It's a chilly wintery day, even here in Florida. (Yes, it gets chilly here in sunny Florida, though not as cold as, say, Buffalo, New York, but chilly enough to turn on the heat.) Therefore, here are six yummy recipes to help warm you up, including Italian Meatloaf and Best Ever Beef Stew. Enjoy!
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
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.
ROPA VIEJA
This comes from J. Kenji López-Alt in The New York Times cooking enewsletter. He wrote, "Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it’s called ropa vieja, which translates to old clothes, a reference to the beef’s tattered appearance. In Venezuela and Colombia, you’d call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice."
Yield: 6 cups (4 servings); Time: 3 hours
This was featured in "How to Build a Better Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1021457-ropa-vieja.
Ingredients
2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving
Preparation
Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.
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!
Nutrition: 1 Churro Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choice: 1
ITALIAN MEATLOAF
This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."
Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf
To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.
Ingredients
2 slices white bread, crusts removed
4 tablespoons unsalted butter, plus more for the pan
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 ounces button mushrooms, finely chopped
1 tablespoon Italian seasoning
4 slices bacon, chopped
1 pound ground beef, preferably chuck
1/2 pound ground pork
1/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the Glaze:
1/2 cup catsup
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Directions
Make the meatloaf
Gather the ingredients.
Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.
Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
Make and Add the Glaze
Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
Tips
We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.
Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.
Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.
Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.
Showing posts with label Grilled Beans. Show all posts
Showing posts with label Grilled Beans. Show all posts
Thursday, July 7, 2022
Thursday, January 27, 2022
Thursday Recipes
It's a chilly wintery day, even here in Florida. (Yes, it gets chilly here in sunny Florida, though not as cold as, say, Buffalo, New York, but chilly enough to turn on the heat.) Therefore, here are six yummy recipes to help warm you up, including Italian Meatloaf and Best Ever Beef Stew. Enjoy!
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
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.
ROPA VIEJA
This comes from J. Kenji López-Alt in The New York Times cooking enewsletter. He wrote, "Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it’s called ropa vieja, which translates to old clothes, a reference to the beef’s tattered appearance. In Venezuela and Colombia, you’d call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice."
Yield: 6 cups (4 servings); Time: 3 hours
This was featured in "How to Build a Better Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1021457-ropa-vieja.
Ingredients
2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving
Preparation
Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.
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!
Nutrition: 1 Churro Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choice: 1
ITALIAN MEATLOAF
This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."
Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf
To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.
Ingredients
2 slices white bread, crusts removed
4 tablespoons unsalted butter, plus more for the pan
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 ounces button mushrooms, finely chopped
1 tablespoon Italian seasoning
4 slices bacon, chopped
1 pound ground beef, preferably chuck
1/2 pound ground pork
1/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the Glaze:
1/2 cup catsup
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Directions
Make the meatloaf
Gather the ingredients.
Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.
Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
Make and Add the Glaze
Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
Tips
We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.
Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.
Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.
Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
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.
ROPA VIEJA
This comes from J. Kenji López-Alt in The New York Times cooking enewsletter. He wrote, "Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it’s called ropa vieja, which translates to old clothes, a reference to the beef’s tattered appearance. In Venezuela and Colombia, you’d call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice."
Yield: 6 cups (4 servings); Time: 3 hours
This was featured in "How to Build a Better Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1021457-ropa-vieja.
Ingredients
2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving
Preparation
Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.
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!
Nutrition: 1 Churro Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choice: 1
ITALIAN MEATLOAF
This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."
Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf
To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.
Ingredients
2 slices white bread, crusts removed
4 tablespoons unsalted butter, plus more for the pan
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 ounces button mushrooms, finely chopped
1 tablespoon Italian seasoning
4 slices bacon, chopped
1 pound ground beef, preferably chuck
1/2 pound ground pork
1/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the Glaze:
1/2 cup catsup
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Directions
Make the meatloaf
Gather the ingredients.
Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.
Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
Make and Add the Glaze
Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
Tips
We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.
Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.
Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.
Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.
