Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Loaded Chicken Totchos and Lasagna Roll Ups. Enjoy!

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

HONEY-GLAZED SWEET POTATOES

This is from the Mayo Clinic, and begins, "Instead of canned sweet potatoes and marshmallows, this recipe uses fresh sweet potatoes, brown sugar and honey." Serves 8

To view this online, go to https://www.mayoclinic.org/healthy-lifestyle/recipes/honey-glazed-sweet-potatoes/rcp-20049674.

Ingredients

1/4 cup water

2 tablespoons brown sugar

2 tablespoons honey

1 tablespoon olive oil

2 pounds sweet potatoes (about 4 large), peeled and cut into wedges

Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to taste

Directions

Heat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil. Whisk until smooth.

Place a single layer of sweet potatoes in the baking dish. Pour the sauce over the sweet potatoes. Turn to coat them.

Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes.

Transfer to a serving dish and top with pepper or chopped herb of choice. Serve immediately.

DOLE AMBROSIA

This is from the infamous long-since-forgotten emailing list. This ended with "This has 22% fat with the almonds, and 12% without," though it doesn't say if the fat percentages are for the entire recipe, per serving, or what.

Ingredients

1 can Pineapple chunks in juice (20 oz)

1 can Mandarin orange segments (11 oz)

1 Banana, peeled and sliced

1 1/2 C Seedless grapes

1 C Miniature marshmallows

1/2 C Flaked coconut

1/4 C Almonds, chopped/optional

8 oz Carton Nonfat vanilla yogurt

Directions

Drain pineapple and oranges. Use juice as a beverage. Combine pineapple, oranges, banana, grapes, marshmallows, coconut and almonds. Fold in yogurt. Chill.

EASY BEEF ENCHILADAS

This comes from Old El Paso, and begins, "Try these easy, cheesy ground beef enchiladas, complete with sassy sauce and mild chiles."

Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings

View this online, go to https://www.oldelpaso.com/recipes/easy-beef-enchiladas.

Ingredients

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) Old El Paso™ enchilada sauce

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

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

1 1/2 cups shredded Cheddar cheese (6 oz)

Make it FRESH toppings, as desired (see below)

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add Make it FRESH toppings.

Expert Tips

Ideas for make it FRESH toppings: diced tomatoes, fresh cilantro leaves, green onions, diced avocado.

Try green enchilada sauce for a new twist!

LASAGNA ROLL UPS

This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"

Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings

View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.

Ingredients

1 pound ground beef

1/4 white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 (26 ounce) jar chunky tomato sauce (such as Ragu®)

3 tablespoons white sugar

18 lasagna noodles

1 (15 ounce) container ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh parsley

3/4 cup grated Parmesan cheese

1 (12 ounce) package shredded mozzarella cheese, or as needed

1/4 cup grated Parmesan cheese

Directions

Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.

Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

LOADED CHICKEN TOTCHOS

This is from Old El Paso, and begins, "Nachos and tots join forces in this fun and festive easy sheet-pan appetizer."

Prep Time: 15 minutes; Total Time: 50 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/loaded-chicken-totchos.

Ingredients

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

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

2 tablespoons vegetable oil

2 tablespoons water

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 cups shredded deli rotisserie chicken

2 cups shredded Mexican cheese blend (8 oz)

1/4 cup sour cream

2 medium plum (Roma) tomatoes, diced

2 tablespoons chopped fresh cilantro leaves

Preparation

Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes on pan. Bake as directed on bag, stirring halfway through.

Meanwhile, in medium bowl, mix chiles, oil, water and taco seasoning mix. Stir in chicken.

Sprinkle potatoes with 1 cup of the cheese; top with chicken mixture. Top with remaining 1 cup cheese. Bake 7 to 9 minutes longer or until cheese is melted and chicken mixture is hot.

Top with sour cream, tomatoes and cilantro.

Expert Tips

Like crispy tots? Add 5 minutes to initial bake time for crispier totchos. Want pretty sour cream? Spoon sour cream into 1-quart resealable food-storage plastic bag; seal, and cut 1/4-inch tip from corner. Squeeze sour cream in zigzag pattern over totchos.