Chicken - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with that old stand-by chicken, and includes Mini Hawaiian Chicken Skewers and Barbecue-Cheddar Chicken Pasta. Enjoy!

CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE

This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"

Yield: 4 servings; Time: 1 3/4 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)

Ingredients

1 cup short-grain rice (about 7 1/2 ounces)

1 whole (3 1/2- to 4-pound) chicken

5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)

5 garlic cloves, crushed

1 (2-inch) piece fresh ginger, peeled and thinly sliced

1 teaspoon toasted sesame oil

3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)

1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)

3 tablespoons safflower or canola oil

2 tablespoons white vinegar

Kosher salt and black pepper

2 ounces baby spinach (about 2 packed cups)

Any combination of soy sauce, chile oil and hot sauce, for serving

Preparation

In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.

Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.

Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.

Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.

Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

ALOHA CHICKEN BURGERS

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

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

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

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

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

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

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

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

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

Footnotes

Cook's Note:

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

Tip

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

BARBECUE-CHEDDAR CHICKEN PASTA

This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes

To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).

Ingredients

1 small red onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 block sharp cheddar cheese (6–8 oz), shredded

1 Deli smoked (or oven-roasted) chicken, shredded

4 slices thick-cut bacon

1 (14.5-oz) can diced tomatoes with garlic, undrained

2 cups no-salt-added chicken stock (or broth)

1/2 cup bold and spicy barbecue sauce

9 oz fresh linguine (or fettucine) pasta

3 oz presliced green onions

Directions

Chop red onion and pepper. Shred cheese (about 2 cups).

Shred chicken (2 cups).

Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.

Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.

Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Aprons Advice

Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

LOADED CHICKEN TOTCHOS

This is from Old El Paso, and begins, "Nachos and tots join forces in this fun and festive easy sheet-pan appetizer."

Prep Time: 15 minutes; Total Time: 50 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/loaded-chicken-totchos.

Ingredients

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 tablespoons vegetable oil

2 tablespoons water

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 cups shredded deli rotisserie chicken

2 cups shredded Mexican cheese blend (8 oz)

1/4 cup sour cream

2 medium plum (Roma) tomatoes, diced

2 tablespoons chopped fresh cilantro leaves

Preparation

Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes on pan. Bake as directed on bag, stirring halfway through.

Meanwhile, in medium bowl, mix chiles, oil, water and taco seasoning mix. Stir in chicken.

Sprinkle potatoes with 1 cup of the cheese; top with chicken mixture. Top with remaining 1 cup cheese. Bake 7 to 9 minutes longer or until cheese is melted and chicken mixture is hot.

Top with sour cream, tomatoes and cilantro.

Expert Tips

Like crispy tots? Add 5 minutes to initial bake time for crispier totchos. Want pretty sour cream? Spoon sour cream into 1-quart resealable food-storage plastic bag; seal, and cut 1/4-inch tip from corner. Squeeze sour cream in zigzag pattern over totchos.

MINI HAWAIIAN CHICKEN SKEWERS

This is from Ree Drummond, from the Food Network.

Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.

Ingredients

1/2 cup teriyaki sauce (the thick variety)

1 tablespoon minced fresh ginger

1 tablespoon brown sugar

1/2 teaspoon crushed red pepper flakes

3 cloves garlic, minced

Juice of 1/2 lime

Kosher salt

4 green onions, sliced

1 1/2 pounds chicken breast, cut into bite-size chunks

2 red bell peppers, cut into chunks the size of the chicken and pineapple

One 20-ounce can pineapple chunks, drained

Freshly ground black pepper

Olive oil, for the grill pan

Directions

Special equipment: wooden skewers soaked in water for at least 1 hour

Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.

Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.

Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

Chicken - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken.

There was a time when chicken was considered a Sunday-only meal. (Think the early- to mid-twentieth century.) But now it's an anytime meal.

Today's yummy offerings include the Slow Cooker Chicken Ragù With Herbed Ricotta and Conga Pineapple and Chicken Salad. Enjoy!

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA

This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."

