If you like Mexican food as much as I do, today's six recipes (including Mexican Chicken Chowder and Tortilla Lasagna) will definitely hit the spot. Enjoy!
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
Showing posts with label Stuffed Queso Meatloaf. Show all posts
Showing posts with label Stuffed Queso Meatloaf. Show all posts
Wednesday, April 10, 2019
Wednesday, December 5, 2018
Meatloaf
When I was growing up, one of the comfort foods my mom used to make was meatloaf, served up with baked or mashed potatoes, green veggies, and a pie for dessert.
In honor of those meatloaf dinners, today's posts include Best Ever Meatloaf and Savory Meatloaf. Enjoy!
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
BEST EVER MEATLOAF
This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
SAVORY MEATLOAF
This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
In honor of those meatloaf dinners, today's posts include Best Ever Meatloaf and Savory Meatloaf. Enjoy!
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
BEST EVER MEATLOAF
This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
SAVORY MEATLOAF
This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
Monday, October 8, 2018
Mexican Food - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. And if you like Mexican food as much as I do, today's double post will definitely hit the spot. Today's six recipes include Mexican Chicken Chowder and Tortilla Lasagna. Enjoy!
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
EASY 30-MINUTE MEXICAN ENCHILADAS
This is from Chelsea Kenyon of The Spruce Eats. Chelsea wrote, “This easy Mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the meat eaters in your household.
“Warning: The sauce can make things a bit messy, so wear an apron!
“For step-by-step instructions, we recommend checking out our photo tutorial on how to make Mexican enchiladas.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings Mexican enchiladas.
Ingredients
1 cup cooking oil
16 corn tortillas
1 (28-ounce) can enchilada sauce (or 1 recipe homemade red enchilada sauce)
2 cups cheese (such as mozzarella or queso blanco, grated or shredded)
1/2 cup Cotija cheese
Optional: 1 1/2 cups cooked shredded beef, chicken, or pork
Directions
Heat oven to 400 F.
Pour oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable. Remove tortilla from oil and drain it briefly on a paper towel.
Pour just enough sauce in the bottom of a 13x9-inch glass baking dish to cover it. Pour the rest of the sauce in a large bowl. Dip a warm tortilla into the sauce and then place it in the bottom of the baking dish.
Place a little less than 1/4 cup of cheese down the center of the tortilla. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.
Repeat each of those steps for each of the tortillas making two layers of enchiladas in the dish, if necessary. Pour any remaining sauce over the top of the enchiladas. Sprinkle the Cotija cheese over the enchiladas.
Bake for 20 to 30 minutes or until enchiladas are hot throughout and cheese is melted.
Serve your enchiladas with a spatula, four to a plate.
Authentic vs. Modern Enchiladas
In their simplest form, authentic enchiladas are simply corn tortillas dipped in a chile sauce and eaten with a fork. They might or might not have a filling and are sometimes topped with a sprinkling of grated cheese or a drizzle of cream.
As enchiladas became popular across the Southwestern United States, they evolved into an oven-baked dish as that appliance is used more commonly in North America than South of the Border. Enchiladas are now associated with the casserole classic that we know today.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
EASY 30-MINUTE MEXICAN ENCHILADAS
This is from Chelsea Kenyon of The Spruce Eats. Chelsea wrote, “This easy Mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the meat eaters in your household.
“Warning: The sauce can make things a bit messy, so wear an apron!
“For step-by-step instructions, we recommend checking out our photo tutorial on how to make Mexican enchiladas.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings Mexican enchiladas.
Ingredients
1 cup cooking oil
16 corn tortillas
1 (28-ounce) can enchilada sauce (or 1 recipe homemade red enchilada sauce)
2 cups cheese (such as mozzarella or queso blanco, grated or shredded)
1/2 cup Cotija cheese
Optional: 1 1/2 cups cooked shredded beef, chicken, or pork
Directions
Heat oven to 400 F.
Pour oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable. Remove tortilla from oil and drain it briefly on a paper towel.
Pour just enough sauce in the bottom of a 13x9-inch glass baking dish to cover it. Pour the rest of the sauce in a large bowl. Dip a warm tortilla into the sauce and then place it in the bottom of the baking dish.
Place a little less than 1/4 cup of cheese down the center of the tortilla. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.
Repeat each of those steps for each of the tortillas making two layers of enchiladas in the dish, if necessary. Pour any remaining sauce over the top of the enchiladas. Sprinkle the Cotija cheese over the enchiladas.
