4th of july

Tomorrow is the 4th of July. As far as I'm concerned, that means special food for celebrating. Here are six recipes to help you celebrate the 4th, including Bistro Onion Burgers and Sloppy Joe Sliders. Enjoy!

BUSH’S® BEST BLACK BEAN SALSA

This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”

Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*

1 can (8 oz) shoepeg corn, drained

1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)

1 can (10 oz) Ro-tel diced tomatoes

8 oz Italian dressing

1 medium onion, chopped

1 medium jalapeno, chopped

Directions

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.

BAKED BEANS

This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.

To view this online, click here.

Ingredients

2 cups navy beans

Salt

1/2 pound slab bacon, cut into cubes

1 medium onion, peeled and chopped

1/3 cup molasses

2 teaspoons dry mustard

1 teaspoon ground black pepper

Preparation

Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.

Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.

Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

GRILLED ONION BURGER

Here's a healthier version of a classic burger topped with grilled onions and all the fixings.

Makes 4 servings

Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g

ALOHA CHICKEN BURGERS

This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”

Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.

When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.

While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.

To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

Footnotes

Cook's Note:

If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

CHIPOTLE PEPPER JACK SLIDERS

This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”

Makes 8 sliders (mini-burgers)

View online: http://diabeticgourmet.com/recipes/html/1227.shtml

Ingredients

1 pound Ground Beef (96% lean)

9 small whole wheat hamburger buns, split, divided

1 clove garlic, minced

1/2 teaspoon ground chipotle chili powder

2 slices pepper Jack cheese, cut in quarters

Directions

Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.

Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.

Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.

Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.

Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g

Burgers - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's yummy double post deals with that iconic American food, burgers, for a reason: it's also Memorial Day here in the U.S. While it's the unofficial start of summer - a time to for grilling and/or picnics, Memorial Day is so much more. If you – or anyone in your family – is/was in the Armed Services – Thank You!

Okay, so this means it's a three-day holiday weekend. I've got six recipes to help you celebrate the day, including yummy Aloha Chicken Burgers and Bistro Onion Burgers. Enjoy!

POWER CHEESEBURGER

This is from The New York Times cooking e-newsletter. The recipe begins, “Maura Egan and Christine Muhlke developed this recipe in 2004, around the time of the Olympic Games in Athens, after talking with Shane Hamman, then the No. 1 weight lifter in America, capable of squatting more than 1,000 pounds. He ate two for lunch, amid his 5,000 calorie day. It’s pretty delicious.”

Yield: 1 cheeseburger, Time: 20 minutes

This was featured in “Food; Athens on 5,000 Calorires a Day”, and can be viewed online at https://cooking.nytimes.com/recipes/10971-power-cheeseburger.

Ingredients

8 ounces ground beef, like chuck

1 egg yolk, beaten

1 teaspoon paprika

1 teaspoon salt

2 to 3 slices sharp Cheddar cheese

1 sesame bun, halved and toasted if desired

Pickles

Ketchup and mustard

Preparation

In large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.

Heat a large nonstick skillet over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium rare.

Place the burger cheese side up on bun and top with pickles, ketchup and/or mustard. Place other bun half on top and serve.

BLACK BEAN-QUINOA BURGERS

This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.

To view this online, click here.

Ingredients:

1/2 cup quinoa

1 small onion, finely chopped (1 cup)

6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)

1-1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided

2 cloves garlic, minced (2 tsp.)

2 tsp. dried steak seasoning

8 whole-grain hamburger buns

Instructions:

Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1-1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8

ALOHA CHICKEN BURGERS

This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”

Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.

When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.

While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.

To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

Footnotes

Cook's Note:

If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

TURKEY BURGERS

Recipe Yield: 4 Servings

Source: Light and Easy Diabetes Cuisine

Book Title: Light and Easy Diabetes Cuisine

View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-burgers.

Ingredients

1 egg white

1 thin slice whole-wheat bread

1 small onion, grated

1 pound ground turkey

2 teaspoons ground coriander

Salt to taste

1 teaspoon pepper

1/4 teaspoon ground nutmeg

2 teaspoons virgin olive oil

Directions

In a large bowl, lightly beat egg white.

Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.

In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.

Nutritional Information Per Serving: Calories: 208; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Protein: 17 g; Carbohydrates: 5 g

Diabetic Exchanges: 3 Meat

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

1 envelope (about 1 ounce) dry onion soup and recipe mix

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

JUICY GRILLED CHEESEBURGERS

This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”

Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.

