Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Korean Barbecue-Style Meatballs and Simple Watermelon Ice Cream. Enjoy!
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
Showing posts with label Publix. Show all posts
Showing posts with label Publix. Show all posts
Tuesday, June 16, 2026
Tuesday, May 5, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Korean Barbecue-Style Meatballs and Simple Watermelon Ice Cream. Enjoy!
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
Tuesday, September 30, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Korean Barbecue-Style Meatballs and Simple Watermelon Ice Cream. Enjoy!
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
Tuesday, June 3, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Korean Barbecue-Style Meatballs and Simple Watermelon Ice Cream. Enjoy!
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
Wednesday, January 1, 2025
New Year's Day
It's New Year's Day, the beginning of 2025. If you're like me, you're probably glad that last year is over!
Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
Tuesday, July 16, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Korean Barbecue-Style Meatballs and Simple Watermelon Ice Cream. Enjoy!
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
Tuesday, February 13, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Korean Barbecue-Style Meatballs and Simple Watermelon Ice Cream. Enjoy!
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
SWEET ONION CHEESE DIP
This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
Monday, January 1, 2024
New Year's Day - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with New Year's Day, the beginning of 2024. If you're like me, you're probably glad that last year is over!
Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
Subscribe to:
Posts (Atom)