Thursday Recipes

We're almost finished with the week. Here are six yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Mocha Chip Banana Ice Cream. (Do I have your attention now? Thought so!) Enjoy!

STEAK ’N’ BACON CHEDDAR MEATBALLS

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”

Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.

This was featured in “Lucky to Be a Leftover” and can be viewed online here.

Ingredients

3 tablespoons olive oil

1 onion, minced

Scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80% lean

6 ounces sharp Cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

Black pepper

Preparation

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.

Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.

In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.

Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)

Let cool for at least 5 minutes before serving.

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.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

MOCHA CHIP BANANA ICE CREAM

This is from Kaleigh McMordie on VeryWell. (Kaleigh also has her own food blog, Lively Table. Check it out!)

This recipe begins, “Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.

“Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.

“This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!”

Total Time: 10 min; Prep: 10 min; Cook: 0 min; Servings: 2 (1/2 cup each)

To view this online, click here.

Ingredients

2 sliced bananas, frozen

1 tablespoon unsweetened cocoa powder

1 teaspoon instant coffee granules

1 teaspoon vanilla extract

2 tablespoons unsweetened almond milk (or milk of choice)

2 teaspoons semi-sweet mini chocolate chips

Preparation

In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.

Stir in chocolate chips.

Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.

Ingredient Variations and Substitutions

For vegan and dairy-free, use vegan chocolate chips and dairy-free milk.

Cooking and Serving Tips

Bananas will take a little while to blend. Be patient and add milk by the tablespoon as needed.

EASY PASTITSIO (GREEK LASAGNA)

This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”

Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8

View this online here.

Ingredients

Pasta

12 oz uncooked penne pasta (4 cups)

2 tablespoons olive oil

1 lb extra-lean (at least 90%) ground beef

1 large onion, chopped

4 cloves garlic, finely chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1/2 cup grated Parmesan cheese

3 eggs, beaten

Topping

1/4 cup butter

1/3 cup Gold Medal™ all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups whole milk

1/2 cup grated Parmesan cheese

1 egg, beaten

Directions

Heat oven to 350°F. Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.

In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.

Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times cooking email. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Mocha Chip Banana Ice Cream. (Do I have your attention now? Thought so!) Enjoy!

STEAK ’N’ BACON CHEDDAR MEATBALLS

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”

Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.

This was featured in “Lucky to Be a Leftover” and can be viewed online here.

Ingredients

3 tablespoons olive oil

1 onion, minced

Scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80% lean

6 ounces sharp Cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

Black pepper

Preparation

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.

Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.

In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.

Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)

Let cool for at least 5 minutes before serving.

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.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

MOCHA CHIP BANANA ICE CREAM

This is from Kaleigh McMordie on VeryWell. (Kaleigh also has her own food blog, Lively Table. Check it out!)

This recipe begins, “Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.

“Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.

“This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!”

Total Time: 10 min; Prep: 10 min; Cook: 0 min; Servings: 2 (1/2 cup each)

To view this online, click here.

Ingredients

2 sliced bananas, frozen

1 tablespoon unsweetened cocoa powder

1 teaspoon instant coffee granules

1 teaspoon vanilla extract

2 tablespoons unsweetened almond milk (or milk of choice)

2 teaspoons semi-sweet mini chocolate chips

Preparation

In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.

Stir in chocolate chips.

Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.

Ingredient Variations and Substitutions

For vegan and dairy-free, use vegan chocolate chips and dairy-free milk.

Cooking and Serving Tips

Bananas will take a little while to blend. Be patient and add milk by the tablespoon as needed.

EASY PASTITSIO (GREEK LASAGNA)

This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”

Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8

View this online here.

Ingredients

Pasta

12 oz uncooked penne pasta (4 cups)

2 tablespoons olive oil

1 lb extra-lean (at least 90%) ground beef

1 large onion, chopped

4 cloves garlic, finely chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1/2 cup grated Parmesan cheese

3 eggs, beaten

Topping

1/4 cup butter

1/3 cup Gold Medal™ all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups whole milk

1/2 cup grated Parmesan cheese

1 egg, beaten

Directions

Heat oven to 350°F. Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.

