Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy recipes include Meatloaf with a Twist and Tie-Dye Cheesecake. Enjoy!
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
MEATLOAF WITH A TWIST
This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes
To view this online, click here.
Ingredients
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup Pace® Picante Sauce
Directions
Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through.
Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.
Serving Suggestion: Serve the meatloaf with hot mashed potatoes.
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
TEX-MEX STUFFED-CRUST PIZZA
This is from the Food Network, and begins, “Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.”
Total: 35 minutes; Active: 35 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound prepared pizza dough, at room temperature
8 ounces sliced plus 1 cup grated medium Cheddar
2 tablespoons extra-virgin olive oil, plus more for brushing
12 ounces ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1 tablespoon tomato paste
1 cup refried beans, warmed
1/2 cup drained pico de gallo
3 cups finely shredded iceberg lettuce
1 small avocado, diced
1/4 cup sour cream
1/4 cup sliced black olives
Directions
Watch how to make this recipe.
Special equipment: a pizza stone
Preheat the oven to 425 F with a pizza stone on the bottom rack.
Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
Showing posts with label Chicken Mozzarella. Show all posts
Showing posts with label Chicken Mozzarella. Show all posts
Tuesday, June 5, 2018
Monday, May 21, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Tex-Mex Stuffed-Crust Pizza and Chocolate-Honey Brownie Bars. Enjoy!
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
MEATLOAF WITH A TWIST
This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes
To view this online, click here.
Ingredients
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup Pace® Picante Sauce
Directions
Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through.
Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.
Serving Suggestion: Serve the meatloaf with hot mashed potatoes.
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
TEX-MEX STUFFED-CRUST PIZZA
This is from the Food Network, and begins, “Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.”
Total: 35 minutes; Active: 35 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound prepared pizza dough, at room temperature
8 ounces sliced plus 1 cup grated medium Cheddar
2 tablespoons extra-virgin olive oil, plus more for brushing
12 ounces ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1 tablespoon tomato paste
1 cup refried beans, warmed
1/2 cup drained pico de gallo
3 cups finely shredded iceberg lettuce
1 small avocado, diced
1/4 cup sour cream
1/4 cup sliced black olives
Directions
Watch how to make this recipe.
Special equipment: a pizza stone
Preheat the oven to 425 F with a pizza stone on the bottom rack.
Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.
PICADILLO
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”
Yield: 6 servings; Time: 1 hour
This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives
Preparation
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
MEATLOAF WITH A TWIST
This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes
To view this online, click here.
Ingredients
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup Pace® Picante Sauce
Directions
Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through.
Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.
Serving Suggestion: Serve the meatloaf with hot mashed potatoes.
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
TEX-MEX STUFFED-CRUST PIZZA
This is from the Food Network, and begins, “Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.”
Total: 35 minutes; Active: 35 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound prepared pizza dough, at room temperature
8 ounces sliced plus 1 cup grated medium Cheddar
2 tablespoons extra-virgin olive oil, plus more for brushing
12 ounces ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1 tablespoon tomato paste
1 cup refried beans, warmed
1/2 cup drained pico de gallo
3 cups finely shredded iceberg lettuce
1 small avocado, diced
1/4 cup sour cream
1/4 cup sliced black olives
Directions
Watch how to make this recipe.
Special equipment: a pizza stone
Preheat the oven to 425 F with a pizza stone on the bottom rack.
Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.
PICADILLO
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”
Yield: 6 servings; Time: 1 hour
This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives
Preparation
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
Monday, May 14, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are today's six yummy recipes to help you through the day, including Chicken Mozzarella and Easy Skillet Chilaquiles. Enjoy!
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
EASY SKILLET CHIALQUILES
This is from tbsp.com, and begins, “Your cast-iron skillet isn’t just for fried chicken and cornbread — these quick and easy chilaquiles are right at home there, too!”
Prep; 35 minutes; Total: 35 minutes; Servings: 4
View this online here.
Ingredients
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups shredded cooked chicken
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 6-oz can)
2 cups coarsely crushed Food Should Taste Good™ tortilla chips
1/2 cup crumbled queso fresco cheese (2 oz)
1/4 cup chopped fresh cilantro leaves
Directions
In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
EASY SKILLET CHIALQUILES
This is from tbsp.com, and begins, “Your cast-iron skillet isn’t just for fried chicken and cornbread — these quick and easy chilaquiles are right at home there, too!”
Prep; 35 minutes; Total: 35 minutes; Servings: 4
View this online here.
Ingredients
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups shredded cooked chicken
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 6-oz can)
2 cups coarsely crushed Food Should Taste Good™ tortilla chips
1/2 cup crumbled queso fresco cheese (2 oz)
1/4 cup chopped fresh cilantro leaves
Directions
In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
Tuesday, May 8, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Vegetarian Tortilla Soup and Chicken Mozzarella. Enjoy!
