4th of July, One Day Early

Since tomorrow is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!

Note: I'll be posting recipes tomorrow morning to help with your 4th of July celebrations.

BRUSCHETTA

This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback

Ingredients

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves, plus more as needed, chiffonade

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

1 stick butter

Directions

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

CARAMELIZED CITRUS

This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.

To view this online, click here.

Ingredients

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit

1 cup Greek-style yogurt

1 1/2 cups light brown sugar

1 pinch saffron threads

Directions

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

CHICKEN PESTO KABOBS

This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.

To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.

Ingredients

1 cup pesto, homemade or store-bought

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes

2 pints cherry tomatoes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Directions

In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.

Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.

Preheat grill to medium high heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*

Serve immediately, garnished with parsley, if desired.

*This can also be baked for 20-25 minutes at 425 degrees F.

COWBOY BEANS

This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8

To view this online, click here.

Ingredients

1 pound dried pinto beans

2 quarts water

2 cups brisket burnt ends, chopped

1 14-ounce can whole tomatoes

1 large onion, chopped

1 cup barbecue sauce

6 cloves garlic, minced

3 jalapeno peppers, seeded and chopped

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon ground cumin

Preparation

Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.

LEMON POTATO SALD WITH MINT

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.

To view this online, click here.

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1 1/2 teaspoons kosher salt, more as needed

1/2 cup extra-virgin olive oil

1/2 cup thinly sliced scallions, white and light green parts, more for serving

1/4 cup torn mint leaves, more for serving

1/4 teaspoon Turkish pepper, more for serving

Preparation

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

BARBECUED BEEF RIBS

This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.

To view this online, click here.

Ingredients

For the Ribs:

Four 1-pound beef short ribs

Sea salt

2 tablespoons vegetable oil, plus more for grill grate

1 medium onion, finely chopped

2 carrots, finely chopped

5 cloves garlic, peeled

5 stalks lemon grass, trimmed and cut into 2-inch pieces

1 two-inch piece ginger, cut into 1/4-inch slices

1 cup soy sauce

1/2 cup dark brown sugar

1/4 cup rice vinegar

For the Glaze:

3/4 cup ketchup

1/2 cup dark brown sugar

1/2 cup rice vinegar

2 tablespoons mirin

2 teaspoons soy sauce

3 cloves garlic, peeled and lightly crushed with side of knife

3 1/4-inch slices fresh ginger

Preparation

For the Ribs:

For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.

Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)

For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

Double-Post Tuesday

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

BISTRO ONION BURGERS

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

To view this online, click here.

Ingredients

1-1/2 lb. ground beef

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

3 Tbsp. water

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

lettuce leaves

tomato slices

Directions

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

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

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

QUICK TURKEY MEATBALLS OVER GREENS

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

Ingredients

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

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

1 large egg

1/3 cup breadcrumbs

1/4 cup freshly grated Parmesan cheese

2 whole cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 cups tomato sauce, homemade or store-bought

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

Shaved Parmesan, to serve, optional

Directions

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

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

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

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

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

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

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

Recipe Notes:

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

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

MAC AND CHEESE

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

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

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

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

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

Directions

Preheat the oven to 375 degrees F.

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

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

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

BEST EVER BEEF STEW

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

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

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

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

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

2 tablespoons chopped fresh parsley leaves

Directions:

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

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

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

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

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

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

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

Serve immediately.

Notes:

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

HOMEMADE BAKED CHURROS

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

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

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

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

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

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

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

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

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

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

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

Expert tips

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

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

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

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

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

RUMPLEMAYER'S HOT CHOCOLATE

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

Yield: 4 servings; Time: 2 minutes

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

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

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

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

Double-Post Tuesday

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

BISTRO ONION BURGERS

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

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

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

3 Tbsp. water

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

lettuce leaves

tomato slices

Directions

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

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

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

QUICK TURKEY MEATBALLS OVER GREENS

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

Ingredients

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

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

1 large egg

1/3 cup breadcrumbs

1/4 cup freshly grated Parmesan cheese

2 whole cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 cups tomato sauce, homemade or store-bought

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

Shaved Parmesan, to serve, optional

Directions

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

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

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

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

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

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

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

Recipe Notes:

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

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

MAC AND CHEESE

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

To view this online, click here.

Ingredients
Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

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

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

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

Directions

Preheat the oven to 375 degrees F.

