Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with chicken, and includes Slow Cooker Chicken Stroganoff and Grilled Chicken Torta Sliders. Enjoy!
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.
4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving
Ingredients
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Directions
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
GRILLED CHICKEN TORTA SLIDERS
This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.
Ingredients
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 boneless skinless chicken breasts (3/4 lb)
8 slider buns, split
1 tablespoon butter, melted
1/2 cup Old El Paso™ refried beans (from 16-oz can)
1/2 medium avocado, pitted, peeled, thinly sliced
2 slices (1 oz each) Monterey Jack cheese, quartered
2 green onions, thinly sliced on the bias
Chopped fresh cilantro, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.
Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.
Top chicken with cheese, remaining ingredients and tops of buns.
Expert Tips
Craving a little more heat? Opt for pepper Jack cheese.
Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.
Showing posts with label Cowboy Caviar Pasta Salad. Show all posts
Showing posts with label Cowboy Caviar Pasta Salad. Show all posts
Tuesday, November 28, 2023
Tuesday, November 7, 2023
Salads - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with salads, and includes Cowboy Caviar Pasta Salad and Lucali Salad. Enjoy!
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
FRUIT SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger."
Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024369-fruit-salad.
Ingredients
1 lime
2 tablespoons granulated sugar
7 to 8 cups bite-size pieces of mixed, ripe fruit (such as any combination of watermelon, pineapple, berries, kiwi, stone fruit, mango, pomegranate and grapes)
Preparation
Zest half the lime into a small bowl (about 1 teaspoon zest). Add the sugar and pinch until the mixture is fragrant and resembles wet sand.
Add the fruit to a large bowl. Add most of the sugar (hold back 1/2 tablespoon or so) and squeeze in 1 teaspoon lime juice. Stir gently to combine, then let sit for 5 minutes. Stir once more to coat the fruit with the juices collected in the bottom of the bowl. Taste, and if the mixture is too sweet, add more lime juice, 1 teaspoon at a time. If you want it sweeter, add the remaining lime sugar.
Eat right away or let sit for up to 1 hour at room temperature. The salad can also be refrigerated for up to 1 day, though some fruits may get mushy.
STEAK TACO SALAD
This is from Tricia Manzanero Studeman on Southern Living's site. The recipe begins, "Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!
"Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta."
First off, here are DIY Pickled Onions.
Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.."
Active Time: 45 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.southernliving.com/steak-taco-salad-7556399.
Ingredients
1 (8-oz.) container sour cream
2/3 cup smooth mild salsa
1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
3 tsp. kosher salt, divided
1 (1-oz.) envelope taco seasoning mix, divided
2 Tbsp. canola oil
3 ears (about 1 lb. total) fresh yellow corn
1 (1-1/2-lb.) top sirloin steak (1 to 1-1/2 inches thick)
1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1-3/4 cups)
1-1/2 cups roughly crushed tortilla chips
1-1/2 cups diced plum tomatoes (from 3 medium tomatoes)
1-1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
2 medium avocados, chopped
Directions
Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1-1/2 teaspoons of the salt, and 1-1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1-1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1-1/2 teaspoons salt.
Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.
TACO SALAD
This yumminess is from Sohla El-Waylly at The New York Times cooking enewsletter. For this recipe, Sohla wrote, "This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste."
Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024304-taco-salad.
Ingredients
2 tablespoons neutral oil (such as safflower or canola)
1 pound ground beef
Salt
1 medium yellow onion, finely chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons chili powder
3 garlic cloves, finely chopped
1 (15.5-ounce) can pinto beans, drained, 1/2 cup bean liquid reserved
Corn chips (preferably Fritos), as desired
2 cups/4 ounces coarsely grated Colby or Cheddar cheese, plus more for serving
1 small head iceberg lettuce, shredded
1 large beefsteak tomato, chopped
1 avocado, chopped
2 limes, cut into wedges
1/2 cup sour cream
Hot sauce, to serve
Preparation
In a large cast-iron or stainless skillet over medium-high, heat the oil until it shimmers. Add the beef and press it into one even layer. Sprinkle evenly with salt and onion, and cook, undisturbed, until the beef is deeply browned on the bottom and still slightly pink on top, and the onions have wilted, 5 to 7 minutes. If there is an excess of fat in the pan at this point, tip the skillet and use a spoon to discard it.
