Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Cheesy Hamburger Skillet and Chicken Fettuccine Alfredo. Enjoy!

CHICKEN STIR-FRY

This is from Everyday Diabetic Recipes, and begins, "Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!"

Cook Time: 15 minutes; Serves: 4; Serving Size: 6 ounces chicken strips and 1/2 cup vegetables

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Chicken-Stir-Fry.

Ingredients

1 tablespoon canola oil, divided

1-1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips

4 cloves garlic, minced

8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces

1/2 red bell pepper, cut into 1/4-inch slices

1 tablespoon grated fresh ginger

1/2 cup low sodium, fat-free chicken broth

2 tablespoons reduced sodium soy sauce

2 tablespoons water

1/2 teaspoon black pepper

2 teaspoons cornstarch

Directions

In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.

In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.

Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.

BEEF EMPANADAS

This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."

Yield: 40 empanadas; Time: 2 hours

This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.

Ingredients

For the empanada dough:

2 eggs

1/4 cup milk

1 tablespoon plus 1/2 teaspoon kosher salt

4-1/2 cups all-purpose flour, plus more as needed

1 cup unsalted butter (2 sticks), diced

2 tablespoons white vinegar

2/3 cup ice water

For the filling:

1 tablespoon vegetable oil

1 tablespoon tomato paste

1 small yellow onion, finely chopped (about 1 cup)

1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

3 garlic cloves, finely minced

1-1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)

1/4 cup raisins

3/4 pound ground beef

1 tablespoon plus 1/2 teaspoon oyster sauce

1 tablespoon soy sauce

1/2 cup chicken stock

1 (48-ounce) bottle neutral oil, such as canola, for frying

Preparation

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

EVERYDAY PANCAKES

This is from Mark Bittman on The New York Times cooking enewsletter. For this recipe, Mark wrote, "The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine."

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings

This was featured in "For the Unitiated, a Pancake Primer," and can be viewed online at https://cooking.nytimes.com/recipes/1893-everyday-pancakes. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon sugar, optional

2 eggs

1-1/2 to 2 cups milk

2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Preparation

Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1-1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.

Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

CHICKEN FETTUCCINE ALFREDO

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

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

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

Ingredients

Kosher salt and freshly ground black pepper

12 ounces fettuccine

Olive oil, for tossing

12 ounces boneless, skinless chicken breast (about 2)

\1 stick (8 tablespoons) unsalted butter

2 cups heavy cream

2 pinches freshly grated nutmeg

1-1/2 cups freshly grated Parmigiano-Reggiano

Directions

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

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

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

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

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

Cook’s Note

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

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

CHEESY HAMBURGER SKILLET

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

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

Makes 4 to 6 servings

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

Ingredients

1 tablespoon olive oil

1 pound lean ground beef

2 teaspoons seasoned salt, like Lawry’s

1-1/2 cups beef broth

8 ounces dried pasta shells

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

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

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

Directions

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

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

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

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

Simple Substitutions

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

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

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

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

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

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

Where's the Beef?

Where's the beef?

Besides a certain fast food restaurant, it's here. Check out the Beef Empanadas, Gramma's Old Fashioned Chili Mac, and the rest of today's yumminess. Enjoy!

SPICY, CREAMY WEEKNIGHT BOLOGNESE

This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves."

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

This was featured in "A (Sort-Of) Bolognese Fast and Easy Enough for Hard Nights," and can be viewed online at https://cooking.nytimes.com/recipes/1026551-spicy-creamy-weeknight-bolognese. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.

Ingredients

Salt and black pepper

1 pound ground beef (at least 20 percent fat)

1 large onion, finely chopped

2 carrots, peeled and finely chopped

2 to 3 tablespoons red curry paste

1 (15-ounce) can tomato sauce

1 pound short, curled pasta, such as pipettes

1 cup heavy cream

Preparation

Bring a large pot of salted water to a boil.

Meanwhile, heat a large Dutch oven or heavy pot over high until very hot. Add the beef, and smush and spread in a single layer. Sprinkle with salt and pepper, then cook, stirring, to break into tiny bits and cook through, 4 to 5 minutes.

Push the meat to one side, and add the onion and carrots to the beef fat on the other side. Sprinkle with salt and pepper, and cook, stirring occasionally with the beef, until the onion is translucent, about 5 minutes.

