Double-Post Monday

Besides being Meatless Monday, it's also time for Double-Post Monday. Check out the Grilled Onion Burger, the Watermelon Ginger Beer, and the rest of today's yumminess. Enjoy!

CHICKEN PARMESAN MEATBALLS

This yumminess is from Sheela Prakash at TheKitchn.

This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"

Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6

To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.

Ingredients

1 (24-ounce) jar marinara sauce, such as Rao’s

1 pound ground chicken, preferably dark meat

1 cup panko breadcrumbs, divided

1/2 cup finely grated Parmesan cheese, divided

1/2 small yellow onion, finely chopped

1/4 cup coarsely chopped fresh parsley leaves

1 large egg

3 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1-1/2 cups shredded part-skim mozzarella cheese

2 tablespoons chopped fresh basil or parsley leaves, for serving

Instructions

Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.

When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.

Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.

Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

STRAWBERRY PIE



Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?

Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.



Ingredients

1 quart strawberries

1 C sugar

3 Tablespoons corn start

3/4 cup hot water

1 pie crust

Directions

Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.

Note: If you're using a store-bought pie crust, bake until brown according to the package directions.

Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.

Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!

WATERMELON GINGER BEER

This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."

Total Time: 10 minutes; Yield: 4 drinks

This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.

Ingredients

2 tablespoons fresh fennel fronds (optional)

Filtered water

6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)

2 cups ginger beer, homemade or store-bought (see Tip)

Preparation

Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.

Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.

Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.

To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.

Tip

Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.

SMASH BURGERS

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."

Yield: 4 to 8 servings; Time: 20 minutes

This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.

Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.

Ingredients

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter

2 pounds ground chuck, at least 20 percent fat

Kosher salt and black pepper to taste

8 slices cheese (optional)

8 soft hamburger buns, lightly toasted

Lettuce leaves, sliced tomatoes and condiments, as desired

Directions

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.

Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.

Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.

Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

GRILLED ONION BURGER

Here's a healthier version of a classic burger topped with grilled onions and all the fixings.

Makes 4 servings

Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g

CHICKEN MARSALA

This is from Tyler Florence on the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Drinks

If you're looking for something new to drink, today's Drinks post is sure to help. Check out the Blueberry-Apple Slushes, the Watermelon Ginger Beer, and the rest of today's offerings. Enjoy!

WHIPPED COFFEE

This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This Instagram-famous drink, known as whipped coffee or dalgona coffee, is made by whipping instant coffee with sugar and water, resulting in a butterscotch-hued foam that’s spooned over milk. While it seems like a trend, many have been making whipped coffee for years. In India and Pakistan, whipped coffee has long been a popular home brew, known as phenti hui. In Greece, the frappé is dalgona’s older, frothier sibling. And, more generally, there are versions that are shaken with egg whites and served with condensed milk."

Yield: 1 drink

To view this online, go to https://cooking.nytimes.com/recipes/1021005-whipped-coffee. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

2 tablespoons granulated instant coffee (regular or decaffeinated)

1-1/2 teaspoons granulated sugar, plus more to taste

2 tablespoons hot water

Ice, as needed

Milk, as needed

Preparation

Combine granulated instant coffee, sugar and hot water in a medium bowl.

Whip by hand using a whisk or with a mixer until the mixture turns from foamy to frothy to creamy.

Spoon the fluffy mixture over milk in a glass filled with ice. (You could also spoon it over warm milk for a hot drink.) Gently combine and serve.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

Ingredients

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Directions

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1-1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

APPLE CIDER FLOATS

This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”

Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2

To view this online, click here.

Ingredients

1/2 c. caramel sauce

1/2 c. cinnamon-sugar

2 c. apple cider, warmed

Vanilla ice cream, for serving

cinnamon sticks

Whipped cream, for serving

Apple slices

Directions

Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.

Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.

Drizzle more caramel over the whipped cream and serve immediately.

