It's finally Friday, and time to start looking towards the weekend. Here are six recipes to help you through the weekend, including Grilled Soy-Basted Chicken Thighs with Spicy Cashews and Berry Vanilla Sensation. Enjoy!
PICADILLO
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”
Yield: 6 servings; Time: 1 hour
This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives
Preparation
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
BERRY VANILLA SENSATION
This recipe, as well as the next one (Tutti-Frutti Smoothie)are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Vanilla yogurt adds a touch of sweetness to this tangy fruit smoothie recipe.”
Servings: 2
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
3/4 cup unsweetened pineapple juice
1 cup (8 oz) fat-free vanilla yogurt
Combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.
Nutrition Information: Calories: 192; Protein: 7 g; Carbs: 41 g; Fiber: 2.5 g; Sugar: 35 g; Total fat: 0.5 g; Saturated fat: 0.1 g; Sodium: 86.5 mg
TUTTI-FRUTTI SMOOTHIE
This recipe begins, “A splash of orange juice infuses summer citrus into this healthy and refreshing snack.”
Servings: 2
1/2 cup loose-pack mixed frozen berries or strawberries
1/2 cup canned crushed pineapple in juice
1/2 cup plain yogurt
1/2 cup sliced ripe banana
1/2 cup orange juice
Combine the berries, pineapple (with juice), yogurt, banana, and orange juice in a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender. Process for about 2 minutes, or until smooth.
Nutrition Information: Calories (per serving): 140; Protein: 3.5 g; Carbs: 29 g; Fiber: 2.5 g; Sugar: 16 g; Total fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 30 mg
GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.”
Yield: 4 to 6 servings; Time: 1 hour
This was featured in “Charcoal Or Gas? Depends On What You’re Grilling” and can be viewed online here.
Ingredients
1/2 cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
1/2 cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
Hot sauce, to taste
2 1/2 pounds skinless, boneless chicken thighs
1/4 cup brown sugar (light or dark) or molasses
2 tablespoons peeled and minced ginger
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Preparation
Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”
Yield: 4 to 6 servings; Time: about 1 hour
To view this online at the Times’ website, click here.
Ingredients
For the Macaroni and Cheese:
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
For the Topping (Optional):
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper
Preparation
Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
PEPPER-JACK CHICKEN WITH SUCCOTASH
This comes from the Food Network kitchen.
Total: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
Directions
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
Showing posts with label Pepper-Jack Chicken W/Succotash. Show all posts
Showing posts with label Pepper-Jack Chicken W/Succotash. Show all posts
Friday, June 22, 2018
Thursday, May 31, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's yummy recipes include Pepper-Jack Chicken With Succotash and Enchiladas Con Carne. Enjoy!
AVOCADO CLUB CHEESEBURGERS WITH SWEET POTATO FRIES
This is from Audrey Johns on The TODAY Show website. She wrote, “This whole meal, from burger to fries, is only 477 calories, and it's also protein packed with 39 grams of protein. Great for a healthy barbecue substitute.
“Technique tip: I use parchment paper when baking the fries so that they brown nicely and don't stick to the pan.
“Swap option: You can use ground turkey, as the recipe calls for, or swap out for bison or lean beef. If you don't like sweet potato fries, swap out for russet potatoes and follow the same directions for yummy baked French fries.”
Cook Time: 45 minutes; Prep Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
Sweet Potato Fries
3 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
Sauce
2 tablespoons Dijon mustard
1/3 cup fat-free Greek yogurt
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Cheeseburgers
4 slices turkey bacon, halved
Nonstick cooking spray
1 pound ground turkey
1/4 cup minced red onion
1 clove garlic, minced
1 pinch kosher salt
1 pinch freshly ground black pepper
1/4 cup grated sharp cheddar cheese
4 whole-wheat burger buns
4 romaine leaves, halved
1 large tomato, cut into 4 thick slices
1/2 avocado, pitted, peeled and sliced
Preparation
For the fries:
Preheat the oven to 375°F. Line three rimmed baking sheets with parchment paper.
Peel the sweet potatoes and cut them into steak fry-size wedges, tossing them into a large bowl as you work. Add the cooking spray, garlic salt, pepper and toss to coat the fries. Spread out the fries evenly on the prepared baking sheets and bake for 45 minutes, flipping halfway through.
