Friday Recipes

Okay, it's finally Friday. Yay! Here are six recipes to help you through the weekend, including Healthy BBQ Ranch Salad and Caribbean Jerk Sliders. Enjoy!

OVEN FRIED ONION RINGS

This is from Jeff Mauro on the Food Network.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.

Ingredients

2 cups all-purpose flour

2 teaspoons smoked paprika

4 teaspoons kosher salt

2 cups buttermilk

4 eggs

3 cups panko breadcrumbs

4 tablespoons olive oil

2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick

Directions

Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.

In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.

In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.

Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.

Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

EASY CHICKEN FAJITAS

This yummy recipe is from Everyday Diabetic Recipes. The recipe begins, "These deliciously Easy Chicken Fajitas are a super choice for a weeknight meal. They're packed with flavor, chock full of light ingredients, and perfect if you're following a diabetes diet."

Cook Time: 15 minutes; Serves: 4; Serving Size: 2 ounces chicken, 1 cup veggies, and 1 whole wheat tortilla

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Easy-Chicken-Fajitas-7488.

Ingredients

1 clove garlic, minced

1 cup sliced onion

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

2 boneless, skinless chicken breast, cut into strips

2 teaspoons fajita seasoning

4 low-carb whole wheat tortillas, warmed

Directions

Coat a large skillet with cooking spray.

Over medium heat, cook garlic, onion, and bell peppers 6 to 8 minutes or until tender, stirring occasionally. Remove to a plate. Add chicken and fajita seasoning; cook 5 to 7 minutes, or until no longer pink in center.

Return vegetables to skillet and cook 2 to 4 more minutes, or until heated through. Evenly divide fajita mixture onto tortillas and serve immediately.

TACO POTATO CASSEROLE

This is from Emily Weinberfer on the Food Network. The recipe begins, "Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito."

Active Time: 15 minutes, Total: 1 hr 20 minutes, Yield: 6 to 8 servings, Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-potato-casserole-17048462.

Ingredients

30 ounces frozen shredded hash brown potatoes

1-1/2 pounds 80/20 ground beef

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

Two 1-ounce packages taco seasoning

4 scallions, thinly sliced, white and green parts separated

8 ounces processed cheese, such as Velveeta, cut into small cubes

8 ounces shredded Cheddar (about 2 cups)

Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving

Directions

Preheat the oven to 400 degrees F.

Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.

Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.

Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.

CARIBBEAN JERK SLIDERS

This is from Eddie Jackson on the Food Network.

Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.

Ingredients

1 pound ground chuck

2 teaspoons kosher salt

1 1/2 teaspoons ground allspice

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons red pepper flakes

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons dried thyme

1 teaspoon freshly ground black pepper

Nonstick cooking spray, for the pan

8 standard slices mild Cheddar

8 brioche slider buns

3 tablespoons unsalted butter, melted

Jerk Ketchup, recipe follows

8 Red Ale Onion Rings, recipe follows

Jerk Ketchup:

1 cup ketchup

Juice of 1 lime

1 teaspoon ground allspice

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon brown sugar

1 teaspoon dried thyme

1/2 teaspoon kosher salt

Red Ale Onion Rings:

About 4 cups canola oil

2 large Vidalia onions

1 cup all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 cup red ale

Coarse sea salt

Special equipment: a deep-fry thermometer; a spider

Directions

Preheat a grill pan over medium-high heat.

Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.

Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.

Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.

Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.

Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.

Jerk Ketchup:

Yield: 1 1/4 cups

Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.

Red Ale Onion Rings:

Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.

Meanwhile, peel the onions and slice into 1/2-inch-thick rings.

Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.

Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.

Cook’s Note

Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.

HEALTHY BBQ RANCH SALAD

This is from Everyday Diabetic Recipes, and begins, "If you love those barbecue ranch flavors then this healthy salad recipe is right up your alley. Our Healthy BBQ Ranch Salad has so much southwestern flavor, it'll have you saying "Yeehaw!" with every bite!"

Prep Time: 5 minutes; Serves: 4

To view this online, go to https://www.everydaydiabeticrecipes.com/Green-Salads/Healthy-BBQ-Ranch-Salad.

Ingredients

2 cups cooked, diced chicken breast

2 tablespoons barbecue sauce

5 cups chopped romaine lettuce

1 tomato, diced

3/4 cup frozen corn, thawed

3/4 cup canned black beans, drained and rinsed

1/4 cup diced red onion

1/4 cup reduced fat shredded Cheddar cheese (optional)

1/4 cup fat-free Ranch dressing

1/4 cup tortilla strips (see note)

Directions

In a small bowl, combine chicken and barbecue sauce; toss until evenly coated.

In a large bowl, place lettuce; top with chicken, tomato, corn, beans, onion, and cheese, if desired. Pour dressing over salad and toss gently to combine.

Top with tortilla strips, if desired, and serve immediately.

Notes

To make your own healthier tortilla strips, preheat oven to 350 degrees F. Then, cut a 6" whole-wheat flour tortilal into thin strips and bake for 8-10 minutes or until golden brown. Sprinkle over your salad and enjoy!

EASY ENCHILADA CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"

Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.

Ingredients

1 pound extra lean ground beef

1/2 cup chopped onion

3/4 cup chopped green bell pepper

1 (15-1/2-ounce) can pinto beans, rinsed and drained

1 cup frozen corn, thawed

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (15-ounce) can no-salt-added tomato sauce

8 (6-inch) no-salt-added, corn tortillas, cut into wedges

1 cup reduced fat shredded cheddar cheese

Directions

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.

Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.

Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.

Notes

If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.