Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with sliders, and includes Chipotle Pepper Jack Sliders and Caribbean Jerk Sliders. Enjoy!
TURKEY SLIDERS WITH AVOCADO, MUSHROOMS, AND SWISS CHEESE
This is from American Heart Association, and begins, "These mini turkey burgers just melt in your mouth thanks to gooey cheese, warm mushrooms, and creamy avocado."
Makes 4 servings; Serving Size: 2 sliders
To view this yumminess online, go to https://recipes.heart.org/en/recipes/turkey-sliders-with-avocado-mushrooms-and-swiss-cheese.
Ingredients
8 whole-grain slider buns (lowest sodium available)
1 1/4 pounds ground skinless turkey breast
1/4 teaspoon salt
1 cup sliced brown (cremimi) mushrooms
4 slices low-fat Swiss cheese, cut in half
1 medium avocado, peeled, pitted, and mashed with a fork
1 medium tomato, cut into 8 slices (about 1/4-inch thick)
Directions
Preheat the oven to 450°F.
Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
Heat a large nonstick skillet or griddle pan over medium-high heat.
Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
Transfer the patties to the bottoms of the buns.
In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
Spoon the mushrooms onto each patty. Top with the Swiss cheese.
Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.
Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.
CARIBBEAN JERK SLIDERS
This is from Eddie Jackson on the Food Network.
Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.
Ingredients
1 pound ground chuck
2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar
8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows
8 Red Ale Onion Rings, recipe follows
Jerk Ketchup:
1 cup ketchup
Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
Red Ale Onion Rings:
About 4 cups canola oil
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Special equipment: a deep-fry thermometer; a spider
Directions
Preheat a grill pan over medium-high heat.
Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
Jerk Ketchup:
Yield: 1 1/4 cups
Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Red Ale Onion Rings:
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Cook’s Note
Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.
BLACK BEAN AND EDAMAME SLIDERS
This is from Vegetarian Times, and begins, "Here’s the veg answer to Sloppy Joes—edamame lightens up a black bean mixture to keep these sliders from tasting too dense." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-edamame-sliders/.
Ingredients
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. olive oil
12 small whole-wheat dinner rolls, split like buns
4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
Preparation
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
MEATBALL SLIDERS
This comes from Delish. It begins, “These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.” Total Time: 30 minutes; Prep Time: 10; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
28 oz. can crushed tomatoes
4 tsp. minced garlic
kosher salt
Black pepper
1/2 c. breadcrumbs
2 tbsp. chopped fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1 large egg
1 lb. ground beef
8 small slices mozzarella cheese
8 Slider buns
1 c. baby spinach
Directions
In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.
CHIPOTLE PEPPER JACK SLIDERS
This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”
Makes 8 sliders (mini-burgers)
View online: http://diabeticgourmet.com/recipes/html/1227.shtml
Ingredients
1 pound Ground Beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in quarters
Directions
Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.
Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.
Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g
Monday, June 7, 2021
Meatless Monday
It's Monday, time to get another week started with a Meatless Monday. (In honor of that, here's a Monday blast from the past.) And while you're listening to The Bangles, check out today's six yummy vegetarian recipes, including Texas-Style Chili and Whole Roasted Pineapples. Enjoy!
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In crock pot, mix together the beans, hot water, onions, and chili powder. Cover and cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
CHEESY, SPICY BLACK BEAN BAKE
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs."
Yield: 4 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake.
Ingredients
3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)
Preparation
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
TEXAS-STYLE CHILI
This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.
To view this online, click here.
Ingredients:
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Instructions:
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
WHOLE ROASTED PINEAPPLES
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 15).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 30 minutes and serves 6.
Ingredients
2 Tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 Tbsp coconut oil
2 pineapples, peeled
To Garnish
Toasted coconut flakes
Dairy-free ice cream
Fresh mint
Maple syrup
Lime zest
Directions
Preheat oven to 350 degrees.
Add coconut sugar, cinnamon, and cayenne pepper to a small bowl and mix together.
Place a large non-stick pan over a medium heat and add coconut oil. When hot, add whole peeled pineapples. Turn pineapples so they color on all sides. Sprinkle over sugar mixture while they are cooking.
When pineapples are golden, place them onto a baking sheet and then into over for 15 to 20 minutes.
Once pineapples are baked, carve them at the table. Serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup, and a little lime zest.
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In crock pot, mix together the beans, hot water, onions, and chili powder. Cover and cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
CHEESY, SPICY BLACK BEAN BAKE
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs."