For the sauce:
Whisk together all the sauce ingredients in a small bowl. Set aside to let the flavors blend.
For the burgers:
Line a plate with paper towels. Lightly coat a large sauté pan with cooking spray and set over medium heat. Add the turkey bacon, and brown to your liking. Transfer to the prepared plate, leaving the oil and drippings in the pan.
In a medium bowl, mix together with your clean hands the ground turkey, onion, garlic, kosher salt and pepper until just combined (don't over mix or the burgers will be tough). Form into 4 patties and make a little dimple in the center of each so that they keep their shape while cooking.
With the pan from the bacon over medium-low heat, add the patties and cook for 8 minutes, undisturbed. Flip and top each patty with cheese and cook for another 8 minutes, until cooked through.
Place the bottom buns on four plates and layer each of them as follows: romaine, tomato, avocado, burger and bacon. Smear the top buns with sauce, and then place on top of the burgers. Divide the fries among the plates alongside the burgers and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PEPPER-JACK CHICKEN WITH SUCCOTASH
This comes from the Food Network kitchen.
Total: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
Directions
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
30 MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, Southern food guide at The Spruce. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; Prep: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this recipe online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Topping Suggestions: sour cream, chopped green onion, chopped red onion, shredded lettuce, cilantro, guacamole, diced tomatoes
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
*If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
AVOCADO CLUB CHEESEBURGERS WITH SWEET POTATO FRIES
This is from Audrey Johns on The TODAY Show website. She wrote, “This whole meal, from burger to fries, is only 477 calories, and it's also protein packed with 39 grams of protein. Great for a healthy barbecue substitute.
“Technique tip: I use parchment paper when baking the fries so that they brown nicely and don't stick to the pan.
“Swap option: You can use ground turkey, as the recipe calls for, or swap out for bison or lean beef. If you don't like sweet potato fries, swap out for russet potatoes and follow the same directions for yummy baked French fries.”
Cook Time: 45 minutes; Prep Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
Sweet Potato Fries
3 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
Sauce
2 tablespoons Dijon mustard
1/3 cup fat-free Greek yogurt
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Cheeseburgers
4 slices turkey bacon, halved
Nonstick cooking spray
1 pound ground turkey
1/4 cup minced red onion
1 clove garlic, minced
1 pinch kosher salt
1 pinch freshly ground black pepper
1/4 cup grated sharp cheddar cheese
4 whole-wheat burger buns
4 romaine leaves, halved
1 large tomato, cut into 4 thick slices
1/2 avocado, pitted, peeled and sliced
Preparation
For the fries:
Preheat the oven to 375°F. Line three rimmed baking sheets with parchment paper.
Peel the sweet potatoes and cut them into steak fry-size wedges, tossing them into a large bowl as you work. Add the cooking spray, garlic salt, pepper and toss to coat the fries. Spread out the fries evenly on the prepared baking sheets and bake for 45 minutes, flipping halfway through.
For the sauce:
Whisk together all the sauce ingredients in a small bowl. Set aside to let the flavors blend.
For the burgers:
Line a plate with paper towels. Lightly coat a large sauté pan with cooking spray and set over medium heat. Add the turkey bacon, and brown to your liking. Transfer to the prepared plate, leaving the oil and drippings in the pan.
In a medium bowl, mix together with your clean hands the ground turkey, onion, garlic, kosher salt and pepper until just combined (don't over mix or the burgers will be tough). Form into 4 patties and make a little dimple in the center of each so that they keep their shape while cooking.
With the pan from the bacon over medium-low heat, add the patties and cook for 8 minutes, undisturbed. Flip and top each patty with cheese and cook for another 8 minutes, until cooked through.
Place the bottom buns on four plates and layer each of them as follows: romaine, tomato, avocado, burger and bacon. Smear the top buns with sauce, and then place on top of the burgers. Divide the fries among the plates alongside the burgers and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PEPPER-JACK CHICKEN WITH SUCCOTASH
This comes from the Food Network kitchen.
Total: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
Directions
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
LOW-CAL FETTUCCINE ALFREDO
This is from The Food Network Kitchen.
Total: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper
Directions
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
30 MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, Southern food guide at The Spruce. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; Prep: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this recipe online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Topping Suggestions: sour cream, chopped green onion, chopped red onion, shredded lettuce, cilantro, guacamole, diced tomatoes
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
*If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
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