Friday Recipes

It's finally Friday, in the middle of the holiday season. Hope your holidays are going well, so far!

Here are six yummy recipes to help you through the weekend, including Meatloaf Magnifico and Dark Chocolate Avocado Mousse. Enjoy!

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

APPLE CRISP PANCAKES

This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”

Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13

To view this online, click here.

Ingredients

Streusel Topping

1/4 cup plus 2 tablespoons packed brown sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 cup old-fashioned or quick-cooking oats

2 tablespoons plus 2 teaspoons cold butter

Pancakes

2 cups Original Bisquick™ mix

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup peeled diced Granny Smith apple (1/4-inch)

1 cup milk

2 eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Directions

In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.

For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.

To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

MEATLOAF MAGNIFICO

This is from FamilyTime, and begins, “Double the flavor in this wonderful meatloaf by using some of the bountiful sauce inside and some on top of the final dish.”

Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 75 minutes

View this online here.

Ingredients

1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello

1 1/2 pounds ground beef

1 medium onion, chopped (about 1/2 cup)

1/2 cup dry bread crumbs

1 egg, beaten

Directions

Mix 1/2 cup of the sauce, beef, onion, bread crumbs and egg thoroughly. Shape firmly into an 8 x 4-inch loaf in a 13 x 9 x 2-inch baking pan.

Bake at 350°F. for 1 hour 15 minutes or until cooked through.

Heat the remaining sauce in a 2-quart saucepan over medium heat. Serve with the meatloaf.

DARK CHOCOLATE AVOCADO MOUSSE

This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.

“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.

“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”

Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)

To view this online, click here.

Ingredients

2 small ripe avocados

1/4 cup unsweetened cocoa powder

1/4 cup honey

1/4 cup dark chocolate chips or chopped dark chocolate

1/2 cup milk of choice

1/2 teaspoon vanilla

Preparation

Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.

Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.

Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.

Ingredient Variations and Substitutions

For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.

For vegan, use maple syrup or agave instead of honey, too.

Cooking and Serving Tips

Add more milk by the tablespoon, if needed, until you reach the desired consistency.

WINTER SQUASH SOUP

This comes from Ina Garten from the Food Network show Barefoot Contessa.

Level: Easy; Total Time: 50 minutes; Prep Time: 20 minutes; Cook Time: 30 minutes; Yield: 4 servings.

To view this recipe online, go to https://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe-1925833.

Ingredients

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)

1 1/2 pounds butternut squash, peeled and cut in chunks

3 cups homemade chicken stock or canned broth

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 cup half - and - half

Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Directions

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

TARRAGON CHICKEN

This comes from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.”

Yield: 4 servings; Time: 1 hour.

This recipe was featured in “How About Lunch, Dear? Bring Everyone”, and can be viewed online at https://cooking.nytimes.com/recipes/6225-tarragon-chicken.

Ingredients

1 3- to 4-pound chicken

3/4 cup chopped fresh tarragon

Juice and grated zest of 1 lemon

1/2 cup olive oil

Malden salt or other flaky sea salt

Preparation

Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.

Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.

Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.