Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

HAMBURGER STROGANOFF SKILLET

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

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

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

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

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

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

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

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

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

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

SLOW-COOKER CUBAN BLACK BEAN SOUP

We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

HAMBURGER STROGANOFF SKILLET

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

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

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

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

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

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

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

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

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

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

SLOW-COOKER CUBAN BLACK BEAN SOUP

We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

HAMBURGER STROGANOFF SKILLET

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

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

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

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

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

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

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

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

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

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

SLOW-COOKER CUBAN BLACK BEAN SOUP

We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

HAMBURGER STROGANOFF SKILLET

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

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

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

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

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

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

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

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

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

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1-1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

SLOW-COOKER CUBAN BLACK BEAN SOUP

We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Easy Homemade Meatloaf and Healthy Grilled Pizza Burger. Enjoy!

RED BEANS AND RICE

This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."

Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups

This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.

Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".

One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.

Ingredients

1-1/2 pound dried red beans (preferably New Orleans Camelia brand)

1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)

4 tablespoons olive oil

6 garlic cloves, minced

2 medium onions, finely diced

1 large rib celery, finely diced

1 medium green bell pepper, chopped

1-1/2 teaspoons black pepper

1/8 teaspoon cayenne pepper

2 teaspoons salt

3 bay leaves

2 teaspoons dried basil

3/4 teaspoon rubbed sage

1 cup chopped fresh parsley

1 bunch fresh green onions, chopped

Cooked white long-grain rice, for serving

Preparation

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)

In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.

Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.

Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.

Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

EASY HOMEMADE MEATLOAF

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/45.shtml

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well.

Form into a loaf.

Place in foil-lined 5x9 pan.

Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

CHICKEN PARMESAN MEATBALLS

This yumminess is from Sheela Prakash at TheKitchn.

This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"

Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6

To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.

Ingredients

1 (24-ounce) jar marinara sauce, such as Rao’s

1 pound ground chicken, preferably dark meat

1 cup panko breadcrumbs, divided

1/2 cup finely grated Parmesan cheese, divided

1/2 small yellow onion, finely chopped

1/4 cup coarsely chopped fresh parsley leaves

1 large egg

3 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1-1/2 cups shredded part-skim mozzarella cheese

2 tablespoons chopped fresh basil or parsley leaves, for serving

Instructions

Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.

When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.

Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.

Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

GOULASH

This is from Molly O'Neill at The New York Times cooking e-newsletter. Molly wrote, "There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide."

Yield: 4 servings; Time: 1 hour 45 minutes

This recipe was featured in "A Simmer of Hope", and can be viewed online at https://cooking.nytimes.com/recipes/4736-goulash.

Ingredients

2 teaspoons unsalted butter

2 medium onions, peeled and thinly sliced

2 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds

1 pound beef stewing meat, trimmed and cut into 1-inch cubes

1/4 cup all-purpose flour

2 cups beef broth, homemade or low-sodium canned

1 tablespoon fresh lemon juice

2 teaspoons salt, plus more to taste

1/4 teaspoon freshly ground pepper

Preparation

Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.

Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

HAMBURGER STROGANOFF SKILLET

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

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

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

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

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

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

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

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

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

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

SLOW-COOKER CUBAN BLACK BEAN SOUP

We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

HAMBURGER STROGANOFF SKILLET

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

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

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

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

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

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

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

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

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

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

SLOW-COOKER CUBAN BLACK BEAN SOUP

We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.