Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"

Cooking Time: 30 minutes; Serves 16

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.

Ingredients

For the Granola Bars:

1 cup sunflower oil, (or melted coconut oil)

1/2 cup brown sugar

1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)

1 cup ground oats (blend oats in a blender or just use wholewheat flour)

2 cups traditional oats

1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)

1 1/2 tablespoon tahini (or smooth peanut butter)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 apples, peeled and cored, 1 finely sliced and the other grated

1 teaspoon ground cinnamon

1 teaspoon vegan butter

1 teaspoon agave syrup or sugar

1 teaspoon vanilla essence

For the Drizzle:

1 tablespoon icing sugar, sifted

2 tablespoons plant milk (add more/less if needed)

1 tablespoon smooth peanut butter

Preparation

For the Granola Bars:

Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).

In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).

In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.

Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.

Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.

Sprinkle on the remaining oat mixture and press down gently.

Bake in preheated oven for 20 minutes or until crust is golden brown.

Remove from oven and let cool completely at room temperature.

For the Peanut Butter Drizzle:

Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.

Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.

Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.

Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

Cut into squares and serve.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

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

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

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.

Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Italian Meatloaf and Millionaire's Ham. Enjoy!

KIWI AND ORANGE COMPOTE WITH ALMONDS

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.

Ingredients

1/3 cup granulated sugar

2 whole cardamom pods, crushed

2 whole allspice

1 cinnamon stick

1/2 tsp. vanilla extract

3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices

4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices

2 Tbs. sliced almonds, toasted

Preparation

Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.

Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

CHEESY BACON HASSELBACK POTATOES

This is from My Food And Family, and begins, "Grace your plate with the beauty of our Hasselback potato recipe. This Cheesy Bacon Hasselback Potato Recipe with chives is sure to be a new favorite."

Prep Time: 20 minutes; Cook Time: 29 minutes; Total Time: 49 minutes; Makes 8 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/168222/cheesy-bacon-hasselback-potato-recipe.

Ingredients

4 baking potato es (1-1/2 lb.)

6 Tbsp. KRAFT Zesty Italian Dressing, divided

12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces

4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved

2 Tbsp. KRAFT Grated Parmesan Cheese

1 Tbsp. chopped fresh chives

Directions

Heat oven to 450ºF.

Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.

Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.

Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.

Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.

Kitchen Tips

Tip 1

Serving Suggestion

Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry, or fish.

Tip 2

Note

The wooden spoons are used to help prevent you from cutting all the way through the potatoes.

ITALIAN MEATLOAF

This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."

Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf

To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.

Ingredients

2 slices white bread, crusts removed

4 tablespoons unsalted butter, plus more for the pan

1 medium onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

6 ounces button mushrooms, finely chopped

1 tablespoon Italian seasoning

4 slices bacon, chopped

1 pound ground beef, preferably chuck

1/2 pound ground pork

1/4 cup heavy cream

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

2 large eggs, beaten

2 teaspoons kosher salt

2 teaspoons ground black pepper

For the Glaze:

1/2 cup catsup

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

Directions

Make the meatloaf

Gather the ingredients.

Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.

Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.

Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.

Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.

Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.

Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.

Make and Add the Glaze

Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.

Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.

Tips

We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.

Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.

Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.

Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.

BISTRO ONION BURGERS

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

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

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

3 Tbsp. water

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

lettuce leaves

tomato slices

Directions

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

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

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

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos; shocking, right?). Today's offerings include Coconut Chicken Curry and Millionaire's Ham. Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

FROZEN CREME BRULEE

This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.

Ingredients

2 cups vanilla ice cream, slightly softened

2/3 cup granulated sugar

1/4 cup evaporated milk

Fresh berries or mint sprigs for garnish, if desired

Preparation

Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.

Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).

Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.

Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.

