Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Cheesy Hamburger Skillet and Chicken Fettuccine Alfredo. Enjoy!
CHICKEN STIR-FRY
This is from Everyday Diabetic Recipes, and begins, "Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!"
Cook Time: 15 minutes; Serves: 4; Serving Size: 6 ounces chicken strips and 1/2 cup vegetables
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Chicken-Stir-Fry.
Ingredients
1 tablespoon canola oil, divided
1-1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips
4 cloves garlic, minced
8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces
1/2 red bell pepper, cut into 1/4-inch slices
1 tablespoon grated fresh ginger
1/2 cup low sodium, fat-free chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1/2 teaspoon black pepper
2 teaspoons cornstarch
Directions
In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.
In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.
Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.
BEEF EMPANADAS
This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."
Yield: 40 empanadas; Time: 2 hours
This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.
Ingredients
For the empanada dough:
2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4-1/2 cups all-purpose flour, plus more as needed
1 cup unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
For the filling:
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1-1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying
Preparation
Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
EVERYDAY PANCAKES
This is from Mark Bittman on The New York Times cooking enewsletter. For this recipe, Mark wrote, "The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
This was featured in "For the Unitiated, a Pancake Primer," and can be viewed online at https://cooking.nytimes.com/recipes/1893-everyday-pancakes. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1-1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Preparation
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1-1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
\1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
RESTAURANT-STYLE SPINACH MANICOTTI
This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"
Cook Time: 50 minutes; Serves: 7
To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.
Ingredients
1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese
Directions
Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
Note
To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
Monday, October 19, 2026
Meatless Monday
It's Monday, time to get the week started. It's also time for another Meatless Monday. Here are six yummy vegetarian recipes to help with that, including Vegetarian Stuffed Peppers and Vegan Reuben Burgers. Enjoy!
SUCCOTASH
This is from Farideh Sadeghin in The New York Times cooking enewsletter. For this recipe, Farideh wrote, "Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025438-succotash. While you're at it, please consider signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium Vidalia onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
2 teaspoons garlic powder
1 teaspoon sweet paprika
3 garlic cloves, minced
1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
1 pound frozen lima beans, defrosted
1 pint cherry tomatoes, halved
1 tablespoon roughly chopped parsley
Salt and pepper
Preparation
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1-1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Directions
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1-1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
SUCCOTASH
This is from Farideh Sadeghin in The New York Times cooking enewsletter. For this recipe, Farideh wrote, "Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025438-succotash. While you're at it, please consider signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium Vidalia onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
2 teaspoons garlic powder
1 teaspoon sweet paprika
3 garlic cloves, minced
1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
1 pound frozen lima beans, defrosted
1 pint cherry tomatoes, halved
1 tablespoon roughly chopped parsley
Salt and pepper
Preparation
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1-1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Directions
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1-1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Sunday, October 18, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos!). Today's offerings include Chicken Marsala and One-Pot Cajun Chicken Pasta. Enjoy!
FRENCH ONION BURGER
This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."
Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4
To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.
Ingredients
2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 cup beef broth
1 Tbsp + 1 tsp Worcestershire
1-1/2 lb lean ground beef
4 slices Gruyere or Swiss cheese
4 hamburger buns
1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans
Dijon mustard for serving
Directions
Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.
Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.
Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.
Cook burgers in a skillet or grill until cooked to your preferred doneness.
Melt cheese over each burger.
Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
GRAMMA'S OLD FASHIONED CHILI MAC
This is from an anonymous poster on AllRecipes, and begins, "This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!"
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/47406/grammas-old-fashioned-chili-mac/.
Ingredients
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
CABBAGE AND POTATOES
This is from Kimberly Holland at Southern Living. The recipe is described as, "The perfect side dish that goes with just about anything."
Kimberly wrote, "This is a Southern classic for a reason: Cabbage and potatoes go so well together. Though this dish is made with humble ingredients, the final recipe is ultimately a rich, comforting, and aromatic side.
"Once cooked and composed, the cabbage is sweet and slightly bitter while the potatoes are nutty. Bacon boosts the meatiness of this dish and adds a bit of crunch. The black and crushed red peppers add a nice level of heat and aroma, elevating this from a flat, one-night flavor. Acid, in this case in the form of apple cider vinegar, is added at the end to brighten the dish up and actually makes things taste more of themselves.
"Learn how to make cabbage and potatoes, and whether you serve it as a side dish or a simple, filling main, you'll love how well these basic ingredients go together to make something unforgettable and special."
Active Time: 45 minutes; Total Time: 1 hour; Servings: 6
To view this online, go to https://www.southernliving.com/cabbage-and-potatoes-8769488.
Ingredients
8 oz. thick-cut bacon, chopped (about 2 cups)
1 medium-size (8 oz.) sweet onion, thinly sliced (about 3 cups)
4 medium garlic cloves, thinly sliced (about 2 Tbsp.)
6 (4-in.) fresh thyme sprigs
1 fresh bay leaf (optional)
1 tsp. kosher salt, plus more taste
3/4 tsp. cracked black pepper
1/2 tsp. crushed red pepper
1 small (2 lb.) head green cabbage, coarsely chopped (about 12 cups)
12 oz. baby gold potatoes, halved or quartered if large (about 2 cups)
1/3 cup tap water
1-1/2 tsp. apple cider vinegar
Directions
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, about 12 minutes. Transfer, using a slotted spoon, to a paper towel-lined plate; set aside. Reserve bacon drippings in Dutch oven.
