Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Chipotle Veggie Chili and Creamy Roasted Red Pepper Penne. Enjoy!

CHICKEN ENCHILADAS VERDE

This is from FamilyTime, and begins, “What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution...and they're so good, you'll want to make them again and again.”

Serves: 6 servings (1 enchilada each); Prep Time: 15 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/3 cup water

1 can (4.5 ounces) chopped green chiles, drained

1 teaspoon Dried oregano leaves, crushed

1 teaspoon chili powder

2 cups shredded cooked chicken

1/2 cup shredded Mexican cheese blend (about 2 ounces)

6 corn tortilla (6-inch), warmed

Directions

Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.

Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.

Bake for 30 minutes or until the enchiladas are hot and bubbling.

Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.

Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.

Easy Substitution: You may substitute flour tortillas for the corn tortillas in this recipe.

LEMON-SPICE VISITING CAKE

This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”

Yield: 10 servings; Time: 85 minutes.

This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.

Ingredients

Butter and flour for the pan

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt

1 1/4 cups sugar

1 large (or 2 small) lemons

4 large eggs, at room temperature

1/2 cup heavy cream, at room temperature

1 1/2 teaspoons pure vanilla extract

5 1/2 tablespoons unsalted butter, melted and cooled

1/3 cup marmalade (for optional glaze)

1/2 teaspoon water (for optional glaze)

Preparation

Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.

Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.

Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.

For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.

When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.

CHIPOTLE VEGGIE CHILI

This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”

Prep Time: 15 min; Total Time: 50 min; Servings: 8

To view this online, click here.

Ingredients

1 cup chopped onion

1 cup seeded and chopped red bell pepper

1 cup chopped carrots

2 cloves garlic, minced

1 tablespoon vegetable oil

2 teaspoons ground cumin

1 can (28 oz.) crushed tomatoes

2 cups water

1 can (15 oz.) kidney beans, rinsed and drained

3 tablespoons finely chopped chipotle peppers in adobo sauce

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™

2 cups coarsely chopped zucchini

1/2 cup frozen whole corn kernels

Keebler® Club® Cornbread Cracker Bites Homestyle

In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.

Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.

SMOKEY TURKEY AND SUN DRIED TOMATO WRAPS

This is from FamilyTime, and begins, “These flavorful, fresh-tasting wraps make a delicious quick lunch or light dinner.”

Serves: 2; Prep Time: 15 minutes; Cook Time: 0 minutes

To view this online, click here.

Ingredients

1/2 cup (4 oz.) fat-free cream cheese, softened

1 tablespoon BUITONI® Refrigerated Pesto with Sun-Dried Tomatoes

4 burrito-size fat free flour tortillas, (10 inch)

8 slices smoked turkey breast, (thin)

4 cup romaine lettuce, shredded

2 cup tomatoes, chopped

1/2 cup red onion, thinly sliced (optional)

Directions

Combine cream cheese and pesto in small bowl; stir well. Spread mixture evenly over each tortilla. Place turkey slices, lettuce, tomato and onion over bottom third of tortillas, making sure ingredients don't touch edges.

Fold bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut each tortilla in half.

OLD-FASHIONED MEAT LOAF

A.K.A. ‘BASIC’ MEAT LOAF

This is from Paula Deen on The Food Network website.

Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

1 pound ground beef

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 ounces canned diced tomatoes with juice

1/2 cup quick-cooking oats

Topping:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

CREAMY ROASTED RED PEPPER PENNE

This is from Lindsay Funston on Delish. Lindsay wrote, “With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.”

Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

12 oz. penne

1 tbsp. extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

3 c. baby spinach

1 c. sliced jarred roasted red peppers

1/2 c. heavy cream

1/2 c. low-sodium chicken broth

1 tsp. crushed red pepper flakes

freshly grated Parmesan, for serving

Directions

In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.

Stir in heavy cream, chicken broth, and 1/4 cup pasta water and bring to a simmer.

Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.

Garnish with Parmesan and serve.