Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with drinks (since the same-old-same-old can be pretty boring). Check out the Pumpkin Pie Milkshake and Homemade Ginger Tea. Enjoy!
FRUIT AND YOGURT SHAKE
This comes from Maureen Callahan at MyRecipes, and begins, "Perfect for a midmorning snack, this fruit and yogurt shake packs the bright flavors of pomegranate cherry juice and crushed pineapple with filling plain yogurt. It can be stored in an airtight container for 2-3 days, so keep extra on hand to satisfy those sugar cravings."
Yield: 4 servings; serving size: about 1 cup
This can be viewed online at https://www.myrecipes.com/recipe/fruit-yogurt-shake.
Ingredients
1 cup frozen sweet cherries
1 cup plain yogurt
1 cup pomegranate cherry juice (such as pom)
1 (8-ounce) can crushed pineapple in juice, drained
1 banana, peeled and sliced crosswise
Directions
Place all ingredients in a blender; puree until smooth.
Nutrition Facts Per Serving: 142 calories; calories from fat 13%; fat 2.1g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 3g; carbohydrates 28g; fiber 2g; cholesterol 8mg; iron 0.3mg; sodium 38mg; calcium 95mg.
MANGO FRAPPE
When it's hot out, this just hits the spot. Refreshing, cool, nutritious - who needs soda?
Yield: 3 cups (3 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes
Directions
Puree the mango in a food processor or blender. Add the orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Nutritional Information Per Serving: (1 cup): Calories: 83, Fat: 0 g, Cholesterol: 0 mg, Sodium: 27 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 18 g, Protein: 1 g Diabetic Exchanges: 1-1/2 Fruit
HALLOWEEN PUNCH
This is from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.
Ingredients
4 cups Apple cider
1 1/2 cup Orange juice
1 cup Pineapple juice
2 tablespoons Sugar
4 cups Ginger ale
Ice cubes
Directions
Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes.
Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
Thursday, April 22, 2021
Diabetic Thursday
It's Diabetic Thursday, time to check out how yummy, healthy, and easy diabetic food can be. Today's six yummy recipes include Chicken with Sun-Dried Tomatoes and Baked Vanilla Custard. Enjoy!
SUMMER RATATOUILLE
Yield: 4 (1 cup) servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=857
Online version: http://diabeticgourmet.com/recipes/html/857.shtml
Source: Express Lane Diabetic Cooking
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 6 g; Sodium: 299 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
MARINATED CHICKPEA AND TUNA SALAD
Yield: 4 servings
Serving size is 1/2 cup tuna, 1 cup vegetables, and 1/2 cup chickpeas.
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=858
Online version: http://diabeticgourmet.com/recipes/html/858.shtml
Source: Express Lane Diabetic Cooking
Ingredients
2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
Combine all ingredients in a salad bowl. Refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 325; Protein: 28 g; Fat: 10 g; Sodium: 483 mg; Cholesterol: 22 mg; Dietary Fiber: 9 g; Sugars: 7 g; Carbohydrates: 32 g; Exchanges: 1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
BAKED VANILLA CUSTARD
Recipe Yield: Yield: 10 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard
Print version: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard/print/
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Notes:
Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.
Nutritional Information Per Serving: Calories: 90; Fat: 5 grams; Sodium: 124 mg; Cholesterol: 135 mg; Protein: 7 grams; Carbohydrates: 5 grams; Diabetic Exchanges: 1/2 milk, 1/2 lean meat
CHICKEN WITH SUN-DRIED TOMATES
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=868
Online version: http://diabeticgourmet.com/recipes/html/868.shtml
Source: Magic Menus for People with Diabetes
Ingredients
4 boneless skinless chicken breast halves (about 1 pound total), trimmed of cartilage and fat
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large shallot, minced
2/3 cup low-sodium, low-fat chicken broth
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup chopped sun-dried tomatoes, rehydrated in small bowl water
Directions
Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.
Saute chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.
Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.
Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.
Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.
Nutritional Information Per Serving: Calories: 177; Protein: 27 g; Fat: 5 g; Sodium: 155 mg; Cholesterol: 64 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 3 g; Exchanges: 4 Very Lean Meat, 1/2 Fat
ONION AND BLUE CHEESE FOCACCIA
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=685
View recipe: http://diabeticgourmet.com/recipes/html/685.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Ingredients
Olive oil cooking spray
2 cups thinly sliced onions
4 cloves garlic, minced
1/2 teaspoon dried rosemary leaves
Salt and pepper, to taste
1 focaccia (Italian flat bread, 10 ounces)
1/4 cup chopped sun-dried tomatoes (not in oil)
2-3 ounces crumbled blue cheese
2 tablespoons grated fat-free Parmesan cheese
Directions
Spray large skillet with cooking spray; heat over medium heat until hot.
Cook onions and garlic, covered, over medium heat until wilted, about 5 minutes. Cook, uncovered, over low heat until tender and lightly browned, about 15 minutes. Stir in rosemary and season with salt and pepper.
