It's finally Friday. Not sure what I'll be doing this weekend, but it's sure to include some cooking.
Here are six recipes to help you through the weekend, including Chicken Pot Pie Squares and Absurdly Easy Chocolate Fudge. Enjoy!
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.”
Yield: 4 to 6 servings; Time: 1 hour
This was featured in “Charcoal Or Gas? Depends On What You’re Grilling” and can be viewed online here.
Ingredients
1/2 cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
1/2 cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
Hot sauce, to taste
2 1/2 pounds skinless, boneless chicken thighs
1/4 cup brown sugar (light or dark) or molasses
2 tablespoons peeled and minced ginger
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Preparation
Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.
CHICKEN POT PIE SQUARES
This is from FamilyTime, and begins, “Using convenience products like puff pastry sheets, purchased gravy and a frozen vegetable combination makes these enjoyable pot pies easy enough for everyday cooking.”
Serves: 6 servings (1 filled square each); Time: 35 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots) or mixed vegetables
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise, making 6 pastry rectangles in all. Place the pastry rectangles onto a baking sheet. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the gravy, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender.
Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
Showing posts with label Spinach & Artichoke Chicken. Show all posts
Showing posts with label Spinach & Artichoke Chicken. Show all posts
Friday, May 25, 2018
Tuesday, May 15, 2018
Double-Post Tuesday
Besides being Taco Tuesday (since not everyone in the world loves tacos - can this really be true?), it's also Double-Post Tuesday. Today's double post includes Creamy Rigatoni with Sausage and Fennel (from Girl versus Dough) and Julia Moskin's Crusty Macaroni and Cheese (she writes for The New York Times cooking e-newsletter, one of my favorite go-to cooking e-newsletters). Enjoy!
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.”
Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This is featured in “THE WINTER COOK; Macaroni and Lots of Cheese” and can be viewed online here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
CHICKEN POT PIE SQUARES
This is from FamilyTime, and begins, “Using convenience products like puff pastry sheets, purchased gravy and a frozen vegetable combination makes these enjoyable pot pies easy enough for everyday cooking.”
Serves: 6 servings (1 filled square each); Time: 35 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots) or mixed vegetables
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise, making 6 pastry rectangles in all. Place the pastry rectangles onto a baking sheet. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the gravy, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender.
Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.”
Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This is featured in “THE WINTER COOK; Macaroni and Lots of Cheese” and can be viewed online here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
CHICKEN POT PIE SQUARES
This is from FamilyTime, and begins, “Using convenience products like puff pastry sheets, purchased gravy and a frozen vegetable combination makes these enjoyable pot pies easy enough for everyday cooking.”
Serves: 6 servings (1 filled square each); Time: 35 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots) or mixed vegetables
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise, making 6 pastry rectangles in all. Place the pastry rectangles onto a baking sheet. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the gravy, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender.
Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.
Monday, May 14, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are today's six yummy recipes to help you through the day, including Chicken Mozzarella and Easy Skillet Chilaquiles. Enjoy!
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
EASY SKILLET CHIALQUILES
This is from tbsp.com, and begins, “Your cast-iron skillet isn’t just for fried chicken and cornbread — these quick and easy chilaquiles are right at home there, too!”
Prep; 35 minutes; Total: 35 minutes; Servings: 4
View this online here.
Ingredients
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups shredded cooked chicken
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 6-oz can)
2 cups coarsely crushed Food Should Taste Good™ tortilla chips
1/2 cup crumbled queso fresco cheese (2 oz)
1/4 cup chopped fresh cilantro leaves
Directions
In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
EASY SKILLET CHIALQUILES
This is from tbsp.com, and begins, “Your cast-iron skillet isn’t just for fried chicken and cornbread — these quick and easy chilaquiles are right at home there, too!”
Prep; 35 minutes; Total: 35 minutes; Servings: 4
View this online here.
Ingredients
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups shredded cooked chicken
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 6-oz can)
2 cups coarsely crushed Food Should Taste Good™ tortilla chips
1/2 cup crumbled queso fresco cheese (2 oz)
1/4 cup chopped fresh cilantro leaves
Directions
In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
Monday, April 30, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Spicy Black Bean Empanadas and Vegetable-Chicken Noodle Soup. Enjoy!
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
VEGETABLE-CHICKEN NOODLE SOUP
Recipe Yield: Servings: 6 (Serving = 1-1/2 cup)
To view this online, click here.
Ingredients
6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked "no-yolk" broad noodles
1 cup diced cooked chicken
Directions
Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.