Sprinkle over the cumin, oregano, chili powder and garlic. Using a wooden spoon, break the meat into small crumbles and stir. Cook, stirring frequently, until the spices are aromatic and the meat has cooked through, about 2 minutes.
Add the beans and reserved bean liquid, and use the spoon to scrape up any browned bits. Simmer until mostly reduced, about 2 minutes. Remove from heat, taste and add more salt if needed.
Arrange some corn chips evenly across the bottom of four serving plates. Evenly divide the meat mixture, cheese, lettuce, tomato and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with a handful of crushed corn chips, a big dollop of sour cream, and extra cheese. Serve right away with hot sauce alongside.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
FRUIT SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger."
Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024369-fruit-salad.
Ingredients
1 lime
2 tablespoons granulated sugar
7 to 8 cups bite-size pieces of mixed, ripe fruit (such as any combination of watermelon, pineapple, berries, kiwi, stone fruit, mango, pomegranate and grapes)
Preparation
Zest half the lime into a small bowl (about 1 teaspoon zest). Add the sugar and pinch until the mixture is fragrant and resembles wet sand.
Add the fruit to a large bowl. Add most of the sugar (hold back 1/2 tablespoon or so) and squeeze in 1 teaspoon lime juice. Stir gently to combine, then let sit for 5 minutes. Stir once more to coat the fruit with the juices collected in the bottom of the bowl. Taste, and if the mixture is too sweet, add more lime juice, 1 teaspoon at a time. If you want it sweeter, add the remaining lime sugar.
Eat right away or let sit for up to 1 hour at room temperature. The salad can also be refrigerated for up to 1 day, though some fruits may get mushy.
STEAK TACO SALAD
This is from Tricia Manzanero Studeman on Southern Living's site. The recipe begins, "Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!
"Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta."
First off, here are DIY Pickled Onions.
Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.."
Active Time: 45 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.southernliving.com/steak-taco-salad-7556399.
Ingredients
1 (8-oz.) container sour cream
2/3 cup smooth mild salsa
1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
3 tsp. kosher salt, divided
1 (1-oz.) envelope taco seasoning mix, divided
2 Tbsp. canola oil
3 ears (about 1 lb. total) fresh yellow corn
1 (1-1/2-lb.) top sirloin steak (1 to 1-1/2 inches thick)
1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1-3/4 cups)
1-1/2 cups roughly crushed tortilla chips
1-1/2 cups diced plum tomatoes (from 3 medium tomatoes)
1-1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
2 medium avocados, chopped
Directions
Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1-1/2 teaspoons of the salt, and 1-1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1-1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1-1/2 teaspoons salt.
Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.
TACO SALAD
This yumminess is from Sohla El-Waylly at The New York Times cooking enewsletter. For this recipe, Sohla wrote, "This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste."
Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024304-taco-salad.
Ingredients
2 tablespoons neutral oil (such as safflower or canola)
1 pound ground beef
Salt
1 medium yellow onion, finely chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons chili powder
3 garlic cloves, finely chopped
1 (15.5-ounce) can pinto beans, drained, 1/2 cup bean liquid reserved
Corn chips (preferably Fritos), as desired
2 cups/4 ounces coarsely grated Colby or Cheddar cheese, plus more for serving
1 small head iceberg lettuce, shredded
1 large beefsteak tomato, chopped
1 avocado, chopped
2 limes, cut into wedges
1/2 cup sour cream
Hot sauce, to serve
Preparation
In a large cast-iron or stainless skillet over medium-high, heat the oil until it shimmers. Add the beef and press it into one even layer. Sprinkle evenly with salt and onion, and cook, undisturbed, until the beef is deeply browned on the bottom and still slightly pink on top, and the onions have wilted, 5 to 7 minutes. If there is an excess of fat in the pan at this point, tip the skillet and use a spoon to discard it.