Add onion, garlic, thyme, bay leaf, salt, black pepper, and crushed red pepper to bacon drippings; cook over medium, stirring occasionally, until onion is softened and translucent, about 8 minutes.
Add cabbage, potatoes, and 1/3 cup water; cover and cook over medium-low, stirring occasionally, until potatoes and cabbage are tender, 18 to 20 minutes.
Remove from heat. Remove and discard thyme and bay leaf. Stir in vinegar and reserved cooked bacon. Taste and season with additional salt, if needed.
FRENCH ONION BURGER
This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."
Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4
To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.
Ingredients
2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 cup beef broth
1 Tbsp + 1 tsp Worcestershire
1-1/2 lb lean ground beef
4 slices Gruyere or Swiss cheese
4 hamburger buns
1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans
Dijon mustard for serving
Directions
Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.
Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.
Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.
Cook burgers in a skillet or grill until cooked to your preferred doneness.
Melt cheese over each burger.
Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
GRAMMA'S OLD FASHIONED CHILI MAC
This is from an anonymous poster on AllRecipes, and begins, "This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!"
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/47406/grammas-old-fashioned-chili-mac/.
Ingredients
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
CABBAGE AND POTATOES
This is from Kimberly Holland at Southern Living. The recipe is described as, "The perfect side dish that goes with just about anything."
Kimberly wrote, "This is a Southern classic for a reason: Cabbage and potatoes go so well together. Though this dish is made with humble ingredients, the final recipe is ultimately a rich, comforting, and aromatic side.
"Once cooked and composed, the cabbage is sweet and slightly bitter while the potatoes are nutty. Bacon boosts the meatiness of this dish and adds a bit of crunch. The black and crushed red peppers add a nice level of heat and aroma, elevating this from a flat, one-night flavor. Acid, in this case in the form of apple cider vinegar, is added at the end to brighten the dish up and actually makes things taste more of themselves.
"Learn how to make cabbage and potatoes, and whether you serve it as a side dish or a simple, filling main, you'll love how well these basic ingredients go together to make something unforgettable and special."
Active Time: 45 minutes; Total Time: 1 hour; Servings: 6
To view this online, go to https://www.southernliving.com/cabbage-and-potatoes-8769488.
Ingredients
8 oz. thick-cut bacon, chopped (about 2 cups)
1 medium-size (8 oz.) sweet onion, thinly sliced (about 3 cups)
4 medium garlic cloves, thinly sliced (about 2 Tbsp.)
6 (4-in.) fresh thyme sprigs
1 fresh bay leaf (optional)
1 tsp. kosher salt, plus more taste
3/4 tsp. cracked black pepper
1/2 tsp. crushed red pepper
1 small (2 lb.) head green cabbage, coarsely chopped (about 12 cups)
12 oz. baby gold potatoes, halved or quartered if large (about 2 cups)
1/3 cup tap water
1-1/2 tsp. apple cider vinegar
Directions
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, about 12 minutes. Transfer, using a slotted spoon, to a paper towel-lined plate; set aside. Reserve bacon drippings in Dutch oven.
Add onion, garlic, thyme, bay leaf, salt, black pepper, and crushed red pepper to bacon drippings; cook over medium, stirring occasionally, until onion is softened and translucent, about 8 minutes.
Add cabbage, potatoes, and 1/3 cup water; cover and cook over medium-low, stirring occasionally, until potatoes and cabbage are tender, 18 to 20 minutes.
Remove from heat. Remove and discard thyme and bay leaf. Stir in vinegar and reserved cooked bacon. Taste and season with additional salt, if needed.
Friday, October 16, 2026
Friday Recipes
It's finally Friday. Here are six recipes to help you through the weekend, including Golden Diner’s Tuna Melt and Hot Chicken Chili. Enjoy!
CHOCOLATE CHIP BRIOCHE
This is from Macrina Bakery, and begins, "With Mother’s Day on the horizon — and as a mother myself — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!"
Makes one 9 x 4-inch loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-chocolate-chip-brioche?e=c8b2de0f04.
Ingredients
1/4 cup warm water
1-1/2 tsp active dry yeast
1/2 cup granulated sugar, divided
3/4 cup whole milk, warmed
2 eggs
1-1/2 tsp vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1 tsp kosher salt
10 Tbsp (5 oz) unsalted butter, room temperature, cut into 1/2-inch cubes
1 cup semisweet chocolate chips, divided
1 egg yolk + 1 Tbsp water
1/4 cup heavy cream
Directions
In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.
Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining 1/4 cup sugar. Mix for 2 minutes to incorporate everything thoroughly.
Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add 3/4 cup of the chocolate chips on low speed, mixing just until evenly distributed.
Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.
Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.
Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.
Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.
In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.
While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
CHICKEN AND SPINACH SALAD
Recipe Yield: Yield: 14 cups (7 - 2 cups servings)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-spinach-salad.
Ingredients
6 oz. fresh spinach
2 oranges, peeled and cut into chunks
2 cups cooked and cubed chicken
2 cups fresh strawberries
Dressing:
2 Tbsp. red wine vinegar
3 Tbsp. orange juice
1-1/2 Tbsp. canola oil
1/4 tsp. dry mustard
1/3 tsp. poppy seeds
Directions
Mix dressing ingredients and regrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing.
