It's time for another Meatless Monday. Today's Meatless Monday deals with one of my favorites, lasagna.
I absolutely love lasagna, so it really wasn't that difficult to find six vegetarian lasagna recipes to post. Included in today's offerings are Lasagna Roll-Ups and Taco Lasagna. Enjoy!
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
Ingredients
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Directions
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
SCOTTO CHEESE LASAGNA
This is from FamilyTime, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
Showing posts with label Banana Split Lasagna. Show all posts
Showing posts with label Banana Split Lasagna. Show all posts
Monday, September 28, 2020
Friday, September 7, 2018
Friday Recipes
It's finally Friday, time to get ready for the weekend. And while it isn't a three-day weekend (like last weekend), it is the end of a four-day work week (for some of us, anyway).
Today's six recipes include Fresh Vegetable Pita Pizza and Banana Split Lasagna to help you through the weekend. Enjoy!
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
FRIED CHICKEN
This yummy recipe is from Ree Drummond of The Food Network show, The Pioneer Woman.
Total Time: 10 hours; Active Time: 1 hour 30 minutes; Yield: 4 servings; Level: Intermediate.
To view this online, click here.
Ingredients
2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying
Directions
Watch how to make this recipe.
Special equipment: a deep-fry thermometer
Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
JALAPENO CHEESEBURGERS
This yummy burger recipe comes from Familytime, and begins, “A spicy cheeseburger variation custom-made for the hamburger lovers in the family. Serve these with salsa instead of ketchup, if you prefer.”
Serves: 4; Prep Time: 15 minutes; Cook Time: 14 to 16 minutes
To view this online, click here.
Ingredients
1 pound lean ground beef
2 teaspoons seeded, chopped jalapeño pepper
1 1/2 teaspoon Mexican seasoning
1/4 cup shredded Monterey Jack cheese, or another mild cheese
4 thin slices tomato
4 hamburger buns, split, toasted
Directions
In medium bowl, combine the ground beef, jalapeno pepper, and Mexican seasoning and mix lightly but thoroughly. Shape into four 1/2-inch-thick patties.
Prepare a charcoal or gas grill so that the coals are medium-hot or preheat the broiler.
Grill or broil the burgers for 10 to 12 minutes or until no longer pink in the center. Approximately 1 minute before the burgers are done, sprinkle each with 1 tablespoon of cheeese.
Place 1 slice tomato on bottom half of each bun and top with a burger. Close and serve immediately with ketchup, salsa, pickles and all the usual trimmings.
CHEESE ENCHILADAS WITH CHILI GRAVY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.”
Yield: 4 to 6 servings; Time: 1 hour.
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table”, and can be viewed online here.
Ingredients
For the Chili Gravy:
1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped
Preparation
Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
Today's six recipes include Fresh Vegetable Pita Pizza and Banana Split Lasagna to help you through the weekend. Enjoy!
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
FRIED CHICKEN
This yummy recipe is from Ree Drummond of The Food Network show, The Pioneer Woman.
Total Time: 10 hours; Active Time: 1 hour 30 minutes; Yield: 4 servings; Level: Intermediate.
To view this online, click here.
Ingredients
2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying
Directions
Watch how to make this recipe.
Special equipment: a deep-fry thermometer
Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
JALAPENO CHEESEBURGERS
This yummy burger recipe comes from Familytime, and begins, “A spicy cheeseburger variation custom-made for the hamburger lovers in the family. Serve these with salsa instead of ketchup, if you prefer.”
Serves: 4; Prep Time: 15 minutes; Cook Time: 14 to 16 minutes
To view this online, click here.
Ingredients
1 pound lean ground beef
2 teaspoons seeded, chopped jalapeño pepper
1 1/2 teaspoon Mexican seasoning
1/4 cup shredded Monterey Jack cheese, or another mild cheese
4 thin slices tomato
4 hamburger buns, split, toasted
Directions
In medium bowl, combine the ground beef, jalapeno pepper, and Mexican seasoning and mix lightly but thoroughly. Shape into four 1/2-inch-thick patties.
