Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Mexican Meatloaf and Original Plum Torte. Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUTHWESTERN QUINOA SALAD

This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

1 cup uncooked quinoa

2 cups fat-free, low-sodium gluten-free chicken broth

1 cup fresh or thawed frozen corn

1 15 ounce can low-sodium black beans

1 cup grape tomatoes, halved

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

1/4 cup chopped fresh cilantro

Juice of 1 large lime or 2 small ones (about 1/4 cup)

1 tbsp plus 1 tsp extra virgin olive oil

1/2 tsp cumin

Preparation

Rinse quinoa thoroughly to rid it of its bitter coating.

Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl.

Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

MEXICAN MEATLOAF

This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

To view this online, click here.

Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Mexican Meatloaf and Sour-Cream Coffee Cake. Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUTHWESTERN QUINOA SALAD

This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

1 cup uncooked quinoa

2 cups fat-free, low-sodium gluten-free chicken broth

1 cup fresh or thawed frozen corn

1 15 ounce can low-sodium black beans

1 cup grape tomatoes, halved

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

1/4 cup chopped fresh cilantro

Juice of 1 large lime or 2 small ones (about 1/4 cup)

1 tbsp plus 1 tsp extra virgin olive oil

1/2 tsp cumin

Preparation

Rinse quinoa thoroughly to rid it of its bitter coating.

Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl.

Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

MEXICAN MEATLOAF

This is from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

Note: The old link that went with this meatloaf no longer works...If I run across it, I'll post it.
Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Wednesday Recipes

Here are today's six recipes to help you through the day, including One-Pan Crispy Chicken Thighs with Roasted Vegetables and Grandma's Oatmeal Cookies. Enjoy!

ALMOND CAKE

This is from Mark Bittman and Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.

This was featured in “Feast in a Day”, and can be viewed online by clicking here.

Ingredients

1 small to medium orange

1 lemon

6 ounces raw almonds

1 cup all-purpose flour

1 tablespoon baking powder

4 eggs

1/2 teaspoon salt

1 1/2 cups sugar

2/3 cup olive oil

Confectioners’ sugar

Preparation

Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.

Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.

Set oven to 350 degrees, and grease a 9-inch springform pan.

When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.

In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.

GRANDMA'S PEANUT BUTTER COOKIES

This and the next recipe (Grandma's Oatmeal Cookies) are from my Grandma Hallock (my mom's mom). They can be found in my e-cookbook, Off the Wall Cooking.

1/2 C butter

1 1/4 C flour

1/2 C peanut butter

3/4 tsp. baking soda

1/2 C sugar

1/2 tsp. baking powder

1 egg, well beaten

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Cookies were one of Grandma Hallock's specialties. Both of her cookie recipes included here were extremely popular.

1 C flour

1 C butter or margarine

1 C brown sugar

1/4 C boiling water

3 C quick cooking oatmeal

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

HONEY PISTACHIO ICE CREAM

This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.

“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.

“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.

“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.

“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.

“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”

Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings

To view this online, click here.

Ingredients

1 Cup whole milk

2 Cups heavy cream

1/2 Cup honey

1/4 Cup sugar

1 Tablespoon vanilla (vanilla paste is best, if you have it)

1/4 Teaspoon Salt

1 Cup shelled roasted and salted pistachios

Preparation

In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.

Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.

ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES

This comes from Stephanie Wise in her blog Girl Versus Dough and reposted in the Tablespoon e-newsletter. This recipe starts off, “Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.” Prep Time: 15 minutes; Total Time: 60 minutes; Makes 4 servings.

To view this online, click here.

Ingredients

2 lbs Yukon gold potatoes, halved and quartered

4 to 5 carrots, peeled, halved and quartered

1 red onion, halved and quartered

1 garlic bulb, cloves separated and skins removed

4 tablespoons olive oil, divided

3 1/2 to 4 lbs skin-on, bone-in chicken thighs

Salt and pepper

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley flakes

Directions

Heat oven to 450°F.

In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.

Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.

Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend. Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUTHWESTERN QUINOA SALAD

This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

1 cup uncooked quinoa

2 cups fat-free, low-sodium gluten-free chicken broth

1 cup fresh or thawed frozen corn

1 15 ounce can low-sodium black beans

1 cup grape tomatoes, halved

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

1/4 cup chopped fresh cilantro

Juice of 1 large lime or 2 small ones (about 1/4 cup)

1 tbsp plus 1 tsp extra virgin olive oil

1/2 tsp cumin

Preparation

Rinse quinoa thoroughly to rid it of its bitter coating.

Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl.

Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

MEXICAN MEATLOAF

This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

To view this online, click here.

Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Wednesday Recipes

Here are today's six recipes to help you through the day. Enjoy!

ALMOND CAKE

This is from Mark Bittman and Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.

This was featured in “Feast in a Day”, and can be viewed online by clicking here.

Ingredients

1 small to medium orange

1 lemon

6 ounces raw almonds

1 cup all-purpose flour

1 tablespoon baking powder

4 eggs

1/2 teaspoon salt

1 1/2 cups sugar

2/3 cup olive oil

Confectioners’ sugar

Preparation

Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.

Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.

Set oven to 350 degrees, and grease a 9-inch springform pan.

When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.

In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.

GRANDMA'S PEANUT BUTTER COOKIES

This and the next recipe (Grandma's Oatmeal Cookies) are from my Grandma Hallock (my mom's mom). They can be found in my e-cookbook, Off the Wall Cooking.

1/2 C butter

1 1/4 C flour

1/2 C peanut butter

3/4 tsp. baking soda

1/2 C sugar

1/2 tsp. baking powder

1 egg, well beaten

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Cookies were one of Grandma Hallock's specialties. Both of her cookie recipes included here were extremely popular.

1 C flour

1 C butter or margarine

1 C brown sugar

1/4 C boiling water

3 C quick cooking oatmeal

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

HONEY PISTACHIO ICE CREAM

This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.

“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.

“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.

“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.

“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.

“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”

Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings

To view this online, click here.

Ingredients

1 Cup whole milk

2 Cups heavy cream

1/2 Cup honey

1/4 Cup sugar

1 Tablespoon vanilla (vanilla paste is best, if you have it)

1/4 Teaspoon Salt

1 Cup shelled roasted and salted pistachios

Preparation

In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.

Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.

ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES

This comes from Stephanie Wise in her blog Girl Versus Dough and reposted in the Tablespoon e-newsletter. This recipe starts off, “Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.” Prep Time: 15 minutes; Total Time: 60 minutes; Makes 4 servings.

To view this online, click here.

Ingredients

2 lbs Yukon gold potatoes, halved and quartered

4 to 5 carrots, peeled, halved and quartered

1 red onion, halved and quartered

1 garlic bulb, cloves separated and skins removed

4 tablespoons olive oil, divided

3 1/2 to 4 lbs skin-on, bone-in chicken thighs

Salt and pepper

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley flakes

Directions

Heat oven to 450°F.

In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.

Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.

Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.