Sprinkle over the cumin, oregano, chili powder and garlic. Using a wooden spoon, break the meat into small crumbles and stir. Cook, stirring frequently, until the spices are aromatic and the meat has cooked through, about 2 minutes.
Add the beans and reserved bean liquid, and use the spoon to scrape up any browned bits. Simmer until mostly reduced, about 2 minutes. Remove from heat, taste and add more salt if needed.
Arrange some corn chips evenly across the bottom of four serving plates. Evenly divide the meat mixture, cheese, lettuce, tomato and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with a handful of crushed corn chips, a big dollop of sour cream, and extra cheese. Serve right away with hot sauce alongside.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
Thursday, November 2, 2023
Pasta
If you've followed this for a while, you are probably aware that I love Pasta. Today's post deals with that particular yumminess, and includes Basic Baked Spaghetti, Manicotti, and One-Pot Pasta Bolognese. Enjoy!
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.
MANICOTTI
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Manicotti are very large ridged pasta tubes that are stuffed and baked. The filling is a tasty combination of cheeses, often with the addition of ground meat or vegetables. In this simple weeknight version, the pasta is stuffed with a three-cheese filling flavored with garlic and nutmeg. Ricotta adds creaminess, mozzarella melts and binds, and Parmigiano-Reggiano adds nutty flavor and salinity. For ease and speed, this recipe suggests the use of store-bought marinara sauce. If you’d like to add some greens to the dish, thaw a 10-ounce package of frozen spinach, squeeze out all the water, then finely chop the spinach and add it to the filling before stuffing the manicotti."
Time: 1-1/4 hours; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023360-manicotti.
Ingredients
Olive oil, for greasing the dish
Salt and pepper
1 (8-ounce) box manicotti shells (about 14)
1-1/2 pounds/3 cups whole-milk ricotta cheese
8 ounces/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh parsley, plus more for garnish
1 garlic clove, minced
1/8 teaspoon freshly grated nutmeg
1 large egg, beaten
3 cups store-bought or homemade marinara sauce
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil. Once it comes to a boil, cook the manicotti shells according to package directions until al dente. Rinse them under cold water until cool enough to handle; drain well.
Meanwhile, in a large bowl, combine the ricotta, 1 cup of the mozzarella, the Parmigiano-Reggiano, parsley, garlic and nutmeg; mix well. Season to taste with salt and pepper, then add egg and mix until smooth. Transfer to a large resealable plastic bag or a pastry bag fitted with a round piping tip.If using a resealable plastic bag, use scissors to snip off a corner tip of the bag. Pipe the cheese filling into the cooked and cooled manicotti.
Spread 1 cup of the marinara sauce in the prepared baking dish. Arrange the manicotti in a single layer in the dish. Top evenly with the remaining 2 cups marinara sauce and sprinkle with the remaining 1 cup mozzarella. Cover tightly with foil and bake for 30 minutes. Uncover and bake until filling is heated through and cheese is melted and golden, about 15 minutes longer. Remove from oven and let stand for 5 minutes.
Sprinkle with parsley and serve warm.
CLASSIC MARINARA SAUCE
This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"
Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound of pasta
This was featured in "Marinara Worth Mastering," and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.
Note: Take time to read the article ("Marinara Worth Mastering"). It's an interesting read.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
ONE-POT PASTA BOLOGNESE
This is from Betty Crocker, and begins, "This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned Muir Glen™ organic tomato paste
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef broth
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb uncooked spaghetti
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Directions
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
Top with Parmesan cheese and basil.
Tips from the Betty Crocker Kitchens
tip 1
Mix up this dish with different shapes of pasta, like penne or fusilli.