In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.

Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times cooking email. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Mocha Chip Banana Ice Cream. (Do I have your attention now? Thought so!) Enjoy!

STEAK ’N’ BACON CHEDDAR MEATBALLS

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”

Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.

This was featured in “Lucky to Be a Leftover” and can be viewed online here.

Ingredients

3 tablespoons olive oil

1 onion, minced

Scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80% lean

6 ounces sharp Cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

Black pepper

Preparation

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.

Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.

In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.

Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)

Let cool for at least 5 minutes before serving.

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.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

MOCHA CHIP BANANA ICE CREAM

This is from Kaleigh McMordie on VeryWell. (Kaleigh also has her own food blog, Lively Table. Check it out!)

This recipe begins, “Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.

“Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.

“This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!”

Total Time: 10 min; Prep: 10 min; Cook: 0 min; Servings: 2 (1/2 cup each)

To view this online, click here.

Ingredients

2 sliced bananas, frozen

1 tablespoon unsweetened cocoa powder

1 teaspoon instant coffee granules

1 teaspoon vanilla extract

2 tablespoons unsweetened almond milk (or milk of choice)

2 teaspoons semi-sweet mini chocolate chips

Preparation

In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.

Stir in chocolate chips.

Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.

Ingredient Variations and Substitutions

For vegan and dairy-free, use vegan chocolate chips and dairy-free milk.

Cooking and Serving Tips

Bananas will take a little while to blend. Be patient and add milk by the tablespoon as needed.

EASY PASTITSIO (GREEK LASAGNA)

This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”

Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8

View this online here.

Ingredients

Pasta

12 oz uncooked penne pasta (4 cups)

2 tablespoons olive oil

1 lb extra-lean (at least 90%) ground beef

1 large onion, chopped

4 cloves garlic, finely chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1/2 cup grated Parmesan cheese

3 eggs, beaten

Topping

1/4 cup butter

1/3 cup Gold Medal™ all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups whole milk

1/2 cup grated Parmesan cheese

1 egg, beaten

Directions

Heat oven to 350°F. Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.

In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.

Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times cooking email. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Mocha Chip Banana Ice Cream. (Do I have your attention now? Thought so!) Enjoy!

STEAK ’N’ BACON CHEDDAR MEATBALLS

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”

Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.

This was featured in “Lucky to Be a Leftover” and can be viewed online here.

Ingredients

3 tablespoons olive oil

1 onion, minced

Scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80% lean

6 ounces sharp Cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

Black pepper

Preparation

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.

Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.

In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.

Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)

Let cool for at least 5 minutes before serving.

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.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

MOCHA CHIP BANANA ICE CREAM

This is from Kaleigh McMordie on VeryWell. (Kaleigh also has her own food blog, Lively Table. Check it out!)

This recipe begins, “Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.

“Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.

“This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!”

Total Time: 10 min; Prep: 10 min; Cook: 0 min; Servings: 2 (1/2 cup each)

To view this online, click here.

Ingredients

2 sliced bananas, frozen

1 tablespoon unsweetened cocoa powder

1 teaspoon instant coffee granules

1 teaspoon vanilla extract

2 tablespoons unsweetened almond milk (or milk of choice)

2 teaspoons semi-sweet mini chocolate chips

Preparation

In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.

Stir in chocolate chips.

Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.

Ingredient Variations and Substitutions

For vegan and dairy-free, use vegan chocolate chips and dairy-free milk.

Cooking and Serving Tips

Bananas will take a little while to blend. Be patient and add milk by the tablespoon as needed.

EASY PASTITSIO (GREEK LASAGNA)

This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”

Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8

View this online here.