Yield: 4 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake.
Ingredients
3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)
Preparation
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
TEXAS-STYLE CHILI
This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.
To view this online, click here.
Ingredients:
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Instructions:
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
WHOLE ROASTED PINEAPPLES
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 15).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 30 minutes and serves 6.
Ingredients
2 Tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 Tbsp coconut oil
2 pineapples, peeled
To Garnish
Toasted coconut flakes
Dairy-free ice cream
Fresh mint
Maple syrup
Lime zest
Directions
Preheat oven to 350 degrees.
Add coconut sugar, cinnamon, and cayenne pepper to a small bowl and mix together.
Place a large non-stick pan over a medium heat and add coconut oil. When hot, add whole peeled pineapples. Turn pineapples so they color on all sides. Sprinkle over sugar mixture while they are cooking.
When pineapples are golden, place them onto a baking sheet and then into over for 15 to 20 minutes.
Once pineapples are baked, carve them at the table. Serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup, and a little lime zest.
Friday, June 4, 2021
Friday Recipes
It's finally Friday, time to Celebrate (with a little help from Kool and the Gang). While we're at it, here are six yummy recipes to help you through the weekend, including Enchiladas Con Carne and Cajun Pot Pie. Enjoy!
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
WATERMELON SORBET
This came from the infamous long-since-forgotten emailing list. Makes 8 servings.
The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
ENCHILADAS CON CARNE
This is from Sam Sifton in The New York Times cooking e-newsletter. (Sign up, if you haven’t already. You won’t regret it!)
Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)”
Yield: 4 to 6 servings; Time: 1 1/2 hours.
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table”, and can be viewed online at https://cooking.nytimes.com/recipes/1018152-enchiladas-con-carne.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BACON-WRAPPED CAULIFLOWER
I first saw this recipe by Laura Rege (on Delish) on Facebook when a friend posted the video for it. I was instantly hooked! When he mentioned he'd tried it and how good it was, that was all it took.
Laura wrote, “Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.”
Yields: 4 servings; Prep Time: 20 minutes; Total Time: 1 hour 50 minutes.
View this online at https://www.delish.com/cooking/recipe-ideas/a26882653/bacon-wrapped-cauliflower-recipe/
Ingredients
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
Kosher salt
1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact
1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
2 large eggs, beaten
4 green onions, thinly sliced
2 cloves garlic, minced
3/4 c. shredded cheddar
4 oz. cream cheese, softened and cubed
1/2 c. panko
1/4 c. grated Parmesan
1 lb. thinly sliced bacon
Directions
Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 3/4-inch tip.
Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
SPICY CHEESY CHILI SAUCE LASAGNA
This comes from the Tablespoon e-newsletter, and starts off, “A simple meat lasagna that packs a spicy kick!” Prep Time: 30 min; Total Time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
2 pounds spicy Italian sausage
2 tablespoons olive oil
1 (28 oz.) can Muir Glen™ organic diced tomatoes with basil and garlic
1 (14 oz.) can Muir Glen™ organic tomato sauce
1 (12 oz.) can chili sauce
18 oz. mozzarella cheese, grated
6 large lasagna noodles, cooked al dente
Salt and pepper
Directions
Preheat oven to 350ºF.
In a large skillet over medium heat, add olive oil and sausage and cook until sausage is browned, 8-10 minutes.
Add tomatoes and chili sauce and stir together. Let sauce and sausage simmer for 15-20 minutes so it thickens slightly. Season with salt and pepper.
Cook noodles according to package (or use no-cook noodles).
In a 9x13-inch casserole dish, spoon in a cup of sauce. Lay 3 noodles on the sauce as the bottom layer. Sprinkle on about half of the cheese, then scoop in half of the remaining sauce.
Add another layer of noodles, half of the remaining cheese, the last of the meat sauce, and the last of the cheese.
Bake lasagna for 30 minutes until cheese is melted and bubbling. Let cool briefly before serving!
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
WATERMELON SORBET
This came from the infamous long-since-forgotten emailing list. Makes 8 servings.
The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
ENCHILADAS CON CARNE
This is from Sam Sifton in The New York Times cooking e-newsletter. (Sign up, if you haven’t already. You won’t regret it!)
Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)”
Yield: 4 to 6 servings; Time: 1 1/2 hours.
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table”, and can be viewed online at https://cooking.nytimes.com/recipes/1018152-enchiladas-con-carne.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BACON-WRAPPED CAULIFLOWER
I first saw this recipe by Laura Rege (on Delish) on Facebook when a friend posted the video for it. I was instantly hooked! When he mentioned he'd tried it and how good it was, that was all it took.
