Breakfast

When I was a kid, my mom had definite rules about meals. Maybe rules might not be quite right. But she did have ideas about what to eat when, where to eat, and, finally, no television during meals.

A little clarification here: The first part (what to eat when) meant that one did not eat breakfast foods at dinner time, dinner left-overs (whether meatloaf, spaghetti, whatever) could not be eaten for breakfast, etc. The second part - where to eat - meant eating at the table, whether in the kitchen or dining room, along with any family members who were eating. The no t.v. part is pretty self-explanatory.

After my folks split up, and I'd gotten married and moved out, things were a little different. I stopped by one evening for some reason or another, only to find Mom and my sister sitting on the floor in the living room, maybe 20 feet away from the dining room table, watching Star Trek (a show she'd previously stated she didn't like) on the television while eating dinner. You could have knocked me over with a feather. They were eating something appropriately dinner-ish.

Fast forward to now. Any one of my (now adult) offspring can think of at least one dinner when they ate cereal, an omelet, or some other breakfast food for dinner. There's really nothing wrong with that. (There's also nothing wrong with having pie and coffee for breakfast, something I tend to do after a major holiday.)

This long intro is to tell you that today's post deals with breakfast. Check out the Parisian-style Sweet Crêpes, the Ham and Pepper Frittata, and the other yummy breakfast recipes. Enjoy!

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

This is from Jerrelle Guy in The New York Times cooking enewsletter. Jerrelle wrote, "This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you’d like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana."

Yield: 2 1/2 cups; Time: 1 hour, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1021529-banana-granola-with-cinnamon-nutmeg-and-walnuts.

Ingredients

1/2 cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)

1/4 packed cup dark brown sugar

1/4 cup melted virgin coconut oil

2 teaspoons lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 cups old-fashioned rolled oats

1/4 cup walnut halves, roughly chopped

Preparation

Heat the oven to 325 degrees and line a sheet pan with parchment paper.

Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You’ll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn’t burn.

Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.

Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.

Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don’t burn.

Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.

Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it’ll stay crisp for at least 3 months).

HAM AND PEPPER FRITTATA

Recipe Yield: Yield: 4 servings, Serving size: 1/4 of recipe

Source: The Complete Diabetes Prevention Plan

Book Title: The Complete Diabetes Prevention Plan

View this online at https://diabeticgourmet.com/diabetic-recipes/ham-and-pepper-frittata.

Ingredients

1 tablespoon extra virgin olive oil or canola oil

1/2 cup diced yellow bell pepper

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 cup diced, lean, reduced-sodium ham

2 teaspoons dried parsley

1/4 teaspoon coarsely ground black pepper

2 cups fat-free egg substitute

1 cup shredded, reduced-fat, white Cheddar or Swiss cheese

Directions

Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat. Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.

Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).

Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot.

Nutritional Information Per Serving: Calories: 222; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Protein: 28 g; Carbohydrates: 7 g

Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat

PARISIAN-STYLE SWEET CREPES

This comes from the September 2009 issue of Vegetarian Times, page 37. It begins, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience iseasy to re-create at home for breakfast, Sunday supper, or a snack."

Makes 8 crêpes

To view this online, go to https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes/.

Ingredients

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Nutella

Jam

Butter

Chestnut Purée

Preparation

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

SPINACH & CHEDDAR FRITTATA

This is from Weight Watchers, and begins, "This tiny ingredient list is loaded with shortcuts (shredded cheese, prewashed spinach), making it extra easy to drop this frittata into your weekly meal rotation. Did we mention it also reheats well? Try this recipe with a combination of greens and cheeses: Arugula and shredded mozzarella or baby kale and pepper Jack would be delicious."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Serves: 4; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

6 large eggs

1 cup fresh spinach, baby leaves, chopped

2 Tbsp uncooked scallions, finely chopped

1/4 tsp table salt

1/8 tsp black pepper

1/2 cup 50% reduce fat sharp cheddar cheese, shredded

Directions

Preheat the oven to 400°F. In a large bowl, whisk the eggs. Stir in the spinach, scallions, salt, and black pepper.

Coat a 12-inch ovenproof nonstick skillet with cooking spray. Heat the skillet over medium. Pour the egg mixture into the skillet and cook until partially set, about 5 minutes.

Sprinkle the cheese over the eggs. Place the skillet in the oven. Bake until the cheese softens and the eggs firm up, about 5 minutes. Let stand for 1 minute. Cut the frittata into 8 wedges. Serve warm. Or let cool, then wrap the wedges individually or store in a sealed container and refrigerate.