Nutritional Information Per Serving: Calories: 98; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Protein: 10 g; Carbohydrates: 12 g
Diabetic Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable
SPICY BLACK BEAN EMPANADAS
This is from FamilyTime, and begins, “Gather the ingredients for the tasty empanadas and either bake right away or freeze to bake later. You will love having these appetizers on hand for any occasion.”
Serves: 40 pieces; Prep Time: 40 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 packages (17.3 ounces each) Pepperidge Farm® Puff Pastry Sheets (4 sheets), thawed
1 egg
1 tablespoon water
1/2 pound ground pork
1 small red pepper, diced (about 2/3 cup)
4 medium green onion, chopped (about 1/2 cup)
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon crushed red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 can (about 15 ounces) black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
1 cup sour cream
1 cup guacamole
Directions
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Cook the pork in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5 minutes. Remove the skillet from the heat. Stir in the cheese, 1 cup beans and the cilantro. Let the mixture cool to room temperature.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 10 (2 1/2-inch) circles. Repeat with the remaining pastry sheets, making 40 in all.
Spoon 1 teaspoon pork mixture on half of each pastry circle. Brush the edges of the pastry with water. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Serve the pastries with the sour cream, guacamole and remaining beans.
Tips: Easy Substitution Tip: Use ground turkey instead of the pork. Add 1 teaspoon vegetable oil to the skillet while browning the turkey.
Tip: To make ahead, place the unbaked empañadas onto a baking sheet. Cover and freeze until firm. Remove the frozen empañadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen empañadas as directed above.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
This comes from the Food Network, and begins, “These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.”
Total: 45 min; Active: 30 min; Yield: 6 servings (half a sandwich per person); Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for coating the baking sheet
2 cups frozen spinach (from a 10-ounce package)
1 pound 80 percent ground turkey
1/4 cup breadcrumbs
2 teaspoons ground cumin
2 cloves garlic, minced
1 medium carrot, grated
1 large egg
2 tablespoons fresh dill fronds, chopped
Kosher salt and freshly ground black pepper
1 cup full-fat Greek yogurt
Juice of half a lemon
3 pitas with pockets, cut in half and warmed
2 cups shredded romaine lettuce
2 Roma tomatoes, sliced
Directions
Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.
Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
VEGETABLE-CHICKEN NOODLE SOUP
Recipe Yield: Servings: 6 (Serving = 1-1/2 cup)
To view this online, click here.
Ingredients
6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked "no-yolk" broad noodles
1 cup diced cooked chicken
Directions
Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.
Nutritional Information Per Serving: Calories: 98; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Protein: 10 g; Carbohydrates: 12 g
Diabetic Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable
SPICY BLACK BEAN EMPANADAS
This is from FamilyTime, and begins, “Gather the ingredients for the tasty empanadas and either bake right away or freeze to bake later. You will love having these appetizers on hand for any occasion.”
Serves: 40 pieces; Prep Time: 40 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 packages (17.3 ounces each) Pepperidge Farm® Puff Pastry Sheets (4 sheets), thawed
1 egg
1 tablespoon water
1/2 pound ground pork
1 small red pepper, diced (about 2/3 cup)
4 medium green onion, chopped (about 1/2 cup)
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon crushed red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 can (about 15 ounces) black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
1 cup sour cream
1 cup guacamole
Directions
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Cook the pork in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5 minutes. Remove the skillet from the heat. Stir in the cheese, 1 cup beans and the cilantro. Let the mixture cool to room temperature.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 10 (2 1/2-inch) circles. Repeat with the remaining pastry sheets, making 40 in all.
Spoon 1 teaspoon pork mixture on half of each pastry circle. Brush the edges of the pastry with water. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Serve the pastries with the sour cream, guacamole and remaining beans.
Tips: Easy Substitution Tip: Use ground turkey instead of the pork. Add 1 teaspoon vegetable oil to the skillet while browning the turkey.
Tip: To make ahead, place the unbaked empañadas onto a baking sheet. Cover and freeze until firm. Remove the frozen empañadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen empañadas as directed above.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
This comes from the Food Network, and begins, “These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.”
Total: 45 min; Active: 30 min; Yield: 6 servings (half a sandwich per person); Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for coating the baking sheet
2 cups frozen spinach (from a 10-ounce package)
1 pound 80 percent ground turkey
1/4 cup breadcrumbs
2 teaspoons ground cumin
2 cloves garlic, minced
1 medium carrot, grated
1 large egg
2 tablespoons fresh dill fronds, chopped
Kosher salt and freshly ground black pepper
1 cup full-fat Greek yogurt
Juice of half a lemon
3 pitas with pockets, cut in half and warmed
2 cups shredded romaine lettuce
2 Roma tomatoes, sliced
Directions
Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.
Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
Friday, April 13, 2018
Friday Recipes
It's finally Friday, the end of the work week (for some of us). Here are six yummy recipes to help you through the weekend, including Stuffed Peppers With Ground Beef and Rice and Spinach & Artichoke Chicken. Enjoy!
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.
“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.
To view this recipe online, click here.
Ingredients
6 green bell peppers (or a combination of red and green)
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)
Directions
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350 F.
Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
GINGER-MOLASSES COOKIES
This is from Alison Roman in The New York Times cooking e-newsletter. The recipe begins, “Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.”
Yield: About 2 dozen cookies; Time: 45 minutes
T his can be found online here.
Ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup molasses
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Preparation
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
Add dry ingredients all at once, and mix on low speed until just incorporated.
Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
Heat oven to 325 degrees.
Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
BOILED POTATOES WITH BUTTER AND MINT
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"
Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.
Ingredients
1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper
Preparation
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.
“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.
To view this recipe online, click here.
Ingredients
6 green bell peppers (or a combination of red and green)
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)
Directions
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350 F.
Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
GINGER-MOLASSES COOKIES
This is from Alison Roman in The New York Times cooking e-newsletter. The recipe begins, “Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.”
Yield: About 2 dozen cookies; Time: 45 minutes
T his can be found online here.
Ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup molasses
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Preparation
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
Add dry ingredients all at once, and mix on low speed until just incorporated.
Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
Heat oven to 325 degrees.
Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
BOILED POTATOES WITH BUTTER AND MINT
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"
Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.
Ingredients
1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper
Preparation
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
Wednesday, April 4, 2018
Chicken!
I'm sure I've mentioned this before, but chicken used to be relegated to Sunday dinner. Now, however, it's an anytime meal. Even fast food burger places frequently have at least one or two chicken sandwiches.
Here are six chicken recipes to help you through the day, including Mexican Chicken Orzo Bake and Chicken Enchiladas with Salsa Verde. Enjoy!
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
CHICKEN ENCHILADAS VERDE
This is from FamilyTime, and begins, “What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution...and they're so good, you'll want to make them again and again.”
Serves: 6 servings (1 enchilada each); Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon Dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend (about 2 ounces)
6 corn tortilla (6-inch), warmed
Directions
Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.
Easy Substitution: You may substitute flour tortillas for the corn tortillas in this recipe.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
MEXICAN CHICKEN ORZO BAKE
This is from tbsp., and begins, “This riff on arroz con pollo uses rice-shaped orzo pasta and easy boneless skinless chicken thighs for a flavorful dinner that’s sure to please kids and adults alike.”
Prep: 30 minutes; Total: 1 hour 15 minutes; Servings: 6
To view this online, click here.
Ingredients
1/2 lb uncooked orzo or rosamarina pasta (1 1/3 cups)
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons chili powder
2 tablespoons butter
1 cup diced white onion
1 medium red bell pepper, diced
1 jalapeño chile, seeded and finely chopped
1 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs (about 6 thighs)
3/4 cup crumbled queso fresco cheese (purchase later if freezing orzo bake for a later date)
2 tablespoons chopped fresh cilantro leaves (purchase later if freezing orzo bake for a later date)
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add pasta; reduce heat to simmering. Cook 4 minutes; drain. Return to saucepan; stir in broth and chili powder. Set aside.
Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, bell pepper, jalapeño chile and salt; cook 6 to 7 minutes or until vegetables are soft and beginning to brown on edges. Add tomatoes; cook 1 to 2 minutes or until mixture thickens. Stir into saucepan with pasta mixture; pour into baking dish.
In medium bowl, mix vegetable oil and taco seasoning mix; add chicken thighs, and toss to coat. Place chicken on top of pasta mixture in dish; cover tightly with foil. Bake 35 to 40 minutes or until chicken reaches 165°F when instant-read thermometer is inserted into center of thigh, OR freeze and bake later as directed in step 5. Let stand 5 minutes. Top with queso fresco and cilantro.
If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) glass baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread pasta mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 375°F. Bake, covered, 55 minutes to 1 hour 10 minutes or until hot and bubbly on edges (165°F in center). Let stand 5 minutes before serving. Top with queso fresco and cilantro.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
CHICKEN ENCHILADAS WITH SALSA VERDE
This also comes from Sam Sifton in The New York Times cooking e-newsletter. For this one, Sam wrote, “Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.” Yield: 4 to 6 servings; Time: 1 hour.
