It's finally Halloween! (Well, okay, Halloween is on Saturday, but you get the idea.) Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.
Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!
And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!
PUMPKIN PUDDING
This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortuantely, the old link that I had for this pie no longer workds. But the pie is so good that I wanted to include it, while giving a nod to Kathy for coming up with this yummy dessert.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
PUMPKIN CHOCOLATE CHIP PANCAKES
This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!
Makes 4 to 5 Servings
To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes
Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flaxseed or wheat germ
2 tablespoons granulated sugar
2 tablespoons mini semi-sweet chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large eggs, beaten
1 1/3 cups 1% low-fat milk
1/2 cup canned 100% pure pumpkin
1 teaspoon vanilla extract
Directions
Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.
Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron
ROASTED PUMPKIN AND LEEK SOUP
This comes from Jen Hoy, who also wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.
The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”
As with the Ginger Pumpkin Pie (above), the link for this no longer works, but the soup was too good to leave out without a nod to Jen.
Ingredients
2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)
1 large onion, cut into 1” chunks
2 carrots, scrubbed and chopped
2 leeks, washed well and cut into chunks
2 tablespoons olive oil
6 cups water or Vegetable Broth
1 branch of fresh thyme
2 teaspoons ground cumin, curry or other spice as desired
Sea salt and freshly ground pepper
Preparation
Preheat oven to 375 degrees Farenheit.
*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.
Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.
Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).
Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.
VEGAN PUMPKIN RISOTTO
Jolinda Hackett also wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.
“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients – including the rice, white wine, pumpkin and seasonings – are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Ingredients
1 onion, diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp vegan margarine or butter
salt and pepper to taste
Preparation
Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.
Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.
Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
PUMPKIN ALFREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
Friday, October 30, 2026
Thursday, October 29, 2026
Pasta
Today's post deals with Pasta, and includes One-Pan Spaghetti and Meatballs and Cheesy Baked Pasta with Sausage and Ricotta. Enjoy!
INSTANT POT CHEESY TACO PASTA
This yummy recipe is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.”
Prep Time: 20 mins; Cook Time: 4 mins; Total Time: 24 mins; Servings: 6
To view this recipe online, go to https://spicysouthernkitchen.com/instant-pot-cheesy-taco-pasta/.
Ingredients
1 pound lean ground beef
1/2 cup diced onion
1 packet taco seasoning
2 cups low sodium beef broth
1 cup salsa
1 (4-ounce) can diced green chiles
8 ounces uncooked pasta shells
2 cups shredded Mexican cheese
2 ounces cream cheese, cut into pieces
sour cream, olives, red onion, cilantro for serving
Instructions
Lightly spray the Instant Pot with cooking spray and set to "Saute" mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.
When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.
Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom.
Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to "Pressure Cook" for 4 minutes.
Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.
Stir well and serve with toppings.
Recipe Notes
If you want your pasta extra meaty, use 1.5 pounds of ground beef.
I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.
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.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1-1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4- 1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
This is from Melissa Clark in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead."
Total Time: 45 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020811-cheesy-baked-pasta-with-sausage-and-ricotta. 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
3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving
Preparation
Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from
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?
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1-1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
INSTANT POT CHEESY TACO PASTA
This yummy recipe is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.”
Prep Time: 20 mins; Cook Time: 4 mins; Total Time: 24 mins; Servings: 6
To view this recipe online, go to https://spicysouthernkitchen.com/instant-pot-cheesy-taco-pasta/.
Ingredients
1 pound lean ground beef
1/2 cup diced onion
1 packet taco seasoning
2 cups low sodium beef broth
1 cup salsa
1 (4-ounce) can diced green chiles
8 ounces uncooked pasta shells
2 cups shredded Mexican cheese
2 ounces cream cheese, cut into pieces
sour cream, olives, red onion, cilantro for serving
Instructions
Lightly spray the Instant Pot with cooking spray and set to "Saute" mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.
When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.
Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom.
Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to "Pressure Cook" for 4 minutes.
Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.
Stir well and serve with toppings.
Recipe Notes
If you want your pasta extra meaty, use 1.5 pounds of ground beef.
I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.
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.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1-1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4- 1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
This is from Melissa Clark in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead."
Total Time: 45 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020811-cheesy-baked-pasta-with-sausage-and-ricotta. 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
3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving
Preparation
Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from
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?
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1-1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
Wednesday, October 28, 2026
Casseroles
If you love Casseroles as much as I do, today's post is sure to please. Check out the Creamy Crunchy Chicken Casserole, the Easy Enchilada Casserole, and the rest of today's recipes. Enjoy!
NEIMAN MARCUS CHICKEN CASSEROLE
This is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This Neiman Marcus chicken casserole recipe is a casserole version of the famous department store's cafe dish. Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick-prep dinner."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 6 to 8; Yield: 1 (9x13-inch) casserole
To view this online, go to https://www.allrecipes.com/neiman-marcus-chicken-casserole-recipe-11693255.