Ingredients

Pasta

12 oz uncooked penne pasta (4 cups)

2 tablespoons olive oil

1 lb extra-lean (at least 90%) ground beef

1 large onion, chopped

4 cloves garlic, finely chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1/2 cup grated Parmesan cheese

3 eggs, beaten

Topping

1/4 cup butter

1/3 cup Gold Medal™ all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups whole milk

1/2 cup grated Parmesan cheese

1 egg, beaten

Directions

Heat oven to 350°F. Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.

In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.

Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times cooking email. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

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.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Mocha Chip Banana Ice Cream. (Do I have your attention now? Thought so!) Enjoy!

STEAK ’N’ BACON CHEDDAR MEATBALLS

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”

Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.

This was featured in “Lucky to Be a Leftover” and can be viewed online here.

Ingredients

3 tablespoons olive oil

1 onion, minced

Scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80% lean

6 ounces sharp Cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

Black pepper

Preparation

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.

Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.

In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.

Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)

Let cool for at least 5 minutes before serving.

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.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

MOCHA CHIP BANANA ICE CREAM

This is from Kaleigh McMordie on VeryWell. (Kaleigh also has her own food blog, Lively Table. Check it out!)

This recipe begins, “Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.

“Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.

“This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!”

Total Time: 10 min; Prep: 10 min; Cook: 0 min; Servings: 2 (1/2 cup each)

To view this online, click here.

Ingredients

2 sliced bananas, frozen

1 tablespoon unsweetened cocoa powder

1 teaspoon instant coffee granules

1 teaspoon vanilla extract

2 tablespoons unsweetened almond milk (or milk of choice)

2 teaspoons semi-sweet mini chocolate chips

Preparation

In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.

Stir in chocolate chips.

Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.

Ingredient Variations and Substitutions

For vegan and dairy-free, use vegan chocolate chips and dairy-free milk.

Cooking and Serving Tips

Bananas will take a little while to blend. Be patient and add milk by the tablespoon as needed.

EASY PASTITSIO (GREEK LASAGNA)

This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”

Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8

View this online here.

Ingredients

Pasta

12 oz uncooked penne pasta (4 cups)

2 tablespoons olive oil

1 lb extra-lean (at least 90%) ground beef

1 large onion, chopped

4 cloves garlic, finely chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1/2 cup grated Parmesan cheese

3 eggs, beaten

Topping

1/4 cup butter

1/3 cup Gold Medal™ all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups whole milk

1/2 cup grated Parmesan cheese

1 egg, beaten

Directions

Heat oven to 350°F. Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.

In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.

Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times cooking email. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Friday Recipes

Here it is, Friday! Yay! Here are six recipes to help you through the weekend, including Chicken Enchiladas Verde and Lemon-Spice Visiting Cake. 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.

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.

LEMON-SPICE VISITING CAKE

This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”

Yield: 10 servings; Time: 85 minutes.

This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.

Ingredients

Butter and flour for the pan

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt

1 1/4 cups sugar

1 large (or 2 small) lemons

4 large eggs, at room temperature

1/2 cup heavy cream, at room temperature

1 1/2 teaspoons pure vanilla extract

5 1/2 tablespoons unsalted butter, melted and cooled

1/3 cup marmalade (for optional glaze)

1/2 teaspoon water (for optional glaze)

Preparation

Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.

Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.

Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.

For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.

When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

APPLE & CRANBERRY CRISP

I really don't remember where this came from; most likely the infamous long-since-forgotten emailing list.

Filling:

12 apples

1/4 cup sugar

3 tablespoons flour

1/4 cup dried cranberries

Juice of one lemon

Topping:

1/4 cup butter (1/2 stick)

1/2 cup sugar

1/2 cup oats

1/4 cup flour

1/2 cup slivered almonds

Preheat oven to 375 degrees.

Filling: Peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.

Topping: Combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 tablespoons on top of each apple-filled ramekin.

Place ramekins on baking sheet. bake for 35-45 minutes, until browned on top.

Makes 10 generous servings.