Laura wrote, “Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.”
Yields: 4 servings; Prep Time: 20 minutes; Total Time: 1 hour 50 minutes.
View this online at https://www.delish.com/cooking/recipe-ideas/a26882653/bacon-wrapped-cauliflower-recipe/
Ingredients
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
Kosher salt
1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact
1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
2 large eggs, beaten
4 green onions, thinly sliced
2 cloves garlic, minced
3/4 c. shredded cheddar
4 oz. cream cheese, softened and cubed
1/2 c. panko
1/4 c. grated Parmesan
1 lb. thinly sliced bacon
Directions
Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 3/4-inch tip.
Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
SPICY CHEESY CHILI SAUCE LASAGNA
This comes from the Tablespoon e-newsletter, and starts off, “A simple meat lasagna that packs a spicy kick!” Prep Time: 30 min; Total Time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
2 pounds spicy Italian sausage
2 tablespoons olive oil
1 (28 oz.) can Muir Glen™ organic diced tomatoes with basil and garlic
1 (14 oz.) can Muir Glen™ organic tomato sauce
1 (12 oz.) can chili sauce
18 oz. mozzarella cheese, grated
6 large lasagna noodles, cooked al dente
Salt and pepper
Directions
Preheat oven to 350ºF.
In a large skillet over medium heat, add olive oil and sausage and cook until sausage is browned, 8-10 minutes.
Add tomatoes and chili sauce and stir together. Let sauce and sausage simmer for 15-20 minutes so it thickens slightly. Season with salt and pepper.
Cook noodles according to package (or use no-cook noodles).
In a 9x13-inch casserole dish, spoon in a cup of sauce. Lay 3 noodles on the sauce as the bottom layer. Sprinkle on about half of the cheese, then scoop in half of the remaining sauce.
Add another layer of noodles, half of the remaining cheese, the last of the meat sauce, and the last of the cheese.
Bake lasagna for 30 minutes until cheese is melted and bubbling. Let cool briefly before serving!
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
Thursday, June 3, 2021
Chicken
For years, chicken has been a popular meal. While it tended to be relegated to the Sunday dinner table during the early- to mid-twentieth century, it later became an anytime meal.
Check out today's six chicken recipes, including Chicken Pot Pie, Tex-Mex Pulled Chicken, and Chicken and Mushroom Juk With Scallion Sauce. Enjoy!
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
CHICKEN POT PIE
This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F.
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
AMU'S CHICKEN KORMA
This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."
Yield: 4 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.
Ingredients
1 large onion, peeled, plus more for serving
1 (2-inch) piece ginger, peeled and thinly sliced
4 garlic cloves, smashed and peeled
1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving
2 teaspoons kosher salt, plus more to taste
1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed
1/4 cup ghee or neutral oil
1 tablespoon ground coriander
1 bay leaf
1 (3-inch) cinnamon stick, snapped in half
3 green cardamom pods, cracked
3 small green chiles, stemmed, plus more for serving
White bread, mayonnaise, paratha or steamed rice, for serving
Cucumber-Tomato Salad, for serving (optional)
Preparation
Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.
In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.
In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.
Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.
Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)
Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.
CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"
Yield: 4 servings; Time: 1 3/4 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)
Ingredients
1 cup short-grain rice (about 7 1/2 ounces)
1 whole (3 1/2- to 4-pound) chicken
5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)
5 garlic cloves, crushed
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 teaspoon toasted sesame oil
3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)
3 tablespoons safflower or canola oil
2 tablespoons white vinegar
Kosher salt and black pepper
2 ounces baby spinach (about 2 packed cups)
Any combination of soy sauce, chile oil and hot sauce, for serving
Preparation
In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
Check out today's six chicken recipes, including Chicken Pot Pie, Tex-Mex Pulled Chicken, and Chicken and Mushroom Juk With Scallion Sauce. Enjoy!
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
CHICKEN POT PIE
This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F.
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
AMU'S CHICKEN KORMA
This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."
Yield: 4 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.
Ingredients
1 large onion, peeled, plus more for serving
1 (2-inch) piece ginger, peeled and thinly sliced
4 garlic cloves, smashed and peeled
1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving
2 teaspoons kosher salt, plus more to taste
1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed
1/4 cup ghee or neutral oil
1 tablespoon ground coriander
1 bay leaf
1 (3-inch) cinnamon stick, snapped in half
3 green cardamom pods, cracked
3 small green chiles, stemmed, plus more for serving
White bread, mayonnaise, paratha or steamed rice, for serving
Cucumber-Tomato Salad, for serving (optional)
Preparation
Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.