Nutritional Information Per Serving: Calories: 135; Fat: 4 g; Sodium: 46 mg; Cholesterol: 31 mg;Carbohydrates: 10 g
Diabetic Exchanges: 1 fruit, 1 1/2 lean meat
GOLDEN DINER'S TUNA MELT
This recipe is from Sam Yoo and adapted by Alexa Weibel on The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy."
Prep Time: 15 minutes; Cook Time: 30 minutes, plus at least 1 hour chilling; Total Time: 45 minutes, plus at least 1 hour chilling; Yield: 4 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1025844-golden-diners-tuna-melt. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait...(Tap, tap, tap.)
Ingredients
For the Tuna Salad
1/3 cup mayonnaise
1/4 cup minced bread and butter pickles
1-1/2 teaspoons yellow mustard
Scant 1/2 teaspoon distilled white vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup extra-virgin olive oil
2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out)
1/3 cup minced red onion
1/3 cup minced celery
1/2 teaspoon Tabasco (or to taste)
Salt
For the Sandwiches
6 tablespoons softened unsalted butter
8 slices rye bread (or other sandwich bread)
Salt-and-vinegar potato chips
6 slices American Cheese
Preparation
Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.
Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1-1/2 pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly.
Divide the cold tuna mix among 4 slices (about 1/2 cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.
HOT CHICKEN CHILI
This is from Trisha Yearwood on the Food Network.
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/hot-chicken-chili-7943627.
Ingredients
1 cup vegetable oil
3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced
1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish
Directions
Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
BISQUICK DUMPLINGS
This recipe is from Betty Crocker, and begins, "With a fluffy, light texture, dumplings are somewhat like a very moist biscuit. The Bisquick drop dumplings require only 2 ingredients and 5 minutes to mix up. Dropped by spoonfuls onto simmering stew or soup, they expand into their fluffy, cloud-like texture."
Prep Time: 5 minutes; Total Time: 25 minutes; Servings: 10
To view this online, click here.
Ingredients
2 cups Original Bisquick™ Baking Mix
2/3 cup 2% milk
Chopped fresh parsley, if desired
Instructions
In medium bowl, mix Bisquick and milk just until Bisquick is moistened and a soft dough forms.
Drop dough by large spoonfuls onto boiling stew; reduce heat until liquid maintains a simmer.
Cook uncovered 10 minutes. Cover and cook and additional 10 minutes or until dumplings are no longer doughy in the center.
Spoon stew into serving bowls. Use slotted spoon to carefully place a dumpling on top of each serving. Sprinkle with chopped fresh parsley.
CHOCOLATE CHIP BRIOCHE
This is from Macrina Bakery, and begins, "With Mother’s Day on the horizon — and as a mother myself — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!"
Makes one 9 x 4-inch loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-chocolate-chip-brioche?e=c8b2de0f04.
Ingredients
1/4 cup warm water
1-1/2 tsp active dry yeast
1/2 cup granulated sugar, divided
3/4 cup whole milk, warmed
2 eggs
1-1/2 tsp vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1 tsp kosher salt
10 Tbsp (5 oz) unsalted butter, room temperature, cut into 1/2-inch cubes
1 cup semisweet chocolate chips, divided
1 egg yolk + 1 Tbsp water
1/4 cup heavy cream
Directions
In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.
Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining 1/4 cup sugar. Mix for 2 minutes to incorporate everything thoroughly.
Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add 3/4 cup of the chocolate chips on low speed, mixing just until evenly distributed.
Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.
Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.
Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.
Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.
In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.
While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
CHICKEN AND SPINACH SALAD
Recipe Yield: Yield: 14 cups (7 - 2 cups servings)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-spinach-salad.
Ingredients
6 oz. fresh spinach
2 oranges, peeled and cut into chunks
2 cups cooked and cubed chicken
2 cups fresh strawberries
Dressing:
2 Tbsp. red wine vinegar
3 Tbsp. orange juice
1-1/2 Tbsp. canola oil
1/4 tsp. dry mustard
1/3 tsp. poppy seeds
Directions
Mix dressing ingredients and regrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing.
Nutritional Information Per Serving: Calories: 135; Fat: 4 g; Sodium: 46 mg; Cholesterol: 31 mg;Carbohydrates: 10 g
Diabetic Exchanges: 1 fruit, 1 1/2 lean meat
GOLDEN DINER'S TUNA MELT
This recipe is from Sam Yoo and adapted by Alexa Weibel on The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy."
Prep Time: 15 minutes; Cook Time: 30 minutes, plus at least 1 hour chilling; Total Time: 45 minutes, plus at least 1 hour chilling; Yield: 4 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1025844-golden-diners-tuna-melt. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait...(Tap, tap, tap.)
Ingredients
For the Tuna Salad
1/3 cup mayonnaise
1/4 cup minced bread and butter pickles
1-1/2 teaspoons yellow mustard
Scant 1/2 teaspoon distilled white vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup extra-virgin olive oil
2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out)
1/3 cup minced red onion
1/3 cup minced celery
1/2 teaspoon Tabasco (or to taste)
Salt
For the Sandwiches
6 tablespoons softened unsalted butter
8 slices rye bread (or other sandwich bread)
Salt-and-vinegar potato chips
6 slices American Cheese
Preparation
Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.
Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1-1/2 pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly.