Prepare a charcoal or gas grill so that the coals are medium-hot or preheat the broiler.
Grill or broil the burgers for 10 to 12 minutes or until no longer pink in the center. Approximately 1 minute before the burgers are done, sprinkle each with 1 tablespoon of cheeese.
Place 1 slice tomato on bottom half of each bun and top with a burger. Close and serve immediately with ketchup, salsa, pickles and all the usual trimmings.
CHEESE ENCHILADAS WITH CHILI GRAVY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.”
Yield: 4 to 6 servings; Time: 1 hour.
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table”, and can be viewed online here.
Ingredients
For the Chili Gravy:
1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped
Preparation
Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
Friday, August 17, 2018
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Pepper-Jack Chicken With Succotash and Juicy Grilled Burgers. Enjoy!
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
PEPPER-JACK CHICKEN WITH SUCCOTASH
This comes from the Food Network kitchen.
Total: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
Directions
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
LEMONY ROASTED CHICKEN WINGS
This is from David Tanis in The New York Times cooking e-newsletter. David wrote, “These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.”
Yield: 6 to 8 servings; Time: About 1 1/2 hours.
This was featured in “Lemony Chicken Wings, Soaring Above the Rest”, and can be viewed online here.
Ingredients
2 pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)
3 pounds chicken wings, preferably drumettes
Salt and pepper
Red pepper flakes, to taste
3 tablespoons extra-virgin olive oil
6 small lemons, cut into 1/4-inch thick half-moon slices
6 large rosemary sprigs, leaves stripped
8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots
1 cup dry white or rosé wine
Pinch of dried oregano (optional)
Preparation
Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings’ other side. Sprinkle with dried oregano, and serve hot or at room temperature.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
PEPPER-JACK CHICKEN WITH SUCCOTASH
This comes from the Food Network kitchen.
Total: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
Directions
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
JUICY GRILLED BURGERS
This perfect burger recipe comes from Diana Rattray on The Spruce Eats. Diana wrote, “These juicy grilled burgers are perfect for a summer cookout or holiday. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.
“Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers.
“If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (I use V-8), and some simple seasonings.
“See the tips and variations below the recipe for some extra flavor ideas and burger shaping and cooking tips.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 to 5 servings.
Ingredients
1 1/2 pounds chuck (ground, or ground round)
3 tablespoons breadcrumbs (plain, fine, dry)
2 teaspoons Worcestershire sauce
2 tablespoons onion (grated)
Optional: 1/2 teaspoon garlic powder
2 tablespoons tomato juice
Salt to taste (seasoned)
Pepper to taste
Optional: tomatoes (sliced)
Optional: pickles (sliced)
Optional: onion (sliced)
Optional: lettuce
Optional: condiments (as desired)
Directions
Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice; mix well. Shape the ground beef into 4 to 5 large burger patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Prepare your gas or charcoal grill for high heat and oil the grate with vegetable oil.
Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.
Put burgers on the prepared grill over direct heat. Grill the burgers for about 5 to 7 minutes on each side, or until done as desired.
Serve on split toasted buns with your choice of sliced vegetables and condiments.
Burger Shaping and Cooking Tips
Weigh your burgers as you shape them for uniform size and even cooking.
Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat.
Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable.
Burger Temperatures
Rare: 120 F to 125 F
Medium Rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium Well: 150 F to 155 F
Well Done: 160 F to 165 F
Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef, or 165 F for ground poultry.
LEMONY ROASTED CHICKEN WINGS
This is from David Tanis in The New York Times cooking e-newsletter. David wrote, “These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.”
Yield: 6 to 8 servings; Time: About 1 1/2 hours.
This was featured in “Lemony Chicken Wings, Soaring Above the Rest”, and can be viewed online here.