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

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

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

BEST EVER BEEF STEW

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

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

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

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

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

2 tablespoons chopped fresh parsley leaves

Directions:

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

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

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

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

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

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

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

Serve immediately.

Notes:

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

HOMEMADE BAKED CHURROS

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

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

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

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

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

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

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

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

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

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

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

Expert tips

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

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

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

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

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

RUMPLEMAYER'S HOT CHOCOLATE

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

Yield: 4 servings; Time: 2 minutes

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

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

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

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

Double-Post Tuesday

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

BISTRO ONION BURGERS

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

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

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

3 Tbsp. water

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

lettuce leaves

tomato slices

Directions

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

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

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

QUICK TURKEY MEATBALLS OVER GREENS

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

Ingredients

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

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

1 large egg

1/3 cup breadcrumbs

1/4 cup freshly grated Parmesan cheese

2 whole cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 cups tomato sauce, homemade or store-bought

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

Shaved Parmesan, to serve, optional

Directions

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

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

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

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

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

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

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

Recipe Notes:

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

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

MAC AND CHEESE

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

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

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

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

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

Directions

Preheat the oven to 375 degrees F.

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

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

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

BEST EVER BEEF STEW

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

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

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

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

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

2 tablespoons chopped fresh parsley leaves

Directions:

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

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

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

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

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

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

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

Serve immediately.

Notes:

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

HOMEMADE BAKED CHURROS

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

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

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

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

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

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

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

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

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

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

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

Expert tips

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

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

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

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

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

RUMPLEMAYER'S HOT CHOCOLATE

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

Yield: 4 servings; Time: 2 minutes

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

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

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

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

4th of July, One Day Early

Since tomorrow is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!

Note: I'll be posting recipes tomorrow morning to help with your 4th of July celebrations.

BRUSCHETTA

This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback

Ingredients

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves, plus more as needed, chiffonade

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

1 stick butter

Directions

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

CARAMELIZED CITRUS

This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.

To view this online, click here.

Ingredients

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit

1 cup Greek-style yogurt

1 1/2 cups light brown sugar

1 pinch saffron threads

Directions

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

CHICKEN PESTO KABOBS

This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.

To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.

Ingredients

1 cup pesto, homemade or store-bought

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes

2 pints cherry tomatoes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Directions

In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.

Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.

Preheat grill to medium high heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*

Serve immediately, garnished with parsley, if desired.

*This can also be baked for 20-25 minutes at 425 degrees F.

COWBOY BEANS

This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8

To view this online, click here.

Ingredients

1 pound dried pinto beans

2 quarts water

2 cups brisket burnt ends, chopped

1 14-ounce can whole tomatoes

1 large onion, chopped

1 cup barbecue sauce

6 cloves garlic, minced

3 jalapeno peppers, seeded and chopped

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon ground cumin

Preparation

Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.

LEMON POTATO SALD WITH MINT

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.

To view this online, click here.

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1 1/2 teaspoons kosher salt, more as needed

1/2 cup extra-virgin olive oil

1/2 cup thinly sliced scallions, white and light green parts, more for serving

1/4 cup torn mint leaves, more for serving

1/4 teaspoon Turkish pepper, more for serving

Preparation

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

BARBECUED BEEF RIBS

This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.

To view this online, click here.

Ingredients

For the Ribs:

Four 1-pound beef short ribs

Sea salt

2 tablespoons vegetable oil, plus more for grill grate

1 medium onion, finely chopped

2 carrots, finely chopped

5 cloves garlic, peeled

5 stalks lemon grass, trimmed and cut into 2-inch pieces

1 two-inch piece ginger, cut into 1/4-inch slices

1 cup soy sauce

1/2 cup dark brown sugar

1/4 cup rice vinegar

For the Glaze:

3/4 cup ketchup

1/2 cup dark brown sugar

1/2 cup rice vinegar

2 tablespoons mirin

2 teaspoons soy sauce

3 cloves garlic, peeled and lightly crushed with side of knife

3 1/4-inch slices fresh ginger

Preparation

For the Ribs:

For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.

Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)

For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

Double-Post Tuesday

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

BISTRO ONION BURGERS

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

To view this online, click here.

Ingredients

1-1/2 lb. ground beef

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

3 Tbsp. water

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

lettuce leaves

tomato slices

Directions

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

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

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

QUICK TURKEY MEATBALLS OVER GREENS

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

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

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

1 large egg

1/3 cup breadcrumbs

1/4 cup freshly grated Parmesan cheese

2 whole cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 cups tomato sauce, homemade or store-bought

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

Shaved Parmesan, to serve, optional

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

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

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

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

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

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

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

Recipe Notes:

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

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

MAC AND CHEESE

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

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

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

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

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

Directions

Preheat the oven to 375 degrees F.