Ingredients
4 cups shredded cooked chicken
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
2 cups shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup slivered almonds
6 slices bacon, cooked and crumbled
1-1/2 teaspoons hot sauce, such as Tabasco® or to taste
1 sleeve buttery crackers, such as Ritz® crackers, crushed
1/2 cup butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.
Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.
Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.
MEXICAN-INSPIRED CASSEROLE
This is from Lisa Blake at allrecipes. For this yummy recipe, Lisa wrote, "My busy weeknight dinner go-to consists of chicken cutlets and a can each of green chiles, black beans, cream of mushroom soup, and enchilada sauce. I cook the chicken, stir in all of the other ingredients, simmer it, top it with Colby or pepper jack cheese, and call it a day.
"When we’re tired of tacos or quesadillas, this is an excellent throw-together alternative. It’s creamy, easy, full of flavor, and everyone loves it. The bubbling cast-iron skillet meal can be served with warmed tortillas for a DIY enchilada-style dinner or served with chips, salsa, and guacamole as a scoopable nacho-inspired meal."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/simple-family-dinner-11825144.
Ingredients
Extra virgin olive oil
2 cups cooked and diced chicken cutlets or shredded rotisserie chicken
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper
1 (4.5-ounce) can diced green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cream of mushroom soup
1 (10-ounce) can red or green enchilada sauce
2 cups shredded Mexican-blend cheese or Colby Jack cheese
Optional toppings: chopped fresh cilantro, sour cream, diced white onion, salsa, sliced avocado, chopped green onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a cast iron skillet over medium heat, heat olive oil and add chicken and spices. Cook until chicken is cooked through, approximately 5 minutes.
Add chiles, beans and cream of mushroom to the skillet. Stir until well combined. Bring to a simmer over medium-low heat, stirring occasionally. Top with enchilada sauce and cheese.
Transfer cast iron skillet to preheated oven and bake for 20 minutes or until cheese is bubbling and starting to brown.
Serve hot with toppings of choice.
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
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.
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 1lb.), 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!
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.
NEIMAN MARCUS CHICKEN CASSEROLE
This is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This Neiman Marcus chicken casserole recipe is a casserole version of the famous department store's cafe dish. Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick-prep dinner."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 6 to 8; Yield: 1 (9x13-inch) casserole
To view this online, go to https://www.allrecipes.com/neiman-marcus-chicken-casserole-recipe-11693255.
Ingredients
4 cups shredded cooked chicken
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
2 cups shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup slivered almonds
6 slices bacon, cooked and crumbled
1-1/2 teaspoons hot sauce, such as Tabasco® or to taste
1 sleeve buttery crackers, such as Ritz® crackers, crushed
1/2 cup butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.
Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.
Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.
MEXICAN-INSPIRED CASSEROLE
This is from Lisa Blake at allrecipes. For this yummy recipe, Lisa wrote, "My busy weeknight dinner go-to consists of chicken cutlets and a can each of green chiles, black beans, cream of mushroom soup, and enchilada sauce. I cook the chicken, stir in all of the other ingredients, simmer it, top it with Colby or pepper jack cheese, and call it a day.
"When we’re tired of tacos or quesadillas, this is an excellent throw-together alternative. It’s creamy, easy, full of flavor, and everyone loves it. The bubbling cast-iron skillet meal can be served with warmed tortillas for a DIY enchilada-style dinner or served with chips, salsa, and guacamole as a scoopable nacho-inspired meal."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/simple-family-dinner-11825144.
Ingredients
Extra virgin olive oil
2 cups cooked and diced chicken cutlets or shredded rotisserie chicken
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper
1 (4.5-ounce) can diced green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cream of mushroom soup
1 (10-ounce) can red or green enchilada sauce
2 cups shredded Mexican-blend cheese or Colby Jack cheese
Optional toppings: chopped fresh cilantro, sour cream, diced white onion, salsa, sliced avocado, chopped green onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a cast iron skillet over medium heat, heat olive oil and add chicken and spices. Cook until chicken is cooked through, approximately 5 minutes.
Add chiles, beans and cream of mushroom to the skillet. Stir until well combined. Bring to a simmer over medium-low heat, stirring occasionally. Top with enchilada sauce and cheese.
Transfer cast iron skillet to preheated oven and bake for 20 minutes or until cheese is bubbling and starting to brown.
Serve hot with toppings of choice.
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
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.
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 1lb.), 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!
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.
Tuesday, October 27, 2026
Double-Post Tuesday, Halloween Recipes
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos. Gasp! Scary, right?). Since it's almost Halloween, I'm posting six yummy recipes to get you in the mood for Halloween, including Circleville Pumpkin Chili, Baked Eyeballs Casserole, and Pumpkin Pie Milkshake. 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 also comes 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.
CIRCLEVILLE PUMPKIN CHILI
This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.” Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes
The old link for this recipe no longer works, but I'll keep an eye out for it.