Ingredients
2 pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)
3 pounds chicken wings, preferably drumettes
Salt and pepper
Red pepper flakes, to taste
3 tablespoons extra-virgin olive oil
6 small lemons, cut into 1/4-inch thick half-moon slices
6 large rosemary sprigs, leaves stripped
8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots
1 cup dry white or rosé wine
Pinch of dried oregano (optional)
Preparation
Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings’ other side. Sprinkle with dried oregano, and serve hot or at room temperature.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
Monday, July 9, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's six yummy recipes include Jalapeno Cheeseburgers and Banana Split Lasagna. Enjoy!
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BEEF AND BROCCOLI
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘It’s diaspora food,’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “The Best Beef and Broccoli, No Delivery Required” and can be viewed online here.
Note: This is me (Robin) writing. Cooking can be a fun, creative process. There have been many times over the years when I have not had an ingredient on hand; I’ve either run out, or, in the case of alcohol, just plain don’t have it around at all. If that sounds familiar, you can usually experiment. I personally would either use non-alcoholic wine or water for the wine, and either hoisin sauce or soy sauce in place of the oyster sauce. But that’s just me. Feel free to follow Sam’s recipe here to the letter. But either way, make sure you get some enjoyment out of your food and the company you eat with!
Ingredients
1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
Preparation
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mixagain. Set aside.
Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
JALAPENO CHEESEBURGERS
This yummy burger recipe comes from Familytime, and begins, “A spicy cheeseburger variation custom-made for the hamburger lovers in the family. Serve these with salsa instead of ketchup, if you prefer.”
Serves: 4; Prep Time: 15 minutes; Cook Time: 14 to 16 minutes
To view this online, click here.
Ingredients
1 pound lean ground beef
2 teaspoons seeded, chopped jalapeño pepper
1 1/2 teaspoon Mexican seasoning
1/4 cup shredded Monterey Jack cheese, or another mild cheese
4 thin slices tomato
4 hamburger buns, split, toasted
Directions
In medium bowl, combine the ground beef, jalapeno pepper, and Mexican seasoning and mix lightly but thoroughly. Shape into four 1/2-inch-thick patties.
Prepare a charcoal or gas grill so that the coals are medium-hot or preheat the broiler.
Grill or broil the burgers for 10 to 12 minutes or until no longer pink in the center. Approximately 1 minute before the burgers are done, sprinkle each with 1 tablespoon of cheeese.
Place 1 slice tomato on bottom half of each bun and top with a burger. Close and serve immediately with ketchup, salsa, pickles and all the usual trimmings.
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BEEF AND BROCCOLI
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘It’s diaspora food,’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “The Best Beef and Broccoli, No Delivery Required” and can be viewed online here.
Note: This is me (Robin) writing. Cooking can be a fun, creative process. There have been many times over the years when I have not had an ingredient on hand; I’ve either run out, or, in the case of alcohol, just plain don’t have it around at all. If that sounds familiar, you can usually experiment. I personally would either use non-alcoholic wine or water for the wine, and either hoisin sauce or soy sauce in place of the oyster sauce. But that’s just me. Feel free to follow Sam’s recipe here to the letter. But either way, make sure you get some enjoyment out of your food and the company you eat with!
Ingredients
1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
Preparation
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mixagain. Set aside.
Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
JALAPENO CHEESEBURGERS
This yummy burger recipe comes from Familytime, and begins, “A spicy cheeseburger variation custom-made for the hamburger lovers in the family. Serve these with salsa instead of ketchup, if you prefer.”
Serves: 4; Prep Time: 15 minutes; Cook Time: 14 to 16 minutes
To view this online, click here.
Ingredients
1 pound lean ground beef
2 teaspoons seeded, chopped jalapeño pepper
1 1/2 teaspoon Mexican seasoning
1/4 cup shredded Monterey Jack cheese, or another mild cheese
4 thin slices tomato
4 hamburger buns, split, toasted
Directions
In medium bowl, combine the ground beef, jalapeno pepper, and Mexican seasoning and mix lightly but thoroughly. Shape into four 1/2-inch-thick patties.
Prepare a charcoal or gas grill so that the coals are medium-hot or preheat the broiler.
Grill or broil the burgers for 10 to 12 minutes or until no longer pink in the center. Approximately 1 minute before the burgers are done, sprinkle each with 1 tablespoon of cheeese.