Yield: 4 servings; Time: 6 1/2 hours

This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs

1 small carrot, peeled and chopped

1/2 yellow or red onion, finely minced (about 1 cup)

4 garlic cloves, smashed and chopped

3 tablespoons tomato paste

2 tablespoons olive oil

1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

1 sprig fresh oregano (or 1/2 teaspoon dried oregano)

1-1/2 teaspoons red-pepper flakes, plus more to taste

1 teaspoon onion powder

Kosher salt and black pepper

1 (14-ounce) can whole tomatoes or crushed tomatoes

8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta

1 cup whole-milk or part-skim ricotta

Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix

Juice of 1/4 lemon (1 to 2 teaspoons)

1 teaspoon balsamic vinegar

1 handful torn fresh basil leaves

Preparation

In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.

Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.

Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.

Divide among bowls and top with the ricotta mixture.

CHICKEN RANCH ENCHILADAS

This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish

To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.

Ingredients

1/4 cup butter

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) container sour cream

1 (4.5 ounce) can chopped green chilies

1 (1 ounce) package ranch dressing mix

10 (8 inch) flour tortillas

2 cups shredded Mexican cheese blend

Directions

Preheat an oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

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.

COCONUT CHICKEN CURRY

I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Prep Time: 10 minutes; Cook Time: 15 minutes; Makes 3-4 servings

To view this online, go to https://www.sunmaid.com/recipes/coconut-chicken-curry/.

Ingredients

Sun-Maid California Sun-Dried and Golden Raisins

1 Tbsp. olive oil

1 pound boneless skinless chicken breast, cut in strips

1 small red pepper coarsely chopped

1/2 cup finely chopped onion

2 cloves garlic, chopped

2 tsp. grated fresh ginger

1 tsp. ground coriander

3/4 tsp. ground turmeric

3/4 tsp. salt

1-1/2 cups light coconut milk (Light coconut milk is thinner consistency and lower fat than regular coconut milk. If using regular, adjust thickness with water.)

Hot cooked basmati or long grain rice

Sweetened flaked coconut

Roasted unsalted cashews

Directions

Heat olive oil in a wide skillet over medium-high heat.

Add chicken and cook 3-4 minutes, stirring once or twice until lightly browned.

Remove chicken from pan and set aside.

Add bell pepper, onion, garlic and ginger to pan. COOK over medium heat until softened.

Sprinkle coriander, turmeric and salt over vegetables and stir 15 seconds or just until fragrant.

Stir in coconut milk.

Return chicken and any juices to pan.

Cook 2 minutes or until chicken is cooked through.

Serve over hot cooked rice with raisins, coconut and cashews.

QUICK CHICKEN QUESADILLAS

This is from Old El Paso, and begins, "Feeding a family is a snap with this dinner that's on the table in less than 30 minutes."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/quick-chicken-quesadillas.

Ingredients

6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)

1/2 cup Old El Paso™ Thick 'n Chunky salsa

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)

Cooking spray

2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1/4 cup sour cream

Preparation

Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.

Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.

Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

Expert Tips

If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.

A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.

To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.

Wednesday Recipes

Any idea what day it is? Why, it's Hump Day, of course (otherwise known as Wednesday). Here are six yummy recipes to help you through the day, and those hump day blues, including Lasagna Roll Ups and Beef Stroganoff. Enjoy!

BLUEBERRY MUFFINS

This is from American Heart Association, and begins, “These no-added-sugar muffins make for an easy snack on the go. Soccer practice? Walk in the park? Whatever has you on the move, simply wrap a piece of waxed paper around a muffin and take it with you.”

To view this online, go to https://recipes.heart.org/en/recipes/blueberry-muffins

Ingredients

Cooking spray

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 teaspoon stevia sweetener

OR

2 stevia sweetener packets

1/2 cup corn oil

OR

1/2 cup canola oil

1 teaspoon vanilla extract

1 large egg

1 cup fat-free, plain yogurt

1 cup blueberries (fresh, or, frozen)

Directions

Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.

In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt.

In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible. Gently fold in the blueberries, reserving 24 to 36 blueberries to garnish the tops.