Divide the cold tuna mix among 4 slices (about 1/2 cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.
HOT CHICKEN CHILI
This is from Trisha Yearwood on the Food Network.
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/hot-chicken-chili-7943627.
Ingredients
1 cup vegetable oil
3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced
1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish
Directions
Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
BISQUICK DUMPLINGS
This recipe is from Betty Crocker, and begins, "With a fluffy, light texture, dumplings are somewhat like a very moist biscuit. The Bisquick drop dumplings require only 2 ingredients and 5 minutes to mix up. Dropped by spoonfuls onto simmering stew or soup, they expand into their fluffy, cloud-like texture."
Prep Time: 5 minutes; Total Time: 25 minutes; Servings: 10
To view this online, click here.
Ingredients
2 cups Original Bisquick™ Baking Mix
2/3 cup 2% milk
Chopped fresh parsley, if desired
Instructions
In medium bowl, mix Bisquick and milk just until Bisquick is moistened and a soft dough forms.
Drop dough by large spoonfuls onto boiling stew; reduce heat until liquid maintains a simmer.
Cook uncovered 10 minutes. Cover and cook and additional 10 minutes or until dumplings are no longer doughy in the center.
Spoon stew into serving bowls. Use slotted spoon to carefully place a dumpling on top of each serving. Sprinkle with chopped fresh parsley.
Thursday, October 15, 2026
Casseroles
There's something comforting about Casseroles. They taste great, they're a good way to use leftovers (though you can definitely make a great casserole from scratch without leftovers), and they're frequently a one-pot deal.
There is the from scratch without leftovers story that you may have read in previous casserole posts. It goes like this: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Unfortunately, while today's post starts with Grandma's Chicken Casserole, it isn't the one that my grandmother used. I never got a copy of her recipe; I wish I had a copy of it! However, check out the Ground Beef Casserole With Potatoes and Cheese, the Chicken Bacon Ranch Casserole, and the rest of today's offerings. Enjoy!
GRANDMA'S CHICKEN CASSEROLE
This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, click here.
Ingredients
3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted
Directions
Heat oven to 350°F.
Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Tips from the Betty Crocker Kitchens
tip 1
Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.
tip 2
Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.
tip 3
Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.
EASY ENCHILADA CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"
Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.
Ingredients
1 pound extra lean ground beef
1/2 cup chopped onion
3/4 cup chopped green bell pepper
1 (15-1/2-ounce) can pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can no-salt-added tomato sauce
8 (6-inch) no-salt-added, corn tortillas, cut into wedges
1 cup reduced fat shredded cheddar cheese
Directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.
Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.
Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.
Notes
If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.
SAUSAGE AND EGG CASSROLE
This is from Everyday Diabetic Recipes, and begins, "This Sausage and Egg Casserole is a hearty way to start your day right! Packed with bold and delicious flavors, this breakfast casserole is perfect not only for you, but for the entire family. They won't be able to get enough! Everyone will be asking you to make this delicious Sausage and Egg Casserole on Sunday morning. Bring it to the next potluck and everyone will be begging you for the recipe."
Cook Time: 25 minutes; Serves: 6; Serving Size: 1 slice
Ingredients
1 teaspoon canola oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup cherry tomatoes, cut in half
1 cup turkey sausage crumbles
6 eggs
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a medium skillet over medium heat, heat oil until hot; saute onion, green pepper, tomatoes, and turkey sausage, 5 minutes; set aside.
Meanwhile, in a medium bowl, whisk eggs, Italian seasoning, and black pepper; stir in the cheese. Add vegetables and turkey mixture to the egg mixture; mix well. Pour mixture into pie plate.
Bake 25 to 28 minutes or until set in center. Slice and serve immediately.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
MASHED POTATO CASSEROLE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.) Discover more ideas for the big day in our best Thanksgiving recipes collection."
Total Time: 40 minutes plus 30 minutes' baking; Yield: 12 to 14 servings
This was featured in "What Can I Prepare Before the Actual Day of Thanksgiving?", and can be viewed online at https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole.
You might also want to check out "Melisa Clark's Thanksgiving" and Julia Moskin's guide, "How to Cook Potatoes."
One last thing: If you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1-1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese
Preparation
Lightly grease a 9-inch-by-13-inch baking pan.
In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1-1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
There is the from scratch without leftovers story that you may have read in previous casserole posts. It goes like this: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Unfortunately, while today's post starts with Grandma's Chicken Casserole, it isn't the one that my grandmother used. I never got a copy of her recipe; I wish I had a copy of it! However, check out the Ground Beef Casserole With Potatoes and Cheese, the Chicken Bacon Ranch Casserole, and the rest of today's offerings. Enjoy!
GRANDMA'S CHICKEN CASSEROLE
This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, click here.
Ingredients
3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted
Directions
Heat oven to 350°F.
Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Tips from the Betty Crocker Kitchens
tip 1
Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.
tip 2
Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.
tip 3
Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.
EASY ENCHILADA CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"
Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.
Ingredients
1 pound extra lean ground beef
1/2 cup chopped onion
3/4 cup chopped green bell pepper
1 (15-1/2-ounce) can pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can no-salt-added tomato sauce
8 (6-inch) no-salt-added, corn tortillas, cut into wedges
1 cup reduced fat shredded cheddar cheese
Directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.
Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.
Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.
Notes
If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.