Friday, January 14, 2022
Friday Recipes
It's rinally Friday, time to get ready for the weekend. No matter what you have planned - whether you work on the weekend, or have a ton of stuff to do around the house - we still need to eat. With that in mind, here are six yummy recipes to help you through the weekend, including Beef and Bean Chili and Slow Cooker Creamy Corn Chowder. Enjoy!
CLASSIC MEATLOAF WITH OATMEAL
This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.
"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."
Prept Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.
Ingredients
For the Meatloaf:
2 pounds ground beef
3/4 cup quick-cooking rolled oats
1 cup finely chopped onion
3/4 cup milk
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the Glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.
Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.
In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.
Spoon half of the glaze over the meatloaf.
Bake (uncovered) for about 1 hour.
Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.
Let stand on a wire rack for 15 minutes before slicing and serving.
Slice, serve, and enjoy!
Tips
When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.
Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.
Recipe Variations
You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.
Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.
Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.
Try topping the meatloaf with barbecue sauce instead of the glaze.
How to Store and Freeze
Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.
Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.
Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.
When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.
What Is the Best Beef for Meatloaf?
One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.
Why Does Meatloaf Fall Apart?
There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
CONGA PINEAPPLE AND CHICKEN SALAD
This is from the infamous long-since-forgotten emailing list.
Ingredients
2 cans (20 oz each) chunk pineapple, drained
1 can (15 oz) crushed pineapple with its juice
1 lb Cooked chicken, cubed
6 lg Stalks of celery, chopped
3/4 c Dark raisins
3/4 c Golden raisins
1/2 c Mango chutney, chopped
1 1/3 c Chopped almonds
1/2 ts Ground nutmeg
1/2 ts Salt (or more)
1/2 ts Ground black pepper
3/4 c Mayo
Directions
Mix everything together. This is even better the next day.
MINI APPLE PIES
This is from Kristina Vanni on The Spruce Eats. Kristina wrote, “These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.
“They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Yield: 1 dozen
To view this online, click here.
Ingredients
Baking Powder Pastry:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup milk
1 egg
Apple Pie Filling:
3 cups sliced, cored, and pared tart apples
2 tablespoons water
1/4 cup granulated sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
3 cups vegetable oil
Powdered sugar
Directions
Gather the ingredients.
Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and egg.
Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.
On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.
Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.
To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.
Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.
Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.
When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don't have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)
Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.
Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.
Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.
Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.
Dust the pies with powdered sugar and serve immediately.
SLOW COOKER CREAMY CORN CHOWDER
This is from Diana Rattray at The Spruce Eats. Diana wrote, " Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.
"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."
Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings
To view this online, click here.
Ingredients
32 ounces corn (2 16-ounce cans, drained)
3 medium potatoes (Yukon Gold or red-skinned)
1 medium onion
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 cups chicken broth
2 cups whole milk (or half-and-half)
1 tablespoon butter
2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish
Directions
Gather the ingredients.
Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.
Cover and cook on low for 7 to 9 hours.
Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.
Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.
Garnish with crumbled bacon and/or chopped chives, if desired.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Tip
This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.
Recipe Variation
Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.
BEEF AND BEAN CHILI
This comes from WW (formerly Weight Watchers), and begins, "Perfect for a party! Just leave the chili pot over low heat and offer a variety of toppings on the side to garnish in whatever way suits your style: fresh cilantro leaves, sliced scallions, reduced-fat sour cream, low-fat shredded Cheddar, sliced black olives and chopped fresh jalapeños. You can also serve this chili over rice, a bed of shredded cabbage, or cauliflower rice if you wish. Or make use as you would taco meat in a wrap: Just spoon it on a tortilla or in an iceberg lettuce leaf using a slotted spoon. Top with your choice of toppings and fold it or roll it to enjoy with no utensils required.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Serves: 8; Difficulty: Easy
To view this online, click here.
