Friday Recipes

If this has been a long week for you (it has been, for me), then you're probably glad that it's finally Friday. Since we do have to eat, here are six yummy recipes to help you through the weekend, including Smashed Avocado-Chicken Burgers and Pepperoni Pizza Pasta, Enjoy!

SIMPLE POTATO SOUP

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30

Ingredients

1 tablespoon butter or extra-virgin olive oil

3 medium potatoes, any type, peeled and cut into small cubes

2 large leeks, well washed and chopped

Salt and freshly ground black pepper to taste

4 cups chicken, beef, or vegetable stock, preferably warmed

1/2 cup cream or milk

Directions

Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.

Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.

CHICKEN PICCATA

This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata. While you're at it, you might want to subscribe to the Times' cooking site. Loads of yummy recipes. You won't regret it!

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)

Kosher salt and black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil, plus more as needed

1 shallot, peeled and sliced lengthwise

1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)

3/4 cup chicken stock

4 teaspoons drained capers

Coarsely chopped fresh parsley, for garnish (optional)

Preparation

Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.

In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.

Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.

Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.

Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Tip

Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.

SPANAKOPITA

This is from American Heart Association, and begins, "A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough." Makes 4 servings; serving size: 1 1/2 cups

To view this online, go to https://recipes.heart.org/en/recipes/spanakopita

Ingredients

Cooking spray

1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use

1 medium onion (chopped)

1 medium garlic clove (minced)

OR

1/2 teaspoon bottled, minced garlic

1/2 cup fat-free ricotta cheese

2 large eggs

1/4 cup crumbled, fat-free feta

2 tablespoons fresh dillweed

OR

1 teaspoon dillweed

1/8 teaspoon black pepper

5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator

2 pounds fresh baby spinach

OR

3 10-ounce packages frozen spinach, thawed and squeezed dry

Directions

Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.

In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.

In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.

Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.

Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.

Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.

CARROT CAKE CHEESECAKE BARS

This is from the Food Network, and begins, "You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!"

Active Time: 1 hour; Total Time: 9 hours (includes cooling and chilling times); Yield: 16 bars; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/carrot-cake-cheesecake-bars-11850240.

Ingredients

Crust:

Nonstick cooking spray, for the pan

2 cups all-purpose flour (see Cook’s Note)

1/2 cup confectioners’ sugar

1 stick (8 tablespoons) cold unsalted butter, diced

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 large egg

Carrot Juice Curd Filling:

1 cup carrot juice

1/2 cup granulated sugar

2 tablespoons whole milk

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

6 large eggs plus 4 yolks

2 sticks (1 cup) cold unsalted butter, diced

Walnut Crumble:

2 tablespoons unsalted butter

3 tablespoons roughly chopped walnuts

2 tablespoons packed light brown sugar

2 tablespoons rolled oats

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

No-Bake Cheesecake:

1/3 cup heavy cream

12 ounces cream cheese, at room temperature

1/2 cup granulated sugar

1 tablespoon lemon juice (from 1/2 lemon)

1 tablespoon sour cream

1 teaspoon pure vanilla extract

Directions

For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.

Add the flour, confectioners’ sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.

For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.

Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.

For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.

For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.

Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.

Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.

Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods).

SMASHED AVOCADO-CHICKEN BURGERS

This is from Yasmin Fahr in The New York Times cooking enewsletter. Yasmin wrote, "These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers.

While you're at it, check out Sam Sifton's guide, "How to Make Burgers". Very helpful!

Ingredients

1/3 cup Kewpie or other mayonnaise

1 teaspoon soy sauce

1 lime, cut into wedges

Kosher salt

1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving

1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)

2 scallions, light green and white parts only, thinly sliced

3 large garlic cloves, grated or minced

1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)

1/4 to 1/2 teaspoon red-pepper flakes, according to taste

1 pound ground chicken, preferably dark meat

2 tablespoons neutral oil, such as canola oil, or ghee

4 brioche or burger buns, lightly toasted

Butter lettuce or other tender lettuce, for serving

1 jalapeño, thinly sliced, for serving (optional)

Preparation

In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.

In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.

Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1-1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form 1/2-inch-thick patties. Cook without moving for 3-1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.

Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.

Tip

Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.

PEPPERONI PIZZA PASTA

Long since forgotten email list. Serves 4

Ingredients

8oz (2 c) uncooked ziti

1 (14oz) jar pizza sauce

2 oz sliced pepperoni, halved (about 3/4 c)

1/4 c finely chopped bell pepper

1/4 c grated parmesan

1/2 tsp dried oregano leaves

1 clove garlic, minced

4oz (1c) shredded mozzarella cheese

Directions

Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.