SAUSAGE AND EGG CASSROLE
This is from Everyday Diabetic Recipes, and begins, "This Sausage and Egg Casserole is a hearty way to start your day right! Packed with bold and delicious flavors, this breakfast casserole is perfect not only for you, but for the entire family. They won't be able to get enough! Everyone will be asking you to make this delicious Sausage and Egg Casserole on Sunday morning. Bring it to the next potluck and everyone will be begging you for the recipe."
Cook Time: 25 minutes; Serves: 6; Serving Size: 1 slice
Ingredients
1 teaspoon canola oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup cherry tomatoes, cut in half
1 cup turkey sausage crumbles
6 eggs
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a medium skillet over medium heat, heat oil until hot; saute onion, green pepper, tomatoes, and turkey sausage, 5 minutes; set aside.
Meanwhile, in a medium bowl, whisk eggs, Italian seasoning, and black pepper; stir in the cheese. Add vegetables and turkey mixture to the egg mixture; mix well. Pour mixture into pie plate.
Bake 25 to 28 minutes or until set in center. Slice and serve immediately.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
MASHED POTATO CASSEROLE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.) Discover more ideas for the big day in our best Thanksgiving recipes collection."
Total Time: 40 minutes plus 30 minutes' baking; Yield: 12 to 14 servings
This was featured in "What Can I Prepare Before the Actual Day of Thanksgiving?", and can be viewed online at https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole.
You might also want to check out "Melisa Clark's Thanksgiving" and Julia Moskin's guide, "How to Cook Potatoes."
One last thing: If you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1-1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese
Preparation
Lightly grease a 9-inch-by-13-inch baking pan.
In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1-1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
Wednesday, October 14, 2026
Halloween Recipes
Since Halloween is this month, here are six Halloween recipes to help you get in the mood. Check out the Cheesecake-Stuffed Pumpkin Bread, the Pumpkin Pie Milkshake, and the rest of today's yumminess. Enjoy!
"STROKE OF MIDNIGHT" PUMPKIN BREAD
This is from the infamous long-since-forgotten emailing list.
Preparation time: About 1 hr; Serves: 8 - 10
Ingredients
1-1/3 cups, sugar
1/3 cup, shortening (I use Smart Balance *Vegan*)
1/2 cup, applesauce
1 cup, pumpkin
1-2/3 cups, flour (I use a combo of wheat and soy)
1/4 teaspoon, baking powder
1 teaspoon, baking soda
1/3 cup, water
dash of salt
dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)
Directions
Preheat the oven to 350 degrees.
Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.
Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.
Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done
HALLOWEEN PUNCH
This is from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.
Ingredients
4 cups Apple cider
1-1/2 cup Orange juice
1 cup Pineapple juice
2 tablespoons Sugar
4 cups Ginger ale
Ice cubes
Directions
Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes.
Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
PUMPKIN CREAM COLD FOAM
This is from Diana Moutsopoulos at AllRecipes, and begins, "Wondering how to make pumpkin cold foam at home? Pumpkin cream cold foam is a fall favorite at Starbucks, but it's so easy to make this copycat version in your own kitchen with a handful of simple ingredients!"
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/pumpkin-cream-cold-foam-recipe-11803001.
Ingredients
1/4 cup heavy whipping cream
2 tablespoons 2% reduced-fat milk
2 tablespoons vanilla syrup
1 tablespoon canned pumpkin puree
1/8 teaspoon pumpkin pie spice, plus more for dusting
Directions
Place heavy cream, milk, vanilla syrup, pumpkin puree, and pumpkin pie spice in a small measuring cup or jug. Using a handheld milk frother, froth until thick and creamy, about 1 minute.
Pour desired amount of Pumpkin Cream Cold Foam over your iced drink of choice. Dust with additional pumpkin pie spice. Serve immediately.
Recipe Tip
If you don't have a handheld frother, you can use a blender, immersion blender, or mini food processor, but results can vary. If you want to make cold foam often at home, it's worth investing in a handheld frother for the best results.
CHEESECAKE-STUFFED PUMPKIN BREAD
This yumminess is from Betty Crocker, and begins, "This easy pumpkin and cake mix bread gets an eye-catching swirl when it’s stuffed with a creamy, cheesecake filling."
Toyal Time: 2 hours 25 minutes; Servings: 24
To view this online, click here.
Ingredients
Pumpkin Bread
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 teaspoons pumpkin pie spice
4 eggs
Cheesecake Filling
6 oz (from 8-oz package) cream cheese, softened
1/3 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon vanilla
1 egg
Directions
Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.
Recipe Tips
Some cheesecake filling may bubble out the top of the bread during baking, which is normal.
Store leftover bread covered in refrigerator.
"STROKE OF MIDNIGHT" PUMPKIN BREAD
This is from the infamous long-since-forgotten emailing list.
Preparation time: About 1 hr; Serves: 8 - 10
Ingredients
1-1/3 cups, sugar
1/3 cup, shortening (I use Smart Balance *Vegan*)
1/2 cup, applesauce
1 cup, pumpkin
1-2/3 cups, flour (I use a combo of wheat and soy)
1/4 teaspoon, baking powder
1 teaspoon, baking soda
1/3 cup, water
dash of salt
dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)
Directions
Preheat the oven to 350 degrees.
Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.
Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.
Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done
HALLOWEEN PUNCH
This is from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.