WATERMELON GINGER BEER

This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."

Total Time: 10 minutes; Yield: 4 drinks

This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.

Ingredients

2 tablespoons fresh fennel fronds (optional)

Filtered water

6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)

2 cups ginger beer, homemade or store-bought (see Tip)

Preparation

Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.

Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.

Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.

To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.

Tip

Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.

BLUEBERRY-APPLE SLUSHES

This is from the August 2013 issue of Heart Insight, page 23. (This is the magazine for the American Heart Association.)

This recipe begins, "Refreshing and good for you, this fruit treat comes together in a flash and provides fiber from the apple and antioxidants from the deeply colored blueberries." Serves 4; 1 cup per serving

I was unable to find a link online for this, but did want to give a head's up on where I got this.

Ingredients

2 cups fresh or frozen blueberries (no thawing necessary)

2 cups ice

1 large apple (about 8 ounces), any variety, cut into chunks (peel left on)

2/3 cup fresh orange juice

2 tablespoons honey

1/4 cup fresh blueberries (optional)

Directions

In a blender, process the ingredients except the 1/4 cup blueberries until smooth. Serve garnished with the remaining blueberries.

Drinks

Many of us tend to drink the same thing, day after day, with little variation; maybe coffee or tea, first thing in the morning, with milk, water, or whatever throughout the day. It's easy to get into a rut when it comes to drinks, as they're almost secondary to meals.

However, there's no reason why we can't try something else throughout the day. To that end, here are six Drinks to try. Check out the Slow-Cooker Peppermint Hot Chocolate, the Lizard Lounge Tea, along with the rest of today's yummy drinks. Enjoy!

WATERMELON GINGER BEER

This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."

Total Time: 10 minutes; Yield: 4 drinks

This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.

Ingredients

2 tablespoons fresh fennel fronds (optional)

Filtered water

6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)

2 cups ginger beer, homemade or store-bought (see Tip)

Preparation

Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.

Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.

Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.

To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.

Tip

Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

"Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals – It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1-1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

ORANGE JULIUS

This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)

Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.

Ingredients

1 cup milk (whole, 2%, or skim)

2 teaspoons vanilla extract

1 6-ounce can frozen orange juice concentrate

1/2 cup sugar (or sugar substitutes, check package for equivalence)

1-1/2 cups ice

Equipment

Blender

Glasses

Directions

Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.

Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.

Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.

Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.

Recipe Notes

I used 2% milk, though you can also use whole or skim milk with equally delicious results.

If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)

LIZARD LOUNGE TEA

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.

This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

Ingredients

1/2 gallon apple cider

4-5 herbal tea bags

Directions

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

Ingredients

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Directions

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback

Ingredients

3 cups confectioners' sugar, sifted

2 cups unsweetened cocoa powder

12 cups whole milk

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

24 peppermint candies, crushed (about 1 cup), for serving

3 cups mini marshmallows, for serving

2 cups peppermint schnapps, optional, for serving

Directions

Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1-1/2 hours. The sugar and cocoa powder should be completely dissolved.

Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

Drinks

I'm sure someone is thinking A post for drinks? That though kind-of makes sense. Many of us gravitate towards the same-old-same-old, when it comes to drinks.

But really, don't we occasionally look for something else to drink? Of course, we do!

To that end, here are six drinks to help you through the day, including Homemade Ginger Tea and Blueberry-Apple Slushes. Enjoy!

WATERMELON GINGER BEER

This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."

Total Time: 10 minutes; Yield: 4 drinks

This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.

Ingredients

2 tablespoons fresh fennel fronds (optional)

Filtered water

6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)

2 cups ginger beer, homemade or store-bought (see Tip)

Preparation

Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.

Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.

Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.

To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.

Tip

Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.

HIBISCUS PUNCH

This is from David Tanis in The New York Times cooking enewsletter. For this wonderful (and colorful) drink, David wrote, "This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor — and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well."

