Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Enchilada Soup. Enjoy!

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

HAMBURGER STROGANOFF SKILLET

This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."

Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

One 10-ounce package white mushrooms, halved or quartered if large

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

SUPREME PIZZA LASAGNA

This is from Ree Drummond of the Food Network's The Pioneer Woman.

Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.

Ingredients

2 tablespoons olive oil

2 pounds Italian sausage

1 pound ground beef

12 ounces sliced pepperoni

1 pound mushrooms, sliced

3 cloves garlic, minced

2 green bell peppers, diced

2 red bell peppers, diced

1 large onion, diced

One 28-ounce can whole tomatoes

One 15-ounce can tomato paste

1/4 cup prepared pesto

1/3 cup finely minced fresh parsley

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup sliced black olives

30 ounces whole-milk ricotta

2 eggs, beaten

1/2 cup grated Parmesan, plus extra for sprinkling

8 lasagna noodles, cooked until al dente

24 ounces fresh mozzarella, cut into thin slices

Directions

Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.

Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.

Preheat the oven to 350 degrees F.

To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.

To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

Cook’s Note

The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

CHICKEN GREEN CHILE FOOTBALL EMPANADAS

This is from Old El Paso, and begins, "Are you ready for some football empanadas? These chile- and cheese-filled pies are a cinch to make and look great on your gameday appetizer table."

Prep Time: 35 minutes; Total Time: 1 hour 5 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-green-chile-football-empanadas.

Ingredients

3/4 cup chopped cooked chicken

1/2 cup sliced green onions

1/2 cup shredded Mexican cheese blend (2 oz)

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 oz cream cheese (from 8-oz package), softened

4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)

1 egg, beaten

1 teaspoon water

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Guacamole, if desired

Salsa, if desired

Preparation

Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.

Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.

Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.

Using paring knife, score laces into top of each empanada.

Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.

Expert Tips

We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.

Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 1

SIMPLE, PERFECT CHILI

This yummy chili recipe is from Ree Drummond on The Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099.

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.