Bake for 20 to 30 minutes or until enchiladas are hot throughout and cheese is melted.
Serve your enchiladas with a spatula, four to a plate.
Authentic vs. Modern Enchiladas
In their simplest form, authentic enchiladas are simply corn tortillas dipped in a chile sauce and eaten with a fork. They might or might not have a filling and are sometimes topped with a sprinkling of grated cheese or a drizzle of cream.
As enchiladas became popular across the Southwestern United States, they evolved into an oven-baked dish as that appliance is used more commonly in North America than South of the Border. Enchiladas are now associated with the casserole classic that we know today.
Friday, February 9, 2018
Friday Recipes
It's Friday again, time to get ready for the weekend. Here are six yummy recipes to help you through the weekend, including Stuffed Queso Meatloaf and Cheeseburger Stuffed Shells. Enjoy!
PUMPKIN SHEET PAN PIE
This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”
Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes
To view this online, click here.
Ingredients
Crust
4 cups all-purpose flour
1/2 teaspoon salt
1 1/3 cups cold Land O Lakes® Butter cut into chunks
1 1/4 cups cold water (additional if necessary)
Filling
4 large Land O Lakes® Eggs
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup caramel ice cream topping
2 tablespoons powdered sugar
Directions
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.
Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
VEGAN HUMMUS AVOCADO WRAP
This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.
“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!
“Here's a few more of my favorite vegetarian sandwiches to try.”
Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).
To view this online, click here.
Ingredients
1 flour tortilla
3 tablespoons hummus
1/4 avocado (sliced thin)
1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)
2 to 4 tomato slices
Optional: cucumber slices
Directions
First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).
Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.
I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
CREAMY SLOW COOKER RICE PUDDING
This comes from Stephanie Gallagher, one of the writers on The Spruce. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.
“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”
Prep Time: 5 minutes; Cook Time: 3 hrs; Total Time: 3 hrs 5 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
3/4 cup long grain rice
3 cups milk
3/4 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
Directions
Spray the slow cooker stoneware with cooking spray.
Combine all ingredients in the slow cooker. Cook on high 2-3 hours or low 4-5 hours (follow the directions for your slow cooker, as they may vary depending on the model).
Serve warm and add toppings if desired.
Toppings to add:
Dust on some cinnamon, ground nutmeg, ground ginger or cardamom
Add chopped nuts (pistachios, almonds, cashews, walnuts)
Top with dried fruit (raisins, dried apricots, cranberries)
Drizzle on some honey or sweetened condensed milk
Sprinkle a little bit of brown sugar
Shave milk or dark chocolate on top
Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest)
You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.
Rice to use:
Although rice pudding is traditionally made with long grain rice, you could use other types of white rice that bring their own unique textures and consistencies when cooked. To name a few, there's Carolina long grain (fluffy, slightly chewier), Basmati (slightly nutty), Jasmine (lightly floral), and Arborio (creamier).
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
PUMPKIN SHEET PAN PIE
This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”
Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes
To view this online, click here.
Ingredients
Crust
4 cups all-purpose flour
1/2 teaspoon salt
1 1/3 cups cold Land O Lakes® Butter cut into chunks
1 1/4 cups cold water (additional if necessary)
Filling
4 large Land O Lakes® Eggs
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup caramel ice cream topping
2 tablespoons powdered sugar
Directions
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.
Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
VEGAN HUMMUS AVOCADO WRAP
This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.
“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!
“Here's a few more of my favorite vegetarian sandwiches to try.”
Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).
To view this online, click here.
Ingredients
1 flour tortilla
3 tablespoons hummus
1/4 avocado (sliced thin)
1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)
2 to 4 tomato slices
Optional: cucumber slices
Directions
First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).
Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.
I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
CREAMY SLOW COOKER RICE PUDDING
This comes from Stephanie Gallagher, one of the writers on The Spruce. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.
“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”
Prep Time: 5 minutes; Cook Time: 3 hrs; Total Time: 3 hrs 5 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
3/4 cup long grain rice
3 cups milk
3/4 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
Directions
Spray the slow cooker stoneware with cooking spray.
Combine all ingredients in the slow cooker. Cook on high 2-3 hours or low 4-5 hours (follow the directions for your slow cooker, as they may vary depending on the model).
Serve warm and add toppings if desired.