In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.
In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.
Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.
Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)
Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.
CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"
Yield: 4 servings; Time: 1 3/4 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)
Ingredients
1 cup short-grain rice (about 7 1/2 ounces)
1 whole (3 1/2- to 4-pound) chicken
5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)
5 garlic cloves, crushed
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 teaspoon toasted sesame oil
3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)
3 tablespoons safflower or canola oil
2 tablespoons white vinegar
Kosher salt and black pepper
2 ounces baby spinach (about 2 packed cups)
Any combination of soy sauce, chile oil and hot sauce, for serving
Preparation
In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
Wednesday, June 2, 2021
Lasagna
I've loved lasagna most of my life. If you enjoy it, too, then today's post is for you, and includes Italian Sausage Lasagna and Olive Garden's Chocolate Lasagna (because we do want dessert, too). Enjoy!
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
SLOW COOKER MEXICAN LASAGNA
This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."
Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.
Ingredients
2 pounds hamburger
3 Tablespoons Old El Paso™ taco seasoning mix, divided
1 cup salsa
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, drained and rinsed
1 (19-ounce) can Old El Paso™ red enchilada sauce
2-3 cups shredded cheddar or monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Preparation
In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.
Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.
Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.
Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
LASAGNA ROLL UPS
This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"
Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings
View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.
Ingredients
1 pound ground beef
1/4 white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
3/4 cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
1/4 cup grated Parmesan cheese
Directions
Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
BARBECUE LASAGNA
Here's a yummy recipe from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.
Ingredients
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby or mild cheddar cheese
1 cup (8 ounces) small-curd cottage cheese
1 egg
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.
Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
Enjoy!
OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE
I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"
I realize that this is a dessert lasagna, but after a nice meal of dinner lasagna, wouldn't it be nice to have a dessert lasagna? Of course!
Ingredients
Cake
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups baking cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners’ sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
Directions
Heat oven to 350 degrees F. Grease three 10-inch springform pans.
Cake
In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
Butter Cream
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
To Assemble
Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).
Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
SLOW COOKER MEXICAN LASAGNA
This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."
Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.
Ingredients
2 pounds hamburger
3 Tablespoons Old El Paso™ taco seasoning mix, divided
1 cup salsa
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, drained and rinsed
1 (19-ounce) can Old El Paso™ red enchilada sauce
2-3 cups shredded cheddar or monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Preparation
In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.
Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.
Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.
Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
LASAGNA ROLL UPS
This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"
Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings
View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.
Ingredients
1 pound ground beef
1/4 white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
3/4 cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
1/4 cup grated Parmesan cheese
Directions
Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
BARBECUE LASAGNA
Here's a yummy recipe from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.
Ingredients
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby or mild cheddar cheese
1 cup (8 ounces) small-curd cottage cheese
1 egg
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.
Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
Enjoy!
OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE
I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"
I realize that this is a dessert lasagna, but after a nice meal of dinner lasagna, wouldn't it be nice to have a dessert lasagna? Of course!
Ingredients
Cake
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups baking cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners’ sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
Directions
Heat oven to 350 degrees F. Grease three 10-inch springform pans.
Cake
In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
Butter Cream
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
To Assemble
Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).
Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).
Tuesday, June 1, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Thursday. Today's offerings include Smoky Mexican Stir Fry and Farmers' Market Omelets. Enjoy!
BANANA MUFFINS WITH TART LEMON ICING
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”
Servings: 18, 1 muffin per serving, Points: 3
Ingredients
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Directions
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack and cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, and remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
FARMERS' MARKET OMELETS
This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Brighten up your breakfast with these flavorful omelets, full of fresh vegetables, fragrant basil, and pungent feta cheese. Add some whole-grain toast and fresh fruit for a light, nutritious meal any time of day.” Serves 4; omelet per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Farmers-Market-Omelets/.
Ingredients
1 tablespoon plus 1 teaspoon canola or corn oil, divided use
1 cup grape tomatoes, halved
1 cup baby spinach
6 large egg whites
2 large eggs
1/4 cup fat-free milk
4 medium green onions, chopped
1/4 cup chopped fresh basil
2 ounces fat-free feta cheese, crumbled
Directions
In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2–3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer the mixture to a plate. Cover to keep warm. Set aside. Wipe the skillet with paper towels.