Add the curry paste, 2 tablespoons for a mild spiciness and 3 for more heat, and stir until darkened in color, 2 to 3 minutes. Pour in the tomato sauce, then fill the can a third of the way up with water to swish out the rest of the sauce into the pot. Stir, bring to a simmer, then reduce the heat to low and simmer while the pasta cooks.

Cook the pasta in the boiling water until al dente. Save 1/2 cup pasta cooking water, then drain the pasta and add to the simmering sauce.

Stir the cream into the sauced pasta, taste and season with salt and pepper. For a thinner sauce, stir in a bit of the pasta water. Serve hot.

GRAMMA'S OLD FASHIONED CHILI MAC

This is from an anonymous poster on AllRecipes, and begins, "This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!"

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/47406/grammas-old-fashioned-chili-mac/.

Ingredients

1 cup elbow macaroni

1 pound ground beef

1 small onion, chopped

1 cup chopped celery

1/2 large green bell pepper, chopped

1 (15 ounce) can kidney beans, drained

2 (10.75 ounce) cans condensed tomato soup

2 (14.5 ounce) cans diced tomatoes

1/8 cup brown sugar

salt and pepper to taste

Directions

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.

Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

WARMING BEEF STEW

This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"

Cook Time: 2 hours 5 minutes; Serves: 6

To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.

Ingredients

3 tablespoons all-purpose flour

1 pound beef flank steak, cut into -inch chunks

3 tablespoons canola oil

2 cups water

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1 teaspoon black pepper

6 potatoes, peeled and quartered

6 carrots, cut into large chunks

3 onions, quartered

1 teaspoon browning and seasoning sauce

Directions

Place flour in shallow dish; add beef chunks and coat completely with flour.

In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.

Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.

BEEF EMPANADAS

This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."

Yield: 40 empanadas; Time: 2 hours

This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.

Ingredients

For the empanada dough:

2 eggs

1/4 cup milk

1 tablespoon plus 1/2 teaspoon kosher salt

4-1/2 cups all-purpose flour, plus more as needed

1 cup unsalted butter (2 sticks), diced

2 tablespoons white vinegar

2/3 cup ice water

For the filling:

1 tablespoon vegetable oil

1 tablespoon tomato paste

1 small yellow onion, finely chopped (about 1 cup)

1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

3 garlic cloves, finely minced

1-1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)

1/4 cup raisins

3/4 pound ground beef

1 tablespoon plus 1/2 teaspoon oyster sauce

1 tablespoon soy sauce

1/2 cup chicken stock

1 (48-ounce) bottle neutral oil, such as canola, for frying

Preparation

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

HEARTY VEGETABLE BEEF STEW

This is from Eating Well, and begins, "The slow cooker makes this veggie-packed beef stew super-easy and extra-savory."

Prep Time: 30 minutes; Additional Time: 8 hours 30 minutes; Total Time: 9 hours; Makes 6 servings

To view this online, go to https://www.eatingwell.com/recipe/259487/hearty-vegetable-beef-stew/.

Ingredients

2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes

12 ounces tiny new potatoes, quartered

4 medium carrots, cut into 1/2 inch pieces

1 medium onion, cut into wedges

1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)

1 cup reduced-sodium beef broth

1 teaspoon dried marjoram or dried thyme, crushed

2 cups frozen cut green beans

Directions

Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add the remaining beef cubes; cook and stir until brown. Drain off any fat.

Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.

Tips

Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

HAMBURGER STROGANOFF SKILLET

This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."

Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

One 10-ounce package white mushrooms, halved or quartered if large

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

Mexican Recipes

If you love Mexican food, today's post is sure to please. Check out the Easy Beef Enchiladas, the Cafe de Olla, and the rest of today's yumminess. Enjoy!

EASY CHICKEN FAJITAS

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

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

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

Ingredients

1 clove garlic, minced

1 cup sliced onion

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

2 boneless, skinless chicken breast, cut into strips

2 teaspoons fajita seasoning

4 low-carb whole wheat tortillas, warmed

Directions

Coat a large skillet with cooking spray.