TEXAS-STYLE CHILI
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”
Yield: 12 servings; Time: 2 hours.
This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.
Ingredients
1 tablespoon whole cumin seeds
1 1/2 teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving
Preparation
In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
BOILED POTATOES WITH BUTTER AND MINT
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"
Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.
Ingredients
1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper
Preparation
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
TEX-MEX STUFFED-CRUST PIZZA
This is from the Food Network, and begins, “Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.”
Total: 35 minutes; Active: 35 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound prepared pizza dough, at room temperature
8 ounces sliced plus 1 cup grated medium Cheddar
2 tablespoons extra-virgin olive oil, plus more for brushing
12 ounces ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1 tablespoon tomato paste
1 cup refried beans, warmed
1/2 cup drained pico de gallo
3 cups finely shredded iceberg lettuce
1 small avocado, diced
1/4 cup sour cream
1/4 cup sliced black olives
Directions
Watch how to make this recipe.
Special equipment: a pizza stone
Preheat the oven to 425 F with a pizza stone on the bottom rack.
Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
TEXAS-STYLE CHILI
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”
Yield: 12 servings; Time: 2 hours.
This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.
Ingredients
1 tablespoon whole cumin seeds
1 1/2 teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving
Preparation
In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
BOILED POTATOES WITH BUTTER AND MINT
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"
Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.
Ingredients
1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper
Preparation
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
TEX-MEX STUFFED-CRUST PIZZA
This is from the Food Network, and begins, “Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.”
Total: 35 minutes; Active: 35 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound prepared pizza dough, at room temperature
8 ounces sliced plus 1 cup grated medium Cheddar
2 tablespoons extra-virgin olive oil, plus more for brushing
12 ounces ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1 tablespoon tomato paste
1 cup refried beans, warmed
1/2 cup drained pico de gallo
3 cups finely shredded iceberg lettuce
1 small avocado, diced
1/4 cup sour cream
1/4 cup sliced black olives
Directions
Watch how to make this recipe.
Special equipment: a pizza stone
Preheat the oven to 425 F with a pizza stone on the bottom rack.
Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.
FLOURLESS BLACK BEAN BROWNIES
This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.
For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.
“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.
“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).
To view this online, click here.
Ingredients
1 (15 ounce) can low sodium black beans, drained and rinsed
2 large eggs
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 cup chopped dark chocolate, melted and slightly cooled
1/2 cup dark chocolate chips or chunks
Preparation
Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.
Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.
Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.
Ingredient Variations and Substitutions
Use all chocolate chips if you don’t have a dark chocolate bar.
Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.
If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!
Cooking and Serving Tips
Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.
Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.
Wednesday, May 2, 2018
Chicken
For years, chicken was relegated to the Sunday dinner table. Now, it's an anytime meal. Here are six chicken recipes to help you through the day, including Chicken Mozzarella and BBQ Chicken. Enjoy!
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
CHICKEN & BROCCOLI ALFREDO
This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”
Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
Directions
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
BBQ CHICKEN
This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”
To view this online, click here.
Ingredients
1 pound chicken drumsticks
1 pound chicken thighs
2-3 cups Italian dressing
2-3 Cups BBQ sauce (homemade or store bought)
Directions
Marinate the Chicken:
Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.
Cooking:
Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
CHICKEN & BROCCOLI ALFREDO
This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”
Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
Directions
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
BBQ CHICKEN
This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”
To view this online, click here.
Ingredients
1 pound chicken drumsticks
1 pound chicken thighs
2-3 cups Italian dressing
2-3 Cups BBQ sauce (homemade or store bought)
Directions
Marinate the Chicken:
Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.
Cooking:
Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.
Tuesday, April 3, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's six recipes include Lemon Icebox Pie III and Chicken Mozzarella. Enjoy!
RED BEANS AND RICE
This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.”
Yield: About 12 cups; Time: 2 1/2 hours, plus at least 4 hours’ soaking.
Note: Several readers to the NYT cooking e-newsletter responded that they soak the beans for 10 minutes, bring to a boil for 20 minutes, then let them sit until ready to cook. I’ve usually boiled them for 10 minutes or so, then let them sit for maybe an hour. That also seems to do the trick.
This was featured in: Fluffy. Tasty. Tricky. and can be viewed online here.
LEARN: How to Make Rice
Ingredients
1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
RED BEANS AND RICE
This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.”
Yield: About 12 cups; Time: 2 1/2 hours, plus at least 4 hours’ soaking.
Note: Several readers to the NYT cooking e-newsletter responded that they soak the beans for 10 minutes, bring to a boil for 20 minutes, then let them sit until ready to cook. I’ve usually boiled them for 10 minutes or so, then let them sit for maybe an hour. That also seems to do the trick.
This was featured in: Fluffy. Tasty. Tricky. and can be viewed online here.
LEARN: How to Make Rice
Ingredients
1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
Subscribe to:
Posts (Atom)