Toppings to add:
Dust on some cinnamon, ground nutmeg, ground ginger or cardamom
Add chopped nuts (pistachios, almonds, cashews, walnuts)
Top with dried fruit (raisins, dried apricots, cranberries)
Drizzle on some honey or sweetened condensed milk
Sprinkle a little bit of brown sugar
Shave milk or dark chocolate on top
Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest)
You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.
Rice to use:
Although rice pudding is traditionally made with long grain rice, you could use other types of white rice that bring their own unique textures and consistencies when cooked. To name a few, there's Carolina long grain (fluffy, slightly chewier), Basmati (slightly nutty), Jasmine (lightly floral), and Arborio (creamier).
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
Wednesday, February 7, 2018
Mexican Food
If you like Mexican food as much as I do, today's six recipes (including Mexican Chicken Chowder and Tortilla Lasagna) will definitely hit the spot. Enjoy!
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
Tuesday, February 6, 2018
Meatloaf - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post is dedicated to the humble Meatloaf.
Meatloaf seems to be one of those iconic comfort foods, at least in the U.S. For a number of years, my kids were convinced that meatloaf was the perfect Sunday dinner (we had it almost every week).
And so, here's to that iconic comfort food, with six meatloaf recipes, including Athenian Meatloaf with Yogurt-Cucumber Sauce and Old-Fashioned Meatloaf. Enjoy!
BEST EVER MEATLOAF
This is from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1258
View recipe with photo: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.
Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEATLOAF EXPRESS
This is also from Campbell’s Kitchen, begins, “Making them mini not only slashes the cook time, but makes mealtime fun, too. These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.”
Prep Time: 5 minutes; Total Time: 30 minutes; Serves: 6 people
To view this online, go to https://www.campbells.com/kitchen/recipes/meatloaf-express/.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1/4 cup ketchup
1/4 cup honey mustard (honey Dijon-style)
1 1/2 pounds lean ground beef
1 cup plain dry bread crumbs
1 egg, beaten
Directions
Set the oven to 425°F. Stir the soup, ketchup and honey mustard in a medium bowl.
Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup mixture in a large bowl. Season the beef mixture as desired.
Shape the beef mixture into 6 mini meatloaves. Place the mini meatloaves into a 13x9x2-inch baking dish. Pour the remaining soup mixture over the meatloaves.
Bake for 25 minutes or until the meatloaves are cooked through.
EASY HOMEMADE MEATLOAF
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Meatloaf seems to be one of those iconic comfort foods, at least in the U.S. For a number of years, my kids were convinced that meatloaf was the perfect Sunday dinner (we had it almost every week).
And so, here's to that iconic comfort food, with six meatloaf recipes, including Athenian Meatloaf with Yogurt-Cucumber Sauce and Old-Fashioned Meatloaf. Enjoy!
BEST EVER MEATLOAF
This is from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1258
View recipe with photo: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.
Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEATLOAF EXPRESS
This is also from Campbell’s Kitchen, begins, “Making them mini not only slashes the cook time, but makes mealtime fun, too. These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.”
Prep Time: 5 minutes; Total Time: 30 minutes; Serves: 6 people
To view this online, go to https://www.campbells.com/kitchen/recipes/meatloaf-express/.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1/4 cup ketchup
1/4 cup honey mustard (honey Dijon-style)
1 1/2 pounds lean ground beef
1 cup plain dry bread crumbs
1 egg, beaten
Directions
Set the oven to 425°F. Stir the soup, ketchup and honey mustard in a medium bowl.
Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup mixture in a large bowl. Season the beef mixture as desired.
Shape the beef mixture into 6 mini meatloaves. Place the mini meatloaves into a 13x9x2-inch baking dish. Pour the remaining soup mixture over the meatloaves.
Bake for 25 minutes or until the meatloaves are cooked through.
EASY HOMEMADE MEATLOAF
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Thursday, January 25, 2018
Meatloaf - Double-Post Thursday
Besides being Diabetic Thursday, it's Double-Post Thursday. Today's double post deals with meatloaf.
Meatloaf is one of those iconic comfort foods that many of us have favorite recipes for. For years, my family loved (and expected) meatloaf for Sunday dinner. Here are six meatloaf recipes for you to try, including Cheesy Taco Meatloaf and Stuffed Queso Meatloaf. Enjoy!
BEST EVER MEATLOAF
This is from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
MEATLOAF MUFFINS
Some of the nicknames we give ourselves while we’re on the web are interesting. This one comes from CountryLady from Ontario, Canada, and is posted on Food.com. She wrote, “Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a ‘retro’ dinner!!!!” Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Yield: 12 muffins.
