Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Cheesy Hamburger Skillet and Meatloaf. Enjoy!

CHICKEN FETTUCCINE ALFREDO

This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."

Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.

Ingredients

Kosher salt and freshly ground black pepper

12 ounces fettuccine

Olive oil, for tossing

12 ounces boneless, skinless chicken breast (about 2)

1 stick (8 tablespoons) unsalted butter

2 cups heavy cream

2 pinches freshly grated nutmeg

1-1/2 cups freshly grated Parmigiano-Reggiano

Directions

Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.

Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.

Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.

Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Cook’s Note

Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!

MEXICAN TACO SALAD

This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies

To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.

Ingredients

1 pound beef or turkey, ground

1 cup onion, chopped

1 cup ORTEGA® Thick & Chunky Salsa

3/4 cup water

1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix

1 can (15-oz.) kidney or pinto beans

1 can (4-oz.) ORTEGA® Diced Green Chiles

6 tortilla shells, or 3 cups of tortilla chips

6 cups lettuce, shredded

3/4 cup nacho and taco blend cheese, shredded

Directions

Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.

Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.

CHEESY HAMBURGER SKILLET

This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.

"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."

Makes 4 to 6 servings

To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.

Ingredients

1 tablespoon olive oil

1 pound lean ground beef

2 teaspoons seasoned salt, like Lawry’s

1-1/2 cups beef broth

8 ounces dried pasta shells

1 (14.5-ounce) can crushed tomatoes, not drained

8 ounces sharp cheddar cheese, shredded (about 2 cups)

1/2 cup heavy cream or half-and-half

Directions

Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.

Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.

Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.

Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Simple Substitutions

Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:

Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.

Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.

Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.

Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.

MEATLOAF

This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed."

Total Time: 1-1/2 hours; Yield: 6 to 8 servings (2 loaves)

To view this online, go to https://cooking.nytimes.com/recipes/1020853-meatloaf. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)

Ingredients

For the Meatloaf

2 tablespoons extra-virgin olive oil, plus more for greasing

1 large yellow onion, finely chopped (about 2 cups)

5 large garlic cloves, minced (about 2 tablespoons)

2 tablespoons tomato paste

3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces

2/3 cup whole milk

3 large eggs

1/4 cup coarsely chopped fresh flat-leaf or curly parsley

2 tablespoons kosher salt (such as Diamond Crystal) or 1 tablespoon coarse kosher salt or fine salt

1 teaspoon black pepper

1 teaspoon dried thyme

3 pounds meatloaf mix (or any combination of ground beef, pork and/or veal)

For the Tomato Glaze

1/2 cup ketchup

1 tablespoon Worcestershire sauce

Chopped fresh parsley, for serving (optional)

Preparation

Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.

Stir in tomato paste until well combined; let cool.

In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.

Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.

Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat.

Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)

Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.

Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.

MEXICAN-INSPIRED CASSEROLE

This is from Lisa Blake at allrecipes. For this yummy recipe, Lisa wrote, "My busy weeknight dinner go-to consists of chicken cutlets and a can each of green chiles, black beans, cream of mushroom soup, and enchilada sauce. I cook the chicken, stir in all of the other ingredients, simmer it, top it with Colby or pepper jack cheese, and call it a day.

"When we’re tired of tacos or quesadillas, this is an excellent throw-together alternative. It’s creamy, easy, full of flavor, and everyone loves it. The bubbling cast-iron skillet meal can be served with warmed tortillas for a DIY enchilada-style dinner or served with chips, salsa, and guacamole as a scoopable nacho-inspired meal."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 6

To view this online, go to https://www.allrecipes.com/simple-family-dinner-11825144.

Ingredients

Extra virgin olive oil

2 cups cooked and diced chicken cutlets or shredded rotisserie chicken

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper

1 (4.5-ounce) can diced green chiles, drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can cream of mushroom soup

1 (10-ounce) can red or green enchilada sauce

2 cups shredded Mexican-blend cheese or Colby Jack cheese

Optional toppings: chopped fresh cilantro, sour cream, diced white onion, salsa, sliced avocado, chopped green onions

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a cast iron skillet over medium heat, heat olive oil and add chicken and spices. Cook until chicken is cooked through, approximately 5 minutes.

Add chiles, beans and cream of mushroom to the skillet. Stir until well combined. Bring to a simmer over medium-low heat, stirring occasionally. Top with enchilada sauce and cheese.

Transfer cast iron skillet to preheated oven and bake for 20 minutes or until cheese is bubbling and starting to brown.

Serve hot with toppings of choice.

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.