Tip 2
For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BASIC BAKED SPAGHETTI
This is from Wendy at AllRecipes. It begins, "Easy baked spaghetti made quickly in the oven. Use different cheeses to create your signature dish."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13-inch dish
To view this online, go to https://www.allrecipes.com/recipe/18440/basic-baked-spaghetti/.
Ingredients
3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook beef in a large skillet over medium-high heat until crumbly and brown, 8 to 10 minutes. Stir spaghetti sauce into beef. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Stir in spaghetti; cook until al dente, 8 to 10 minutes. Drain.
Add spaghetti to meat mixture; mix well. Transfer to a 9x13-inch dish. Top with Cheddar cheese.
Bake in the preheated oven until heated through and cheese is bubbly, about 30 minutes.
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.
MANICOTTI
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Manicotti are very large ridged pasta tubes that are stuffed and baked. The filling is a tasty combination of cheeses, often with the addition of ground meat or vegetables. In this simple weeknight version, the pasta is stuffed with a three-cheese filling flavored with garlic and nutmeg. Ricotta adds creaminess, mozzarella melts and binds, and Parmigiano-Reggiano adds nutty flavor and salinity. For ease and speed, this recipe suggests the use of store-bought marinara sauce. If you’d like to add some greens to the dish, thaw a 10-ounce package of frozen spinach, squeeze out all the water, then finely chop the spinach and add it to the filling before stuffing the manicotti."
Time: 1-1/4 hours; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023360-manicotti.
Ingredients
Olive oil, for greasing the dish
Salt and pepper
1 (8-ounce) box manicotti shells (about 14)
1-1/2 pounds/3 cups whole-milk ricotta cheese
8 ounces/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh parsley, plus more for garnish
1 garlic clove, minced
1/8 teaspoon freshly grated nutmeg
1 large egg, beaten
3 cups store-bought or homemade marinara sauce
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil. Once it comes to a boil, cook the manicotti shells according to package directions until al dente. Rinse them under cold water until cool enough to handle; drain well.
Meanwhile, in a large bowl, combine the ricotta, 1 cup of the mozzarella, the Parmigiano-Reggiano, parsley, garlic and nutmeg; mix well. Season to taste with salt and pepper, then add egg and mix until smooth. Transfer to a large resealable plastic bag or a pastry bag fitted with a round piping tip.If using a resealable plastic bag, use scissors to snip off a corner tip of the bag. Pipe the cheese filling into the cooked and cooled manicotti.
Spread 1 cup of the marinara sauce in the prepared baking dish. Arrange the manicotti in a single layer in the dish. Top evenly with the remaining 2 cups marinara sauce and sprinkle with the remaining 1 cup mozzarella. Cover tightly with foil and bake for 30 minutes. Uncover and bake until filling is heated through and cheese is melted and golden, about 15 minutes longer. Remove from oven and let stand for 5 minutes.
Sprinkle with parsley and serve warm.
CLASSIC MARINARA SAUCE
This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"
Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound of pasta
This was featured in "Marinara Worth Mastering," and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.
Note: Take time to read the article ("Marinara Worth Mastering"). It's an interesting read.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
ONE-POT PASTA BOLOGNESE
This is from Betty Crocker, and begins, "This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned Muir Glen™ organic tomato paste
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef broth
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb uncooked spaghetti
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Directions
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
Top with Parmesan cheese and basil.
Tips from the Betty Crocker Kitchens
tip 1
Mix up this dish with different shapes of pasta, like penne or fusilli.
Tip 2
For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BASIC BAKED SPAGHETTI
This is from Wendy at AllRecipes. It begins, "Easy baked spaghetti made quickly in the oven. Use different cheeses to create your signature dish."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13-inch dish
To view this online, go to https://www.allrecipes.com/recipe/18440/basic-baked-spaghetti/.
Ingredients
3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook beef in a large skillet over medium-high heat until crumbly and brown, 8 to 10 minutes. Stir spaghetti sauce into beef. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Stir in spaghetti; cook until al dente, 8 to 10 minutes. Drain.
Add spaghetti to meat mixture; mix well. Transfer to a 9x13-inch dish. Top with Cheddar cheese.