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

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

BLACK BEAN FAJITA SKILLET

This is from Carolyn Hodges, M.S., RDN at Eating Well, and begins, "You can often find presliced and ready-to-cook fresh vegetables in your grocer's produce section. Use these to your advantage to cut down on dinnertime prep. Here, presliced fajita vegetables are sautéed with canned black beans and Southwest seasoning for a quick and easy Tex Mex-inspired meal. Plus, this recipe requires just three ingredients, not including basics like salt, pepper and oil. You can easily take your bowl up a notch by adding some cheese, sour cream or another tasty topping."

Active Time: 10 minutes; Total Time: 15 minutes; Servings: 2

To view this online, go to https://www.eatingwell.com/recipe/7886570/black-bean-fajita-skillet/.

Ingredients

1 tablespoon olive oil

1 (12-ounce) package sliced fajita vegetables (bell peppers and onions)

1 (15-ounce) can no-salt-added black beans, rinsed

1/2 teaspoon salt-free Southwest-style seasoning blend

1/4 teaspoon salt

1/4 cup coarsely shredded Cheddar cheese (1 ounce; optional)

Directions

Heat oil in a large skillet over medium heat. Add fajita vegetables and sauté until tender, about 10 minutes.

Stir in black beans, seasoning and salt; cook, stirring, until heated through, about 1 minute.

Divide the vegetables and beans between two bowls and top each with 2 tablespoons cheese, if using.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

Ingredients

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Directions

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

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

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

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

Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.

Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Cook's Note:

I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!

EASY BEEF ENCHILADAS

This is from Betty Crocker, and begins, "Looking for easy ground beef enchiladas for dinner tonight? You’ll be amazed at the delicious flavor you can get with only 6 ingredients! They are ready for the oven in just 20 short minutes, leaving you time to sip on a margarita!"

Prep Time: 20 minutes; Total Time: 55 minutes; Servings: 8

To view this online, click here.

Ingredients

1 lb ground beef (at least 80% lean)

1 cup chopped onions

1 medium red bell pepper, chopped (1 cup)

2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce

1 can (4 oz) Old El Paso™ Chopped Green Chiles

1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

1-1/2 cups shredded cheddar Jack cheese (6 oz)

Instructions

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1 cup of the enchilada sauce and the chiles; heat to simmering, then remove from heat.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread about 1/2 cup beef mixture down center of each tortilla; sprinkle each with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing each seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 23 to 27 minutes or until hot and bubbly (at least 165°F in center). Let stand 5 minutes before serving.

BEEF EMPANADAS

This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."

Yield: 40 empanadas; Time: 2 hours

This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.

Ingredients

For the empanada dough:

2 eggs

1/4 cup milk

1 tablespoon plus 1/2 teaspoon kosher salt

4-1/2 cups all-purpose flour, plus more as needed

1 cup unsalted butter (2 sticks), diced

2 tablespoons white vinegar

2/3 cup ice water

For the filling:

1 tablespoon vegetable oil

1 tablespoon tomato paste

1 small yellow onion, finely chopped (about 1 cup)

1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

3 garlic cloves, finely minced

1-1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)

1/4 cup raisins

3/4 pound ground beef

1 tablespoon plus 1/2 teaspoon oyster sauce

1 tablespoon soy sauce

1/2 cup chicken stock

1 (48-ounce) bottle neutral oil, such as canola, for frying

Preparation

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

Beef

Today's recipes center around Beef, amd include Ground Beef Casserole with Potatoes and Cheese and Beef Empanadas. Enjoy!

BEEF AND BROCCOLI STIR FRY

This is from Everyday Diabetic Recipes, and begins, "You'll be able to put take-out on hold once you're armed with this fresh-tasting Beef and Broccoli Stir Fry. Don't forget to pick up a box of fortune cookies to make your Chinese dinner complete!"

Cook Time: 5 minute; Serves: 6

To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Beef-and-Broccoli-Stir-Fry-105430.

Ingredients

3/4 cup beef broth

1 tablespoon light soy sauce

1 teaspoon garlic powder

1/4 teaspoon ground ginger

1/2 teaspoon black pepper

1 tablespoon packed light brown sugar

1 tablespoon cornstarch

1 pound beef top or bottom round steak, cut into 1/4-inch julienne strips

2 medium-sized onions, cut into 1/2-inch wedges

1 bunch broccoli, cut into florets

Directions

In a small bowl, combine the beef broth, soy sauce, garlic powder, ginger, pepper, brown sugar, and cornstarch; mix well and set aside.