Place 1 slice tomato on bottom half of each bun and top with a burger. Close and serve immediately with ketchup, salsa, pickles and all the usual trimmings.
Thursday, July 5, 2018
Lasagna - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with one of my favorites, Lasagna.
While many people think of lasagna as fall or winter fare, it happens to be one of those foods that I can enjoy any time of year. Here are six luscious lasagna recipes to try, including two Classic Lasagna recipes, as well as (are you ready?) Banana Split Lasagna. Enjoy!
EXTRA-EASY SPINACH LASAGNA
This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”
Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes
View this online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodle
1/4 cup water
Directions
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
CLASSIC LASAGNA
This comes Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches – they need as much water as possible to move freely so they don’t clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.”
Yield: 6 to 8 servings; Time: About 2 hours.
To view this online, click here.
Ingredients
For the Sauce:
2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
For the Assembly:
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil
Preparation
Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it’s starting to brown but not yet crisp, about 5 minutes.
Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
Top with about 1 1/4 cups of sauce, and dollop 1/4 of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
BANANA SPLIT LASAGNA
When is lasagna a dessert? When it's this yummy recipe.
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
CLASSIC LASAGNA
This is from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”
Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
3 cups ricotta cheese
12 ounces shredded mozzarella cheese (about 3 cups)
3/4 cup grated parmesan cheese
2 eggs
1 pound ground beef
1 jar (45 ounces) Prego® Three Cheese Italian Sauce
12 lasagna noodle, cooked and drained
Directions
Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.
In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.
Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.
Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.
While many people think of lasagna as fall or winter fare, it happens to be one of those foods that I can enjoy any time of year. Here are six luscious lasagna recipes to try, including two Classic Lasagna recipes, as well as (are you ready?) Banana Split Lasagna. Enjoy!
EXTRA-EASY SPINACH LASAGNA
This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”
Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes
View this online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodle
1/4 cup water
Directions
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
CLASSIC LASAGNA
This comes Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches – they need as much water as possible to move freely so they don’t clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.”
Yield: 6 to 8 servings; Time: About 2 hours.
To view this online, click here.
Ingredients
For the Sauce:
2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
For the Assembly:
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil
Preparation
Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it’s starting to brown but not yet crisp, about 5 minutes.
Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
Top with about 1 1/4 cups of sauce, and dollop 1/4 of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
BANANA SPLIT LASAGNA
When is lasagna a dessert? When it's this yummy recipe.
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
CLASSIC LASAGNA
This is from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”
Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
3 cups ricotta cheese
12 ounces shredded mozzarella cheese (about 3 cups)
3/4 cup grated parmesan cheese
2 eggs
1 pound ground beef
1 jar (45 ounces) Prego® Three Cheese Italian Sauce
12 lasagna noodle, cooked and drained
Directions
Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.
In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.
Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.
Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.
Friday, June 8, 2018
Friday Recipes
It's finally Friday. As always, I have tons of plans for the weekend. And if history is any indication, I probably won't get half the stuff done that I plan to do. Bet that sounds familiar, right?
One thing we do need to do, though, is eat. Here are six recipes to help you through the weekend, including Fresh Vegetable Pita Pizza and Avocado Club Cheeseburgers with Sweet Potato Fries. Enjoy!
PICADILLO
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”
Yield: 6 servings; Time: 1 hour
This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives
Preparation
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.”
Yield: 4 to 6 servings; Time: 1 hour
This was featured in “Charcoal Or Gas? Depends On What You’re Grilling” and can be viewed online here.
Ingredients
1/2 cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
1/2 cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
Hot sauce, to taste
2 1/2 pounds skinless, boneless chicken thighs
1/4 cup brown sugar (light or dark) or molasses
2 tablespoons peeled and minced ginger
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Preparation
Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.
AVOCADO CLUB CHEESEBURGERS WITH SWEET POTATO FRIES
This is from Audrey Johns on The TODAY Show website. She wrote, “This whole meal, from burger to fries, is only 477 calories, and it's also protein packed with 39 grams of protein. Great for a healthy barbecue substitute.
