Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's post includes Sweet Potato and Mustard Turkey Burgers and Easy Sheet-Pan Chicken. Enjoy!
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.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
RANCH BURGERS
This comes from bsouth21 on the Genius Kitchen site. Time: 25 minutes; Serves: 4; Yield: 4 burgers
To view this online, click here.
Ingredients
1 lb ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3⁄4 cup seasoned bread crumbs
1 onion, chopped
Directions
Preheat the grill to high heat.
In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.
Form mix in to 1/4 patties.
Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
Showing posts with label Home-Style Gingerbread. Show all posts
Showing posts with label Home-Style Gingerbread. Show all posts
Tuesday, May 2, 2023
Friday, April 15, 2022
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Skinny Mexican Chicken Casserole and Cajun Pot Pie. Enjoy!
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
Friday, January 28, 2022
Friday Recipes
It's finally Friday, time to Celebrate (with a little help from Kool and the Gang). Here are six yummy recipes to help you through the weekend, including Skinny Mexican Chicken Casserole and Cajun Pot Pie. Enjoy!
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
Friday, May 21, 2021
Friday Recipes
It's time to get ready for another weekend. Today's offerings will help you through that weekend, and include Chicken Paprikash and Sweet Potato and Mustard Turkey Burgers. Enjoy!
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
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.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
RANCH BURGERS
This comes from bsouth21 on the Genius Kitchen site. Time: 25 minutes; Serves: 4; Yield: 4 burgers
To view this online, click here.
Ingredients
1 lb ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3⁄4 cup seasoned bread crumbs
1 onion, chopped
Directions
Preheat the grill to high heat.
In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.
Form mix in to 1/4 patties.
Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
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.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
RANCH BURGERS
This comes from bsouth21 on the Genius Kitchen site. Time: 25 minutes; Serves: 4; Yield: 4 burgers
To view this online, click here.
Ingredients
1 lb ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3⁄4 cup seasoned bread crumbs
1 onion, chopped
Directions
Preheat the grill to high heat.
In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.
Form mix in to 1/4 patties.
Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
Friday, May 14, 2021
Friday Recipes
It's time to get ready for another weekend. Here are six yummy recipes to help you through that weekend, and include Chicken Paprikash and Sweet Potato and Mustard Turkey Burgers. Enjoy!
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
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.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
RANCH BURGERS
This comes from bsouth21 on the Genius Kitchen site. Time: 25 minutes; Serves: 4; Yield: 4 burgers
To view this online, click here.
Ingredients
1 lb ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3⁄4 cup seasoned bread crumbs
1 onion, chopped
Directions
Preheat the grill to high heat.
In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.
Form mix in to 1/4 patties.
Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
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.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
RANCH BURGERS
This comes from bsouth21 on the Genius Kitchen site. Time: 25 minutes; Serves: 4; Yield: 4 burgers
To view this online, click here.
Ingredients
1 lb ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3⁄4 cup seasoned bread crumbs
1 onion, chopped
Directions
Preheat the grill to high heat.
In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.
Form mix in to 1/4 patties.
Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
Friday, April 23, 2021
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Skinny Mexican Chicken Casserole and Cajun Pot Pie. Enjoy!
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
Friday, January 29, 2021
Friday Recipes
It's finally Friday, time to Celebrate (with a little help from Kool and the Gang). Here are six yummy recipes to help you through the weekend, including Skinny Mexican Chicken Casserole and Cajun Pot Pie. Enjoy!
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
Friday, June 12, 2020
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Skinny Mexican Chicken Casserole and Cajun Pot Pie. Enjoy!
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
Friday, June 5, 2020
Friday Recipes
It's finally Friday, time to get ready for the weekend. Here are six yummy recipes to help you through the weekend (and beyond), including 30-Minute Chili with Ground Beef and Beans and Mexican-Style Stuffed Bell Peppers. Enjoy!
ITALIAN PASTA BAKE
This comes from John Alberti and was posted on the TODAY Show website. John wrote, “We love pasta bakes in our family. You can always make a big batch to feed everyone; they are filling and packed with amazing flavor.
“Swap option: For a vegetarian option substitute fresh veggies like peppers, zucchini, mushrooms, eggplant chili, etc. for the sausage.”
Cook Time: 25 minutes; Prep Time: 20 minutes; Servings: 6-8
To view this online, go to https://www.today.com/recipes/italian-pasta-bake-recipe-t150523.
