Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Mediterranean Chicken and Pasta and Rao's Meatballs With Marinara Sauce. Enjoy!

CHEESEBURGER STUFFED SHELLS

This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”

Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 sweet onion, diced

2 cloves garlic, minced

1 lb. ground beef

1 teaspoon kosher salt

1 teaspoon black pepper

1/4 cup ketchup

3 cups grated cheddar cheese, divided

18 large pasta shells (from a 16 oz. box)

Extra ketchup, for serving

Fresh oregano, garnish

Directions

Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.

Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.

Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)

Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.

Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.

Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.

MEDITERRANEAN CHICKEN AND PASTA

This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!

Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes

To view this online, click here.

Ingredients

3 pounds chicken pieces, skinned

salt or fresh ground black pepper

2 tablespoons olive oil

3/4 cup prunes, cut into quarters

1/2 cup dry white wine

1/4 cup capers, drained

1/4 cup green olives, pitted*

3 garlic cloves, chopped

1 1/2 teaspoons dried rosemary, crumbled

1 teaspoon dried oregano

12 ounces spaghetti

Directions

Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.

To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.

VEGETARIAN TORTILLA SOUP

This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”

Yield: 4 servings; Time: 1 1/4 hours

To view this online, click here.

Ingredients

For the Soup:

2 tablespoons vegetable oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

1 jalapeño, seeds removed, finely chopped

Kosher salt and freshly ground pepper

1 1/2 teaspoons chile powder

2 chipotles in adobo, finely chopped

1 (28-ounce) can whole peeled tomatoes, drained and crushed

4 cups vegetable broth

2 cups corn kernels, fresh or frozen and thawed

For the Tortillas and Assembly:

2 cups vegetable oil

8 small corn tortillas, cut into 1/4-inch strips

Kosher salt

1 avocado, pitted and cut into 1/2-inch pieces

3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack

3/4 cup sour cream or crema

1/2 cup chopped cilantro

1/4 red or yellow onion, finely chopped

Lime wedges, for serving

Preparation

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS

This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”

Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.

To view this online, click here.

Ingredients

2 chicken breasts (boneless, skinless, 7 to 8 ounces each)

8 small dried red chili peppers

2 cloves garlic

2 green onions (spring onions, scallions)

4 tablespoons oil (for stir-frying, or as needed)

Optional: 1 teaspoon Szechuan peppercorn

1/2 cup peanuts (or cashews)

Optional: few drops sesame oil

For the Marinade:

2 teaspoons soy sauce

2 teaspoons Chinese rice wine (or dry sherry)

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

For the Sauce:

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

1 teaspoon sugar

Directions

Cut the chicken into 1-inch cubes.

Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil.

Add the chicken back into the pan. Stir in the peanuts and the green onion.

Remove from the heat and stir in the sesame oil. Serve hot.

RED VELVET CHEESECAKE

Recipe courtesy of Food Network Kitchen

Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy

To view this online, click here.

Ingredients

For the crust:

1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)

5 tablespoons unsalted butter, melted

1/3 cup sugar

Pinch of salt

For the filling:

4 8-ounce packages cream cheese, softened

1 1/4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

4 large eggs

1 tablespoon unsweetened cocoa powder

1 teaspoon red food coloring

Directions

Watch how to make this recipe.

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

RAO’S MEATBALLS WITH MARINARA SAUCE

This comes from Adam Nagourney in The New York Times cooking e-newsletter. Adam wrote, “This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.”

Yield: 4 to 6 servings; Time: About 1 1/2 hours

This was featured in “At Rao’s In Los Angeles, Red Sauce And Rivalry”, and can be viewed online here.

Ingredients

For the Sauce:

1/4 cup extra-virgin olive oil

2 ounces salt pork, thinly sliced

3 tablespoons minced onion

2 garlic cloves, minced

2 28-ounce cans imported Italian crushed tomatoes

6 leaves fresh basil, torn into small pieces

Pinch of dried oregano

Salt and ground black pepper

For the Meatballs:

1 pound ground lean beef

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup freshly grated Pecorino Romano cheese

1 1/2 tablespoons finely chopped flat-leaf parsley

1 small garlic clove, minced

Salt and ground black pepper

2 cups fine dry bread crumbs

1 cup extra-virgin olive oil

1 clove garlic, lightly smashed

Preparation

Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.

Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.

Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.