Ingredients
4 cups Apple cider
1-1/2 cup Orange juice
1 cup Pineapple juice
2 tablespoons Sugar
4 cups Ginger ale
Ice cubes
Directions
Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes.
Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
PUMPKIN CREAM COLD FOAM
This is from Diana Moutsopoulos at AllRecipes, and begins, "Wondering how to make pumpkin cold foam at home? Pumpkin cream cold foam is a fall favorite at Starbucks, but it's so easy to make this copycat version in your own kitchen with a handful of simple ingredients!"
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/pumpkin-cream-cold-foam-recipe-11803001.
Ingredients
1/4 cup heavy whipping cream
2 tablespoons 2% reduced-fat milk
2 tablespoons vanilla syrup
1 tablespoon canned pumpkin puree
1/8 teaspoon pumpkin pie spice, plus more for dusting
Directions
Place heavy cream, milk, vanilla syrup, pumpkin puree, and pumpkin pie spice in a small measuring cup or jug. Using a handheld milk frother, froth until thick and creamy, about 1 minute.
Pour desired amount of Pumpkin Cream Cold Foam over your iced drink of choice. Dust with additional pumpkin pie spice. Serve immediately.
Recipe Tip
If you don't have a handheld frother, you can use a blender, immersion blender, or mini food processor, but results can vary. If you want to make cold foam often at home, it's worth investing in a handheld frother for the best results.
CHEESECAKE-STUFFED PUMPKIN BREAD
This yumminess is from Betty Crocker, and begins, "This easy pumpkin and cake mix bread gets an eye-catching swirl when it’s stuffed with a creamy, cheesecake filling."
Toyal Time: 2 hours 25 minutes; Servings: 24
To view this online, click here.
Ingredients
Pumpkin Bread
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 teaspoons pumpkin pie spice
4 eggs
Cheesecake Filling
6 oz (from 8-oz package) cream cheese, softened
1/3 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon vanilla
1 egg
Directions
Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.
Recipe Tips
Some cheesecake filling may bubble out the top of the bread during baking, which is normal.
Store leftover bread covered in refrigerator.
Tuesday, October 13, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cheesy Hamburger Skillet and Ranch Chicken Pot Pie. Enjoy!
CHEESEBURGER STUFFED PEPPERS
This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!
Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.
Ingredients
4 bell peppers, halved lengthwise, ribs and seeds removed
1 tablespoon neutral oil, divided
kosher salt, to taste
ground black pepper, to taste
1 cup finely chopped red onion, divided
1 cup ground beef
1 teaspoon smoked paprika
1/3 cup dill pickles, finely chopped, plus more for serving
5 tablespoons ketchup, divided, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard, plus more for serving
1-1/2 cups cooked jasmine rice
3 cups shredded sharp cheddar cheese, divided
chopped tomatoes, for serving
Preparation
Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.
Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.
Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.
Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.
Serve with ketchup, mustard, chopped tomatoes and chopped pickles.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, "What's for dinner?"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1 lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
CLASSIC MARINARA SAUCE
This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. For this recipe, Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"
Total Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound
This recipe was featured in Marinara Worth Mastering, and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
LOMO SALTADO (TOMATO BEEF STIR-FRY)
This is from Christian Reynoso in The New York Times cooking enewsletter. For this recipe, Chritian wrote, "Lomo saltado might be the most well-known and beloved example of Chifa cuisine, a hybrid of Peruvian and Chinese culinary traditions. It’s a quick stir-fry made with marinated beef, juicy tomatoes, sautéed red onion, sweet peppers and potatoes or French fries, all tossed in a chile-and-soy-based sauce. Rice is served alongside to help soak up the bountiful sauce. A fresh, fruity, vibrantly yellow tropical chile called aji amarillo is usually called for, but this recipe calls for aji amarillo paste, which is more widely available. (Serrano chile works here, too.) Lomo saltado often has a subtle smoky flavor from engulfing the steak and sauce with flames in a wok, often with the South American brandy called pisco. This recipe is streamlined for home cooks, but if you’re familiar and comfortable with the technique, you may want to try it out."
Prep Time: 15 minutes; Cook Time:25 minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024484-lomo-saltado-tomato-beef-stir-fry. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/4 pounds skirt or flank steak or beef tenderloin, cut against grain into 1/2-by-2-inch slices
Salt and pepper
1 pound frozen French fries
4 tablespoons avocado, grapeseed or canola oil
1/2 medium red onion, cut into 1/2-inch wedges (about 1 cup)
1 red, yellow or orange bell pepper, cut into 1/2-inch slices
2 Roma tomatoes, cut into 1/2-inch wedges
3 large garlic cloves, finely chopped
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons aji amarillo chile paste (see Tip) or 1 serrano chile, seeded and finely chopped
Cilantro leaves and tender stems, for serving
Warm jasmine rice, for serving
Preparation
Season steak with salt and pepper. (If you have time, spread steak out on a plate, uncovered, and refrigerate for at least 30 minutes and up to 4 hours.) Cook fries per package directions, season with salt and pepper and keep warm.
Heat a large skillet (preferably cast-iron) or wok over high, add 2 tablespoons oil and when it starts to smoke, sear the beef in three batches, until deeply caramelized, about 1 minute per side. Transfer seared steak to a large rimmed plate or sheet pan.