Ingredients

Canola oil or nonstick grilling cooking spray, for oiling the grates

1 medium red onion, thinly sliced

Kosher salt and freshly ground black pepper

2 tablespoons ketchup

2 tablespoons yellow mustard

4 whole wheat English muffins, split

1 medium ripe tomato, cored and cut into 4 thick slices

1 pound 90-percent lean ground beef

2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)

Pickles, for serving, optional

Directions

Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.

Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.

While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.

Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.

Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.

Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

Burgers, and One Side

If you love Burgers, today's post is sure to please. Check out the Bistro Onion Burgers, the Almost White Castle Hamburgers, and the rest of today's yumminess. Enjoy!

FRENCH ONION BURGER

This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."

Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4

To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.

Ingredients

2 Tbsp unsalted butter

2 onions, thinly sliced

1/4 cup beef broth

1 Tbsp + 1 tsp Worcestershire

1-1/2 lb lean ground beef

4 slices Gruyere or Swiss cheese

4 hamburger buns

1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans

Dijon mustard for serving

Directions

Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.

Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.

Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.

Cook burgers in a skillet or grill until cooked to your preferred doneness.

Melt cheese over each burger.

Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.

SMASH BURGERS

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."

Yield: 4 to 8 servings; Time: 20 minutes

This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.

Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.

Ingredients

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter

2 pounds ground chuck, at least 20 percent fat

Kosher salt and black pepper to taste

8 slices cheese (optional)

8 soft hamburger buns, lightly toasted

Lettuce leaves, sliced tomatoes and condiments, as desired

Directions

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.

Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.

Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.

Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

BBQ BAKED BEANS

Can you really have burgers without baked beans? This is from the Food Network, and begins, "BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature."

Active Time: 25 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

8 slices bacon (about 8 ounces), cut into 1/2-inch pieces

1 medium yellow onion, diced

1 green bell pepper, seeded and diced

Two 28-ounce cans baked beans

1 cup barbecue sauce

1/4 cup molasses

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1/3 cup packed dark brown sugar

2 teaspoons yellow mustard powder

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.

Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.

Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.

ALMOST WHITE CASTLE HAMBURGERS

This comes from Chef Doozer on the Genius Kitchen site. Time: 20 minutes; Serves: 12

To view this online, click here.

Ingredients

1-1/2 lbs ground chuck

1 (4 tablespoon) envelope onion soup mix

1 egg

1/2 teaspoon pepper

2 tablespoons water

1/3 cup breadcrumbs

24 small square dinner rolls

American cheese (optional)

pickle (optional)

Sauce

1/2 cup mustard

1/2 cup ketchup

Directions

Preheat oven to 400°F.

Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.

Prick with a fork.

Bake for 10 minutes.

Drain off juices (if there's a lot of excess).

Cool.

Cut into 24 squares.

Place squares on dinner rolls.

Combine mustard and ketchup and spread on rolls.

Top with pickles and cheese, if desired.

This makes 12 servings of 2 hamburgers each.

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

1 envelope (about 1 ounce) dry onion soup and recipe mix

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Athenian Meatloaf with Yogurt-Cucumber Sauce and Bistro Onion Burgers. Enjoy!

WHITE CHICKEN CHILI

This is from Lidey Heuck at The New York Times cooking enewsletter. For this, Lidey wrote, "This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024345-white-chicken-chili. Then, check out Sam Sifton's guide, "How to Make Chili." Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2-1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g



HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

1 envelope (about 1 ounce) dry onion soup and recipe mix

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Check out the Quick Turkey Meatballs Over Greens, the Homemade Baked Churros, or any of the other yummy recipes it today's post. Enjoy!

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1-1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

QUICK TURKEY MEATBALLS OVER GREENS

This comes from The Kitchn's emailing list. If you haven't signed up for their emails, you really should! This serves 4, and can be viewed online (along with Faith Durand's description) here.

Ingredients

1 pound ground turkey, either 85% lean or 93% lean

1/4 cup grated onion, from 1/2 small to medium onion

1 large egg

1/3 cup breadcrumbs

1/4 cup freshly grated Parmesan cheese

2 whole cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 cups tomato sauce, homemade or store-bought

2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped

Shaved Parmesan, to serve, optional

Directions

Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.

Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.

Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.

Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn't large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they've been browned. Then combine them back in the pan before simmering with the tomato sauce.)

Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.

While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)

To serve, put greens on the plate and top with meatballs and sauce.

Recipe Notes:

To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned. Also, using 85% lean turkey (as opposed to completely lean) should help the meatballs release more cleanly.

Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

HOMEMADE BAKED CHURROS

This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."

Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.

On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.

Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.

Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.

Expert tips

Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.

For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.

It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.

If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.

Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!

RUMPLEMAYER'S HOT CHOCOLATE

This recipe is from Rumplemayer's Restaurant, and adapted by Molly O'Neill on The New York Times cooking website. Molly wrote, "This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top."