In a small bowl, using a fork, lightly beat together the egg whites, eggs, and milk. Stir in the green onions.
In the same skillet, still over medium heat, heat 1 teaspoon oil, swirling to coat the bottom. Pour half the egg white mixture into the skillet, swirling to coat the bottom. Cook for 30 seconds, or until beginning to set. Using a spatula, carefully lift the cooked edge of the omelet and tilt the skillet so the uncooked portion flows under the edge. Cook until no runniness remains, repeating the lift-and-tilt procedure once or twice at other places along the edge if needed.
With the skillet still on the burner, spread half the tomato mixture over half the omelet. Sprinkle, in order, with half the basil and half the feta. Remove from the heat. Using a spatula, carefully fold the half with no filling over the other half. Cut the omelet in half crosswise. Gently slide onto plates. Cover to keep warm.
Using the remaining ingredients, including the final 1 teaspoon oil, make and fill a second omelet.
Cook’s Tip
Although these omelets are top-notch with basil, feel free to use a different fresh herb or combine several for even more subtle layers of fresh flavor.
ORANGE BEEF
This comes from Sam Sifton in The New York Times cooking e-newsletter, also featured in Asian Pantry Essentials. For this recipe, Sam wrote, “This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
For the Sauce:
1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
For the Beef:
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste
Preparation
Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
SMOKY MEXICAN STIR FRY
This recipe begins, “The dual smoky flavors of bacon and chipotle chile (smoked jalapeno) liven up this quick and healthful stir-fry with pork tenderloin. The contrasts in temperature and texture – a hot savory stir-fry over cool crunchy lettuce – is a treat for the palate.”
Recipe Yield: Yield: Serves 4.
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
View online at https://diabeticgourmet.com/diabetic-recipes/smoky-mexican-stir-fry.
Ingredients
1 small pork tenderloin, (about 12 oz.)
4 slices bacon, diced
1 chipotle chile, (drained, if canned in adobo sauce; rehydrated in warm water if dried), chopped*
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, crushed
1 red bell pepper, OR green, cut into thin strips
1 small onion, cut in half and thinly sliced
3 cups romaine lettuce, OR iceberg lettuce, coarsely chopped
Directions
Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.
Toss pork, bacon and chipotle pieces together in small bowl, set aside.
Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat. Add the bell pepper and onion, stir-fry 2-3 minutes or until crisp-tender. Remove and reserve.
In same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and bacon crisp.
Return the vegetables to the skillet and heat through. Serve over lettuce.
* Wear rubber gloves when handling hot chiles
Nutritional Information Per Serving: Calories: 210; Fat: 11 g; Saturated Fat: 3 g; Fiber: 2 g; Sodium: 150 mg; Cholesterol: 60 mg; Protein: 22 g; Carbohydrates: 6 g
BULGOGI SLOPPY JOES WITH SCALLION SALSA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.
“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.
“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”
Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.
This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.
Ingredients
For the Bulgogi
1 cup soy sauce
2 tablespoons sugar
1 tablespoon peeled and grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin
1 Asian pear, peeled, cored and puréed in a food processor
1 small carrot peeled and sliced into julienne
1 medium white onion peeled and sliced into julienne
1 cup apple juice
2 pounds beef brisket, chilled slightly and sliced thin
For the Spicy Mayonnaise
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
For the Scallion Salsa
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias
Unsalted butter
6 soft hamburger buns
Preparation
For the Bulgogi
In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).
BANANA MUFFINS WITH TART LEMON ICING
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”
Servings: 18, 1 muffin per serving, Points: 3
Ingredients
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Directions
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack and cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, and remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
FARMERS' MARKET OMELETS
This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Brighten up your breakfast with these flavorful omelets, full of fresh vegetables, fragrant basil, and pungent feta cheese. Add some whole-grain toast and fresh fruit for a light, nutritious meal any time of day.” Serves 4; omelet per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Farmers-Market-Omelets/.
Ingredients
1 tablespoon plus 1 teaspoon canola or corn oil, divided use
1 cup grape tomatoes, halved
1 cup baby spinach
6 large egg whites
2 large eggs
1/4 cup fat-free milk
4 medium green onions, chopped
1/4 cup chopped fresh basil
2 ounces fat-free feta cheese, crumbled
Directions
In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2–3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer the mixture to a plate. Cover to keep warm. Set aside. Wipe the skillet with paper towels.