Spoon the batter into the muffin cups. Using the reserved blueberries, sprinkle 2 or 3 berries on top of each muffin.

Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.

Transfer the pan to a cooling rack. Let cool completely.

SLOW-COOKER CUBAN BLACK BEAN SOUP

This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

BEEF STROGANOFF

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."

Yield: 4 servings; Time: 1 hour

This was featured in "How Cooking Dinner Can Change Your Life," and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.

Ingredients

Kosher salt and freshly ground black pepper

1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy

2 tablespoons all-purpose flour

1 1/2 teaspoons hot paprika

1 tablespoon neutral oil, such as canola or grapeseed

4 tablespoons unsalted butter

1/2 pound button mushrooms, cleaned and cut into quarters

2 small shallots, thinly sliced

12 ounces wide egg noodles

1/4 cup dry white wine

1 cup heavy cream or crème fraîche

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons Dijon mustard

Chopped fresh parsley, for garnish

Preparation

Bring a large pot of salted water to a boil.

Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.

Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.

Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.

While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.

When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.

Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.

LASAGNA

This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"

Yield: 8 to 10 servings; Time: 4 hours

This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.

Ingredients

For the sauce:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 1/2 cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

3/4 pound ground sirloin

1/4 cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

1/2 cup flour

1 pound Italian sausage, a mix of hot and sweet

For the lasagna:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

1/2 cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Preparation

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

LASAGNA ROLL UPS

This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"

Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings

View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.

Ingredients

1 pound ground beef

1/4 white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 (26 ounce) jar chunky tomato sauce (such as Ragu®)

3 tablespoons white sugar

18 lasagna noodles

1 (15 ounce) container ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh parsley

3/4 cup grated Parmesan cheese

1 (12 ounce) package shredded mozzarella cheese, or as needed

1/4 cup grated Parmesan cheese

Directions

Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.

Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

Chicken - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with that old stand-by chicken, and includes Mini Hawaiian Chicken Skewers and Barbecue-Cheddar Chicken Pasta. Enjoy!

CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE

This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"

Yield: 4 servings; Time: 1 3/4 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)

Ingredients

1 cup short-grain rice (about 7 1/2 ounces)

1 whole (3 1/2- to 4-pound) chicken

5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)

5 garlic cloves, crushed

1 (2-inch) piece fresh ginger, peeled and thinly sliced

1 teaspoon toasted sesame oil

3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)

1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)

3 tablespoons safflower or canola oil

2 tablespoons white vinegar

Kosher salt and black pepper

2 ounces baby spinach (about 2 packed cups)

Any combination of soy sauce, chile oil and hot sauce, for serving

Preparation

In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.

Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.

Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.

Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.

Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

ALOHA CHICKEN BURGERS

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

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

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

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

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

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

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

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

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

Footnotes

Cook's Note:

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

Tip

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

BARBECUE-CHEDDAR CHICKEN PASTA

This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes

To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).

Ingredients

1 small red onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 block sharp cheddar cheese (6–8 oz), shredded

1 Deli smoked (or oven-roasted) chicken, shredded

4 slices thick-cut bacon

1 (14.5-oz) can diced tomatoes with garlic, undrained

2 cups no-salt-added chicken stock (or broth)

1/2 cup bold and spicy barbecue sauce

9 oz fresh linguine (or fettucine) pasta

3 oz presliced green onions

Directions

Chop red onion and pepper. Shred cheese (about 2 cups).

Shred chicken (2 cups).

Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.

Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.

Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Aprons Advice

Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

LOADED CHICKEN TOTCHOS

This is from Old El Paso, and begins, "Nachos and tots join forces in this fun and festive easy sheet-pan appetizer."

Prep Time: 15 minutes; Total Time: 50 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/loaded-chicken-totchos.

Ingredients

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 tablespoons vegetable oil

2 tablespoons water

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 cups shredded deli rotisserie chicken

2 cups shredded Mexican cheese blend (8 oz)

1/4 cup sour cream

2 medium plum (Roma) tomatoes, diced

2 tablespoons chopped fresh cilantro leaves

Preparation

Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes on pan. Bake as directed on bag, stirring halfway through.