Serving size: 2 wedges

PIRATE EGGS

When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.

The instructions are for one person. Adjust for the number of people you're feeding.

Ingredients

1-2 eggs

1-2 pieces of bread

margarine for the pan

Directions

Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!

EASY BREAKFAST BURRITOS

This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.

Ingredients

6 eggs

2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)

1 to 2 tablespoons milk

6 fully cooked breakfast sausage links, cut into small pieces

1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes

6 Old El Paso™ flour tortillas for burritos (from 11-oz package)

2 cups shredded Mexican cheese blend (8 oz)

Preparation

In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.

Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.

To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Expert Tips

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!

Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

Burgers

When it comes to summer eating, at least here in the U.S., is there anything more iconic than burgers? Whether they're grilled outside or flipped in a frying pan, there's just something about burgers that gets us hungry.

To that end, here are six yummy burger recipes to help you through the day, including Aloha Chicken Burgers, my Meat and Veggie Burgers, and Caribbean Beef Burgers with Mango Salsa. Enjoy!

BISTRO ONION BURGERS

According to the Family Time site, "Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch."

Prep. time: 5 minutes Cooking time: 10

Serves: 6

Source: Campbell's® Quick and Easy Cookbook

Ingredients

1-1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls, with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

Author: Campbell's Kitchen Found here.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Recipe Yield: Makes 4 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipes/caribbean-beef-burgers-with-mango-salsa.

Ingredients

1-1/2 pounds 95% lean ground beef

2 tablespoons Caribbean jerk seasoning

Salt

Mango Salsa:

1 large mango, peeled, coarsely chopped (about 1 cup)

1 tablespoon chopped fresh cilantro

1 tablespoon chopped green onion

1 tablespoon finely chopped seeded jalapeno pepper

1 tablespoon fresh lime juice

Directions

Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Season with salt, as desired.

Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

Nutritional Information Per Serving: Calories: 193; Fat: 6 g; Saturated Fat: 3 g; Fiber: 1.1 g; Sodium: 51 mg; Cholesterol: 65 mg; Protein: 24 g; Carbohydrates: 11 g

BOSTON TURKEY BURGER

This comes from Diana Adcock on the Genius Kitchen site. Time: 18 minutes; Serves: 4

To view this online, click here.

Ingredients

1 lb ground turkey

1 large egg, beaten

2 green onions, sliced thin

1/2 cup progresso Italian style breadcrumbs

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 tablespoon Dijon mustard

1/4 cup ketchup

1/4 cup whole berry cranberry sauce

4 hamburger buns with sesame seeds

red leaf lettuce

Directions

In a medium bowl mix together the turkey, egg, onions, bread crumbs, garlic powder, salt, pepper and Dijon Mustard.

Form into 4 patties and either grill for fry until done, around 4 minutes on each side over medium high heat.

Meanwhile, in a small bowl whisk together the ketchup and cranberry sauce.

On the bottom bun place 1 cooked burger, top with the sauce and lettuce.

Serve.

BBQ CHICKEN BURGERS WITH SLAW

This is from Rachael Ray of The Food Network show 30 Minute Meals.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

1 tablespoon butter, cut into pieces

1 small red onion, 1/2 finely chopped, 1/2 thinly sliced

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1 teaspoon sugar

1 tablespoon Worcestershire sauce, eyeball it

1 tablespoon hot sauce, eyeball it

1 1/4 pounds ground chicken

1 tablespoons grill seasoning (recommended: McCormick brand) a palm full

3 tablespoons extra-virgin olive oil, divided

2 tablespoons honey, eyeball it

1 lemon, juiced

3 rounded tablespoons sweet pickle relish

2 cups shredded cabbage mix

Salt and pepper

4 cornmeal Kaiser rolls, split

Directions

In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

Serve burgers on bun bottoms topped with slaw and bun tops.

MEAT AND VEGGIE HAMBURGERS

This is one of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.

Ingredients

2 lbs. Ground beef

1/2 green pepper, diced

1/2 red pepper, diced

1-2 carrots, peeled & cut into rounds 1 small onion, diced

1 package dry onion soup mixDirections

Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.

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.

Chicken - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's double post deals with chicken, and includes Arroz Chaufa (Fried Rice With Chicken and Bell Pepper) and One-Pot Chicken Alfredo Penne. Enjoy!