Ingredients
2 sprays cooking spray
1 pound uncooked lean trimmed sirloin beef, ground
2 tsp Olive oil
1 medium uncooked onion, diced
2 ribs uncooked celery, medium, diced
2 medium garlic cloves, minced
1 small Jalapeño pepper, seeded and minced**
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1/2 tsp table sale
1/2 tsp (or more to taste) red pepper flakes
28 oz canned crushed tomatoes
1 cup canned reduced-sodium beef broth
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup uncooked shallots, chopped
Instructions
Coat a large stockpot with cooking spray; set it over medium-high heat. Add the beef; cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot; set aside.
Add oil to the pot; set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño; sauté until tender, about 4 minutes. Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes; stir to coat the vegetables and the beef with spices.
Add the tomatoes, broth, tomato sauce, and beans; bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. To serve, discard the bay leaves, ladle the chili into bowls, and top with chopped shallots.
Serving Size: about 1 heaping cup.
Notes
To avoid skin irritation, do not touch seeds with bare hands.
CLASSIC MEATLOAF WITH OATMEAL
This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.
"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."
Prept Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.
Ingredients
For the Meatloaf:
2 pounds ground beef
3/4 cup quick-cooking rolled oats
1 cup finely chopped onion
3/4 cup milk
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the Glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.
Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.
In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.
Spoon half of the glaze over the meatloaf.
Bake (uncovered) for about 1 hour.
Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.
Let stand on a wire rack for 15 minutes before slicing and serving.
Slice, serve, and enjoy!
Tips
When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.
Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.
Recipe Variations
You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.
Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.
Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.
Try topping the meatloaf with barbecue sauce instead of the glaze.
How to Store and Freeze
Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.
Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.
Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.
When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.
What Is the Best Beef for Meatloaf?
One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.
Why Does Meatloaf Fall Apart?
There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
CONGA PINEAPPLE AND CHICKEN SALAD
This is from the infamous long-since-forgotten emailing list.
Ingredients
2 cans (20 oz each) chunk pineapple, drained
1 can (15 oz) crushed pineapple with its juice
1 lb Cooked chicken, cubed
6 lg Stalks of celery, chopped
3/4 c Dark raisins
3/4 c Golden raisins
1/2 c Mango chutney, chopped
1 1/3 c Chopped almonds
1/2 ts Ground nutmeg
1/2 ts Salt (or more)
1/2 ts Ground black pepper
3/4 c Mayo
Directions
Mix everything together. This is even better the next day.
MINI APPLE PIES
This is from Kristina Vanni on The Spruce Eats. Kristina wrote, “These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.
“They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Yield: 1 dozen
To view this online, click here.
Ingredients
Baking Powder Pastry:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup milk
1 egg
Apple Pie Filling:
3 cups sliced, cored, and pared tart apples
2 tablespoons water
1/4 cup granulated sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
3 cups vegetable oil
Powdered sugar
Directions
Gather the ingredients.
Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and egg.
Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.
On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.
Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.
To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.
Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.
Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.
When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don't have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)
Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.
Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.
Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.
Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.
Dust the pies with powdered sugar and serve immediately.
SLOW COOKER CREAMY CORN CHOWDER
This is from Diana Rattray at The Spruce Eats. Diana wrote, " Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.
"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."
Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings
To view this online, click here.
Ingredients
32 ounces corn (2 16-ounce cans, drained)
3 medium potatoes (Yukon Gold or red-skinned)
1 medium onion
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 cups chicken broth
2 cups whole milk (or half-and-half)
1 tablespoon butter
2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish
Directions
Gather the ingredients.
Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.
Cover and cook on low for 7 to 9 hours.
Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.
Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.
Garnish with crumbled bacon and/or chopped chives, if desired.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Tip
This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.
Recipe Variation
Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.
BEEF AND BEAN CHILI
This comes from WW (formerly Weight Watchers), and begins, "Perfect for a party! Just leave the chili pot over low heat and offer a variety of toppings on the side to garnish in whatever way suits your style: fresh cilantro leaves, sliced scallions, reduced-fat sour cream, low-fat shredded Cheddar, sliced black olives and chopped fresh jalapeños. You can also serve this chili over rice, a bed of shredded cabbage, or cauliflower rice if you wish. Or make use as you would taco meat in a wrap: Just spoon it on a tortilla or in an iceberg lettuce leaf using a slotted spoon. Top with your choice of toppings and fold it or roll it to enjoy with no utensils required.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Serves: 8; Difficulty: Easy
To view this online, click here.