To view this online, click here.
Ingredients
1 1⁄2 lbs ground beef
1 1⁄4 cups finely chopped onions
1 cup breadcrumbs
2⁄3 cup ketchup
1 dash hot sauce
1 dash Worcestershire sauce
2⁄3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1⁄2 teaspoon thyme
1 teaspoon salt
1⁄2 teaspoon pepper
barbecue sauce, for glaze
Directions
Combine all ingredients in a large bowl& mix until well blended- do not over mix.
Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
This will be used for unmoulding after they are cooked.
Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
Brush with BBQ sauce & bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.
MEATLOAF
This recipe begins, “The mix of ground turkey and beef gives this meatloaf half the fat and all of the flavor!”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/51-meatloaf
Ingredients
1 pound ground skinless turkey breast
1 pound lean ground beef
1/2 medium onion, minced
1 clove garlic, minced
3 tablespoon minced fresh parsley
1 egg
1/4 cup low-fat (1%) milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon nutmeg
2 slices white bread, lightly toasted and made into coarse crumbs
2 tablespoons ketchup
2 tablespoons water
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine the meats with your hands or a large fork. Blend in the onion, garlic, and parsley; set aside.
In a medium bowl, whisk the egg until frothy, about 1 minute. Add the milk, mustard, salt, pepper, and nutmeg and whisk to blend. Add the bread crumbs and let stand for 5 minutes.
Add the egg mixture to the meat mixture and blend well, about 1 minute. Spread evenly into a 9x5-inch loaf pan.In a small bowl, combine the ketchup and water until blended. Spread on top of the meat. Bake until the meat is no longer pink, about 90 minutes.
Nutritional Facts: Servings: 6; Per serving (yield 6 servings):Calories: 139; Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 36 mg; Sodium: 133 mg; Carbohydrates: 8 g; Fiber: 0.5 g; Protein: 20 g
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
Meatloaf is one of those iconic comfort foods that many of us have favorite recipes for. For years, my family loved (and expected) meatloaf for Sunday dinner. Here are six meatloaf recipes for you to try, including Cheesy Taco Meatloaf and Stuffed Queso Meatloaf. Enjoy!
BEST EVER MEATLOAF
This is from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
MEATLOAF MUFFINS
Some of the nicknames we give ourselves while we’re on the web are interesting. This one comes from CountryLady from Ontario, Canada, and is posted on Food.com. She wrote, “Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a ‘retro’ dinner!!!!” Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Yield: 12 muffins.
To view this online, click here.
Ingredients
1 1⁄2 lbs ground beef
1 1⁄4 cups finely chopped onions
1 cup breadcrumbs
2⁄3 cup ketchup
1 dash hot sauce
1 dash Worcestershire sauce
2⁄3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1⁄2 teaspoon thyme
1 teaspoon salt
1⁄2 teaspoon pepper
barbecue sauce, for glaze
Directions
Combine all ingredients in a large bowl& mix until well blended- do not over mix.
Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
This will be used for unmoulding after they are cooked.
Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
Brush with BBQ sauce & bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.
MEATLOAF
This recipe begins, “The mix of ground turkey and beef gives this meatloaf half the fat and all of the flavor!”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/51-meatloaf
Ingredients
1 pound ground skinless turkey breast
1 pound lean ground beef
1/2 medium onion, minced
1 clove garlic, minced
3 tablespoon minced fresh parsley
1 egg
1/4 cup low-fat (1%) milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon nutmeg
2 slices white bread, lightly toasted and made into coarse crumbs
2 tablespoons ketchup
2 tablespoons water
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine the meats with your hands or a large fork. Blend in the onion, garlic, and parsley; set aside.
In a medium bowl, whisk the egg until frothy, about 1 minute. Add the milk, mustard, salt, pepper, and nutmeg and whisk to blend. Add the bread crumbs and let stand for 5 minutes.
Add the egg mixture to the meat mixture and blend well, about 1 minute. Spread evenly into a 9x5-inch loaf pan.In a small bowl, combine the ketchup and water until blended. Spread on top of the meat. Bake until the meat is no longer pink, about 90 minutes.
Nutritional Facts: Servings: 6; Per serving (yield 6 servings):Calories: 139; Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 36 mg; Sodium: 133 mg; Carbohydrates: 8 g; Fiber: 0.5 g; Protein: 20 g
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
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