Ingredients
Extra virgin olive oil
2 pounds Italian sausage
1 large onion, finely chopped
5 cloves garlic, finely chopped
5 cups tomato puree
1 tablespoon tomato paste
Salt and freshly ground black pepper
1 cup fresh spinach
1 handful fresh basil leaves
2 pounds rigatoni
5 cups sliced mozzarella
1 cup grated Parmigiano Reggiano
Directions
In a skillet over medium heat, add the olive oil. Take the casings off the sausages, and add meat to skillet. Break up with wooden spoon into thick chunks. Cook for about 8 minutes.
Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until golden. Add the tomato puree and tomato paste, and season with salt and pepper. Mix well.
Chop the spinach and basil and add to the skillet. Mix well and reduce heat. As the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.
Preheat oven to 350°F. Drain the rigatoni and add to the skillet with the sausages and sauce. Mix well, then lightly oil a 9- by 13-inch baking dish. Spread the pasta mixture in the baking dish, then break up the mozzarella and spread it around the top of the dish. Cover with Parmigiano Reggiano.
Bake until the sauce is bubbling, the Parmigiano is nice and crispy on top, and the mozzarella is melted, 20-25 minutes.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
ASIAN CHICKEN AND SLAW
Recipe Yield: Servings: 4
Source: Family Circle's "All-time Favorite Recipes"
Book Title: Family Circle's "All-time Favorite Recipes
View this online at https://diabeticgourmet.com/diabetic-recipes/asian-chicken-and-slaw.
Ingredients
1-1/4 pounds ground chicken
3 cloves garlic, minced
2 green onions (including some green), finely chopped
1 tablespoon grated fresh ginger
1 can (8 ounces) water chestnuts, drained and chopped
2 tablespoons dark Asian sesame oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) shredded coleslaw mix
1/4 cup beef broth
Directions
Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.
Nutritional Information Per Serving: Calories: 344; Fat: 16 g; Sodium: 579 mg; Protein: 32 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Low-Fat Meat; 2 Fat
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
30-MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
For Toppings (optional):
sour cream
green onion (chopped)
red onion (chopped)
lettuce (shredded)
cilantro
guacamole
tomatoes (diced)
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
Tip
If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
ITALIAN PASTA BAKE
This comes from John Alberti and was posted on the TODAY Show website. John wrote, “We love pasta bakes in our family. You can always make a big batch to feed everyone; they are filling and packed with amazing flavor.
“Swap option: For a vegetarian option substitute fresh veggies like peppers, zucchini, mushrooms, eggplant chili, etc. for the sausage.”
Cook Time: 25 minutes; Prep Time: 20 minutes; Servings: 6-8
To view this online, go to https://www.today.com/recipes/italian-pasta-bake-recipe-t150523.
Ingredients
Extra virgin olive oil
2 pounds Italian sausage
1 large onion, finely chopped
5 cloves garlic, finely chopped
5 cups tomato puree
1 tablespoon tomato paste
Salt and freshly ground black pepper
1 cup fresh spinach
1 handful fresh basil leaves
2 pounds rigatoni
5 cups sliced mozzarella
1 cup grated Parmigiano Reggiano
Directions
In a skillet over medium heat, add the olive oil. Take the casings off the sausages, and add meat to skillet. Break up with wooden spoon into thick chunks. Cook for about 8 minutes.
Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until golden. Add the tomato puree and tomato paste, and season with salt and pepper. Mix well.
Chop the spinach and basil and add to the skillet. Mix well and reduce heat. As the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.
Preheat oven to 350°F. Drain the rigatoni and add to the skillet with the sausages and sauce. Mix well, then lightly oil a 9- by 13-inch baking dish. Spread the pasta mixture in the baking dish, then break up the mozzarella and spread it around the top of the dish. Cover with Parmigiano Reggiano.
Bake until the sauce is bubbling, the Parmigiano is nice and crispy on top, and the mozzarella is melted, 20-25 minutes.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
ASIAN CHICKEN AND SLAW
Recipe Yield: Servings: 4
Source: Family Circle's "All-time Favorite Recipes"
Book Title: Family Circle's "All-time Favorite Recipes
View this online at https://diabeticgourmet.com/diabetic-recipes/asian-chicken-and-slaw.
Ingredients
1-1/4 pounds ground chicken
3 cloves garlic, minced
2 green onions (including some green), finely chopped
1 tablespoon grated fresh ginger
1 can (8 ounces) water chestnuts, drained and chopped
2 tablespoons dark Asian sesame oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) shredded coleslaw mix
1/4 cup beef broth
Directions
Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.
Nutritional Information Per Serving: Calories: 344; Fat: 16 g; Sodium: 579 mg; Protein: 32 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Low-Fat Meat; 2 Fat
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
30-MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
For Toppings (optional):
sour cream
green onion (chopped)
red onion (chopped)
lettuce (shredded)
cilantro
guacamole
tomatoes (diced)
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
Tip
If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
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