In a small bowl, using a fork, lightly beat together the egg whites, eggs, and milk. Stir in the green onions.
In the same skillet, still over medium heat, heat 1 teaspoon oil, swirling to coat the bottom. Pour half the egg white mixture into the skillet, swirling to coat the bottom. Cook for 30 seconds, or until beginning to set. Using a spatula, carefully lift the cooked edge of the omelet and tilt the skillet so the uncooked portion flows under the edge. Cook until no runniness remains, repeating the lift-and-tilt procedure once or twice at other places along the edge if needed.
With the skillet still on the burner, spread half the tomato mixture over half the omelet. Sprinkle, in order, with half the basil and half the feta. Remove from the heat. Using a spatula, carefully fold the half with no filling over the other half. Cut the omelet in half crosswise. Gently slide onto plates. Cover to keep warm.
Using the remaining ingredients, including the final 1 teaspoon oil, make and fill a second omelet.
Cook’s Tip
Although these omelets are top-notch with basil, feel free to use a different fresh herb or combine several for even more subtle layers of fresh flavor.
ORANGE BEEF
This comes from Sam Sifton in The New York Times cooking e-newsletter, also featured in Asian Pantry Essentials. For this recipe, Sam wrote, “This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
For the Sauce:
1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
For the Beef:
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste
Preparation
Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
SMOKY MEXICAN STIR FRY
This recipe begins, “The dual smoky flavors of bacon and chipotle chile (smoked jalapeno) liven up this quick and healthful stir-fry with pork tenderloin. The contrasts in temperature and texture – a hot savory stir-fry over cool crunchy lettuce – is a treat for the palate.”
Recipe Yield: Yield: Serves 4.
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
View online at https://diabeticgourmet.com/diabetic-recipes/smoky-mexican-stir-fry.
Ingredients
1 small pork tenderloin, (about 12 oz.)
4 slices bacon, diced
1 chipotle chile, (drained, if canned in adobo sauce; rehydrated in warm water if dried), chopped*
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, crushed
1 red bell pepper, OR green, cut into thin strips
1 small onion, cut in half and thinly sliced
3 cups romaine lettuce, OR iceberg lettuce, coarsely chopped
Directions
Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.
Toss pork, bacon and chipotle pieces together in small bowl, set aside.
Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat. Add the bell pepper and onion, stir-fry 2-3 minutes or until crisp-tender. Remove and reserve.
In same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and bacon crisp.
Return the vegetables to the skillet and heat through. Serve over lettuce.
* Wear rubber gloves when handling hot chiles
Nutritional Information Per Serving: Calories: 210; Fat: 11 g; Saturated Fat: 3 g; Fiber: 2 g; Sodium: 150 mg; Cholesterol: 60 mg; Protein: 22 g; Carbohydrates: 6 g
BULGOGI SLOPPY JOES WITH SCALLION SALSA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.
“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.
“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”
Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.
This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.
Ingredients
For the Bulgogi
1 cup soy sauce
2 tablespoons sugar
1 tablespoon peeled and grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin
1 Asian pear, peeled, cored and puréed in a food processor
1 small carrot peeled and sliced into julienne
1 medium white onion peeled and sliced into julienne
1 cup apple juice
2 pounds beef brisket, chilled slightly and sliced thin
For the Spicy Mayonnaise
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
For the Scallion Salsa
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias
Unsalted butter
6 soft hamburger buns
Preparation
For the Bulgogi
In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).
Taco Tuesday
Whoo-hoo! It's time for another Taco Tuesday! Today's offerings include Lime Chicken Tacos and Chicken Chili Tacos, along with four other taco recipes. Enjoy!
SOUTHWEST CHIPOTLE FISH TACOS
This also comes from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
TASTY LENTIL TACOS
This also comes from Taste of Home, and begins with this note from Michelle Thomas (Bangor, Maine), " When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone."
Prep Time: 15 minutes; Cook Time: 40 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/tasty-lentil-tacos/.
Ingredients
1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable or reduced-sodium chicken broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1-1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream
Directions
In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.
Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
SOUTHWEST CHIPOTLE FISH TACOS
This also comes from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
TASTY LENTIL TACOS
This also comes from Taste of Home, and begins with this note from Michelle Thomas (Bangor, Maine), " When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone."
Prep Time: 15 minutes; Cook Time: 40 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/tasty-lentil-tacos/.
Ingredients
1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable or reduced-sodium chicken broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1-1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream
Directions
In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.
Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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