“Technique tip: I use parchment paper when baking the fries so that they brown nicely and don't stick to the pan.
“Swap option: You can use ground turkey, as the recipe calls for, or swap out for bison or lean beef. If you don't like sweet potato fries, swap out for russet potatoes and follow the same directions for yummy baked French fries.”
Cook Time: 45 minutes; Prep Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
Sweet Potato Fries
3 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
Sauce
2 tablespoons Dijon mustard
1/3 cup fat-free Greek yogurt
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Cheeseburgers
4 slices turkey bacon, halved
Nonstick cooking spray
1 pound ground turkey
1/4 cup minced red onion
1 clove garlic, minced
1 pinch kosher salt
1 pinch freshly ground black pepper
1/4 cup grated sharp cheddar cheese
4 whole-wheat burger buns
4 romaine leaves, halved
1 large tomato, cut into 4 thick slices
1/2 avocado, pitted, peeled and sliced
Preparation
For the fries:
Preheat the oven to 375°F. Line three rimmed baking sheets with parchment paper.
Peel the sweet potatoes and cut them into steak fry-size wedges, tossing them into a large bowl as you work. Add the cooking spray, garlic salt, pepper and toss to coat the fries. Spread out the fries evenly on the prepared baking sheets and bake for 45 minutes, flipping halfway through.
For the sauce:
Whisk together all the sauce ingredients in a small bowl. Set aside to let the flavors blend.
For the burgers:
Line a plate with paper towels. Lightly coat a large sauté pan with cooking spray and set over medium heat. Add the turkey bacon, and brown to your liking. Transfer to the prepared plate, leaving the oil and drippings in the pan.
In a medium bowl, mix together with your clean hands the ground turkey, onion, garlic, kosher salt and pepper until just combined (don't over mix or the burgers will be tough). Form into 4 patties and make a little dimple in the center of each so that they keep their shape while cooking.
With the pan from the bacon over medium-low heat, add the patties and cook for 8 minutes, undisturbed. Flip and top each patty with cheese and cook for another 8 minutes, until cooked through.
Place the bottom buns on four plates and layer each of them as follows: romaine, tomato, avocado, burger and bacon. Smear the top buns with sauce, and then place on top of the burgers. Divide the fries among the plates alongside the burgers and serve.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
FRIED CHICKEN
This yummy recipe is from Ree Drummond of The Food Network show, The Pioneer Woman.
Total Time: 10 hours; Active Time: 1 hour 30 minutes; Yield: 4 servings; Level: Intermediate.
To view this online, click here.
Ingredients
2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying
Directions
Watch how to make this recipe.
Special equipment: a deep-fry thermometer
Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
One thing we do need to do, though, is eat. Here are six recipes to help you through the weekend, including Fresh Vegetable Pita Pizza and Avocado Club Cheeseburgers with Sweet Potato Fries. Enjoy!
PICADILLO
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”
Yield: 6 servings; Time: 1 hour
This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives
Preparation
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.”
Yield: 4 to 6 servings; Time: 1 hour
This was featured in “Charcoal Or Gas? Depends On What You’re Grilling” and can be viewed online here.
Ingredients
1/2 cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
1/2 cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
Hot sauce, to taste
2 1/2 pounds skinless, boneless chicken thighs
1/4 cup brown sugar (light or dark) or molasses
2 tablespoons peeled and minced ginger
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Preparation
Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.
AVOCADO CLUB CHEESEBURGERS WITH SWEET POTATO FRIES
This is from Audrey Johns on The TODAY Show website. She wrote, “This whole meal, from burger to fries, is only 477 calories, and it's also protein packed with 39 grams of protein. Great for a healthy barbecue substitute.
“Technique tip: I use parchment paper when baking the fries so that they brown nicely and don't stick to the pan.
“Swap option: You can use ground turkey, as the recipe calls for, or swap out for bison or lean beef. If you don't like sweet potato fries, swap out for russet potatoes and follow the same directions for yummy baked French fries.”