Meanwhile, in medium bowl, mix chiles, oil, water and taco seasoning mix. Stir in chicken.

Sprinkle potatoes with 1 cup of the cheese; top with chicken mixture. Top with remaining 1 cup cheese. Bake 7 to 9 minutes longer or until cheese is melted and chicken mixture is hot.

Top with sour cream, tomatoes and cilantro.

Expert Tips

Like crispy tots? Add 5 minutes to initial bake time for crispier totchos. Want pretty sour cream? Spoon sour cream into 1-quart resealable food-storage plastic bag; seal, and cut 1/4-inch tip from corner. Squeeze sour cream in zigzag pattern over totchos.

MINI HAWAIIAN CHICKEN SKEWERS

This is from Ree Drummond, from the Food Network.

Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.

Ingredients

1/2 cup teriyaki sauce (the thick variety)

1 tablespoon minced fresh ginger

1 tablespoon brown sugar

1/2 teaspoon crushed red pepper flakes

3 cloves garlic, minced

Juice of 1/2 lime

Kosher salt

4 green onions, sliced

1 1/2 pounds chicken breast, cut into bite-size chunks

2 red bell peppers, cut into chunks the size of the chicken and pineapple

One 20-ounce can pineapple chunks, drained

Freshly ground black pepper

Olive oil, for the grill pan

Directions

Special equipment: wooden skewers soaked in water for at least 1 hour

Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.

Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.

Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

Chicken - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with that old stand-by chicken, and includes Mini Hawaiian Chicken Skewers and Barbecue-Cheddar Chicken Pasta. Enjoy!

CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE

This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"

Yield: 4 servings; Time: 1 3/4 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)

Ingredients

1 cup short-grain rice (about 7 1/2 ounces)

1 whole (3 1/2- to 4-pound) chicken

5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)

5 garlic cloves, crushed

1 (2-inch) piece fresh ginger, peeled and thinly sliced

1 teaspoon toasted sesame oil

3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)

1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)

3 tablespoons safflower or canola oil

2 tablespoons white vinegar

Kosher salt and black pepper

2 ounces baby spinach (about 2 packed cups)

Any combination of soy sauce, chile oil and hot sauce, for serving

Preparation

In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.

Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.

Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.

Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.

Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

ALOHA CHICKEN BURGERS

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

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

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

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

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

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

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

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

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

Footnotes

Cook's Note:

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

Tip

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

BARBECUE-CHEDDAR CHICKEN PASTA

This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes

To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).

Ingredients

1 small red onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 block sharp cheddar cheese (6–8 oz), shredded

1 Deli smoked (or oven-roasted) chicken, shredded

4 slices thick-cut bacon

1 (14.5-oz) can diced tomatoes with garlic, undrained

2 cups no-salt-added chicken stock (or broth)

1/2 cup bold and spicy barbecue sauce

9 oz fresh linguine (or fettucine) pasta

3 oz presliced green onions

Directions

Chop red onion and pepper. Shred cheese (about 2 cups).

Shred chicken (2 cups).

Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.

Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.

Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Aprons Advice

Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

LOADED CHICKEN TOTCHOS

This is from Old El Paso, and begins, "Nachos and tots join forces in this fun and festive easy sheet-pan appetizer."

Prep Time: 15 minutes; Total Time: 50 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/loaded-chicken-totchos.

Ingredients

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 tablespoons vegetable oil

2 tablespoons water

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 cups shredded deli rotisserie chicken

2 cups shredded Mexican cheese blend (8 oz)

1/4 cup sour cream

2 medium plum (Roma) tomatoes, diced

2 tablespoons chopped fresh cilantro leaves

Preparation

Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes on pan. Bake as directed on bag, stirring halfway through.

Meanwhile, in medium bowl, mix chiles, oil, water and taco seasoning mix. Stir in chicken.

Sprinkle potatoes with 1 cup of the cheese; top with chicken mixture. Top with remaining 1 cup cheese. Bake 7 to 9 minutes longer or until cheese is melted and chicken mixture is hot.