Bake in the preheated oven until heated through and cheese is bubbly, about 30 minutes.
Wednesday, October 18, 2023
Wednesday Recipes
We're half-way through the week, otherwise known as Hump Day. Today's offerings include Oklahoma Onion Burgers and Slow-Cooker Whole Orange Chicken. Enjoy!
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
SLOW-COOKER WHOLE ORANGE CHICKEN
This is from Betty Crocker, and begins, "Bird is the word! This easy spin on classic orange chicken is so beautiful, no one will believe it came from your slow cooker."
Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 jar (12 oz) sweet orange marmalade
1/2 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1 teaspoon salt
1 whole chicken (3-1/2 to 4-1/2 lb)
1-inch piece fresh gingerroot, peeled
1/4 cup cornstarch
1/4 cup orange juice
6 thin slices of orange, halved
2 tablespoons chopped fresh cilantro leaves
Cooked white rice, if desired
Directions
Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.
Tips from the Betty Crocker Kitchens
tip 1
Trouble getting every last bit of marmalade out of the jar? Submerge sealed jar in a bowl of very hot water for about 5 minutes.
tip 2
One large navel orange will provide enough orange slices and juice for this recipe. Cut the thin slices from the center, then squeeze 1/4 cup of fresh orange juice from the remaining ends.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
OKLAHOMA ONION BURGERS
This is from J. Kenji López-Alt in The New York Times cooking enewsletter. This recipe begins, "Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip)."
Time: 15 to 30 minutes; Yield: 4 servings
This was featured in "The Burger J. Kenji López-Alt Can’t Improve (Only Tweak)", and can be viewed online at https://cooking.nytimes.com/recipes/1023331-oklahoma-onion-burgers.
Ingredients
1 pound ground beef, preferably 20 to 30 percent fat
Kosher salt and freshly ground black pepper
2 medium or 1 large yellow or white onion, sliced as thinly as possible, and on a mandoline for best results (8 to 10 ounces of sliced onion)
4 slices American cheese
4 soft, sturdy hamburger buns, such as King’s Hawaiian rolls
Dill pickle chips and condiments, as desired
Preparation
Step 1:
Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
Step 2:
Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions — as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
Step 3:
Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don’t have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
Step 4:
Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4-1/2- to 5-inches wide. As you smash, focus on the patty’s edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
Step 5:
Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don’t leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
Step 6:
Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
Step 7:
To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don’t typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.
Tips
To add some chargrilled flavor, heat your entire gas or charcoal grill to high heat. (A full chimney of coals spread out under the cooking surface for a standard kettle grill, or all the burners on high for a gas grill.) Next, smash the onion-topped patties on top of a parchment-lined sheet tray in Step 2.
When ready to cook, heat a skillet or griddle directly over one side of the grill until very hot (5 minutes with the lid off, if cooking with coal, or 15 minutes with the lid on, if cooking with gas). When the skillet is hot, brush both the grates over the empty half of the grill and the skillet or griddle with a little neutral cooking oil. Add the onion-topped patties to the grates with a spatula, season with salt and pepper, and let them cook without moving until well charred on the bottom, 1 to 2 minutes. When ready to flip, flip them straight into the skillet, onion-side down, and continue cooking exactly as directed in Step 6.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
BASIC BAKED SPAGHETTI
This is from Wendy at AllRecipes. It begins, "Easy baked spaghetti made quickly in the oven. Use different cheeses to create your signature dish."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13-inch dish
To view this online, go to https://www.allrecipes.com/recipe/18440/basic-baked-spaghetti/.
Ingredients
3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook beef in a large skillet over medium-high heat until crumbly and brown, 8 to 10 minutes. Stir spaghetti sauce into beef. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Stir in spaghetti; cook until al dente, 8 to 10 minutes. Drain.
Add spaghetti to meat mixture; mix well. Transfer to a 9x13-inch dish. Top with Cheddar cheese.