To view this online, click here.
Ingredients
For the Chicken (or use 1 1/4 pounds leftover or store-bought roast chicken):
2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
For the Salsa Verde:
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.
Here are six chicken recipes to help you through the day, including Mexican Chicken Orzo Bake and Chicken Enchiladas with Salsa Verde. Enjoy!
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
CHICKEN ENCHILADAS VERDE
This is from FamilyTime, and begins, “What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution...and they're so good, you'll want to make them again and again.”
Serves: 6 servings (1 enchilada each); Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon Dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend (about 2 ounces)
6 corn tortilla (6-inch), warmed
Directions
Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.
Easy Substitution: You may substitute flour tortillas for the corn tortillas in this recipe.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
MEXICAN CHICKEN ORZO BAKE
This is from tbsp., and begins, “This riff on arroz con pollo uses rice-shaped orzo pasta and easy boneless skinless chicken thighs for a flavorful dinner that’s sure to please kids and adults alike.”
Prep: 30 minutes; Total: 1 hour 15 minutes; Servings: 6
To view this online, click here.
Ingredients
1/2 lb uncooked orzo or rosamarina pasta (1 1/3 cups)
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons chili powder
2 tablespoons butter
1 cup diced white onion
1 medium red bell pepper, diced
1 jalapeño chile, seeded and finely chopped
1 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs (about 6 thighs)
3/4 cup crumbled queso fresco cheese (purchase later if freezing orzo bake for a later date)
2 tablespoons chopped fresh cilantro leaves (purchase later if freezing orzo bake for a later date)
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add pasta; reduce heat to simmering. Cook 4 minutes; drain. Return to saucepan; stir in broth and chili powder. Set aside.
Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, bell pepper, jalapeño chile and salt; cook 6 to 7 minutes or until vegetables are soft and beginning to brown on edges. Add tomatoes; cook 1 to 2 minutes or until mixture thickens. Stir into saucepan with pasta mixture; pour into baking dish.
In medium bowl, mix vegetable oil and taco seasoning mix; add chicken thighs, and toss to coat. Place chicken on top of pasta mixture in dish; cover tightly with foil. Bake 35 to 40 minutes or until chicken reaches 165°F when instant-read thermometer is inserted into center of thigh, OR freeze and bake later as directed in step 5. Let stand 5 minutes. Top with queso fresco and cilantro.
If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) glass baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread pasta mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 375°F. Bake, covered, 55 minutes to 1 hour 10 minutes or until hot and bubbly on edges (165°F in center). Let stand 5 minutes before serving. Top with queso fresco and cilantro.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
CHICKEN ENCHILADAS WITH SALSA VERDE
This also comes from Sam Sifton in The New York Times cooking e-newsletter. For this one, Sam wrote, “Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.” Yield: 4 to 6 servings; Time: 1 hour.
To view this online, click here.
Ingredients
For the Chicken (or use 1 1/4 pounds leftover or store-bought roast chicken):
2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
For the Salsa Verde:
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.
Tuesday, April 3, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's six recipes include Lemon Icebox Pie III and Chicken Mozzarella. Enjoy!
RED BEANS AND RICE
This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.”
Yield: About 12 cups; Time: 2 1/2 hours, plus at least 4 hours’ soaking.
Note: Several readers to the NYT cooking e-newsletter responded that they soak the beans for 10 minutes, bring to a boil for 20 minutes, then let them sit until ready to cook. I’ve usually boiled them for 10 minutes or so, then let them sit for maybe an hour. That also seems to do the trick.
This was featured in: Fluffy. Tasty. Tricky. and can be viewed online here.
LEARN: How to Make Rice
Ingredients
1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
RED BEANS AND RICE
This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.”
Yield: About 12 cups; Time: 2 1/2 hours, plus at least 4 hours’ soaking.
Note: Several readers to the NYT cooking e-newsletter responded that they soak the beans for 10 minutes, bring to a boil for 20 minutes, then let them sit until ready to cook. I’ve usually boiled them for 10 minutes or so, then let them sit for maybe an hour. That also seems to do the trick.
This was featured in: Fluffy. Tasty. Tricky. and can be viewed online here.
LEARN: How to Make Rice
Ingredients
1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving
Preparation
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
LEMON ICEBOX PIE III
This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”
This recipe makes 8 servings and can be found online here.
Ingredients
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Directions
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
CHICKEN MOZZARELLA
This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”
Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes
This can be viewed online here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (about 1 ounce)
1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained
Directions
Heat the oven to 400°F.
Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.
Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
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