Arrange onions on focaccia; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees until focaccia is hot and cheese melted, about 15 minutes. Cut into wedges.
Nutritional Information Per Serving: Calories: 146; Protein: 5.9 g; Fat: 3.5 g; Sodium: 354 mg; Cholesterol: 5.2 mg; Carbohydrates: 23.3 g; Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat
NO BAKE CHERRY CUSTARD CAKEServings: 12
Source: Cinnamon Hearts
Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml
Ingredients
1 prepared Angel Food cake (10 inches)
1 package (1.4 oz) sugar-free instant vanilla pudding mix
1-1/2 cups milk (2%)
1 cup light sour cream
1 can (21oz) light cherry pie filling
Directions
Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.
Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat
SUMMER RATATOUILLE
Yield: 4 (1 cup) servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=857
Online version: http://diabeticgourmet.com/recipes/html/857.shtml
Source: Express Lane Diabetic Cooking
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Fat: 6 g; Sodium: 299 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
MARINATED CHICKPEA AND TUNA SALAD
Yield: 4 servings
Serving size is 1/2 cup tuna, 1 cup vegetables, and 1/2 cup chickpeas.
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=858
Online version: http://diabeticgourmet.com/recipes/html/858.shtml
Source: Express Lane Diabetic Cooking
Ingredients
2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
Combine all ingredients in a salad bowl. Refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 325; Protein: 28 g; Fat: 10 g; Sodium: 483 mg; Cholesterol: 22 mg; Dietary Fiber: 9 g; Sugars: 7 g; Carbohydrates: 32 g; Exchanges: 1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
BAKED VANILLA CUSTARD
Recipe Yield: Yield: 10 servings
View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard
Print version: https://diabeticgourmet.com/diabetic-recipes/baked-vanilla-custard/print/
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Notes:
Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.
Nutritional Information Per Serving: Calories: 90; Fat: 5 grams; Sodium: 124 mg; Cholesterol: 135 mg; Protein: 7 grams; Carbohydrates: 5 grams; Diabetic Exchanges: 1/2 milk, 1/2 lean meat
CHICKEN WITH SUN-DRIED TOMATES
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=868
Online version: http://diabeticgourmet.com/recipes/html/868.shtml
Source: Magic Menus for People with Diabetes
Ingredients
4 boneless skinless chicken breast halves (about 1 pound total), trimmed of cartilage and fat
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large shallot, minced
2/3 cup low-sodium, low-fat chicken broth
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup chopped sun-dried tomatoes, rehydrated in small bowl water
Directions
Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.
Saute chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.
Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.
Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.
Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.
Nutritional Information Per Serving: Calories: 177; Protein: 27 g; Fat: 5 g; Sodium: 155 mg; Cholesterol: 64 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 3 g; Exchanges: 4 Very Lean Meat, 1/2 Fat
ONION AND BLUE CHEESE FOCACCIA
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=685
View recipe: http://diabeticgourmet.com/recipes/html/685.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Ingredients
Olive oil cooking spray
2 cups thinly sliced onions
4 cloves garlic, minced
1/2 teaspoon dried rosemary leaves
Salt and pepper, to taste
1 focaccia (Italian flat bread, 10 ounces)
1/4 cup chopped sun-dried tomatoes (not in oil)
2-3 ounces crumbled blue cheese
2 tablespoons grated fat-free Parmesan cheese
Directions
Spray large skillet with cooking spray; heat over medium heat until hot.
Cook onions and garlic, covered, over medium heat until wilted, about 5 minutes. Cook, uncovered, over low heat until tender and lightly browned, about 15 minutes. Stir in rosemary and season with salt and pepper.
Arrange onions on focaccia; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees until focaccia is hot and cheese melted, about 15 minutes. Cut into wedges.
Nutritional Information Per Serving: Calories: 146; Protein: 5.9 g; Fat: 3.5 g; Sodium: 354 mg; Cholesterol: 5.2 mg; Carbohydrates: 23.3 g; Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat
NO BAKE CHERRY CUSTARD CAKEServings: 12
Source: Cinnamon Hearts
Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml
Ingredients
1 prepared Angel Food cake (10 inches)
1 package (1.4 oz) sugar-free instant vanilla pudding mix
1-1/2 cups milk (2%)
1 cup light sour cream
1 can (21oz) light cherry pie filling
Directions
Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.
Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat
Wednesday, April 21, 2021
Dessert
Is there anyone who doesn't love dessert? Well, maybe...But for those of us who love dessert, this post is sure to have something to love, including Chocolate Mississippi Mud Pie and Birthday Baked Alaska. Enjoy!
NO-BAKE CHOCOLATE MOUSSE PIE
This is from Linda Larsen at The Spruce Eats. She wrote, " This super easy and velvety smooth chocolate mousse pie recipe uses just nine ingredients. The crust choice is up to you. If you want to bake, go ahead and prepare your own pie crust. Only begin filling the homemade crust after it is fully cooled. Another option that doesn't require any baking is to use a store-bought graham cracker crust.