Add 1 tablespoon oil to the hot skillet; add onion and cook, undisturbed, until golden around the edges, about 1 minute, then stir and sauté until just cooked through but still a bit crisp, 1 to 2 minutes. Transfer to plate with steak. Add the remaining 1 tablespoon oil and cook the bell pepper the same way; transfer to the plate.
Turn heat down to low and add tomatoes, garlic, soy sauce, lime juice and chile paste. Cook, stirring occasionally, until the tomatoes have softened, about 2 minutes. Return the steak, onion and pepper to the skillet, toss gently to combine and turn off heat.
To serve, transfer the fries to a rimmed serving platter or individual plates. Top with the stir-fried beef and vegetables and spoon the sauce over. Top with cilantro and more black pepper, if desired. Serve with rice.
Tips
To make lomo saltado your own, bump up flavor to taste with grated ginger, cumin, pisco, worcestershire sauce or cumin seed.
Aji amarillo paste can be found in Latino markets or online; try using the remaining paste to marinate steak or chicken parts like in Peruvian Roasted Chicken, stir into a coconut curry for a kick of fruity heat, whisk with lemon juice and olive oil for a quick dressing or even stir a little into mayonnaise to make a tangy dip for fries.
RANCH CHICKEN POT PIE
This recipe is from Amanda Neal on the Food Network. For this recipe, Amanda wrote, "Deep-dish chicken pot pie is the ultimate comfort meal, and this version adds an easy, irresistible ingredient — ranch seasoning. The buttery, flakey crust has fresh herbs and a savory hit of ranch, as does the super-creamy filling. Tender chunks of chicken, classic pot-pie vegetables and a bit of rich sour cream make it a complete meal. Serve it warm in generous slices for an ultimate crowd-pleaser."
Active Time: 1 hour; Total Time: 2 hours 40 minutes; Yield: 6 servings; Level: Intermediate
To view this online, click here.
Ingredients
Dough:
2-1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 teaspoons ranch seasoning (see Cook’s Note)
2 teaspoons granulated sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small cubes
2 teaspoons apple cider vinegar
4 to 6 tablespoons ice water
Filling:
4 tablespoons unsalted butter
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1-2/3 cups low-sodium chicken broth
2-1/2 cups shredded rotisserie chicken, from one 2-pound chicken
1/2 cup frozen peas, thawed
1/2 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon ranch seasoning (see Cook’s Note)
Egg Wash:
1 large egg
Directions
Special equipment: a 9 1/2-inch deep-dish pie plate
For the dough: Combine the flour, dill, parsley, ranch seasoning, sugar and salt in a food processor and pulse a few times to evenly combine. Add the butter and pulse until the butter is in pea-size pieces, 7 or 8 times Add the vinegar and a few tablespoons of ice water at a time and pulse just until the dough starts to come together into a ball. Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling: Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in the flour, stirring until the vegetables are evenly coated. Slowly stir in the chicken broth. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the chicken, peas, sour cream, dill, parsley, Ranch seasoning and 1/2 teaspoon of salt until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Set aside to cool slightly, about 30 minutes.
\When ready to bake, preheat the oven to 375 degrees F. On a lightly floured surface, roll out one piece of pie dough into a 12-inch round about 1/8 inch thick. Ease it into the bottom and up the sides of a 9 1/2-inch deep-dish pie plate. Add the filling. Roll out the other pie dough disk into another 12-inch round, then place it over the filling. (Make sure the filling is cool; if it’s hot, steam will make the crust gummy.) Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough.
Beat the egg and 1 teaspoon water in a small bowl, then brush the crust all over with the egg wash. Place the pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 65 to 75 minutes. Let cool for 20 minutes before serving.
Cook’s Note
When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Ranch seasoning typically comes either in 1-ounce (2-tablespoon) packets or in larger jars. You’ll need a little less than 1 ounce for this recipe.
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
CHEESEBURGER STUFFED PEPPERS
This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!
Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.
Ingredients
4 bell peppers, halved lengthwise, ribs and seeds removed
1 tablespoon neutral oil, divided
kosher salt, to taste
ground black pepper, to taste
1 cup finely chopped red onion, divided
1 cup ground beef
1 teaspoon smoked paprika
1/3 cup dill pickles, finely chopped, plus more for serving
5 tablespoons ketchup, divided, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard, plus more for serving
1-1/2 cups cooked jasmine rice
3 cups shredded sharp cheddar cheese, divided
chopped tomatoes, for serving
Preparation
Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.
Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.
Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.
Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.
Serve with ketchup, mustard, chopped tomatoes and chopped pickles.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, "What's for dinner?"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1 lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
CLASSIC MARINARA SAUCE
This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. For this recipe, Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"
Total Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound
This recipe was featured in Marinara Worth Mastering, and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
LOMO SALTADO (TOMATO BEEF STIR-FRY)
This is from Christian Reynoso in The New York Times cooking enewsletter. For this recipe, Chritian wrote, "Lomo saltado might be the most well-known and beloved example of Chifa cuisine, a hybrid of Peruvian and Chinese culinary traditions. It’s a quick stir-fry made with marinated beef, juicy tomatoes, sautéed red onion, sweet peppers and potatoes or French fries, all tossed in a chile-and-soy-based sauce. Rice is served alongside to help soak up the bountiful sauce. A fresh, fruity, vibrantly yellow tropical chile called aji amarillo is usually called for, but this recipe calls for aji amarillo paste, which is more widely available. (Serrano chile works here, too.) Lomo saltado often has a subtle smoky flavor from engulfing the steak and sauce with flames in a wok, often with the South American brandy called pisco. This recipe is streamlined for home cooks, but if you’re familiar and comfortable with the technique, you may want to try it out."
