablespoons butter, cut into pieces

4 ounces cream cheese, at room temperature

Chopped fresh parsley, for serving

Special equipment: a 6-quart slow cooker

Directions

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.

When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.

Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

COTTAGE PIE

This is from Dan Pelosi at The New York Times cooking newsletter. For this recipe, Dan wrote, "In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping."

Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings

To view this online, go to v. While you're there, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Filling

2 pounds ground beef

Salt and pepper

2 tablespoons salted butter

1 medium white or yellow onion, diced, about 1 cup

2 celery stalks, finely chopped, about 1/2 cup

1 medium carrot, peeled and finely chopped, about 1/2 cup

3 garlic cloves, minced

2 tablespoons tomato paste

1/4 cup all-purpose flour

2 cups beef broth

1/2 cup dry red wine (or water)

1/2 cup frozen peas

2 tablespoons Worcestershire sauce

4 thyme sprigs

2 dried bay leaves

For the Topping

Salt

2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes

1/2 cup whole milk

5 tablespoons salted butter, melted

3/4 cup grated Parmesan (about 1-1/2 ounces)

Preparation

Heat the oven to 350 degrees.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.

Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tip

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.