"No-bake desserts are ideal for hot summer months when you just don't want to turn on the oven. They are also very simple to make and ideal for beginning cooks. Do note that while this recipe is no-bake, the chocolate mousse pie does need about 4-5 hours to rest and chill in the refrigerator. Keep this resting time in mind if you are planning on making this for an event or have a specific time frame that the pie needs to be ready for.
"When you use cream cheese in no-bake desserts, it must be softened. To do this, let the cream cheese sit out on the counter at room temperature. Depending on the outside temperature, this can take anywhere from 30 minutes to an hour and a half. If you are in a time crunch, you can also soften the cream cheese in the microwave. Place the cheese on a microwave-safe plate. Microwave on 50 percent power for one minute. Repeat at 30-second intervals just until the cream cheese is soft when pressed with a finger. You don't want it to melt or the texture of the recipe will not be correct."
Prep Time: 25 minutes; Cook Times: 10 minutes; Chill Time: 4 hours; Total Time: 4 hours 35 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mousse-pie-483205.
Ingredients
1 (9-inch) pie crust (or graham cracker crust, baked and cooled)
1 (8-ounce) package cream cheese (softened)
1/2 cup heavy cream
1/2 cup cocoa powder
3/4 cup powdered sugar
Pinch salt
2 teaspoons vanilla
1 1/2 cups heavy cream
3 tablespoons powdered sugar
Directions
Gather the ingredients.
Prepare the pie crust and cool completely or use a purchased pre-made crust.
In a large bowl, combine the cream cheese, 1/2 cup heavy cream, and cocoa. Beat well until smooth and fluffy, about 5 minutes.
Add 3/4 cup powdered sugar, salt, and vanilla, and beat until smooth.
Then, in a medium bowl, beat 1 1/2 cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.
Carefully fold into the chocolate cream cheese mixture.
Pour the chocolate filling into the cooled pie shell.
Cover and chill until firm - about 4 to 5 hours.
Serve and enjoy!
Whipped Cream Topping
This recipe is delicious all on its own, but you can top it with some sweetened whipped cream for the perfect finish. To make your own whipped cream, just beat about 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until it is fully whipped. Spoon a dollop of fresh whipped cream on each piece of the pie as you serve it.
BIRTHDAY BAKED ALASKA
This recipe is from Zoë François, and adapted by Dorie Greenspan in The New York Times cooking section. For this recipe, Dorie wrote, "Baked alaska is beautiful, elegant and dramatic. It’s easy to make; it’s convenient (it must be made ahead); it’s got ice cream (enough said); it’s got meringue — which is the same as saying it’s got magic. It looks gorgeous whole and just as gorgeous sliced; it’s creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it’s perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July — it’s what the creator of this recipe, Zoë François, did originally — or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts."
Yield: 12 servings; Time: About 1 hour, plus at least 7 hours' freezing
This recipe was featured in "Is Baked Alaska the Secret to a Long Life?", and can be viewed online at https://cooking.nytimes.com/recipes/1022050-birthday-baked-alaska.
Note: For a good read, check out the article ("Is Baked Alaska…") that this recipe is from. I found it to be interesting (as I've come to expect from the Times).
Ingredients
For the Ice Cream Cake:
1 cup sliced fresh strawberries (cut 1/4-inch thick; not thicker)
1/4 cup granulated sugar
2 teaspoons fresh lime or lemon juice
1 pint premium or homemade blueberry ice cream
1 pint premium or homemade vanilla ice cream
1 cup shredded, sweetened coconut
1 quart premium or homemade strawberry ice cream
Enough ladyfingers to cover the bottom of the cake (about 10 to 20, depending on their size)
For the Swiss Meringue:
1 cup egg whites (from about 8 large eggs)
2 cups granulated sugar
1/4 cup kirsch (omit if using a torch)
Preparation
Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you’re using homemade ice cream, you can take it straight from the ice cream maker.
Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
Gently press ladyfingers into the soft ice cream to make a base layer; don’t worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you’d like.)
At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water — making sure it’s not touching — and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don’t rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it’s fluffy, glossy and holds stiff peaks.
Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you’re using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue — creating swirls, if you’d like — and cover the top with a thinner one.
Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you’ve got a pattern you like. Freeze the cake for at least 1 hour.
To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it’s at its best the day it is made.
FLORIDA LIME PIE
This recipes is from Jane Nickerson, and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published 'Jane Nickerson’s Florida Cookbook,' an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it."
Yield: 1 (9-inch) pie; Time: 1 1/2 hours, plus chilling and cooling.
This yummy pie was featured in "The Unsung Influence of a Pioneering Food Journalist", and can be viewed online at https://cooking.nytimes.com/recipes/1022079-florida-lime-pie.