Coat a large skillet or wok with cooking spray. Add beef, and brown over medium-high heat for 5 minutes, stirring frequently. Add onions and broccoli, and cook 3 to 4 minutes, or until onion is tender.

Add beef broth mixture to skillet and stir constantly for 2 to 3 minutes, or until sauce begins to thicken. Serve immediately.

Notes

Add zing by sprinkling this with orange zest for extra color and freshness.

SLOW-COOKER BEEF STROGANOFF

This yumminess is from Betty Crocker, and begins, "You may think you don’t know anything about the 19th century Russian aristocrat Pavel Alexandrovich Stroganov, but you’ve most likely have enjoyed his namesake dish. While there are conflicting stories about the dish’s origin story, many food historians favor the version in which Stroganov’s cook, André Dupont, named his special beef fricassee for his employer. Thousands of chafing dishes later, the dish is still popular all over the world. And it’s no wonder—who could resist the succulent meal made with tender strips of beef and onions cooked in butter, simmered in a rich and creamy sauce made with sour cream, cream cheese, and mushrooms.

"It may sound complicated, but in our modern take on the classic, our easy slow cooker beef stroganoff recipe needs just 15 minutes of prep and a long, slow turn in the slow cooker, and supper practically makes itself. You can walk in the door to the tantalizing aroma of this satisfying dish on any chilly weeknight; just make some hot cooked egg noodles or rice to serve it over, to hold every single drop of the amazing sauce. It’s also a terrific recipe to have up your sleeve for when friends or family come for dinner, and you want an easy recipe that will impress."

Prep Time: 15 minutes; Total Tme: 5 hours 15 minutes; Servings: 8

To view this online, click here. Just before the recipe itself, there's a bit of info about the recipe's origin, as well as hints about the recipe, and a link to another stroganoff recipe. Enjoy!

Ingredients

1/4 cup butter

2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked egg noodles or rice

Instructions

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes, stirring occasionally. or until beef is browned.

In 3-1/2- to 4-1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

STUFFED PEPPER CASSEROLE

This is from TheDailyGourmet at AllRecipes, and begins, "Stuffed peppers are deconstructed in this casserole and given a subtle taco flair."

Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes; Servings: 8

To view this online, go to https://www.allrecipes.com/stuffed-pepper-casserole-recipe-7372944.

Ingredients

nonstick cooking spray

1 pound ground beef

1/2 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

salt and freshly ground black pepper to taste

1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)

1 (15 ounce) can tomato sauce

3 tablespoons taco seasoning

1-1/2 cups uncooked long grain rice

1 cup beef broth

4 ounces Colby cheese, shredded

4 ounces pepper Jack cheese, shredded

Directions

Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with nonstick cooking spray.

Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.

Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.

Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.

EASY BEEF ENCHILADAS

This is from Betty Crocker, and begins, "Looking for easy ground beef enchiladas for dinner tonight? You’ll be amazed at the delicious flavor you can get with only 6 ingredients! They are ready for the oven in just 20 short minutes, leaving you time to sip on a margarita!"

Prep Time: 20 minutes; Total Time: 55 minutes; Servings: 8

To view this online, click here.

Ingredients

1 lb ground beef (at least 80% lean)

1 cup chopped onions

1 medium red bell pepper, chopped (1 cup)

2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce

1 can (4 oz) Old El Paso™ Chopped Green Chiles

1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

1-1/2 cups shredded cheddar Jack cheese (6 oz)

Instructions

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1 cup of the enchilada sauce and the chiles; heat to simmering, then remove from heat.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread about 1/2 cup beef mixture down center of each tortilla; sprinkle each with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing each seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 23 to 27 minutes or until hot and bubbly (at least 165°F in center). Let stand 5 minutes before serving.

BEEF EMPANADAS

This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."

Yield: 40 empanadas; Time: 2 hours

This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.