Ingredients
2 sprays cooking spray
1 pound uncooked lean trimmed sirloin beef, ground
2 tsp Olive oil
1 medium uncooked onion, diced
2 ribs uncooked celery, medium, diced
2 medium garlic cloves, minced
1 small Jalapeño pepper, seeded and minced**
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1/2 tsp table sale
1/2 tsp (or more to taste) red pepper flakes
28 oz canned crushed tomatoes
1 cup canned reduced-sodium beef broth
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup uncooked shallots, chopped
Instructions
Coat a large stockpot with cooking spray; set it over medium-high heat. Add the beef; cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot; set aside.
Add oil to the pot; set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño; sauté until tender, about 4 minutes. Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes; stir to coat the vegetables and the beef with spices.
Add the tomatoes, broth, tomato sauce, and beans; bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. To serve, discard the bay leaves, ladle the chili into bowls, and top with chopped shallots.
Serving Size: about 1 heaping cup.
Notes
To avoid skin irritation, do not touch seeds with bare hands.
Thursday, August 26, 2021
Summertime Grilling
Since Labor Day is almost here (signaling the end of summer), I figured it'd be a great time to post some Summertime Grilling. Check out the Juicy Grilled Cheeseburgers, the Grilled Mexican Chicken Caesar Tacos, and the rest of the yummy grilled recipes in today's post. Enjoy!
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
MANGO SALSA GRILLED CHICKEN BURRITO BOWLS
This is from Old El Paso, and begins, "Burrito bowls are a delicious and hearty option when you want to serve up a family meal fast. Plus, with an Old El Paso™ Chipotle Chicken Burrito Bowl Kit, you can make a restaurant copycat burrito bowl without leaving the house (and for cheaper!). Cilantro lime white rice, chipotle seasoning mix and queso blanco sauce are included in the kit, helping you bring extra flavor to dinner hassle-free. Top with a colorful and fresh homemade mango salsa over the smoky grilled chipotle chicken. Dig in! This summer-ready bowl makes every bite delicious."
Prep Time: 40 minutes; Total Time: 45 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/mango-salsa-grilled-chicken-burrito-bowls.
Ingredients
Mango Salsa
1 medium mango, peeled and cubed 1/4-inch (about 1 cup)
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro leaves
1 medium jalapeño chile, seeded and finely chopped
2 teaspoons lime juice
Bowls
1 package Old El Paso™ Chipotle Chicken Burrito Bowl Kit
1 3/4 cups water
1 tablespoon butter
2 tablespoons vegetable oil
2 boneless skinless chicken breasts (8 oz each)
1 avocado, peeled, pitted and chopped
Lime wedges
Preparation
In medium bowl, stir together Mango Salsa ingredients. Cover and refrigerate until ready to use.
Heat gas or charcoal grill.
In 2-quart saucepan, add rice (from burrito bowl kit), water and butter. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes.
Meanwhile, in small bowl, mix seasoning mix (from burrito bowl kit) and oil. Brush seasoning mixture onto both sides of chicken breasts.
Place chicken on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Transfer to cutting board; let stand 5 minutes. Cut chicken into thin slices.
Divide rice among 4 serving bowls. Top with chicken, mango salsa, avocado and queso blanco sauce (from burrito bowl kit). Serve with lime wedges on the side.
Expert Tips
Want to know how to dice a mango like a pro? First, stand the mango stem-end down, and hold it in place. Look for two wide sides or “cheeks.” Starting at the top, place knife about 1/4 inch from the widest center line, and cut down through mango, cutting around the flat seed in the center of the fruit. Repeat with opposite remaining wide side. Cut the flesh of wide sides by slicing them in a cross-hatch pattern, making sure not to cut through to the skin. To remove mango pieces, push skin inside out, cut mango pieces fan out, and then cut pieces free from the skin. Cut two remaining narrow sides from the pit by cutting around the pit. Peel and cut mango pieces.