Bake in the preheated oven until heated through and cheese is bubbly, about 30 minutes.
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
SLOW-COOKER WHOLE ORANGE CHICKEN
This is from Betty Crocker, and begins, "Bird is the word! This easy spin on classic orange chicken is so beautiful, no one will believe it came from your slow cooker."
Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 jar (12 oz) sweet orange marmalade
1/2 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1 teaspoon salt
1 whole chicken (3-1/2 to 4-1/2 lb)
1-inch piece fresh gingerroot, peeled
1/4 cup cornstarch
1/4 cup orange juice
6 thin slices of orange, halved
2 tablespoons chopped fresh cilantro leaves
Cooked white rice, if desired
Directions
Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.
Tips from the Betty Crocker Kitchens
tip 1
Trouble getting every last bit of marmalade out of the jar? Submerge sealed jar in a bowl of very hot water for about 5 minutes.
tip 2
One large navel orange will provide enough orange slices and juice for this recipe. Cut the thin slices from the center, then squeeze 1/4 cup of fresh orange juice from the remaining ends.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
OKLAHOMA ONION BURGERS
This is from J. Kenji López-Alt in The New York Times cooking enewsletter. This recipe begins, "Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip)."
Time: 15 to 30 minutes; Yield: 4 servings
This was featured in "The Burger J. Kenji López-Alt Can’t Improve (Only Tweak)", and can be viewed online at https://cooking.nytimes.com/recipes/1023331-oklahoma-onion-burgers.
Ingredients
1 pound ground beef, preferably 20 to 30 percent fat
Kosher salt and freshly ground black pepper
2 medium or 1 large yellow or white onion, sliced as thinly as possible, and on a mandoline for best results (8 to 10 ounces of sliced onion)
4 slices American cheese
4 soft, sturdy hamburger buns, such as King’s Hawaiian rolls
Dill pickle chips and condiments, as desired
Preparation
Step 1:
Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
Step 2:
Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions — as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
Step 3:
Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don’t have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
Step 4:
Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4-1/2- to 5-inches wide. As you smash, focus on the patty’s edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
Step 5:
Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don’t leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
Step 6:
Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
Step 7:
To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don’t typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.
Tips
To add some chargrilled flavor, heat your entire gas or charcoal grill to high heat. (A full chimney of coals spread out under the cooking surface for a standard kettle grill, or all the burners on high for a gas grill.) Next, smash the onion-topped patties on top of a parchment-lined sheet tray in Step 2.
When ready to cook, heat a skillet or griddle directly over one side of the grill until very hot (5 minutes with the lid off, if cooking with coal, or 15 minutes with the lid on, if cooking with gas). When the skillet is hot, brush both the grates over the empty half of the grill and the skillet or griddle with a little neutral cooking oil. Add the onion-topped patties to the grates with a spatula, season with salt and pepper, and let them cook without moving until well charred on the bottom, 1 to 2 minutes. When ready to flip, flip them straight into the skillet, onion-side down, and continue cooking exactly as directed in Step 6.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
BASIC BAKED SPAGHETTI
This is from Wendy at AllRecipes. It begins, "Easy baked spaghetti made quickly in the oven. Use different cheeses to create your signature dish."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13-inch dish
To view this online, go to https://www.allrecipes.com/recipe/18440/basic-baked-spaghetti/.
Ingredients
3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook beef in a large skillet over medium-high heat until crumbly and brown, 8 to 10 minutes. Stir spaghetti sauce into beef. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Stir in spaghetti; cook until al dente, 8 to 10 minutes. Drain.
Add spaghetti to meat mixture; mix well. Transfer to a 9x13-inch dish. Top with Cheddar cheese.
Bake in the preheated oven until heated through and cheese is bubbly, about 30 minutes.
Tuesday, September 19, 2023
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Hawaiian Sheet Pan Chicken and Apricot Kolache. Enjoy!
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
Friday, September 8, 2023
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Hawaiian Sheet Pan Chicken and Cowboy Caviar Pasta Salad. Enjoy!
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
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