Ingredients
1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground beef
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 tbsp ground chipotle pepper
1 cup canned pumpkin puree
2-oz bittersweet chocolate
1 28-oz can crushed tomatoes
1 cup tomato juice
1 15-oz can pinto beans, drained
avocado, sour cream and fresh cilantro (optional)
Directions
In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.
Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.
Garnish with avocado, sour cream and fresh cilantro if so desired.
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.
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
Directions
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
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.
"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 also comes 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.
CIRCLEVILLE PUMPKIN CHILI
This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.” Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes
The old link for this recipe no longer works, but I'll keep an eye out for it.
Ingredients
1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground beef
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 tbsp ground chipotle pepper
1 cup canned pumpkin puree
2-oz bittersweet chocolate
1 28-oz can crushed tomatoes
1 cup tomato juice
1 15-oz can pinto beans, drained
avocado, sour cream and fresh cilantro (optional)
Directions
In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.
Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.
Garnish with avocado, sour cream and fresh cilantro if so desired.
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.
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
Directions
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
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.
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Ground Beef Tacos with Spicy Shells and the Slow Cooker Smoky Pulled Pork Tacos. Enjoy!
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
Monday, October 26, 2026
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Adam Richman's Flavor Bomb Steak Chili and Heartburn-Friendly Chicken Pot Pie. Enjoy!
JOOK
This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.
“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”
Time 2hours 30 minutes; Yield: 6 servings.
This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.
Ingredients
1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional
Preparation
Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
MUSHROOM POTPIE
This is from Alexa Weibel, also in The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups chicken or vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
HEARTBURN-FRIENDLY CHICKEN POT PIE
This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.
"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.
Ingredients
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon olive oil
1 cup frozen carrots, thawed and drained
1 cup frozen peas, thawed and drained
1 (14.75-ounce) can cream-style corn
3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions
1 cup biscuit mix
Directions
Heat oven to 400 degrees F.
Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.
Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.
Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.
Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.
Cover and bake for 25 minutes.
In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.
Remove baking dish from oven and uncover.
Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.
Bake uncovered for 10 minutes, or until the biscuits are golden brown.
More About Chicken Pot Pie
“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”
Pot Pie History
“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).
“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.
“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”
ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI
This comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.
“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.
“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."
Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8
To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.
Ingredients
Extra-virgin olive oil
1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 cloves garlic, roughly smashed and chopped
3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat
2 1/2 teaspoons dried oregano
1 tablespoon dried onion flakes
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
3 1/2 tablespoons oyster sauce
5 tablespoons tomato paste
Two 32-ounce containers beef stock
Two 15-ounce cans kidney beans, drained and rinsed with cool water
One 10-ounce can chopped tomatoes
2 1/2 tablespoons unsweetened cocoa
1 cup strong black coffee
To serve
Shredded Monterey Jack cheese
Crumbled cornbread
Sliced jalapeños
Sour cream or Greek yogurt
Preparation
Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.
Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.
Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.
When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.
After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.
Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.
Serve hot with the garnishes of your choice.
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.
BEST BEEF STROGANOFF
This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10-3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
JOOK
This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.
“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”
Time 2hours 30 minutes; Yield: 6 servings.
This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.
Ingredients
1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional
Preparation
Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
MUSHROOM POTPIE
This is from Alexa Weibel, also in The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups chicken or vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
HEARTBURN-FRIENDLY CHICKEN POT PIE
This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.
"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.
Ingredients
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon olive oil
1 cup frozen carrots, thawed and drained
1 cup frozen peas, thawed and drained
1 (14.75-ounce) can cream-style corn
3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions
1 cup biscuit mix
Directions
Heat oven to 400 degrees F.
Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.
Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.
Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.
Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.
Cover and bake for 25 minutes.
In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.
Remove baking dish from oven and uncover.
Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.
Bake uncovered for 10 minutes, or until the biscuits are golden brown.
More About Chicken Pot Pie
“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”
Pot Pie History
“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).
“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.
“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”
ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI
This comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.
“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.
“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."
Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8
To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.
Ingredients
Extra-virgin olive oil
1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 cloves garlic, roughly smashed and chopped
3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat
2 1/2 teaspoons dried oregano
1 tablespoon dried onion flakes
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
3 1/2 tablespoons oyster sauce
5 tablespoons tomato paste
Two 32-ounce containers beef stock
Two 15-ounce cans kidney beans, drained and rinsed with cool water
One 10-ounce can chopped tomatoes
2 1/2 tablespoons unsweetened cocoa
1 cup strong black coffee
To serve
Shredded Monterey Jack cheese
Crumbled cornbread
Sliced jalapeños
Sour cream or Greek yogurt
Preparation
Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.
Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.
Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.
When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.
After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.
Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.
Serve hot with the garnishes of your choice.
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.
BEST BEEF STROGANOFF
This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10-3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
Meatless Monday
We're coming into the last week in October. Where does the time go?
Since it's time for another Meatless Monday, here are six vegetarian recipes to get your week started, including Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
Since it's time for another Meatless Monday, here are six vegetarian recipes to get your week started, including Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
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