Double-Post Monday

Besides being Meatless Monday, it's also time for another Double-Post Monday. Today's double post includes Individual Meat Loaves and Copycat Taco Bell Quesarito. Enjoy!

QUESO CHICKEN NACHOS

This is from Old El Paso, and begins, "Oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce, and finished with fresh tomatoes, green onions and cilantro."

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 6 servings

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

Ingredients

2 teaspoons vegetable oil

2 cups shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

8 cups tortilla chips

1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)

3 tablespoons Old El Paso™ Creamy Queso sauce

3 tablespoons Old El Paso™ Creamy Salsa Verde sauce

1/2 cup quartered grape tomatoes

1/4 cup sliced green onions

2 tablespoons chopped cilantro

Preparation

Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.

In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.

Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.

Expert Tips

Lining your pan with foil makes an easy cleanup!

Top with sliced jalapeño chiles if you prefer a bit of spicy heat with your nachos!

Fresh pico de gallo is a great alternative topper for your nachos!

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choice: 2

INDIVIDUAL MEAT LOAVES

This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings

To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.

Ingredients

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.

Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE

This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.

"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."

Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16

To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.

Ingredients

Crust

2 boxes refrigerated rolled pie crust (4 crusts total)

1 egg plus 1 teaspoon water, whisked together

Pumpkin Pie Filling

1 1/2 cup pumpkin puree

1/4 cup evaporated milk

1/2 cup granulated sugar

1/2 teaspoon kosher salt

2 teaspoons pumpkin pie spice

1 large egg, room temperature

Pecan Pie Filling

2/3 cup light brown sugar

1/2 cup light corn syrup

4 tablespoon unsalted butter, melted and cooled

1 egg

1 egg yolk

1 teaspoon vanilla extract

1 pinch kosher salt

2 cups pecans, roasted and roughly chopped

Sweet Potato Filling

2/3 cup granulated sugar

5 tablespoons unsalted butter, room temperature

1 large egg

1/4 teaspoon vanilla extract

1 2/3 sweet potato, fully cooked and mashed

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/3 cup evaporated milk

Preparation

For the crusts:

Preheat the oven to 350 F.

Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.

Chill until ready to use, at least 30 minutes.

For the pumpkin pie filling:

Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.

For the pecan pie filling:

Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.

For the sweet potato pie filling:

Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.

To assemble:

Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).

Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).

Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.

Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.

Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.

Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

COPYCAT TACO BELL QUESARITO

This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings

Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.

Ingredients

1 pound ground beef

1 packet Old El Paso™ taco seasoning mix

1 packet Old El Paso™ heat & serve fiesta rice

16 Old El Paso™ Old El Paso™ flour tortillas for burritos

1 cup cheddar cheese, shredded

8 tablespoons sour cream

8 tablespoons prepared guacamole

Preparation

Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.

Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.

While the meat is cooking, cook the rice according to package instructions.

Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.

Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.

Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.

Expert Tips:

Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!

Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.

Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.

We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.

MUSHROOM BOLOGNESE WITH FETTUCCINE

This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."

Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced carrot

1/4 cup finely chopped celery

4 1/2 teaspoons finely chopped garlic

1/4 teaspoon salt

2 packages (8 oz each) baby bella mushrooms, coarsely chopped

2 packages (8 oz each) white button mushrooms, coarsely chopped

1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 tablespoon soy sauce

12 oz uncooked fettuccine (from 16-oz box)

1/2 cup shredded Parmesan cheese, if desired

1/4 cup thinly sliced fresh basil leaves, if desired

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.

Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Expert Tips

Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.

Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

Chicken

There was a time when Chicken was relegated to the Sunday or holiday dinner table. (Think early- to mid-twentieth century.) Now, it's an anytime meal. To that end, check out today's chicken recipes, including Chicken Bacon Ranch Casserole and Chicken Spaghetti. Enjoy!

CHICKEN A LA KING

This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."

Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings

This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. 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

1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)

Salt and black pepper

2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)

4 tablespoons unsalted butter

1 cup sliced button or cremini mushrooms (2-1/2 ounces)

1/4 cup chopped green bell pepper

1/4 cup all-purpose flour

1 cup heavy cream

1 cup frozen green peas

2 tablespoons drained jarred sliced pimentos, finely chopped

1 tablespoon finely chopped parsley, plus more for serving

2 large egg yolks

3 tablespoons dry sherry

Toast triangles and Tabasco hot sauce, for serving (optional)

Preparation

Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.

While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.

Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.

Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.

In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.

Tip

To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.

QUESO CHICKEN NACHOS

This is from Old El Paso, and begins, "Oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce, and finished with fresh tomatoes, green onions and cilantro."

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 6 servings

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

Ingredients

2 teaspoons vegetable oil

2 cups shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

8 cups tortilla chips

1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)

3 tablespoons Old El Paso™ Creamy Queso sauce

3 tablespoons Old El Paso™ Creamy Salsa Verde sauce

1/2 cup quartered grape tomatoes

1/4 cup sliced green onions

2 tablespoons chopped cilantro

Preparation

Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.

In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.

Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.

Expert Tips

Lining your pan with foil makes an easy cleanup!

Top with sliced jalapeño chiles if you prefer a bit of spicy heat with your nachos!

Fresh pico de gallo is a great alternative topper for your nachos!

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choice: 2

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

CHICKEN SPAGHETTI

This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."

Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10

To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.

Ingredients

6 cups unsalted chicken stock

1 (14-oz.) bone-in, skin-on chicken breast, skin removed

3 (7-oz.) bone-in, skin-on chicken thighs, skin removed

12 ounces uncooked spaghetti

1 (5-oz.) can evaporated milk

2 tablespoons all-purpose flour

1 tablespoon lower-sodium Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

2 tablespoons unsalted butter

1 1/2 cups chopped yellow onion (about 1 medium onion)

1 1/2 cups chopped red bell pepper (about 1 large pepper)

2 cups chopped tomatoes (about 3 medium tomatoes)

4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

BLACK-EYED CHICKEN

Recipe Yield: Yield: 6 servings

View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.

Ingredients

16 oz can black-eyed peas, rinsed and drained

2 cups cooked chicken breast, chopped

1 cup diced celery

1 cup red bell pepper

1 cup green bell pepper

1/2 cup sliced green onion

1/2 cup fresh cilantro

3 Tbsp fat-free Italian salad dressing

2 Tbsp Dijon mustard

6 cups lettuce leaves

Directions

Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.

Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g

Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Healthy Grilled Pizza Burgers and Turkey Tikka Masala. Enjoy!

MAPLE PECAN SWEET POTATO SCONES

This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."

Yields:12

You can view this online by clicking here.

Ingredients:

Scones

2 3/4 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 stick cold butter, diced

2/3 cup sweet potato, cooked and mashed

1/3 cup real maple syrup

2 eggs

Glaze

1/2 cup powdered sugar

1 tablespoon real maple syrup

2–3 teaspoons milk

1/4 cup pecans, chopped

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.

Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.

Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.

Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g

TURKEY TIKKA MASALA

This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."

Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating

This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.

Ingredients

For the marinade:

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon paprika

4 teaspoons ground turmeric

1 teaspoon kosher salt

6 cloves garlic, finely grated or pounded in a mortar and pestle

4 teaspoons finely grated fresh ginger

1 cup whole-milk yogurt

4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces

For the masala:

4 tablespoons ghee or neutral-tasting oil

1 large onion, thinly sliced

6 cardamom pods, crushed

1 bay leaf

1 teaspoon paprika

1/2 teaspoon red pepper flakes (optional)

1 teaspoon garam masala

1 1/2 teaspoons kosher salt, plus more to taste

2 tablespoons finely grated fresh ginger

4 cloves garlic, finely grated or pounded in a mortar and pestle

2 serrano peppers, finely chopped

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes

2 cups heavy cream

3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish

Juice of 1 small lemon

Steamed basmati rice, for serving

Preparation

Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.

Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.

Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.

Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.

To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."

Yield: 10 to 12 servings; Time: 2 hours, plus cooling

This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.