Cook Time: 45 minutes; Prep Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
Sweet Potato Fries
3 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
Sauce
2 tablespoons Dijon mustard
1/3 cup fat-free Greek yogurt
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Cheeseburgers
4 slices turkey bacon, halved
Nonstick cooking spray
1 pound ground turkey
1/4 cup minced red onion
1 clove garlic, minced
1 pinch kosher salt
1 pinch freshly ground black pepper
1/4 cup grated sharp cheddar cheese
4 whole-wheat burger buns
4 romaine leaves, halved
1 large tomato, cut into 4 thick slices
1/2 avocado, pitted, peeled and sliced
Preparation
For the fries:
Preheat the oven to 375°F. Line three rimmed baking sheets with parchment paper.
Peel the sweet potatoes and cut them into steak fry-size wedges, tossing them into a large bowl as you work. Add the cooking spray, garlic salt, pepper and toss to coat the fries. Spread out the fries evenly on the prepared baking sheets and bake for 45 minutes, flipping halfway through.
For the sauce:
Whisk together all the sauce ingredients in a small bowl. Set aside to let the flavors blend.
For the burgers:
Line a plate with paper towels. Lightly coat a large sauté pan with cooking spray and set over medium heat. Add the turkey bacon, and brown to your liking. Transfer to the prepared plate, leaving the oil and drippings in the pan.
In a medium bowl, mix together with your clean hands the ground turkey, onion, garlic, kosher salt and pepper until just combined (don't over mix or the burgers will be tough). Form into 4 patties and make a little dimple in the center of each so that they keep their shape while cooking.
With the pan from the bacon over medium-low heat, add the patties and cook for 8 minutes, undisturbed. Flip and top each patty with cheese and cook for another 8 minutes, until cooked through.
Place the bottom buns on four plates and layer each of them as follows: romaine, tomato, avocado, burger and bacon. Smear the top buns with sauce, and then place on top of the burgers. Divide the fries among the plates alongside the burgers and serve.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
FRIED CHICKEN
This yummy recipe is from Ree Drummond of The Food Network show, The Pioneer Woman.
Total Time: 10 hours; Active Time: 1 hour 30 minutes; Yield: 4 servings; Level: Intermediate.
To view this online, click here.
Ingredients
2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying
Directions
Watch how to make this recipe.
Special equipment: a deep-fry thermometer
Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
Monday, June 4, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's second post includes Piña Colada Chicken Salad and Bistro Onion Burgers. Sounds pretty good, right? So, dig in and enjoy!
BEEF AND BROCCOLI
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘It’s diaspora food,’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “The Best Beef and Broccoli, No Delivery Required” and can be viewed online here.
Note: This is me (Robin) writing. Cooking can be a fun, creative process. There have been many times over the years when I have not had an ingredient on hand; I’ve either run out, or, in the case of alcohol, just plain don’t have it around at all. If that sounds familiar, you can usually experiment. I personally would either use non-alcoholic wine or water for the wine, and either hoisin sauce or soy sauce in place of the oyster sauce. But that’s just me. Feel free to follow Sam’s recipe here to the letter. But either way, make sure you get some enjoyment out of your food and the company you eat with!
Ingredients
1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
Preparation
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mixagain. Set aside.
Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
BEEF AND BROCCOLI
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘It’s diaspora food,’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “The Best Beef and Broccoli, No Delivery Required” and can be viewed online here.
Note: This is me (Robin) writing. Cooking can be a fun, creative process. There have been many times over the years when I have not had an ingredient on hand; I’ve either run out, or, in the case of alcohol, just plain don’t have it around at all. If that sounds familiar, you can usually experiment. I personally would either use non-alcoholic wine or water for the wine, and either hoisin sauce or soy sauce in place of the oyster sauce. But that’s just me. Feel free to follow Sam’s recipe here to the letter. But either way, make sure you get some enjoyment out of your food and the company you eat with!
Ingredients
1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
Preparation
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mixagain. Set aside.
Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
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