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

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

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

BEST EVER BEEF STEW

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

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

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

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

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

2 tablespoons chopped fresh parsley leaves

Directions:

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

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

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

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

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

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

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

Serve immediately.

Notes:

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

HOMEMADE BAKED CHURROS

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

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

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

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

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

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

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

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

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

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

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

Expert tips

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

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

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

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

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

RUMPLEMAYER'S HOT CHOCOLATE

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

Yield: 4 servings; Time: 2 minutes

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

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

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

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

Double-Post Tuesday

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

BISTRO ONION BURGERS

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

To view this online, click here.

Ingredients

1-1/2 lb. ground beef

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

3 Tbsp. water

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

lettuce leaves

tomato slices

Directions

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

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

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

QUICK TURKEY MEATBALLS OVER GREENS

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

Ingredients

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

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

1 large egg

1/3 cup breadcrumbs

1/4 cup freshly grated Parmesan cheese

2 whole cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 cups tomato sauce, homemade or store-bought

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

Shaved Parmesan, to serve, optional

Directions

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

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

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

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

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

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

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

Recipe Notes:

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

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

MAC AND CHEESE

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

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

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

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

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

Directions

Preheat the oven to 375 degrees F.

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

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

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

BEST EVER BEEF STEW

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

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

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

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

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

2 tablespoons chopped fresh parsley leaves

Directions:

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

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

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

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

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

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

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

Serve immediately.

Notes:

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

HOMEMADE BAKED CHURROS

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

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

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

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

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

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

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

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

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

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

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

Expert tips

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

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

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

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

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

RUMPLEMAYER'S HOT CHOCOLATE

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

Yield: 4 servings; Time: 2 minutes

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

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

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

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

4th of July - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Since Tuesday is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's double post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!

Note: I'll be posting recipes Tuesday morning to help with your 4th of July celebrations.

BRUSCHETTA

This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback

Ingredients

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves, plus more as needed, chiffonade

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

1 stick butter

Directions

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

CARAMELIZED CITRUS

This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.

To view this online, click here.

Ingredients

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit

1 cup Greek-style yogurt

1 1/2 cups light brown sugar

1 pinch saffron threads

Directions

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

CHICKEN PESTO KABOBS

This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.

To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.

Ingredients

1 cup pesto, homemade or store-bought

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes

2 pints cherry tomatoes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Directions

In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.

Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.

Preheat grill to medium high heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*

Serve immediately, garnished with parsley, if desired.

*This can also be baked for 20-25 minutes at 425 degrees F.

COWBOY BEANS

This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8

To view this online, click here.

Ingredients

1 pound dried pinto beans

2 quarts water

2 cups brisket burnt ends, chopped

1 14-ounce can whole tomatoes

1 large onion, chopped

1 cup barbecue sauce

6 cloves garlic, minced

3 jalapeno peppers, seeded and chopped

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon ground cumin

Preparation

Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.

LEMON POTATO SALD WITH MINT

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.

To view this online, click here.

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1 1/2 teaspoons kosher salt, more as needed

1/2 cup extra-virgin olive oil

1/2 cup thinly sliced scallions, white and light green parts, more for serving

1/4 cup torn mint leaves, more for serving

1/4 teaspoon Turkish pepper, more for serving

Preparation

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

BARBECUED BEEF RIBS

This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.

To view this online, click here.

Ingredients

For the Ribs:

Four 1-pound beef short ribs

Sea salt

2 tablespoons vegetable oil, plus more for grill grate

1 medium onion, finely chopped

2 carrots, finely chopped

5 cloves garlic, peeled

5 stalks lemon grass, trimmed and cut into 2-inch pieces

1 two-inch piece ginger, cut into 1/4-inch slices

1 cup soy sauce

1/2 cup dark brown sugar

1/4 cup rice vinegar

For the Glaze:

3/4 cup ketchup

1/2 cup dark brown sugar

1/2 cup rice vinegar

2 tablespoons mirin

2 teaspoons soy sauce

3 cloves garlic, peeled and lightly crushed with side of knife

3 1/4-inch slices fresh ginger

Preparation

For the Ribs:

For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.

Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)

For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.