PAN-SEARED RANCH CHICKEN

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "In this recipe, America’s favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)"

Time: About 35 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1020660-pan-seared-ranch-chicken. And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, now would be a good time to do so. If you're like me, you won't regret it.

Ingredients

3/4 cup Greek yogurt

1/4 cup mayonnaise

3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving

3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving

3/4 teaspoon garlic powder

Kosher salt (such as Diamond Crystal) and black pepper

1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs

2 tablespoons extra-virgin olive oil

Preparation

In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1-1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.

Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about ½ inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)

Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, the chicken releases from the pan and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.

If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table and more herbs as desired.

SMASHED AVOCADO-CHICKEN BURGERS

This is from Yasmin Fahr in The New York Times cooking enewsletter. Yasmin wrote, "These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers.

While you're at it, check out Sam Sifton's guide, "How to Make Burgers". Very helpful!

Ingredients

1/3 cup Kewpie or other mayonnaise

1 teaspoon soy sauce

1 lime, cut into wedges

Kosher salt

1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving

1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)

2 scallions, light green and white parts only, thinly sliced

3 large garlic cloves, grated or minced

1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)

1/4 to 1/2 teaspoon red-pepper flakes, according to taste

1 pound ground chicken, preferably dark meat

2 tablespoons neutral oil, such as canola oil, or ghee

4 brioche or burger buns, lightly toasted

Butter lettuce or other tender lettuce, for serving

1 jalapeño, thinly sliced, for serving (optional)

Preparation

In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.

In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.

Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1-1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form 1/2-inch-thick patties. Cook without moving for 3-1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.

Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.

Tip

Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

SHEET-PAN CHICKEN FAJITAS WITH THE WORKS

This is from WW (formerly Weight Watchers), and begins, "Sheet-pan dinners are popular for a reason: They cook everything in one place and keep cleanup minimal. The pans can be surprisingly versatile too—here, we use one like a fajita skillet. The key to getting that signature sear on the seasoned veggies and meat? Heating the empty pan in the oven until it’s screaming-hot. This ensures the ingredients start sizzling the second they hit the surface."

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 9 points

View this online here.

Ingredients

4 sprays cooking spray

1 pound uncooked boneless skinless chicken breast, thinly sliced

1 large onions, yellow, sliced

2 medium red bell peppers, sliced

1 large poblano chile, sliced

2 Tbsp canola oil

2 tsp chili powder

1 tsp garlic powder

1 tsp ground cumin

1 tsp kosher salt

1 tsp paprika, smoked

8 tortillas (6-inch), low carb, high fiber tortilla wraps

1 cup pico de gallo

1/2 cup cilantro leaves

1/4 cup reduced fat sour cream

1 avocado, medium, thinly sliced (optional)

1 medium jalapeño pepper, thinly sliced (optional)

1 lime, cut into wedges (optional)

Directions

Place a large sheet pan in the oven. Preheat the oven to 450°F.

In a large bowl, combine the chicken, onion, bell peppers, and chile. Drizzle with the oil and toss to coat. Sprinkle with the chili powder, garlic powder, cumin, salt, and paprika and toss to coat.

Carefully remove the hot pan from the oven and coat with cooking spray. Spread the chicken and vegetables into an even layer on the pan. Roast until the chicken is cooked through, about 20 minutes, stirring halfway through.

Meanwhile, wrap the tortillas in foil. Place the tortillas in the oven to warm during the last 5 minutes of roasting.

Divide the chicken and vegetables among the tortillas. Serve with the pico de gallo, cilantro, sour cream, avocado, jalapeño, and lime wedges (if using).

Serving size: 2 filled tortillas

ARROZE CHAUFA (FRIED RICE WITH CHICKEN AND BELL PEPPER)

This is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "After laborers flocked from China to Peru in the mid-1800s, a blend of Chinese and Peruvian cuisine known as Chifa was born. This simple version of arroz chaufa (fried rice) focuses on chicken thighs and red bell pepper, but other varieties might embrace sliced hot dogs, shrimp or strips of meat. The key to this recipe, and other fried rice recipes, is keeping the cooking surface hot. This is easy to achieve when using a powerful wok burner in a professional kitchen, but at home, this means cooking things in smaller batches. If you need to serve more people, multiply the recipe as needed, but make sure to cook the rice in several batches to allow it to crisp rather than steam. (You can hold the prepared rice covered in foil in a warm oven.)"