COCONUT CHICKEN CURRY

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

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

Ingredients

Sun-Maid California Sun-Dried and Golden Raisins

1 Tbsp. olive oil

1 pound boneless skinless chicken breast, cut in strips

1 small red pepper coarsely chopped

1/2 cup finely chopped onion

2 cloves garlic, chopped

2 tsp. grated fresh ginger

1 tsp. ground coriander

3/4 tsp. ground turmeric

3/4 tsp. salt

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

Hot cooked basmati or long grain rice

Sweetened flaked coconut

Roasted unsalted cashews

Directions

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

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

Remove chicken from pan and set aside.

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

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

Stir in coconut milk.

Return chicken and any juices to pan.

Cook 2 minutes or until chicken is cooked through.

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

DULCE DE LECHE BANANA PIE

This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!

Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.

Ingredients

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Preparation

Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click < a href=https://www.foodnetwork.com/recipes/food-network-kitchen/millionaires-ham-5339413>here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

BEEF AND BROCCOLI

This comes from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘‘It’s diaspora food,’’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best."

Yield: 4 servings; Time: 45 minutes

This was featured in "The Best Beef and Broccoli, No Delivery Required", and can be viewed online at https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli.

Ingredients

1/3 cup Shaoxing rice wine, dry sherry or sake

\3 tablespoons plus 2 teaspoons soy sauce

1 tablespoon cornstarch

1 pound beef — chuck or rib steak — sliced thin against the grain

1/4 cup oyster sauce

1/2 tablespoon chile-garlic sauce, or to taste

1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut

1 pound broccoli, the head cut into florets and the stems peeled and cut into planks

2 tablespoons unsalted butter

Preparation

In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.

To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.

Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.

Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.

Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"

Cooking Time: 30 minutes; Serves 16

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.

Ingredients

For the Granola Bars:

1 cup sunflower oil, (or melted coconut oil)

1/2 cup brown sugar

1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)

1 cup ground oats (blend oats in a blender or just use wholewheat flour)

2 cups traditional oats

1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)

1 1/2 tablespoon tahini (or smooth peanut butter)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 apples, peeled and cored, 1 finely sliced and the other grated

1 teaspoon ground cinnamon

1 teaspoon vegan butter

1 teaspoon agave syrup or sugar

1 teaspoon vanilla essence

For the Drizzle:

1 tablespoon icing sugar, sifted

2 tablespoons plant milk (add more/less if needed)

1 tablespoon smooth peanut butter

Preparation

For the Granola Bars:

Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).

In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).

In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.

Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.

Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.

Sprinkle on the remaining oat mixture and press down gently.

Bake in preheated oven for 20 minutes or until crust is golden brown.

Remove from oven and let cool completely at room temperature.

For the Peanut Butter Drizzle:

Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.

Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.

Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.

Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

Cut into squares and serve.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

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

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

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.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"

Cooking Time: 30 minutes; Serves 16

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.

Ingredients

For the Granola Bars:

1 cup sunflower oil, (or melted coconut oil)

1/2 cup brown sugar

1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)

1 cup ground oats (blend oats in a blender or just use wholewheat flour)

2 cups traditional oats

1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)

1 1/2 tablespoon tahini (or smooth peanut butter)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 apples, peeled and cored, 1 finely sliced and the other grated

1 teaspoon ground cinnamon

1 teaspoon vegan butter

1 teaspoon agave syrup or sugar

1 teaspoon vanilla essence

For the Drizzle:

1 tablespoon icing sugar, sifted

2 tablespoons plant milk (add more/less if needed)

1 tablespoon smooth peanut butter

Preparation

For the Granola Bars:

Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).

In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).

In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.

Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.

Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.

Sprinkle on the remaining oat mixture and press down gently.

Bake in preheated oven for 20 minutes or until crust is golden brown.

Remove from oven and let cool completely at room temperature.

For the Peanut Butter Drizzle:

Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.

Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.

Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.

Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

Cut into squares and serve.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

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

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

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.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos; shocking, right?). Today's offerings include Coconut Chicken Curry and Millionaire's Ham. Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

FROZEN CREME BRULEE

This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.

Ingredients

2 cups vanilla ice cream, slightly softened

2/3 cup granulated sugar

1/4 cup evaporated milk

Fresh berries or mint sprigs for garnish, if desired

Preparation

Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.

Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).

Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.

Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.

COCONUT CHICKEN CURRY

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

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

Ingredients

Sun-Maid California Sun-Dried and Golden Raisins

1 Tbsp. olive oil

1 pound boneless skinless chicken breast, cut in strips

1 small red pepper coarsely chopped

1/2 cup finely chopped onion

2 cloves garlic, chopped

2 tsp. grated fresh ginger

1 tsp. ground coriander

3/4 tsp. ground turmeric

3/4 tsp. salt

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

Hot cooked basmati or long grain rice

Sweetened flaked coconut

Roasted unsalted cashews

Directions

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

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

Remove chicken from pan and set aside.

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

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

Stir in coconut milk.

Return chicken and any juices to pan.

Cook 2 minutes or until chicken is cooked through.

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

DULCE DE LECHE BANANA PIE

This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!

Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.

Ingredients

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Preparation

Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click < a href=https://www.foodnetwork.com/recipes/food-network-kitchen/millionaires-ham-5339413>here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

BEEF AND BROCCOLI

This comes from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘‘It’s diaspora food,’’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best."

Yield: 4 servings; Time: 45 minutes

This was featured in "The Best Beef and Broccoli, No Delivery Required", and can be viewed online at https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli.

Ingredients

1/3 cup Shaoxing rice wine, dry sherry or sake

\3 tablespoons plus 2 teaspoons soy sauce

1 tablespoon cornstarch

1 pound beef — chuck or rib steak — sliced thin against the grain

1/4 cup oyster sauce

1/2 tablespoon chile-garlic sauce, or to taste

1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut

1 pound broccoli, the head cut into florets and the stems peeled and cut into planks

2 tablespoons unsalted butter

Preparation

In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.

To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.

Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.

Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.

Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Italian Meatloaf and Millionaire's Ham. Enjoy!

KIWI AND ORANGE COMPOTE WITH ALMONDS

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.

Ingredients

1/3 cup granulated sugar

2 whole cardamom pods, crushed

2 whole allspice

1 cinnamon stick

1/2 tsp. vanilla extract

3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices

4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices

2 Tbs. sliced almonds, toasted

Preparation

Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.

Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

CHEESY BACON HASSELBACK POTATOES

This is from My Food And Family, and begins, "Grace your plate with the beauty of our Hasselback potato recipe. This Cheesy Bacon Hasselback Potato Recipe with chives is sure to be a new favorite."

Prep Time: 20 minutes; Cook Time: 29 minutes; Total Time: 49 minutes; Makes 8 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/168222/cheesy-bacon-hasselback-potato-recipe.

Ingredients

4 baking potato es (1-1/2 lb.)

6 Tbsp. KRAFT Zesty Italian Dressing, divided

12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces

4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved

2 Tbsp. KRAFT Grated Parmesan Cheese

1 Tbsp. chopped fresh chives

Directions

Heat oven to 450ºF.

Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.

Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.

Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.

Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.

Kitchen Tips

Tip 1

Serving Suggestion

Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry, or fish.

Tip 2

Note

The wooden spoons are used to help prevent you from cutting all the way through the potatoes.

ITALIAN MEATLOAF

This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."

Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf

To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.

Ingredients

2 slices white bread, crusts removed

4 tablespoons unsalted butter, plus more for the pan

1 medium onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

6 ounces button mushrooms, finely chopped

1 tablespoon Italian seasoning

4 slices bacon, chopped

1 pound ground beef, preferably chuck

1/2 pound ground pork

1/4 cup heavy cream

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

2 large eggs, beaten

2 teaspoons kosher salt

2 teaspoons ground black pepper

For the Glaze:

1/2 cup catsup

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

Directions

Make the meatloaf

Gather the ingredients.

Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.

Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.

Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.

Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.

Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.

Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.

Make and Add the Glaze

Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.

Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.

Tips

We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.

Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.

Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.

Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.

BISTRO ONION BURGERS

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

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

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

3 Tbsp. water

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

lettuce leaves

tomato slices

Directions

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

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

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