Time: 40 minutes, plus chilling; Yield: 6 to 8 servings

This was featured in "Six Easy Recipes for the Ultimate Picnic Spread", and can be viewed online at https://cooking.nytimes.com/recipes/1023213-hibiscus-punch.

Ingredients

2 cups dried hibiscus (see Tip)

1 cinnamon stick (optional)

1 (2-inch) chunk of ginger, peeled and chopped (optional)

1 teaspoon allspice berries (optional)

1/2 cup agave syrup or granulated sugar, or to taste

Ice

Lime wedges, for serving

Preparation

Bring 2 quarts water to a boil in a medium stainless-steel pot.

Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.

Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

Tip

You can use whole hibiscus flowers or pieces, but if using pieces, steep for less time, tasting as you go, until it is your desired strength. If you wish, you can also dilute the drink with water to taste.

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals – It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1 1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

ORANGE JULIUS

This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)

Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.

Ingredients

1 cup milk (whole, 2%, or skim)

2 teaspoons vanilla extract

1 6-ounce can frozen orange juice concentrate

1/2 cup sugar (or sugar substitutes, check package for equivalence)

1 1/2 cups ice

Equipment

Blender

Glasses

Directions

Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.

Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.

Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.

Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.

Recipe Notes

I used 2% milk, though you can also use whole or skim milk with equally delicious results.

If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)

LIZARD LOUNGE TEA

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.

This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

Ingredients

1/2 gallon apple cider

4-5 herbal tea bags

Directions

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

BLUEBERRY-APPLE SLUSHES

This is from the August 2013 issue of Heart Insight, page 23. (This is the magazine for the American Heart Association.)

This recipe begins, "Refreshing and good for you, this fruit treat comes together in a flash and provides fiber from the apple and antioxidants from the deeply colored blueberries." Serves 4; 1 cup per serving

I was unable to find a link online for this, but did want to give a head's up on where I got this.

Ingredients

2 cups fresh or frozen blueberries (no thawing necessary)

2 cups ice

1 large apple (about 8 ounces), any variety, cut into chunks (peel left on)

2/3 cup fresh orange juice

2 tablespoons honey

1/4 cup fresh blueberries (optional)

Directions

In a blender, process the ingredients except the 1/4 cup blueberries until smooth. Serve garnished with the remaining blueberries.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Melt-in-Your-Mouth Buttermilk Meatloaf and Watermelon Ginger Beer. Enjoy!

JUICY GRILLED CHEESEBURGERS

This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”

Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.

Ingredients

Canola oil or nonstick grilling cooking spray, for oiling the grates

1 medium red onion, thinly sliced

Kosher salt and freshly ground black pepper

2 tablespoons ketchup

2 tablespoons yellow mustard

4 whole wheat English muffins, split

1 medium ripe tomato, cored and cut into 4 thick slices

1 pound 90-percent lean ground beef

2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)

Pickles, for serving, optional

Directions

Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.

Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.

While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.

Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.

Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.

Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

EASY KUNG PAO CHICKEN

This is from Pearl Han and Grace Han and adapted by Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy and my mom’s favorite.” Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal."

Time: 15 minutes; Yield: 4 servings

This was featured in "The Irresistible Thrill of Kung Pao", and can be viewed online at https://cooking.nytimes.com/recipes/1023351-easy-kung-pao-chicken.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks

3 tablespoons soy sauce

2 teaspoons cornstarch

Salt and ground black or Sichuan pepper

1-1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar

2 teaspoons sugar

1/4 cup neutral oil, such as grapeseed

1/2 cup small dried red chiles (15 grams; see Tip)

Preparation

Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.

Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.

Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don’t burn.

Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

Tip

The small dried red chiles typically used in kung pao dishes are available in Chinese markets. Any small dried red chiles work, though they do range in heat. For a similar spice level, use chiles de árbol.

WATERMELON GINGER BEER

This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."

