It's finally Friday. Here are six yummy recipes to help you through the weekend, including Mexican Meatball Kabobs, Pepperoni Pizza Pasta, and Classic Shepherd's Pie. Enjoy!
MEATLESS TEX-MEX SLOPPY JOES
This comes from Old El Paso, and begins, "Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
SMOKY BLACK BEAN AND CORN EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!"
Prep Time: 35 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1 can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded Monterey Jack cheese (4 oz)
Directions
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
Expert Tips
Try serving these black bean empanadas with your favorite salsa on the side.
While two of these savory empanadas make a hearty meal, these could also be served individually, as an appetizer.
Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic and other spices. Look for them in the global aisle of the grocery store when you're planning on making black bean empanadas.
PEPPERONI PIZZA PASTA
Long since forgotten email list. Serves 4
Ingredients
8oz (2 c) uncooked ziti
1 (14oz) jar pizza sauce
2 oz sliced pepperoni, halved (about 3/4 c)
1/4 c finely chopped bell pepper
1/4 c grated parmesan
1/2 tsp dried oregano leaves
1 clove garlic, minced
4oz (1c) shredded mozzarella cheese
Directions
Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
Showing posts with label Mexican Meatball Kabobs. Show all posts
Showing posts with label Mexican Meatball Kabobs. Show all posts
Friday, May 30, 2025
Monday, June 3, 2024
Beef - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's post deals with beef, and includes Mexican Meatball Kabobs and Smash Burgers. Enjoy!
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
EASY CHILI MOLE
This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.
Ingredients
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1.25 oz) Tex-Mex chili seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) crushed tomatoes
1 can (15 oz) spicy chili beans, undrained
1 oz unsweetened baking chocolate, coarsely chopped
8 soft corn tortillas (6 inch)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.
Expert Tips
Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.
Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
EASY CHILI MOLE
This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.
Ingredients
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1.25 oz) Tex-Mex chili seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) crushed tomatoes
1 can (15 oz) spicy chili beans, undrained
1 oz unsweetened baking chocolate, coarsely chopped
8 soft corn tortillas (6 inch)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.
Expert Tips
Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.
Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.
Wednesday, February 7, 2024
Meatballs
Does anyone remember the 1979 movie Meatballs? Directed by Ivan Reitman (who died February 12) and featuring Bill Murray, it was one of the crazy moview that came out during the '70s and early '80s.
While I really don't remember watching the movie, I remember it being popular.
It's also a good tie-in for today's post, which deals with meatballs. Check out the Classic Meatballs, the Mealtball Kabobs, and, what two of my sons find wonderful, Meatball Subs. Enjoy!
JUMBO CHEESY ITALIAN MEATBALLS
This is from the Food Network. Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948.
Ingredients
For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped (about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping
Directions
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
ENCHILADA MEATBALLS
This is from Shelley at AllRecipes. She wrote, "These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this." Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/82954/enchilada-meatballs/.
Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
1/2 teaspoon salt
1 1/2 pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Note
For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.
CLASSIC MEATBALLS
This is from Betty Crocker, and begins, "This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!"
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 4
To view this on the Betty Crocker site, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
Directions
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Expert Tips
For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.
Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.
We’re always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites. But, if you have some time to spare or you’re looking for homemade Sunday gravy or sauce, we think you might like our Easy Make-Ahead Pasta Sauce, which can be ready in as little as 40 minutes. Or try utilizing our hands-off Slow-Cooker Meaty Spaghetti Sauce, made with Italian sausage and mushrooms for an added boost of flavor.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
QUICK TURKEY MEATBALLS OVER GREENS
This comes from The Kitchn's emailing list. (Hint: If you haven't signed up for their emails, you really should!) This serves 4, and can be viewed online (along with Faith Durand's description) here.
Ingredients
1 pound ground turkey, either 85% lean or 93% lean
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional
Directions
Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.
Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.
Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.
Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn't large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they've been browned. Then combine them back in the pan before simmering with the tomato sauce.)
Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.
While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)
To serve, put greens on the plate and top with meatballs and sauce.
Recipe Notes:
To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned. Also, using 85% lean turkey (as opposed to completely lean) should help the meatballs release more cleanly.
Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.
While I really don't remember watching the movie, I remember it being popular.
It's also a good tie-in for today's post, which deals with meatballs. Check out the Classic Meatballs, the Mealtball Kabobs, and, what two of my sons find wonderful, Meatball Subs. Enjoy!
JUMBO CHEESY ITALIAN MEATBALLS
This is from the Food Network. Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948.
Ingredients
For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped (about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping
Directions
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
ENCHILADA MEATBALLS
This is from Shelley at AllRecipes. She wrote, "These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this." Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/82954/enchilada-meatballs/.
Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
1/2 teaspoon salt
1 1/2 pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Note
For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.
CLASSIC MEATBALLS
This is from Betty Crocker, and begins, "This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!"
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 4
To view this on the Betty Crocker site, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
Directions
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Expert Tips
For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.
Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.
We’re always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites. But, if you have some time to spare or you’re looking for homemade Sunday gravy or sauce, we think you might like our Easy Make-Ahead Pasta Sauce, which can be ready in as little as 40 minutes. Or try utilizing our hands-off Slow-Cooker Meaty Spaghetti Sauce, made with Italian sausage and mushrooms for an added boost of flavor.
MEATBALL SUBS
This comes from Ali Slagle in The New York Times cooking e-newsletter. (If you haven't signed up for the Times' cooking e-newsletter, I highly recommend it. I'm sure you won't be disappointed!)
For this recipe, Ali wrote, "In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022314-meatball-subs.