Note: The article that this was featured in is well worth the read, especially for anyone interested in a little history about food, recipes, cooking…the whole yummy 9-yards. (Thanks for an interesting read, Sam!)
Ingredients
For the Crust:
1 1/4 cups/160 grams all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1/2 cup/115 grams very cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water, plus more as needed
For the Filling:
5 large egg yolks, plus 3 large egg whites, all at room temperature
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 4 to 5 limes)
1 tablespoon finely grated lime zest, plus more for garnish
Whipped cream, for garnish
Preparation
Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.
Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.
DIRT DESSERT PUDDING BOWLS
This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12
To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.
Ingredients
1 tablespoon butter, melted
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 tablespoon sugar
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 1/2 cups cold milk
1/2 cup frozen (thawed) whipped topping
8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
12 gummy worm candies
Preparation
Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.
When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.
Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.
Expert Tips
For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.
To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.
Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!
CHOCOLATE MISSISSIPPI MUD PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry Mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
"This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
"We've included a simple homemade graham cracker crust recipe, but we used a store-bought crust for the pie in the picture. We usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust."
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 52 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mississippi-mud-pie-3053483.
Ingredients
For the Graham Cracker Crust (or Use a Store-Bought 9-inch Ready-Made Crust):
1 1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 tablespoons butter (melted)
dash of salt
For the Filling:
1/4 lb. (1 stick) butter
2 (1 oz. each) squares unsweetened chocolate
3 large eggs
3 tablespoons white corn syrup
1 1/3 cups sugar
1 tsp. vanilla
Directions
Gather the ingredients.
Preheat the oven to 350 F. Position the baking rack in the center of the oven.
For the optional homemade crust: combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with a very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Serve and enjoy!
Tip
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
RICH RASPBERRY SWIRL BROWNIES
This comes from the infamous long-since-forgotten emailing list. Yield: 16 brownies
Ingredients
3/4 cup all purpose flour
3/4 cup baking cocoa
1/4 tsp salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tsp vanilla extract
3 large eggs, divided
1/2 cup chopped pecans
1/2 cup seedless red raspberry jam
1 2/3 cups (10 oz) Toll House Swirled Morsels, divided
Directions
Preheat oven to 350 F. Grease 9 inch square baking pan. Combine cocoa, flour, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Spread 1 cup of the batter into the prepared pan. Sprinkle pecans over the batter. Stir jam until smooth. Drizzle over the pecans. Beat remaining batter and egg in the same large bowl until light in color. Stir in 1 cup swirled morsels. Spread evenly over raspberry jam. Top with remaining swirled morsels. Bake for 30 to 33 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
NO-BAKE CHOCOLATE MOUSSE PIE
This is from Linda Larsen at The Spruce Eats. She wrote, " This super easy and velvety smooth chocolate mousse pie recipe uses just nine ingredients. The crust choice is up to you. If you want to bake, go ahead and prepare your own pie crust. Only begin filling the homemade crust after it is fully cooled. Another option that doesn't require any baking is to use a store-bought graham cracker crust.
"No-bake desserts are ideal for hot summer months when you just don't want to turn on the oven. They are also very simple to make and ideal for beginning cooks. Do note that while this recipe is no-bake, the chocolate mousse pie does need about 4-5 hours to rest and chill in the refrigerator. Keep this resting time in mind if you are planning on making this for an event or have a specific time frame that the pie needs to be ready for.
"When you use cream cheese in no-bake desserts, it must be softened. To do this, let the cream cheese sit out on the counter at room temperature. Depending on the outside temperature, this can take anywhere from 30 minutes to an hour and a half. If you are in a time crunch, you can also soften the cream cheese in the microwave. Place the cheese on a microwave-safe plate. Microwave on 50 percent power for one minute. Repeat at 30-second intervals just until the cream cheese is soft when pressed with a finger. You don't want it to melt or the texture of the recipe will not be correct."
Prep Time: 25 minutes; Cook Times: 10 minutes; Chill Time: 4 hours; Total Time: 4 hours 35 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mousse-pie-483205.
Ingredients
1 (9-inch) pie crust (or graham cracker crust, baked and cooled)
1 (8-ounce) package cream cheese (softened)
1/2 cup heavy cream
1/2 cup cocoa powder
3/4 cup powdered sugar
Pinch salt
2 teaspoons vanilla
1 1/2 cups heavy cream
3 tablespoons powdered sugar
Directions
Gather the ingredients.
Prepare the pie crust and cool completely or use a purchased pre-made crust.
In a large bowl, combine the cream cheese, 1/2 cup heavy cream, and cocoa. Beat well until smooth and fluffy, about 5 minutes.
Add 3/4 cup powdered sugar, salt, and vanilla, and beat until smooth.
Then, in a medium bowl, beat 1 1/2 cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.
Carefully fold into the chocolate cream cheese mixture.
Pour the chocolate filling into the cooled pie shell.
Cover and chill until firm - about 4 to 5 hours.
Serve and enjoy!
