Friday Recipes

It's finally Friday, time to get ready for the weekend. And while it isn't a three-day weekend (like last weekend), it is the end of a four-day work week (for some of us, anyway).

Today's six recipes include Fresh Vegetable Pita Pizza and Banana Split Lasagna to help you through the weekend. Enjoy!

LOW-CAL FETTUCCINE ALFREDO

This is from The Food Network Kitchen.

Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

1 tablespoon unsalted butter

1 clove garlic, minced

1 teaspoon grated lemon zest

2 teaspoons all-purpose flour

1 cup low-fat (2%) milk

Kosher salt

2 tablespoons Neufchtel or low-fat cream cheese

3/4 cup grated parmesan cheese, plus more for topping

3 tablespoons chopped fresh parsley

12 ounces fresh fettuccine

Freshly ground pepper

Directions

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

BANANA SPLIT LASAGNA

This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”

Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.

To view this online, click here.

Ingredients

For the Crust

2 c. crushed graham crackers

1/2 c. (1 stick) butter, melted

2 tbsp. sugar

kosher salt

For the Cream Filling

12 oz. cream cheese, room temperature

1/4 c. sugar

8 oz. cool whip

For the Fruit Layer

3 bananas, thinly sliced

20 oz. can crushed pineapple, well drained

1 lb. strawberries, finely chopped

Additional Toppings

8 oz. cool whip

1/2 c. walnuts, toasted and chopped

chocolate syrup, for serving

Rainbow sprinkles, for serving

Maraschino cherries, for serving

Directions

Grease a 9"-x-13” baking dish.

Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.

Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.

To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.

When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.

FRIED CHICKEN

This yummy recipe is from Ree Drummond of The Food Network show, The Pioneer Woman.

Total Time: 10 hours; Active Time: 1 hour 30 minutes; Yield: 4 servings; Level: Intermediate.

To view this online, click here.

Ingredients

2 fryer chickens, each cut into 8 pieces

4 1/4 cups buttermilk

5 cups all-purpose flour

3 tablespoons seasoned salt, such as Lawry's

2 teaspoons paprika

2 teaspoons freshly ground black pepper

2 teaspoons ground dried thyme

1 teaspoon cayenne pepper, plus more for seasoning

1/4 cup milk

Canola or vegetable oil, for frying

Directions

Watch how to make this recipe.

Special equipment: a deep-fry thermometer

Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.

When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.

In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.

In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.

Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.

Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.

Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.

Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.

Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

JALAPENO CHEESEBURGERS

This yummy burger recipe comes from Familytime, and begins, “A spicy cheeseburger variation custom-made for the hamburger lovers in the family. Serve these with salsa instead of ketchup, if you prefer.”

Serves: 4; Prep Time: 15 minutes; Cook Time: 14 to 16 minutes

To view this online, click here.

Ingredients

1 pound lean ground beef

2 teaspoons seeded, chopped jalapeño pepper

1 1/2 teaspoon Mexican seasoning

1/4 cup shredded Monterey Jack cheese, or another mild cheese

4 thin slices tomato

4 hamburger buns, split, toasted

Directions

In medium bowl, combine the ground beef, jalapeno pepper, and Mexican seasoning and mix lightly but thoroughly. Shape into four 1/2-inch-thick patties.

Prepare a charcoal or gas grill so that the coals are medium-hot or preheat the broiler.

Grill or broil the burgers for 10 to 12 minutes or until no longer pink in the center. Approximately 1 minute before the burgers are done, sprinkle each with 1 tablespoon of cheeese.

Place 1 slice tomato on bottom half of each bun and top with a burger. Close and serve immediately with ketchup, salsa, pickles and all the usual trimmings.

CHEESE ENCHILADAS WITH CHILI GRAVY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.”

Yield: 4 to 6 servings; Time: 1 hour.

This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table”, and can be viewed online here.

Ingredients

For the Chili Gravy:

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat

1/4 cup all-purpose flour

1 teaspoon kosher salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1 1/2 teaspoons garlic powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano, ideally Mexican oregano

2 tablespoons chile powder

2 cups chicken broth, ideally homemade or low-sodium if store-bought

For the Enchiladas:

1/2 cup neutral oil, like canola

12 yellow corn tortillas

3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta

1 medium-size white onion, peeled and chopped

Preparation

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.

Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.

Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.

Heat oven to 450 degrees.

Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.

Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

FRESH VEGETABLE PITA PIZZA

This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 lb. fresh tomatoes

4 (7-inch) pita breads

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

1 1/2 teaspoons Italian seasonings, divided

2 cups shredded part-skim mozzarella cheese, divided

1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced

1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced

1/4 cup thinly sliced sweet red or white onion

Directions

Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.