Prep Time: 15 minutes; Cook Time:25 minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024484-lomo-saltado-tomato-beef-stir-fry. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/4 pounds skirt or flank steak or beef tenderloin, cut against grain into 1/2-by-2-inch slices
Salt and pepper
1 pound frozen French fries
4 tablespoons avocado, grapeseed or canola oil
1/2 medium red onion, cut into 1/2-inch wedges (about 1 cup)
1 red, yellow or orange bell pepper, cut into 1/2-inch slices
2 Roma tomatoes, cut into 1/2-inch wedges
3 large garlic cloves, finely chopped
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons aji amarillo chile paste (see Tip) or 1 serrano chile, seeded and finely chopped
Cilantro leaves and tender stems, for serving
Warm jasmine rice, for serving
Preparation
Season steak with salt and pepper. (If you have time, spread steak out on a plate, uncovered, and refrigerate for at least 30 minutes and up to 4 hours.) Cook fries per package directions, season with salt and pepper and keep warm.
Heat a large skillet (preferably cast-iron) or wok over high, add 2 tablespoons oil and when it starts to smoke, sear the beef in three batches, until deeply caramelized, about 1 minute per side. Transfer seared steak to a large rimmed plate or sheet pan.
Add 1 tablespoon oil to the hot skillet; add onion and cook, undisturbed, until golden around the edges, about 1 minute, then stir and sauté until just cooked through but still a bit crisp, 1 to 2 minutes. Transfer to plate with steak. Add the remaining 1 tablespoon oil and cook the bell pepper the same way; transfer to the plate.
Turn heat down to low and add tomatoes, garlic, soy sauce, lime juice and chile paste. Cook, stirring occasionally, until the tomatoes have softened, about 2 minutes. Return the steak, onion and pepper to the skillet, toss gently to combine and turn off heat.
To serve, transfer the fries to a rimmed serving platter or individual plates. Top with the stir-fried beef and vegetables and spoon the sauce over. Top with cilantro and more black pepper, if desired. Serve with rice.
Tips
To make lomo saltado your own, bump up flavor to taste with grated ginger, cumin, pisco, worcestershire sauce or cumin seed.
Aji amarillo paste can be found in Latino markets or online; try using the remaining paste to marinate steak or chicken parts like in Peruvian Roasted Chicken, stir into a coconut curry for a kick of fruity heat, whisk with lemon juice and olive oil for a quick dressing or even stir a little into mayonnaise to make a tangy dip for fries.
RANCH CHICKEN POT PIE
This recipe is from Amanda Neal on the Food Network. For this recipe, Amanda wrote, "Deep-dish chicken pot pie is the ultimate comfort meal, and this version adds an easy, irresistible ingredient — ranch seasoning. The buttery, flakey crust has fresh herbs and a savory hit of ranch, as does the super-creamy filling. Tender chunks of chicken, classic pot-pie vegetables and a bit of rich sour cream make it a complete meal. Serve it warm in generous slices for an ultimate crowd-pleaser."
Active Time: 1 hour; Total Time: 2 hours 40 minutes; Yield: 6 servings; Level: Intermediate
To view this online, click here.
Ingredients
Dough:
2-1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 teaspoons ranch seasoning (see Cook’s Note)
2 teaspoons granulated sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small cubes
2 teaspoons apple cider vinegar
4 to 6 tablespoons ice water
Filling:
4 tablespoons unsalted butter
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1-2/3 cups low-sodium chicken broth
2-1/2 cups shredded rotisserie chicken, from one 2-pound chicken
1/2 cup frozen peas, thawed
1/2 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon ranch seasoning (see Cook’s Note)
Egg Wash:
1 large egg
Directions
Special equipment: a 9 1/2-inch deep-dish pie plate
For the dough: Combine the flour, dill, parsley, ranch seasoning, sugar and salt in a food processor and pulse a few times to evenly combine. Add the butter and pulse until the butter is in pea-size pieces, 7 or 8 times Add the vinegar and a few tablespoons of ice water at a time and pulse just until the dough starts to come together into a ball. Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling: Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in the flour, stirring until the vegetables are evenly coated. Slowly stir in the chicken broth. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the chicken, peas, sour cream, dill, parsley, Ranch seasoning and 1/2 teaspoon of salt until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Set aside to cool slightly, about 30 minutes.
\When ready to bake, preheat the oven to 375 degrees F. On a lightly floured surface, roll out one piece of pie dough into a 12-inch round about 1/8 inch thick. Ease it into the bottom and up the sides of a 9 1/2-inch deep-dish pie plate. Add the filling. Roll out the other pie dough disk into another 12-inch round, then place it over the filling. (Make sure the filling is cool; if it’s hot, steam will make the crust gummy.) Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough.
Beat the egg and 1 teaspoon water in a small bowl, then brush the crust all over with the egg wash. Place the pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 65 to 75 minutes. Let cool for 20 minutes before serving.
Cook’s Note
When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Ranch seasoning typically comes either in 1-ounce (2-tablespoon) packets or in larger jars. You’ll need a little less than 1 ounce for this recipe.
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
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