Whipped Cream Topping
This recipe is delicious all on its own, but you can top it with some sweetened whipped cream for the perfect finish. To make your own whipped cream, just beat about 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until it is fully whipped. Spoon a dollop of fresh whipped cream on each piece of the pie as you serve it.
BIRTHDAY BAKED ALASKA
This recipe is from Zoë François, and adapted by Dorie Greenspan in The New York Times cooking section. For this recipe, Dorie wrote, "Baked alaska is beautiful, elegant and dramatic. It’s easy to make; it’s convenient (it must be made ahead); it’s got ice cream (enough said); it’s got meringue — which is the same as saying it’s got magic. It looks gorgeous whole and just as gorgeous sliced; it’s creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it’s perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July — it’s what the creator of this recipe, Zoë François, did originally — or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts."
Yield: 12 servings; Time: About 1 hour, plus at least 7 hours' freezing
This recipe was featured in "Is Baked Alaska the Secret to a Long Life?", and can be viewed online at https://cooking.nytimes.com/recipes/1022050-birthday-baked-alaska.
Note: For a good read, check out the article ("Is Baked Alaska…") that this recipe is from. I found it to be interesting (as I've come to expect from the Times).
Ingredients
For the Ice Cream Cake:
1 cup sliced fresh strawberries (cut 1/4-inch thick; not thicker)
1/4 cup granulated sugar
2 teaspoons fresh lime or lemon juice
1 pint premium or homemade blueberry ice cream
1 pint premium or homemade vanilla ice cream
1 cup shredded, sweetened coconut
1 quart premium or homemade strawberry ice cream
Enough ladyfingers to cover the bottom of the cake (about 10 to 20, depending on their size)
For the Swiss Meringue:
1 cup egg whites (from about 8 large eggs)
2 cups granulated sugar
1/4 cup kirsch (omit if using a torch)
Preparation
Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you’re using homemade ice cream, you can take it straight from the ice cream maker.
Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
Gently press ladyfingers into the soft ice cream to make a base layer; don’t worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you’d like.)
At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water — making sure it’s not touching — and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don’t rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it’s fluffy, glossy and holds stiff peaks.
Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you’re using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue — creating swirls, if you’d like — and cover the top with a thinner one.
Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you’ve got a pattern you like. Freeze the cake for at least 1 hour.
To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it’s at its best the day it is made.
FLORIDA LIME PIE
This recipes is from Jane Nickerson, and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published 'Jane Nickerson’s Florida Cookbook,' an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it."
Yield: 1 (9-inch) pie; Time: 1 1/2 hours, plus chilling and cooling.
This yummy pie was featured in "The Unsung Influence of a Pioneering Food Journalist", and can be viewed online at https://cooking.nytimes.com/recipes/1022079-florida-lime-pie.
Note: The article that this was featured in is well worth the read, especially for anyone interested in a little history about food, recipes, cooking…the whole yummy 9-yards. (Thanks for an interesting read, Sam!)
Ingredients
For the Crust:
1 1/4 cups/160 grams all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1/2 cup/115 grams very cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water, plus more as needed
For the Filling:
5 large egg yolks, plus 3 large egg whites, all at room temperature
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 4 to 5 limes)
1 tablespoon finely grated lime zest, plus more for garnish
Whipped cream, for garnish
Preparation
Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.
Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.
DIRT DESSERT PUDDING BOWLS
This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12
To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.
Ingredients
1 tablespoon butter, melted
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 tablespoon sugar
1 package (4-serving size) chocolate instant pudding and pie filling mix
1 1/2 cups cold milk
1/2 cup frozen (thawed) whipped topping
8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
12 gummy worm candies
Preparation
Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.
When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.
Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.
Expert Tips
For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.
To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.
Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!
CHOCOLATE MISSISSIPPI MUD PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry Mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
"This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
"We've included a simple homemade graham cracker crust recipe, but we used a store-bought crust for the pie in the picture. We usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust."
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 52 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mississippi-mud-pie-3053483.
Ingredients
For the Graham Cracker Crust (or Use a Store-Bought 9-inch Ready-Made Crust):
1 1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 tablespoons butter (melted)
dash of salt
For the Filling:
1/4 lb. (1 stick) butter
2 (1 oz. each) squares unsweetened chocolate
3 large eggs
3 tablespoons white corn syrup
1 1/3 cups sugar
1 tsp. vanilla
Directions
Gather the ingredients.
Preheat the oven to 350 F. Position the baking rack in the center of the oven.
For the optional homemade crust: combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with a very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Serve and enjoy!