Yield: 4 servings; Time: 2 minutes

This was featured in "FOOD; Loco for Cocoa", and can be viewed online at https://cooking.nytimes.com/recipes/5587-rumplemayers-hot-chocolate.

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.

Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

Friday Recipes

It's finally Friday, time to get ready for the weekend. Here are six yummy recipes to try, including Beef Chili and Vegetable-Chicken Noodle Soup. Enjoy!

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY

This is from Colu Henry in The New York Times cooking enewsletter. For this recipe, Colu wrote, "This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf."

Time: 1 hour; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019624-roast-chicken-with-maple-butter-and-rosemary. While you're there, check Melissa Clark's guide, "How to Roast Chicken".

Ingredients

1 (3-1/2-pound) whole chicken

Kosher salt and black pepper

2 to 3 rosemary sprigs, plus 2-1/2 teaspoons finely chopped rosemary

4 tablespoons unsalted butter

2 tablespoons maple syrup

Preparation

Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.

In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s O.K.

Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

BEEF CHILI

This yummy chili recipe is from Tyler Florence on The Food Network. Prep Time: 30 minutes; Cooki Time: 2 hours 15 minutes; Total Time: 2 hours 45 minutes; Yield: 6 to 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/beef-chili-recipe-1937323.

Ingredients

3 tablespoons olive oil

3 pounds beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper

2 tablespoons ancho chili powder

1 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 tablespoon dried oregano

1/4 teaspoon ground cinnamon

2 onions, diced

10 garlic cloves, halved

3 canned chipotle peppers in adobo, chopped

1 jalapeno, seeded and chopped

1 teaspoon sugar

2 tablespoons tomato paste

1 (28-ounce) can whole tomatoes, crushed by hand

1/2 cup masa harina

3 cups shredded white Cheddar, for garnish

2 bunches chopped chives, for garnish

1 1/2 cups sour cream, for garnish

Ingredients

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

GLAZED BAKED HAM

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 12 lb. ham

1 cup firmly packed brown sugar

1 tablespoon mustard

1/4 cup pineapple juice

6 slices fresh or canned pineapple

6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350*F oven for 3 to 3 1/2 hours. Combine sugar, mustard & pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices & cherries on the glaze, pressing firmly. Return to oven & baste with remaining glaze at 15 minute intervals.

HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

VEGETABLE-CHICKEN NOODLE SOUP

Recipe Yield: Servings: 6 (Serving = 1-1/2 cup)

View this online at http://diabeticgourmet.com/recipes/html/253.shtml.

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Protein: 10 g; Carbohydrates: 12 g

Diabetic Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Athenian Meatloaf with Yogurt-Cucumber Sauce and Bistro Onion Burgers. Enjoy!

WHITE CHICKEN CHILI

This is from Lidey Heuck at The New York Times cooking enewsletter. For this, Lidey wrote, "This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024345-white-chicken-chili. Then, check out Sam Sifton's guide, "How to Make Chili." Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2-1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g

HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

1 envelope (about 1 ounce) dry onion soup and recipe mix

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

4th of July

It's the 4th of July. As far as I'm concerned, that means special food for celebrating. Here are six recipes to help you celebrate the 4th, including Bistro Onion Burgers and Sloppy Joe Sliders. Enjoy!

BUSH’S® BEST BLACK BEAN SALSA

This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”

Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*

1 can (8 oz) shoepeg corn, drained

1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)

1 can (10 oz) Ro-tel diced tomatoes

8 oz Italian dressing

1 medium onion, chopped

1 medium jalapeno, chopped

Directions

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.

BAKED BEANS

This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.

To view this online, click here.

Ingredients

2 cups navy beans

Salt

1/2 pound slab bacon, cut into cubes

1 medium onion, peeled and chopped

1/3 cup molasses

2 teaspoons dry mustard

1 teaspoon ground black pepper

Preparation

Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.

Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.

Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

GRILLED ONION BURGER

Here's a healthier version of a classic burger topped with grilled onions and all the fixings.

Makes 4 servings

Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g

ALOHA CHICKEN BURGERS

This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”

Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.

When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.

While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.

To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

Footnotes

Cook's Note:

If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

CHIPOTLE PEPPER JACK SLIDERS

This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”

Makes 8 sliders (mini-burgers)

View online: http://diabeticgourmet.com/recipes/html/1227.shtml

Ingredients

1 pound Ground Beef (96% lean)

9 small whole wheat hamburger buns, split, divided

1 clove garlic, minced

1/2 teaspoon ground chipotle chili powder

2 slices pepper Jack cheese, cut in quarters

Directions

Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.

Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.

Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.

Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.

Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g