Time: 45 minutes; Yield: 2 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024042-arroz-chaufa-fried-rice-with-chicken-and-bell-pepper. While you're there, sign up for The New York Times cooking enewsletter (if you haven't already). Great stuff!

Ingredients

4 tablespoons neutral oil, like grapeseed

2 large eggs, beaten

Kosher salt

1 medium red bell pepper, stem and seeds removed, roughly chopped

1/2 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes

1 (2-inch) piece fresh ginger, peeled and finely chopped

4 garlic cloves, finely chopped

1 bunch scallions, trimmed and thinly sliced, white and green portions separated

1 tablespoon ground cumin

1 teaspoon ground white pepper, plus more for seasoning

1 teaspoon granulated sugar

1/4 teaspoon MSG (optional)

2 cups cooked white rice, cooled

2 tablespoons soy sauce or tamari, plus more for seasoning

1 tablespoon sesame oil

Preparation

In a large skillet or wok, heat 1 tablespoon neutral oil over high until shimmering. Add the eggs, season with a pinch of salt and cook until fully cooked, flipping over once halfway through, about 2 minutes. Transfer to a cutting board, roughly chop it into small pieces and set aside.

Return the pan to high heat and add another tablespoon of neutral oil. Add the bell pepper, season with a pinch of salt and cook, frequently stirring, until lightly charred along the edges and softened, 3 to 5 minutes; transfer to a bowl.

Return the pan to high heat and add the remaining 2 tablespoons neutral oil. Add the chicken, season with a pinch of salt and cook, frequently stirring, until golden brown and cooked through, about 5 minutes.

Add the ginger, garlic and scallion whites; cook, frequently stirring, until fragrant and softened, 2 to 4 minutes. Add the cumin, white pepper, sugar and MSG (if using) and stir to combine.

Break up the cooled rice with your hands, so the grains are separate, then add to the pan. Stir frequently so all the ingredients are well incorporated and each grain of rice is coated in fat. Add the soy sauce and sesame oil along the outside perimeter of the pan and toss to combine. Cook, frequently stirring, until some of the rice starts to crisp and turn toasty, 5 to 8 minutes. Add the eggs, bell pepper and scallion greens to the rice; toss to combine.

Cook for another minute, then taste and adjust seasoning with salt, soy sauce and white pepper as needed. Serve immediately.

ONE-POT CHICKEN ALFREDO PENNE

This is from Pillsbury, and begins, "We love it when a recipe requires just a handful of ingredients and only 20 minutes to come together. But wait, there’s more—you only need one pot to make this simple pasta dish! All of that good news—plus the rich, creamy cheese sauce combined with pasta, peas and rotisserie chicken—make this a meal everyone in the family will applaud for when you bring it to the table."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 8 servings

To view this online, click here.

Ingredients

1 can (12 oz) evaporated milk

1 lb uncooked penne pasta

1 box (9 oz) frozen sweet peas

2 cups shredded or pulled deli rotisserie chicken

1 jar (15 oz) Alfredo pasta sauce

1 cup grated Parmesan cheese

Directions

In nonstick 5-quart Dutch oven, heat evaporated milk, 4 cups hot water and the pasta to boiling over high heat. Reduce heat to medium-high; cook 7 minutes, stirring frequently; do not drain. Meanwhile, microwave peas as directed on box; drain peas.

Reduce heat to medium. Stir in chicken and Alfredo sauce. Cook 3 minutes longer, stirring frequently.

Remove from heat; stir in peas and cheese.

Tips from the Pillsbury Kitchens

tip 1

Tired of chicken? Substitute chopped ham or cooked shrimp for a delicious twist.

tip 2

A 5-oz bag of baby spinach makes a nice substitution for the peas. Just stir it in with the cheese. Keep stirring until the heat from the pasta wilts the greens.

tip 3

Evaporated milk is a shelf-stable canned cow’s milk-based product where more than 50% of the water has been removed. This makes it thicker and creamier than fresh milk, which is why it’s great for making the alfredo sauce in this pasta dish. You can often find evaporated milk in the baking aisle at the grocery store.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Grilled Mexican Chicken Caesar Tacos and Pork & Pineapple Tacos. Enjoy!

CHICKEN CHILI TACOS

This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.

To view this online, click here.

Ingredients

6 boneless, skinless chicken thighs

1-1/2 cups prepared pico de gallo or salsa

1/4 cup fresh lime juice (about 1 1/2 limes)

2 teaspoons cumin seeds, lightly toasted

2 cloves garlic. minced

1/4 cup chopped fresh cilantro

12 taco shells (crisp or soft/flour or corn)

Preparation

Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.

Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.

GRILLED MEXICAN CHICKEN CAESAR TACOS

This is from Old El Paso, and begins, "Caesar salad has a whole new look, with all the same crunchy, creamy flavors you love, in these quick and easy tacos."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-mexican-chicken-caesar-tacos.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

20 oz boneless skinless chicken thighs

2 cups shredded romaine lettuce

1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package

1/3 cup bottled Caesar salad dressing

1/3 cup diced fresh tomato

1/4 cup cooked corn kernels

1/4 cup crumbled queso fresco cheese

Lime wedges

Preparation

Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.

Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.

Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.

Expert Tips

Two tablespoons grated Parmesan cheese can be substituted for the queso fresco.

This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.

Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

TACO LASAGNA

This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."

Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.

Ingredients

1 teaspoon canola oil

1 pound ground beef sirloin

2 tablespoons chili powder

Kosher salt

Two 16-ounce jars salsa

1 pound no-boil lasagna noodles

Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces

1/2 cup sour cream

1/2 small head iceberg lettuce, shredded

1 large beefsteak tomato, diced

1/2 cup shredded sharp Cheddar

1/2 cup crushed tortilla chips

Directions

Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.

Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.

Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.

Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.

PORK & PINEAPPLE TACOS

This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."

Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)

To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.

Ingredients

1 tablespoon chili powder

2 teaspoons smoked paprika

1 teaspoon packed light brown sugar

3/4 teaspoon salt, divided

1/2 teaspoon garlic powder

1/2 teaspoon ground pepper

1 (2 pound) pork loin roast, trimmed

1/3 cup apple juice

1/2 cup lime juice

2 cups finely diced fresh pineapple (about 1/2 small pineapple)

1 cup finely diced seeded cucumber

1/4 cup finely diced red onion

2 tablespoons cider vinegar

12 6-inch corn tortillas, warmed

2 cups shredded red cabbage

Directions

Step 1

Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.

Step 2

Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.

Step 3

Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.

Step 4

Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.

Step 5

To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.

Tips

Equipment: 5- to 6-qt. slow cooker

To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Empanadas, Grandma’s Chicken Casserole, and a Million Dollar Cream Pie. Enjoy!

WORLD'S BEST LASAGNA

This is from John Chandler at Allrecipes. For this recipe, John wrote, "It takes a little work, but it is worth it."

Prep Time: 30 minutes; Cook Time: 2 hours 30 minutes; Additional Timne: 15 minutes; Total Time: 3 hours 15 minutes; Makes 12 servings

To view this online, go to https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/.

Ingredients

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1-1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1-1/2 teaspoons salt, divided, or to taste

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

BEEF EMPANADAS

This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."

Yield: 40 empanadas; Time: 2 hours

This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.

Ingredients

For the empanada dough:

2 eggs

1/4 cup milk

1 tablespoon plus 1/2 teaspoon kosher salt

4-1/2 cups all-purpose flour, plus more as needed

1 cup unsalted butter (2 sticks), diced

2 tablespoons white vinegar

2/3 cup ice water

For the filling:

1 tablespoon vegetable oil

1 tablespoon tomato paste

1 small yellow onion, finely chopped (about 1 cup)

1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

3 garlic cloves, finely minced

1-1/2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)

1/4 cup raisins

3/4 pound ground beef

1 tablespoon plus 1/2 teaspoon oyster sauce

1 tablespoon soy sauce

1/2 cup chicken stock

1 (48-ounce) bottle neutral oil, such as canola, for frying

Preparation

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

TWICE-BAKED POTATOES

This yummy recipes is from Ree Drummond on the Food Network.

Prep Time: 30 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 50 minutes; Yield: 12 to 16 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe-1925596.

Ingredients

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits (fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

MILLION DOLLAR CREAM PIE

This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)

For this recipe, Carroll wrote, "Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.

"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.

"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."

Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)

To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.

Ingredients

1 (14-ounce) can sweetened condensed milk

2 tablespoons lemon juice

2 (8-ounce) cans crushed pineapple (drained)

1 cup sweetened shredded coconut

1 cup chopped toasted pecans

2 (8-ounce) containers frozen whipped topping (thawed)

2 (9-inch) graham cracker crusts

Directions

In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.

Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.

Fold in whipped topping and divide evenly between two crusts.

Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.

Sprinkle toasted coconut and remaining pecans onto the pie.

Refrigerate 2 hours or until firm.