Tip
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
RICH RASPBERRY SWIRL BROWNIES
This comes from the infamous long-since-forgotten emailing list. Yield: 16 brownies
Ingredients
3/4 cup all purpose flour
3/4 cup baking cocoa
1/4 tsp salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tsp vanilla extract
3 large eggs, divided
1/2 cup chopped pecans
1/2 cup seedless red raspberry jam
1 2/3 cups (10 oz) Toll House Swirled Morsels, divided
Directions
Preheat oven to 350 F. Grease 9 inch square baking pan. Combine cocoa, flour, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Spread 1 cup of the batter into the prepared pan. Sprinkle pecans over the batter. Stir jam until smooth. Drizzle over the pecans. Beat remaining batter and egg in the same large bowl until light in color. Stir in 1 cup swirled morsels. Spread evenly over raspberry jam. Top with remaining swirled morsels. Bake for 30 to 33 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Tuesday, April 20, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hamburger Stroganoff Skillet and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!
SLOW COOKER CHIPOTLE CHILI
This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."
Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings
To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
1/2 red bell pepper, chopped
1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
1/2 (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
DOUBLE CORN CAKES WITH BLACK BEANS
This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.
Ingredients
1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 jalapeño chile, seeded and diced (1/4 cup)
1 Tbs. ground cumin
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 15-oz. can diced tomatoes
1 1/2 cups fresh or thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz. tube pre-cooked polenta
1 large egg, lightly beaten
Preparation
Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."
To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.
Ingredients
For the Meatloaf:
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
Make the Meatloaf:
Gather the ingredients.
In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat the oven to 325 F.
In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.
Bake for 30 minutes.
Make the Glaze:
Gather the ingredients.
While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.
Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.
Serve and enjoy.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SLOW-COOKER CUBAN BLACK BEAN SOUP
We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"
Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Soup
1 carton (32 oz) Progresso™ chicken broth
1 ham shank (about 1 1/2 lb)
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Toppings
Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired
Directions
In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Expert Tips
Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.
To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.
SLOW COOKER CHIPOTLE CHILI
This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."
Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings
To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
1/2 red bell pepper, chopped
1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
1/2 (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
DOUBLE CORN CAKES WITH BLACK BEANS
This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.
Ingredients
1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 jalapeño chile, seeded and diced (1/4 cup)
1 Tbs. ground cumin
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 15-oz. can diced tomatoes
1 1/2 cups fresh or thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz. tube pre-cooked polenta
1 large egg, lightly beaten
Preparation
Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."
To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.
Ingredients
For the Meatloaf:
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
Make the Meatloaf:
Gather the ingredients.
In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat the oven to 325 F.
In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.
Bake for 30 minutes.
Make the Glaze:
Gather the ingredients.
While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.
Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.
Serve and enjoy.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
SLOW-COOKER CUBAN BLACK BEAN SOUP
We started today's post with a slow-cooker recipe, and are ending it the same way. This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"
Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Soup
1 carton (32 oz) Progresso™ chicken broth
1 ham shank (about 1 1/2 lb)
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Toppings
Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired
Directions
In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Expert Tips
Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.
To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.
Taco Tuesday
It's that time of week again: Taco Tuesday. Today's offerings include Beef Tacos with Mango Salsa and Grilled Steak Tacos with Cherry Tomato-Avocado Salsa. Enjoy!
BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4
To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.
Ingredients
1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1/2 cup milk
1/2 cup water
1/2 tablespoon lemon pepper
1/4 teaspoon sea salt
1/2 head cauliflower
1/2 cup buffalo sauce
15 oz. can organic sweet kernel corn, rinsed and drained
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1/4 cup chopped cilantro
1 cup mixed greens (or sub chopped red cabbage)
1/4 cup Hidden Valley® Greek Yogurt Ranch
Directions
Preheat oven to 450°F.
Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
Break or cut the cauliflower into small 1 1/2 inch pieces.
Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
Bake for 15 minutes, then flip them over and bake for another 15 minutes.
Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.
Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.
Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.
Note: For safe meat preparation, reference the USDA website.
BEEF TACOS WITH MANGO SALSA
This comes from Old El Paso, and begins, "Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/beef-tacos-with-mango-salsa.
Ingredient
1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
2 tablespoons chopped red onion
1 tablespoon lime juice
1 teaspoon honey
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)
1 1/4 cups shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
Preparation
In small bowl, mix mango, red onion, lime juice and honey. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
Expert Tips
No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.
To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.
EASY JERK CHICKEN TACOS
This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."
Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-jerk-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package Old El Paso™ Caribbean Inspired Jerk World Taco Kit
1 cup shredded green cabbage
1/2 cup diced red bell pepper
1/2 cup peeled, diced mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
Lime wedges
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, bell pepper, mango, onion and cilantro. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
No fresh mango? Diced pineapple makes a nice substitute.
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.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4
To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.
Ingredients
1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1/2 cup milk
1/2 cup water
1/2 tablespoon lemon pepper
1/4 teaspoon sea salt
1/2 head cauliflower
1/2 cup buffalo sauce
15 oz. can organic sweet kernel corn, rinsed and drained
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1/4 cup chopped cilantro
1 cup mixed greens (or sub chopped red cabbage)
1/4 cup Hidden Valley® Greek Yogurt Ranch
Directions
Preheat oven to 450°F.
Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
Break or cut the cauliflower into small 1 1/2 inch pieces.
Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
Bake for 15 minutes, then flip them over and bake for another 15 minutes.
Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.
Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.
Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.
Note: For safe meat preparation, reference the USDA website.
BEEF TACOS WITH MANGO SALSA
This comes from Old El Paso, and begins, "Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/beef-tacos-with-mango-salsa.
Ingredient
1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
2 tablespoons chopped red onion
1 tablespoon lime juice
1 teaspoon honey
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)
1 1/4 cups shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
Preparation
In small bowl, mix mango, red onion, lime juice and honey. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
Expert Tips
No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.
To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.
EASY JERK CHICKEN TACOS
This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."
Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-jerk-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package Old El Paso™ Caribbean Inspired Jerk World Taco Kit
1 cup shredded green cabbage
1/2 cup diced red bell pepper
1/2 cup peeled, diced mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
Lime wedges
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, bell pepper, mango, onion and cilantro. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
No fresh mango? Diced pineapple makes a nice substitute.
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.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
Monday, April 19, 2021
Chicken - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with that old stand-by chicken, and includes Mini Hawaiian Chicken Skewers and Barbecue-Cheddar Chicken Pasta. Enjoy!
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.
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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.
MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)
This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"
Yield: 4 servings; Time: 30 minutes
This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.
Ingredients
1/4 cup gochugaru (Korean red-pepper flakes)
2 tablespoons gochujang (Korean red-pepper paste)
3 tablespoons light brown sugar
3 garlic cloves, peeled and minced (about 2 tablespoons)
1 (1-inch) piece ginger, minced (about 1 tablespoon)
1 tablespoon soy sauce
1/2 teaspoon black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes
2 tablespoons neutral oil, such as canola or peanut
4 ounces sliced Korean rice cakes (optional)
6 to 8 ounces low-moisture mozzarella, thinly sliced
2 scallions, sliced, for garnish
Preparation
Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.
LOADED CHICKEN TOTCHOS
This is from Old El Paso, and begins, "Nachos and tots join forces in this fun and festive easy sheet-pan appetizer."
Prep Time: 15 minutes; Total Time: 50 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/loaded-chicken-totchos.
Ingredients
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 tablespoons vegetable oil
2 tablespoons water
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 cups shredded deli rotisserie chicken
2 cups shredded Mexican cheese blend (8 oz)
1/4 cup sour cream
2 medium plum (Roma) tomatoes, diced
2 tablespoons chopped fresh cilantro leaves
Preparation
Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes on pan. Bake as directed on bag, stirring halfway through.
Meanwhile, in medium bowl, mix chiles, oil, water and taco seasoning mix. Stir in chicken.
Sprinkle potatoes with 1 cup of the cheese; top with chicken mixture. Top with remaining 1 cup cheese. Bake 7 to 9 minutes longer or until cheese is melted and chicken mixture is hot.
Top with sour cream, tomatoes and cilantro.
Expert Tips
Like crispy tots? Add 5 minutes to initial bake time for crispier totchos. Want pretty sour cream? Spoon sour cream into 1-quart resealable food-storage plastic bag; seal, and cut 1/4-inch tip from corner. Squeeze sour cream in zigzag pattern over totchos.
MINI HAWAIIAN CHICKEN SKEWERS
This is from Ree Drummond, from the Food Network.
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
Directions
Special equipment: wooden skewers soaked in water for at least 1 hour
Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
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.
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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.
MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)
This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"
Yield: 4 servings; Time: 30 minutes
This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.
Ingredients
1/4 cup gochugaru (Korean red-pepper flakes)
2 tablespoons gochujang (Korean red-pepper paste)
3 tablespoons light brown sugar
3 garlic cloves, peeled and minced (about 2 tablespoons)
1 (1-inch) piece ginger, minced (about 1 tablespoon)
1 tablespoon soy sauce
1/2 teaspoon black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes
2 tablespoons neutral oil, such as canola or peanut
4 ounces sliced Korean rice cakes (optional)
6 to 8 ounces low-moisture mozzarella, thinly sliced
2 scallions, sliced, for garnish
Preparation
Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.
LOADED CHICKEN TOTCHOS
This is from Old El Paso, and begins, "Nachos and tots join forces in this fun and festive easy sheet-pan appetizer."
Prep Time: 15 minutes; Total Time: 50 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/loaded-chicken-totchos.
Ingredients
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 tablespoons vegetable oil
2 tablespoons water
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 cups shredded deli rotisserie chicken
2 cups shredded Mexican cheese blend (8 oz)
1/4 cup sour cream
2 medium plum (Roma) tomatoes, diced
2 tablespoons chopped fresh cilantro leaves
Preparation
Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes on pan. Bake as directed on bag, stirring halfway through.
Meanwhile, in medium bowl, mix chiles, oil, water and taco seasoning mix. Stir in chicken.
