Friday Recipes

It's finally Friday, time to get ready for another weekend. Here are six yummy recipes to help you through the weekend, including Cajun-Style Meatloaf and Healthy Grilled Pizza Burgers. (Do I have your attention now?) Enjoy!

EASY BEEF BURRITO SKILLET

This is from Old El Paso, and begins, "This tasty one pan dish is done in less than 20 minutes and dishes are done in less than 1!"

Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-beef-burrito-skillet.

Ingredients

1 lb ground beef

1 (1 oz) package Old El Paso™ taco seasoning mix

1 cup water

1 cup chunky salsa

1 (15 oz) can black beans, rinsed and drained

4 (6 inch) Old El Paso™ Flour Tortillas, sliced into 1-inch strips

1 cup shredded Mexican blend cheese

1/2 cup sour cream

1/4 cup sliced green onions

Preparation

In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.

Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.

Top with sour cream in the center and sprinkle with green onions. Serve immediately.

Expert Tips

Use a mild salsa if you're making it for kids.

You can stack your tortillas and use a pizza cutter to slice them all in one easy step.

LEMON MERINGUE COOKIES

This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, "Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The 'filling' is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine."

Yield: 24 cookies; Time: 2 hours

This was featured in "A Lemon Meringue Cookie Good Enough to Be Imaginary", and can be found online at https://cooking.nytimes.com/recipes/1021686-lemon-meringue-cookies.

Note: If you didn't click on the link to the featured article that this cookie recipe came from (or if you did, but didn't read the article), you really should read it. Dorie Greenspan's article is well worth the read; heck, it's worth several reads. Maybe make up a batch of these, then sit back to enjoy both cookies and the article. (Thanks for both, Dorie!)

Ingredients

For the Meringue:

1/4 cup granulated sugar

2 teaspoons confectioners’ sugar

1 large egg white, at room temperature

1/4 teaspoon distilled vinegar (or lemon juice)

Pinch of fine sea salt

For the Shortbread:

1 cup unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin

1/2 cup granulated sugar

1/4 cup confectioners’ sugar, sifted

1/2 teaspoon fine sea salt

2 large egg yolks, at room temperature

2 teaspoons pure vanilla extract

2 cups plus 2 tablespoons all-purpose flour

About 1/3 cup store-bought or homemade lemon curd

Preparation

Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.

Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you’ll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)

Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you’re ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn’t matter.

Make the shortbread: Working with a mixer (use the paddle if it’s a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.

Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)

When you’re ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).

Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don’t have enough tins, you can work in batches.)

Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.

Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they’re best eaten soon after.

AIR FRYER LOADED TACO FRIES

This comes from Old El Paso, and begins, "While this recipe for air fryer taco fries was initially inspired by Taco Bell’s™ Nacho Fries, we got a little carried away and ended up creating something even better! Sure, these taco fries are healthier for you than the original recipe thanks to the air fryer, but they are also packed with Mexican spices and piled high with loads of delicious and savory nacho toppings. Top it all with our genius hack for amazingly simple spiced sour cream - don’t worry it’s delicious but not complicated, just add Old El Paso™ original taco seasoning to sour cream and pour it on everything. These air fryer taco fries are instant crowd-favorites, so be prepared to make this recipe a second time soon!"

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/air-fryer-loaded-taco-fries.

Ingredients

1/3 cup sour cream

1 teaspoon Old El Paso™ original taco seasoning mix (from 1-oz package)

2 tablespoons vegetable oil

1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)

16 oz (4 cups) frozen French-fried potatoes (from 32-oz bag)

1 cup shredded Colby-Monterey Jack cheese (4 oz)

1/2 medium avocado, pitted, peeled and diced (1/2 cup)

1/4 cup diced tomato

2 tablespoons sliced green onions (2 green onions)

2 tablespoon chopped fresh cilantro leaves

Preparation

In small bowl, mix Seasoned Sour Cream ingredients. Cover and refrigerate until ready to serve.

In large bowl, mix oil and 1 tablespoon taco seasoning mix. Add frozen potatoes; toss to coat. Pour mixture into air fryer basket. Set to 400°F; cook 22 to 26 minutes or until crispy, shaking basket every 5 minutes.

Transfer to microwavable serving plate. Top with cheese. Microwave uncovered on High 30 to 90 seconds or until cheese melts. Top with avocado, tomato, green onions and cilantro. Serve with seasoned sour cream.

Nutrition: 1 Serving Calories 220 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 1g); Protein 5g

% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 2%

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 High-Fat Meat, 2 Fat

INDIVIDUAL MEAT LOAVES

This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings

To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.

Ingredients

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.

Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

CAJUN-STYLE MEATLOAF

This comes from Diana Rattray at The Spruce Eats. She wrote, "This Cajun-style meatloaf is packed with flavor and healthy ingredients. The loaf is made with ground beef and ground pork, making for a moist and flavorful meatloaf. The "holy trinity" of onion, bell pepper, and celery, along with Cajun seasonings give the meatloaf Louisiana flavor.

"Use ketchup or chili sauce as a topping for the meatloaf, or make a delicious homemade Creole sauce for topping and serving. Fresh or store-bought salsa is another excellent option.

"Serve meatloaf sliced with some ketchup or salsa on the side. Some sides that go well with meatloaf are boiled or mashed potatoes, macaroni and cheese, green beans, corn, peas, and broccoli."

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/spicy-cajun-seasoned-meatloaf-3058296.

Ingredients

2 teaspoons vegetable oil

1/4 cup onion (finely chopped)

1/4 cup red bell pepper (or green, finely chopped)

1/4 cup celery (finely chopped)

1 large egg (beaten)

1/4 cup milk

1/3 cup finely ground breadcrumbs

1 1/2 pounds lean ground beef

1/2 pound ground pork (or more beef)

1 medium tomato (seeds removed, cored, finely chopped)

1 1/2 teaspoons salt-free Cajun seasoning

1 1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

2 teaspoons Worcestershire sauce

Optional: ketchup (or chili sauce)

Directions

Heat the oven to 350 F.

Line a rimmed baking pan with foil or spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray.

Heat the oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 2 to 3 minutes. Set aside to cool.

In a large mixing bowl, whisk the egg with the milk; add the breadcrumbs, beef and pork, chopped tomato, Cajun seasoning, salt, garlic powder, black pepper, and Worcestershire sauce. Add the cooled vegetable mixture and blend well with your hands.

Optionally, to check a meatloaf for seasoning, take a small amount and shape it into a flat patty. Fry the patty until it is cooked through and taste it. Adjust the seasonings, as needed.

Loosely pack the meatloaf mixture into the prepared baking pan or loaf pan.

Bake in the preheated oven for 1 hour and 15 minutes.

If desired, spread ketchup or chili sauce over the top of the meatloaf about 10 minutes before done.

Tips

If your Cajun seasoning contains salt, increase the Cajun seasoning to 2 1/2 teaspoons and decrease the salt to 1/2 teaspoon.

To check a meatloaf for doneness, use a reliable instant-read thermometer. The minimum safe temperature for ground beef or pork is 160 F. Ground poultry must be cooked to a temperature of at least 165 F.

Instead of the classic loaf shape, bake the meatloaf mixture in muffin tins.

Bake two loaves and freeze one for a future meal.