Ingredients

For the empanada dough:

2 eggs

1/4 cup milk

1 tablespoon plus 1/2 teaspoon kosher salt

4-1/2 cups all-purpose flour, plus more as needed

1 cup unsalted butter (2 sticks), diced

2 tablespoons white vinegar

2/3 cup ice water

For the filling:

1 tablespoon vegetable oil

1 tablespoon tomato paste

1 small yellow onion, finely chopped (about 1 cup)

1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

3 garlic cloves, finely minced

1-1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)

1/4 cup raisins

3/4 pound ground beef

1 tablespoon plus 1/2 teaspoon oyster sauce

1 tablespoon soy sauce

1/2 cup chicken stock

1 (48-ounce) bottle neutral oil, such as canola, for frying

Preparation

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1-1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

Mexican Food

If you love Mexican Food, today's post is sure to please. Check out the Easy Chicken Enchiladas, the Beef Empanadas, and the rest of today's yumminess. Enjoy!

EASY BEEF ENCHILADAS

This is from Betty Crocker, and begins, "Looking for easy ground beef enchiladas for dinner tonight? You’ll be amazed at the delicious flavor you can get with only 6 ingredients! They are ready for the oven in just 20 short minutes, leaving you time to sip on a margarita!"

Prep Time: 20 minutes; Total Time: 55 minutes; Servings: 8

To view this online, click here.

Ingredients

1 lb ground beef (at least 80% lean)

1 cup chopped onions

1 medium red bell pepper, chopped (1 cup)

2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce

1 can (4 oz) Old El Paso™ Chopped Green Chiles

1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

1-1/2 cups shredded cheddar Jack cheese (6 oz)

Instructions

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1 cup of the enchilada sauce and the chiles; heat to simmering, then remove from heat.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread about 1/2 cup beef mixture down center of each tortilla; sprinkle each with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing each seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 23 to 27 minutes or until hot and bubbly (at least 165°F in center). Let stand 5 minutes before serving.

BEEF EMPANADAS

This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."

Yield: 40 empanadas; Time: 2 hours

This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.

Ingredients

For the empanada dough:

2 eggs

1/4 cup milk

1 tablespoon plus 1/2 teaspoon kosher salt

4-1/2 cups all-purpose flour, plus more as needed

1 cup unsalted butter (2 sticks), diced

2 tablespoons white vinegar

2/3 cup ice water

For the filling:

1 tablespoon vegetable oil

1 tablespoon tomato paste

1 small yellow onion, finely chopped (about 1 cup)

1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

3 garlic cloves, finely minced

1-1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)

1/4 cup raisins

3/4 pound ground beef

1 tablespoon plus 1/2 teaspoon oyster sauce

1 tablespoon soy sauce

1/2 cup chicken stock

1 (48-ounce) bottle neutral oil, such as canola, for frying

Preparation

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

This is from allrecipes and submitted by "Kate", who wrote, "A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Servings: 6; Yield: 1 9X13-inch baking dish

To view this online, go to https://www.allrecipes.com/recipe/212451/enchanted-sour-cream-chicken-enchiladas/.

Ingredients

2 cups cubed cooked chicken

1 cup sour cream

1/8 teaspoon salt

1 pinch ground black pepper

1/2 cup vegetable oil for frying

12 (5 inch) corn tortillas

1 (4 ounce) can chopped green chilies, drained

2 cups shredded Monterey Jack cheese

Directions

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.

Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.

Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.

When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.

Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

ENCHILADAS CON CARNE

This is from Sam Sifton in The New York Times cooking e-newsletter. (Sign up, if you haven’t already. You won’t regret it!)

Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)”

Yield: 4 to 6 servings; Time: 1-1/2 hours.

This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table”, and can be viewed online at https://cooking.nytimes.com/recipes/1018152-enchiladas-con-carne.

Ingredients

For the Chili Con Carne:

1/2 cup all-purpose flour

2 tablespoons neutral oil, like canola

1 pound ground chuck beef, ideally 20 percent fat

Kosher salt and ground black pepper, to taste

1 medium white onion, peeled and chopped

2 cloves garlic, peeled and minced

1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped

1 cup chopped or canned crushed tomatoes

3 tablespoons chile powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano, ideally Mexican

2 cups chicken stock, 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 (optional)

Preparation

Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.

Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.

Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral 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 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.

Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

MEXICAN-INSPIRED CASSEROLE

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

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

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

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

Ingredients

Extra virgin olive oil

2 cups cooked and diced chicken cutlets or shredded rotisserie chicken

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper

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

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

1 (15-ounce) can cream of mushroom soup

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

2 cups shredded Mexican-blend cheese or Colby Jack cheese

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

Directions

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

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

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

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

Serve hot with toppings of choice.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Beef Empanadas and Grandma’s Chicken Casserole. Enjoy!

LASAGNA

This is from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, “In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

“‘If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.’”

Time: 4 hours; Yield: 8 to 10 servings

This was featured in “The Noodle and I: A Face-of at the Oven”, and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.

Ingredients

For the Sauce:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 1/2 cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

3/4 pound ground sirloin

1/4 cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

1/2 cup flour

1 pound Italian sausage, a mix of hot and sweet

For the Lasagna:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

1/2 cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Preparation

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

BEEF EMPANADAS

This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."

Yield: 40 empanadas; Time: 2 hours

This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.

Ingredients

For the empanada dough:

2 eggs

1/4 cup milk

1 tablespoon plus 1/2 teaspoon kosher salt

4-1/2 cups all-purpose flour, plus more as needed

1 cup unsalted butter (2 sticks), diced

2 tablespoons white vinegar

2/3 cup ice water

For the filling:

1 tablespoon vegetable oil

1 tablespoon tomato paste

1 small yellow onion, finely chopped (about 1 cup)

1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

3 garlic cloves, finely minced

1-1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)

1/4 cup raisins

3/4 pound ground beef

1 tablespoon plus 1/2 teaspoon oyster sauce

1 tablespoon soy sauce

1/2 cup chicken stock

1 (48-ounce) bottle neutral oil, such as canola, for frying

Preparation

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

MEME'S PASTA FAGIOLI

This is from Karyn Osborne on AllRecipes. Karyn wrote, "White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day."

Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.allrecipes.com/recipe/238014/memes-pasta-fagioli/.

Ingredients

1 pound lean ground beef

1 tablespoon olive oil

1 carrot, diced

1 stalk celery, diced

1 thin slice onion, diced

1 teaspoon minced garlic

1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)

1 (14 ounce) can chicken broth

1 tablespoon dried parsley

1 tablespoon dried basil

1 teaspoon dried oregano

freshly ground black pepper to taste

1-1/2 cups ditalini pasta

1 (15 ounce) can cannellini beans, drained and rinsed

Directions

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.

Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.

Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

Cook's Note:

Keep pasta separate from soup for leftovers and combine when reheating.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

TEXAS CHILI

This is from Jennifer Steinhauer in The New York Times cooking enewsletter. Jennifer wrote, "Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because."

Yield: 4 to 6 servings (about 8 cups); Time: about 2 hours 30 minutes

This was featured in "If It’s Chili, It’s Personal", and can be viewed online at https://cooking.nytimes.com/recipes/1016036-texas-chili..

Ingredients

2 tablespoons olive oil

1 pound ground bison or ground dark turkey

1 large onion, finely chopped

1 12-ounce bottle of beer

1 14 1/2-ounce can diced tomatoes

1/2 cup strong brewed coffee

1 tablespoon tomato paste

1/4 cup brown sugar

1 tablespoon chile sauce

1 tablespoon cocoa powder

Half a serrano or other hot pepper, seeded and finely chopped, or to taste

1-1/2 tablespoons ground cumin

1-1/2 teaspoons ground coriander

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt, or to taste

2 15-ounce cans kidney beans

1 15-ounce can cannellini or other white beans.

Directions

Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.

Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.

Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.

Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

EASY BEEF STROGANOFF IN THE SLOW COOKER

This is from AllRecipes, and begins, "I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."

Prep Time: 10 minutes; Cook Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 5 servings

To view this online, go to https://www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/.

Ingredients

1-1/3 pounds cubed beef stew meat

2 cups fresh mushrooms, thickly sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

2 onions, chopped

2 tablespoons Worcestershire sauce

6 ounces herb and garlic-flavored cream cheese

1 cup fusilli pasta

1/4 cup sour cream (Optional)

Directions

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Serve stroganoff over fusilli and garnish with sour cream.

Cook's Notes:

Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.

No need to add extra liquid for the condensed soup, this is what the milk is for.