Sprinkle potatoes with 1 cup of the cheese; top with chicken mixture. Top with remaining 1 cup cheese. Bake 7 to 9 minutes longer or until cheese is melted and chicken mixture is hot.
Top with sour cream, tomatoes and cilantro.
Expert Tips
Like crispy tots? Add 5 minutes to initial bake time for crispier totchos. Want pretty sour cream? Spoon sour cream into 1-quart resealable food-storage plastic bag; seal, and cut 1/4-inch tip from corner. Squeeze sour cream in zigzag pattern over totchos.
MINI HAWAIIAN CHICKEN SKEWERS
This is from Ree Drummond, from the Food Network.
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
Directions
Special equipment: wooden skewers soaked in water for at least 1 hour
Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
Meatless Monday
It's time for another Meatless Monday. Here are six yummy vegetarian recipes - a little of this, a little of that - to help you through the day, including Ginger Pumpkin Pie and Vegetarian Chili with Tortilla Crisps. Enjoy!
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
MEATLESS-BALL SUBS
This is a quick meal that tastes yummy. Makes 4 meatless ball subs.
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ACADIA'S TOFU STIR FRY
This came from the Food.com e-newsletter, and was sent into by AcadiaTwo. She writes, “I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.” Don't let the prep time scare you off; it's the marinating time. Prep Time: 12 hours; Cook Time: 15 minutes; Servings: 4
To view this online, go to http://www.food.com/recipe/acadias-tofu-stir-fry-365295.
Ingredients
1 1⁄2 cups teriyaki sauce (sweet)
8 ounces tofu (firm, drained)
4 garlic cloves (minced)
1 tablespoon peanut oil
8 ounces frozen stir fry vegetables
Directions
Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
In wok on medium heat add peanut oil.
Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
Remove tofu and set aside.
Add vegetables to wok and stir fry until tender about 3 minutes.
Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.
Enjoy.
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, “This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.” Yield: 18 to 24 muffins; Time: about 2 hours.
To view this online, click here.
Ingredients
For the Muffins:
2 cups all-purpose flour, more as needed
2/3 cup whole wheat flour or wheat germ, preferably toasted
2/3 cup fine-ground yellow cornmeal
2/3 cup rolled oats (not quick-cooking)
2/3 cup packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups buttermilk, more as needed
1 1/3 cup coconut oil, or neutral oil like safflower or canola
2/3 cup maple syrup
4 eggs
2 cups grated carrots or tart apple
1 1/2 cups blueberries
1 cup chopped toasted walnuts or pecans (optional)
For the Streusel (Optional):
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup coconut oil or cold unsalted butter
1/2 cup all-purpose flour
1 1/2 tablespoons finely grated orange zest
Preparation
Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Tip:
To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.
GINGER PUMPKIN PIE
Kathy Kingsley wrote for The Spruce Eats. About this recipe, Kathy wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Note: I found this while Kathy was writing for The Spruce Eats' forerunner. I have yet to find it on Spruce; if I do, I'll add an updated link.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
MEATLESS-BALL SUBS
This is a quick meal that tastes yummy. Makes 4 meatless ball subs.
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ACADIA'S TOFU STIR FRY
This came from the Food.com e-newsletter, and was sent into by AcadiaTwo. She writes, “I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.” Don't let the prep time scare you off; it's the marinating time. Prep Time: 12 hours; Cook Time: 15 minutes; Servings: 4
To view this online, go to http://www.food.com/recipe/acadias-tofu-stir-fry-365295.
Ingredients
1 1⁄2 cups teriyaki sauce (sweet)
8 ounces tofu (firm, drained)
4 garlic cloves (minced)
1 tablespoon peanut oil
8 ounces frozen stir fry vegetables
Directions
Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
In wok on medium heat add peanut oil.
Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
Remove tofu and set aside.
Add vegetables to wok and stir fry until tender about 3 minutes.
Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.
Enjoy.
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, “This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.” Yield: 18 to 24 muffins; Time: about 2 hours.
To view this online, click here.
Ingredients
For the Muffins:
2 cups all-purpose flour, more as needed
2/3 cup whole wheat flour or wheat germ, preferably toasted
2/3 cup fine-ground yellow cornmeal
2/3 cup rolled oats (not quick-cooking)
2/3 cup packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups buttermilk, more as needed
1 1/3 cup coconut oil, or neutral oil like safflower or canola
2/3 cup maple syrup
4 eggs
2 cups grated carrots or tart apple
1 1/2 cups blueberries
1 cup chopped toasted walnuts or pecans (optional)
For the Streusel (Optional):
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup coconut oil or cold unsalted butter
1/2 cup all-purpose flour
1 1/2 tablespoons finely grated orange zest
Preparation
Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Tip:
To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.
GINGER PUMPKIN PIE
Kathy Kingsley wrote for The Spruce Eats. About this recipe, Kathy wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Note: I found this while Kathy was writing for The Spruce Eats' forerunner. I have yet to find it on Spruce; if I do, I'll add an updated link.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
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