Ingredients

For the cake:

2-1/2 cups plus 2 tablespoons cake flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1-3/4 cups granulated sugar

1 cup unsalted butter, softened

1 tablespoon cinnamon

1-1/2 teaspoons ground cardamom

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 teaspoon kosher salt

3 large eggs, at room temperature

2 teaspoons vanilla extract

2-1/2 cups pumpkin purée, at room temperature

For the caramel sauce (see note):

1 cup granulated sugar

2 tablespoons unsalted butter, softened

3/4 cup heavy cream, at room temperature

1 tablespoon whiskey or 2 teaspoons vanilla extract

1/2 teaspoon kosher salt

For the buttercream:

4 large egg whites

1 cup granulated sugar

2 cups unsalted butter, softened and cut into tablespoons

Pinch of kosher salt

Preparation

Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.

Sift the flour, baking powder and baking soda into a large bowl.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.

Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.

Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.

Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.

Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.

Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.

Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.

Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.

Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.

Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.

Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.

Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.

Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

Tip

You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1 1/2 cups.

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

COPYCAT TACO BELL QUESARITO

This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings

Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.

Ingredients

1 pound ground beef

1 packet Old El Paso™ taco seasoning mix

1 packet Old El Paso™ heat & serve fiesta rice

16 Old El Paso™ Old El Paso™ flour tortillas for burritos

1 cup cheddar cheese, shredded

8 tablespoons sour cream

8 tablespoons prepared guacamole

Preparation

Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.

Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.

While the meat is cooking, cook the rice according to package instructions.

Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.

Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.

Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.

Expert Tips:

Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!

Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.

Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.

We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

Double-Post Monday

Besides being Meatless Monday, it's also time for another Double-Post Monday. Today's double post includes Individual Meat Loaves and Copycat Taco Bell Quesarito. Enjoy!

QUESO CHICKEN NACHOS

This is from Old El Paso, and begins, "Oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce, and finished with fresh tomatoes, green onions and cilantro."

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 6 servings

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

Ingredients

2 teaspoons vegetable oil

2 cups shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

8 cups tortilla chips

1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)

3 tablespoons Old El Paso™ Creamy Queso sauce

3 tablespoons Old El Paso™ Creamy Salsa Verde sauce

1/2 cup quartered grape tomatoes

1/4 cup sliced green onions

2 tablespoons chopped cilantro

Preparation

Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.

In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.

Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.

Expert Tips

Lining your pan with foil makes an easy cleanup!

Top with sliced jalapeño chiles if you prefer a bit of spicy heat with your nachos!

Fresh pico de gallo is a great alternative topper for your nachos!

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choice: 2

INDIVIDUAL MEAT LOAVES

This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings

To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.

Ingredients

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.

Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE

This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.

"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."

Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16

To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.

Ingredients

Crust

2 boxes refrigerated rolled pie crust (4 crusts total)

1 egg plus 1 teaspoon water, whisked together

Pumpkin Pie Filling

1 1/2 cup pumpkin puree

1/4 cup evaporated milk

1/2 cup granulated sugar

1/2 teaspoon kosher salt

2 teaspoons pumpkin pie spice

1 large egg, room temperature

Pecan Pie Filling

2/3 cup light brown sugar

1/2 cup light corn syrup

4 tablespoon unsalted butter, melted and cooled

1 egg

1 egg yolk

1 teaspoon vanilla extract

1 pinch kosher salt

2 cups pecans, roasted and roughly chopped

Sweet Potato Filling

2/3 cup granulated sugar

5 tablespoons unsalted butter, room temperature

1 large egg

1/4 teaspoon vanilla extract

1 2/3 sweet potato, fully cooked and mashed

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/3 cup evaporated milk

Preparation

For the crusts:

Preheat the oven to 350 F.

Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.

Chill until ready to use, at least 30 minutes.

For the pumpkin pie filling:

Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.

For the pecan pie filling:

Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.

For the sweet potato pie filling:

Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.

To assemble:

Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).

Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).

Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.

Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.

Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.

Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

COPYCAT TACO BELL QUESARITO

This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings

Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.

Ingredients

1 pound ground beef

1 packet Old El Paso™ taco seasoning mix

1 packet Old El Paso™ heat & serve fiesta rice

16 Old El Paso™ Old El Paso™ flour tortillas for burritos

1 cup cheddar cheese, shredded

8 tablespoons sour cream

8 tablespoons prepared guacamole

Preparation

Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.

Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.

While the meat is cooking, cook the rice according to package instructions.

Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.

Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.

Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.

Expert Tips:

Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!

Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.

Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.

We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.

MUSHROOM BOLOGNESE WITH FETTUCCINE

This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."

Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced carrot

1/4 cup finely chopped celery

4 1/2 teaspoons finely chopped garlic

1/4 teaspoon salt

2 packages (8 oz each) baby bella mushrooms, coarsely chopped

2 packages (8 oz each) white button mushrooms, coarsely chopped

1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 tablespoon soy sauce

12 oz uncooked fettuccine (from 16-oz box)

1/2 cup shredded Parmesan cheese, if desired

1/4 cup thinly sliced fresh basil leaves, if desired

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.

Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Expert Tips

Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.

Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Healthy Grilled Pizza Burgers and Turkey Tikka Masala. Enjoy!

MAPLE PECAN SWEET POTATO SCONES

This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."

Yields:12

You can view this online by clicking here.

Ingredients:

Scones

2 3/4 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 stick cold butter, diced

2/3 cup sweet potato, cooked and mashed

1/3 cup real maple syrup

2 eggs

Glaze

1/2 cup powdered sugar

1 tablespoon real maple syrup

2–3 teaspoons milk

1/4 cup pecans, chopped

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.

Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.

Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.

Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g

TURKEY TIKKA MASALA

This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."

Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating

This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.

Ingredients

For the marinade:

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon paprika

4 teaspoons ground turmeric

1 teaspoon kosher salt

6 cloves garlic, finely grated or pounded in a mortar and pestle

4 teaspoons finely grated fresh ginger

1 cup whole-milk yogurt

4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces

For the masala:

4 tablespoons ghee or neutral-tasting oil

1 large onion, thinly sliced

6 cardamom pods, crushed

1 bay leaf

1 teaspoon paprika

1/2 teaspoon red pepper flakes (optional)

1 teaspoon garam masala

1 1/2 teaspoons kosher salt, plus more to taste

2 tablespoons finely grated fresh ginger

4 cloves garlic, finely grated or pounded in a mortar and pestle

2 serrano peppers, finely chopped

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes

2 cups heavy cream

3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish

Juice of 1 small lemon

Steamed basmati rice, for serving

Preparation

Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.

Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.

Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.

Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.

To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."

Yield: 10 to 12 servings; Time: 2 hours, plus cooling

This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.

Ingredients

For the cake:

2-1/2 cups plus 2 tablespoons cake flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1-3/4 cups granulated sugar

1 cup unsalted butter, softened

1 tablespoon cinnamon

1-1/2 teaspoons ground cardamom

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 teaspoon kosher salt

3 large eggs, at room temperature

2 teaspoons vanilla extract

2-1/2 cups pumpkin purée, at room temperature

For the caramel sauce (see note):

1 cup granulated sugar

2 tablespoons unsalted butter, softened

3/4 cup heavy cream, at room temperature

1 tablespoon whiskey or 2 teaspoons vanilla extract

1/2 teaspoon kosher salt

For the buttercream:

4 large egg whites

1 cup granulated sugar

2 cups unsalted butter, softened and cut into tablespoons

Pinch of kosher salt

Preparation

Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.

Sift the flour, baking powder and baking soda into a large bowl.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.

Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.

Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.

Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.

Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.

Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.

Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.

Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.

Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.

Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.

Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.

Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.

Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

Tip

You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1 1/2 cups.

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

COPYCAT TACO BELL QUESARITO

This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings

Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.

Ingredients

1 pound ground beef

1 packet Old El Paso™ taco seasoning mix

1 packet Old El Paso™ heat & serve fiesta rice

16 Old El Paso™ Old El Paso™ flour tortillas for burritos

1 cup cheddar cheese, shredded

8 tablespoons sour cream

8 tablespoons prepared guacamole

Preparation

Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.

Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.

While the meat is cooking, cook the rice according to package instructions.

Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.

Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.

Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.

Expert Tips:

Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!

Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.

Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.

We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.