Top with sour cream, tomatoes and cilantro.

Expert Tips

Like crispy tots? Add 5 minutes to initial bake time for crispier totchos. Want pretty sour cream? Spoon sour cream into 1-quart resealable food-storage plastic bag; seal, and cut 1/4-inch tip from corner. Squeeze sour cream in zigzag pattern over totchos.

MINI HAWAIIAN CHICKEN SKEWERS

This is from Ree Drummond, from the Food Network.

Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.

Ingredients

1/2 cup teriyaki sauce (the thick variety)

1 tablespoon minced fresh ginger

1 tablespoon brown sugar

1/2 teaspoon crushed red pepper flakes

3 cloves garlic, minced

Juice of 1/2 lime

Kosher salt

4 green onions, sliced

1 1/2 pounds chicken breast, cut into bite-size chunks

2 red bell peppers, cut into chunks the size of the chicken and pineapple

One 20-ounce can pineapple chunks, drained

Freshly ground black pepper

Olive oil, for the grill pan

Directions

Special equipment: wooden skewers soaked in water for at least 1 hour

Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.

Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.

Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

Wednesday Recipes

Any idea what day it is? Why, it's Hump Day, of course (otherwise known as Wednesday). Here are six yummy recipes to help you through the day, and those hump day blues, including Lasagna Roll Ups and Beef Stroganoff. Enjoy!

BLUEBERRY MUFFINS

This is from American Heart Association, and begins, “These no-added-sugar muffins make for an easy snack on the go. Soccer practice? Walk in the park? Whatever has you on the move, simply wrap a piece of waxed paper around a muffin and take it with you.”

To view this online, go to https://recipes.heart.org/en/recipes/blueberry-muffins

Ingredients

Cooking spray

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 teaspoon stevia sweetener

OR

2 stevia sweetener packets

1/2 cup corn oil

OR

1/2 cup canola oil

1 teaspoon vanilla extract

1 large egg

1 cup fat-free, plain yogurt

1 cup blueberries (fresh, or, frozen)

Directions

Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.

In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt.

In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible. Gently fold in the blueberries, reserving 24 to 36 blueberries to garnish the tops.

Spoon the batter into the muffin cups. Using the reserved blueberries, sprinkle 2 or 3 berries on top of each muffin.

Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.

Transfer the pan to a cooling rack. Let cool completely.

SLOW-COOKER CUBAN BLACK BEAN SOUP

This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

BEEF STROGANOFF

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."

Yield: 4 servings; Time: 1 hour

This was featured in "How Cooking Dinner Can Change Your Life," and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.

Ingredients

Kosher salt and freshly ground black pepper

1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy

2 tablespoons all-purpose flour

1 1/2 teaspoons hot paprika

1 tablespoon neutral oil, such as canola or grapeseed

4 tablespoons unsalted butter

1/2 pound button mushrooms, cleaned and cut into quarters

2 small shallots, thinly sliced

12 ounces wide egg noodles

1/4 cup dry white wine

1 cup heavy cream or crème fraîche

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons Dijon mustard

Chopped fresh parsley, for garnish

Preparation

Bring a large pot of salted water to a boil.

Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.

Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.

Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.

While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.

When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.

Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.

LASAGNA

This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"

Yield: 8 to 10 servings; Time: 4 hours

This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.

Ingredients

For the sauce:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 1/2 cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

3/4 pound ground sirloin

1/4 cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

1/2 cup flour

1 pound Italian sausage, a mix of hot and sweet

For the lasagna:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

1/2 cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Preparation

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

LASAGNA ROLL UPS

This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"

Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings

View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.

Ingredients

1 pound ground beef

1/4 white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 (26 ounce) jar chunky tomato sauce (such as Ragu®)

3 tablespoons white sugar

18 lasagna noodles

1 (15 ounce) container ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh parsley

3/4 cup grated Parmesan cheese

1 (12 ounce) package shredded mozzarella cheese, or as needed

1/4 cup grated Parmesan cheese

Directions

Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.

Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.