Total Time: 10 minutes; Yield: 4 drinks

This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.

Ingredients

2 tablespoons fresh fennel fronds (optional)

Filtered water

6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)

2 cups ginger beer, homemade or store-bought (see Tip)

Preparation

Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.

Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.

Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.

To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.

Tip

Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.

BEEF NOODLE SKILLET

This is from Ree Drummond on the Food Network.

Active Time: 25 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-noodle-skillet-8053162.

Ingredients

2 tablespoons salted butter

1 yellow onion, diced

3 cloves garlic, minced

1 pound ground chuck

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

12 ounces egg noodles

2-1/2 cups beef broth

1 tablespoon grainy mustard

1 teaspoon smoked paprika

A few dashes Worcestershire sauce

1/3 cup sour cream

2 tablespoons heavy cream

2 tablespoons chopped fresh chives

Directions

Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.

Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.

Remove from the heat. Sprinkle over the chives and serve directly from the pan.

CHICKEN FAJITA PASTA

This comes from Machismo, an avid cook on tbsp.com. The recipe begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.” Prep Time: 20 minutes; Total Time: 40 minutes; makes 4 servings.

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 lb. chicken breast, sliced thin

1 packet Old El Paso™ taco seasoning mix chicken

1/4 cup water

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

1/2 yellow bell pepper, sliced thin

1/2 red onion, sliced thin

1/2 lb. spaghetti (1/2 of a 16 oz. box)

4 oz. cheddar cheese, grated

Salt and pepper

Directions

In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.

Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.

Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.

Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

For the Meatloaf:

Gather the ingredients.

In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat oven to 325 F.

In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.

Bake for 30 minutes.

For the Glaze:

Gather the ingredients.

While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.

After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.

Serve and enjoy!

Tip

Enjoy with mashed potatoes and green beans for a complete meal.

Double-Post Monday

Besides being Meatless Monday, it's also time for Double-Post Monday. Check out the Grilled Onion Burger, the Watermelon Ginger Beer, and the rest of today's yumminess. Enjoy!

CHICKEN PARMESAN MEATBALLS

This yumminess is from Sheela Prakash at TheKitchn.

This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"

Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6

To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.

Ingredients

1 (24-ounce) jar marinara sauce, such as Rao’s

1 pound ground chicken, preferably dark meat

1 cup panko breadcrumbs, divided

1/2 cup finely grated Parmesan cheese, divided

1/2 small yellow onion, finely chopped

1/4 cup coarsely chopped fresh parsley leaves

1 large egg

3 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1-1/2 cups shredded part-skim mozzarella cheese

2 tablespoons chopped fresh basil or parsley leaves, for serving

Instructions

Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.

When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.

Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.

Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

STRAWBERRY PIE



Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?

Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.



Ingredients

1 quart strawberries

1 C sugar

3 Tablespoons corn start

3/4 cup hot water

1 pie crust

Directions

Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.

Note: If you're using a store-bought pie crust, bake until brown according to the package directions.

Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.

Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!

WATERMELON GINGER BEER

This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."

Total Time: 10 minutes; Yield: 4 drinks

This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.

Ingredients

2 tablespoons fresh fennel fronds (optional)

Filtered water

6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)

2 cups ginger beer, homemade or store-bought (see Tip)

Preparation

Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.

Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.

Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.

To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.

Tip

Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.

SMASH BURGERS

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."

Yield: 4 to 8 servings; Time: 20 minutes

This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.

Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.

Ingredients

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter

2 pounds ground chuck, at least 20 percent fat

Kosher salt and black pepper to taste

8 slices cheese (optional)

8 soft hamburger buns, lightly toasted

Lettuce leaves, sliced tomatoes and condiments, as desired

Directions

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.

Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.

Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.

Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

GRILLED ONION BURGER

Here's a healthier version of a classic burger topped with grilled onions and all the fixings.

Makes 4 servings

Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g

CHICKEN MARSALA

This is from Tyler Florence on the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.