Ingredients
4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone
Preparation
Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
Tip
If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
QUICK TURKEY MEATBALLS OVER GREENS
This comes from The Kitchn's emailing list. (Hint: If you haven't signed up for their emails, you really should!) This serves 4, and can be viewed online (along with Faith Durand's description) here.
Ingredients
1 pound ground turkey, either 85% lean or 93% lean
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional
Directions
Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.
Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.
Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.
Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn't large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they've been browned. Then combine them back in the pan before simmering with the tomato sauce.)
Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.
While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)
To serve, put greens on the plate and top with meatballs and sauce.
Recipe Notes:
To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned. Also, using 85% lean turkey (as opposed to completely lean) should help the meatballs release more cleanly.
Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.
Friday, January 12, 2024
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Mexican Meatball Kabobs, Pepperoni Pizza Pasta, and Classic Shepherd's Pie. Enjoy!
MEATLESS TEX-MEX SLOPPY JOES
This comes from Old El Paso, and begins, "Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
SMOKY BLACK BEAN AND CORN EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!"
Prep Time: 35 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1 can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded Monterey Jack cheese (4 oz)
Directions
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
Expert Tips
Try serving these black bean empanadas with your favorite salsa on the side.
While two of these savory empanadas make a hearty meal, these could also be served individually, as an appetizer.
Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic and other spices. Look for them in the global aisle of the grocery store when you're planning on making black bean empanadas.
PEPPERONI PIZZA PASTA
Long since forgotten email list. Serves 4
Ingredients
8oz (2 c) uncooked ziti
1 (14oz) jar pizza sauce
2 oz sliced pepperoni, halved (about 3/4 c)
1/4 c finely chopped bell pepper
1/4 c grated parmesan
1/2 tsp dried oregano leaves
1 clove garlic, minced
4oz (1c) shredded mozzarella cheese
Directions
Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
MEATLESS TEX-MEX SLOPPY JOES
This comes from Old El Paso, and begins, "Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
SMOKY BLACK BEAN AND CORN EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!"
Prep Time: 35 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1 can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded Monterey Jack cheese (4 oz)
Directions
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
Expert Tips
Try serving these black bean empanadas with your favorite salsa on the side.
While two of these savory empanadas make a hearty meal, these could also be served individually, as an appetizer.
Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic and other spices. Look for them in the global aisle of the grocery store when you're planning on making black bean empanadas.
PEPPERONI PIZZA PASTA
Long since forgotten email list. Serves 4
Ingredients
8oz (2 c) uncooked ziti
1 (14oz) jar pizza sauce
2 oz sliced pepperoni, halved (about 3/4 c)
1/4 c finely chopped bell pepper
1/4 c grated parmesan
1/2 tsp dried oregano leaves
1 clove garlic, minced
4oz (1c) shredded mozzarella cheese
Directions
Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
Wednesday, October 19, 2022
Beef
Beef has been a popular source of protein here in the U.S. for decades. Today's post deals with beef, and includes Mexican Meatball Kabobs and Smash Burgers. Enjoy!
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
EASY CHILI MOLE
This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.
Ingredients
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1.25 oz) Tex-Mex chili seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) crushed tomatoes
1 can (15 oz) spicy chili beans, undrained
1 oz unsweetened baking chocolate, coarsely chopped
8 soft corn tortillas (6 inch)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.
Expert Tips
Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.
Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
EASY CHILI MOLE
This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.
Ingredients
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1.25 oz) Tex-Mex chili seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) crushed tomatoes
1 can (15 oz) spicy chili beans, undrained
1 oz unsweetened baking chocolate, coarsely chopped
8 soft corn tortillas (6 inch)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.
Expert Tips
Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.
Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.
Monday, July 18, 2022
Beef - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's post deals with beef, and includes Mexican Meatball Kabobs and Smash Burgers. Enjoy!
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
EASY CHILI MOLE
This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.
Ingredients
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1.25 oz) Tex-Mex chili seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) crushed tomatoes
1 can (15 oz) spicy chili beans, undrained
1 oz unsweetened baking chocolate, coarsely chopped
8 soft corn tortillas (6 inch)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.
Expert Tips
Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.
Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.
CLASSIC SHEPHERD'S PIE
This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.
"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.
"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."
To view this online, click here.
Ingredients
Mashed potatoes
4 pounds Idaho potatoes, peeled, cut into 1-inch chunks
kosher salt
1/2 cup whole milk
9 tablespoons unsalted butter, sliced, divided
1 cup sour cream, room temperature
1 cup finely grated Parmesan cheese
Meat
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 sprigs fresh thyme
kosher salt
freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 ribs celery, peeled and sliced into 1/2-inch rounds
1 cup frozen peas, defrosted
1 tablespoon red wine vinegar
1 cup hearty beef broth
Directions
For the mashed potatoes:
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.
Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.
For the meat:
In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.
Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.
Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.
To assemble:
Preheat oven to 350 F.
Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.
Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.
Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
EASY CHILI MOLE
This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.
Ingredients
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1.25 oz) Tex-Mex chili seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) crushed tomatoes
1 can (15 oz) spicy chili beans, undrained
1 oz unsweetened baking chocolate, coarsely chopped
8 soft corn tortillas (6 inch)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.
Expert Tips
Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.
Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.
Friday, March 11, 2022
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Best Ever Beef Stew and Mexican Meatball Kabobs. Enjoy!
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1 1/2 cups low-fat milk
1/2 cup dried apricots
1 1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
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.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New York Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CORNBREAD
This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."
Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions
Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Expert Tips
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1 1/2 cups low-fat milk
1/2 cup dried apricots
1 1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
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.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New York Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
MEXICAN MEATBALL KABOBS
Recipe Yield: Yield Makes 30 servings, 2 skewers each
View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.
Ingredients
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestle's Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions
Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g
CORNBREAD
This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."
Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions
Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Expert Tips
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.
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