When using raw red onions, rinsing chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.
GRILLED MEXICAN CHICKEN CAESAR TACOS
This is from Old El Paso, and begins, "Caesar salad has a whole new look, with all the same crunchy, creamy flavors you love, in these quick and easy tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-mexican-chicken-caesar-tacos.
Ingredients
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
20 oz boneless skinless chicken thighs
2 cups shredded romaine lettuce
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1/3 cup bottled Caesar salad dressing
1/3 cup diced fresh tomato
1/4 cup cooked corn kernels
1/4 cup crumbled queso fresco cheese
Lime wedges
Preparation
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.
Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.
Expert Tips
Two tablespoons grated Parmesan cheese can be substituted for the queso fresco.
This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.
Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
MANGO SALSA GRILLED CHICKEN BURRITO BOWLS
This is from Old El Paso, and begins, "Burrito bowls are a delicious and hearty option when you want to serve up a family meal fast. Plus, with an Old El Paso™ Chipotle Chicken Burrito Bowl Kit, you can make a restaurant copycat burrito bowl without leaving the house (and for cheaper!). Cilantro lime white rice, chipotle seasoning mix and queso blanco sauce are included in the kit, helping you bring extra flavor to dinner hassle-free. Top with a colorful and fresh homemade mango salsa over the smoky grilled chipotle chicken. Dig in! This summer-ready bowl makes every bite delicious."
Prep Time: 40 minutes; Total Time: 45 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/mango-salsa-grilled-chicken-burrito-bowls.
Ingredients
Mango Salsa
1 medium mango, peeled and cubed 1/4-inch (about 1 cup)
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro leaves
1 medium jalapeño chile, seeded and finely chopped
2 teaspoons lime juice
Bowls
1 package Old El Paso™ Chipotle Chicken Burrito Bowl Kit
1 3/4 cups water
1 tablespoon butter
2 tablespoons vegetable oil
2 boneless skinless chicken breasts (8 oz each)
1 avocado, peeled, pitted and chopped
Lime wedges
Preparation
In medium bowl, stir together Mango Salsa ingredients. Cover and refrigerate until ready to use.
Heat gas or charcoal grill.
In 2-quart saucepan, add rice (from burrito bowl kit), water and butter. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes.
Meanwhile, in small bowl, mix seasoning mix (from burrito bowl kit) and oil. Brush seasoning mixture onto both sides of chicken breasts.
Place chicken on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Transfer to cutting board; let stand 5 minutes. Cut chicken into thin slices.
Divide rice among 4 serving bowls. Top with chicken, mango salsa, avocado and queso blanco sauce (from burrito bowl kit). Serve with lime wedges on the side.
Expert Tips
Want to know how to dice a mango like a pro? First, stand the mango stem-end down, and hold it in place. Look for two wide sides or “cheeks.” Starting at the top, place knife about 1/4 inch from the widest center line, and cut down through mango, cutting around the flat seed in the center of the fruit. Repeat with opposite remaining wide side. Cut the flesh of wide sides by slicing them in a cross-hatch pattern, making sure not to cut through to the skin. To remove mango pieces, push skin inside out, cut mango pieces fan out, and then cut pieces free from the skin. Cut two remaining narrow sides from the pit by cutting around the pit. Peel and cut mango pieces.
When using raw red onions, rinsing chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.
GRILLED MEXICAN CHICKEN CAESAR TACOS
This is from Old El Paso, and begins, "Caesar salad has a whole new look, with all the same crunchy, creamy flavors you love, in these quick and easy tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-mexican-chicken-caesar-tacos.
Ingredients
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
20 oz boneless skinless chicken thighs
2 cups shredded romaine lettuce
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1/3 cup bottled Caesar salad dressing
1/3 cup diced fresh tomato
1/4 cup cooked corn kernels
1/4 cup crumbled queso fresco cheese
Lime wedges
Preparation
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.
Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.
Expert Tips
Two tablespoons grated Parmesan cheese can be substituted for the queso fresco.
This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.
Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
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