Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Chicken à la King and Easy Turkey Meatloaf. Enjoy!

SAUTEED JAMAICAN CALLALOO

This yumminess is from Gabi Odebode on the Food Network.

This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."

Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.

Ingredients

5 ounces frozen callaloo

2 tablespoon vegetable oil or olive oil

1 small onion, chopped

3 cloves garlic, minced

1 small red bell pepper, diced

1 small yellow bell pepper, diced

2 scallions, sliced

1 habanero pepper or scotch bonnet pepper, chopped, optional

2 teaspoons chicken or vegetable bouillon powder, optional

1 teaspoon fresh thyme leaves

Sea salt, to taste

Directions

Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.

Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.

Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.

Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.

EASY CHICKEN POT PIE

This yumminess is from Sunny Anderson at the Food Network.

Prep Time: 10 minutes; Cook Time: 33 minutes; Total Time: 43 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, click here.

Ingredients

1-1/2 pounds chicken tenders (about 10 tenders)

1/2 teaspoon sweet paprika

1/2 teaspoon dried sage

1/4 teaspoon dried oregano

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup frozen pearl onions

1 cup frozen peas and diced carrots

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups low-sodium chicken stock

1 cup heavy cream

1 store bought pie crust, unbaked and thawed if frozen

1 egg, lightly beaten

Special equipment: 10-inch cast-iron pan

Directions

Preheat the oven to 400 degrees F.

Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.

To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

CHICKEN A LA KING

This yumminess is from Laura Manzano at Simply Recipes. For this recipe, Laura wrote, "...(E)ating chicken à la king is like wrapping yourself with a warm blanket. It’s a dish I now make regularly, especially on cold nights—it’s quick comfort food, done nearly as quickly as the pot of white rice I like to serve it with. It’s also wonderful with egg noodles or served alongside biscuits or warm toast."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Servings: 4

To view this online, as well as reading everything that Laura wrote about this, go to https://www.simplyrecipes.com/chicken-a-la-king-recipe-8414596.

Ingredients

3 tablespoons unsalted butter

1 small yellow onion, diced (about 1 cup)

1/2 stalk celery, diced (about 1/2 cup)

1 teaspoon kosher salt, divided, plus more to taste

8 ounces white button mushrooms, sliced

1/2 teaspoon black pepper, plus more to taste

1/4 cup sherry or dry white wine

3 tablespoons all-purpose flour

1 cup low-sodium chicken broth

3/4 cup heavy cream

2 cups diced or shredded cooked chicken

1 (7-ounce) can pimentos, drained, patted dry, and diced (about 1/2 cup)

1/2 cup frozen peas

2 to 3 cups cooked white rice, for serving (optional)

Directions

In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.

Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.

Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.)

Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well.

Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.

Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired.

Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes.

COTTAGE PIE

This is from Dan Pelosi at The New York Times cooking newsletter. For this recipe, Dan wrote, "In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping."

Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings

To view this online, go to v. While you're there, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Filling

2 pounds ground beef

Salt and pepper

2 tablespoons salted butter

1 medium white or yellow onion, diced, about 1 cup

2 celery stalks, finely chopped, about 1/2 cup

1 medium carrot, peeled and finely chopped, about 1/2 cup

3 garlic cloves, minced

2 tablespoons tomato paste

1/4 cup all-purpose flour

2 cups beef broth

1/2 cup dry red wine (or water)

1/2 cup frozen peas

2 tablespoons Worcestershire sauce

4 thyme sprigs

2 dried bay leaves

For the Topping

Salt

2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes

1/2 cup whole milk

5 tablespoons salted butter, melted

3/4 cup grated Parmesan (about 1-1/2 ounces)

Preparation

Heat the oven to 350 degrees.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.

Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tip

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

STEAKHOUSE POTATOES ROMANOFF

This is from John Mitzewich (aka Chef John) at Allrecipes, and begins, "My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas."

Prep Time:20 minutes; Cook Time: 1 hour 45 minutes; Addtional Time: 8 hours; Total Time: 10 hours 5 minutes; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/276526/steakhouse-potatoes-romanoff/.

Ingredients



Ingredients

1 teaspoon butter, or as needed

3 large russet potatoes, scrubbed

1/4 cup minced shallots

3 teaspoons kosher salt

1/2 teaspoon freshly ground white pepper

1 pinch cayenne pepper, or to taste

2-1/2 cups grated sharp white Cheddar cheese

1-3/4 cups sour cream

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.

Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.

Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.

Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Chef's Notes

You can use 1-1/2 to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.

If you do use shallots, note that a little will go a long way because they are raw. Feel free to sauté them in a little butter to take off the sharp, raw edge.

EASY TURKEY MEATLOAF

This is from Melissa Knific at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."

Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Meatloaf

Nonstick cooking spray

1 large egg

1-1/2 pounds ground turkey (90 percent lean)

1 medium apple, cored and grated (6 ounces)

1 small yellow onion, finely chopped (1 cup)

3/4 cup seasoned panko bread crumbs

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1-1/4 teaspoons kosher salt (such as Diamond Crystal)

1/2 teaspoon black pepper

1 teaspoon Italian seasoning (optional)

For the Sauce1/2 cup ketchup

1 tablespoon packed brown sugar

1 teaspoon vinegar (cider, distilled, or white or red wine)

1 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

Preparation

Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.

Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.

Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.

Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.