BLUEBERRY-APPLE SLUSHES

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

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

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

Ingredients

2 cups fresh or frozen blueberries (no thawing necessary)

2 cups ice

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

2/3 cup fresh orange juice

2 tablespoons honey

1/4 cup fresh blueberries (optional)

Directions

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

Meatless Monday

If you're trying your hardest to cut back on eating meat (whatever your reasons), you've probably heard of Meatless Monday. If you've followed this blog for a while, you're also aware that I start the week off with a Meatless Monday. Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”

Makes 4 servings.

To view this online, click here.

Ingredients

Pudding

3 Tbs. cornstarch

1 1/2 cups vanilla coconut milk or soymilk

1/4 cup organic cane sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. organic cane sugar

1 Tbs. cornstarch

2 cups fresh or frozen raspberries

1/3 cup semisweet chocolate chips

Directions

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Chicken Pot Pie and Sweet Potato and Mustard Turkey Burgers. Enjoy!

BEEF AND PINTO BEEF CHILI

This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz frozen pepper strips with onions

1 large clove garlic, minced

1 pound uncooked lean ground beef

15-1/2 oz canned pinto beans, rinsed and drained

14-1/2 oz canned tomatoes with green chilis

1 cup canned crushed tomatoes, fire roasted

2 tsp chili powder

1/4 tsp dried oregano, crumbled

1/4 tsp table salt

1/4 tsp black pepper

Instructions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

VEGETABLE-CHICKEN NOODLE SOUP

Servings: 6 (Serving = 1-1/2 cup)

Find this recipe at: http://diabeticgourmet.com/recipes/html/253.shtml

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Protein: 10 g; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Carbohydrates: 12 g; Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

TURKEY MEATLOAF

This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.

This was featured in “Potlucky” and can be viewed online here.

Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.

Ingredients

8 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1/4 teaspoon red pepper flakes

1 cup fresh bread crumbs of any provenance

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup whole milk

1 pound ground turkey

1 pound sweet Italian pork sausage, casing removed, crumbled

1/4 cup extra-virgin olive oil

4 ounces bacon, chopped

1 medium red onion, finely chopped

1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed

1 cup red wine

1/4 bunch mint

Preparation

Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.

Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.

Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.

Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

CLASSIC CHICKEN POT PIE

This is from Diana Rattray on the Spruce Eats. Diana wrote, "Our classic chicken pot pie is loaded with tender chunks of chicken and vegetables in a thick, creamy gravy. A double crust makes the chicken pie satisfying and filling—make a homemade, buttery crust from scratch or make it even easier with convenient store-bought refrigerated crusts. Whichever option you choose, you will fall in love with this comforting pot pie.

"Feel free to customize this pie to suit your family's tastes. Add some celery or potatoes to the pie or cut back on the vegetables and add extra chicken. Or replace the fresh chicken breasts with leftover cooked chicken or turkey. Fresh herbs are another excellent option. Fresh or dried thyme is called for, but you may want to use a mixture of herbs. Chives, sage, and rosemary are some great alternatives.

"Serve chicken pot pie with a salad or fresh vegetables on the side. Sliced tomatoes and cucumbers make an excellent side dish with the pie, or you might serve it with a mound of freshly made coleslaw. Or serve the chicken pie with a cooked vegetable, such as green beans with bacon, a simple dish of sautéed asparagus with lemon, or roasted Brussels sprouts."

Prep Time: 20 minutes; Cook Time: 74 minutes; Cooling Time: 10 minutes; Total Time: 104 minutes; Makes 8 servings; Yield: 1 pie

To view this online, go to https://www.thespruceeats.com/chicken-pot-pie-with-herbs-3053112.

Ingredients

6 tablespoons unsalted butter

1-1/2 cups diced carrots

1/2 cup diced onion

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

1/3 cup all-purpose flour

1-3/4 cups chicken broth

1/2 cup heavy cream

1/2 cup frozen peas, thawed

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

2 (9-inch) homemade or store-bought pie crusts, divided

1 large egg, optional

Directions

Gather the ingredients.

Position a rack in the center of the oven and heat to 400 F.

Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.

Add the flour and continue stirring until the mixture is well combined, about 1 minute.

Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.

Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.

Line a 9-inch pie plate with 1 sheet of pie crust.

Add the filling mixture, smoothing it out evenly in the dish.

Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.

Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling, or when a recipe calls for adding liquid to a hot pan, as glass may explode. Place a glass pie plate on an unheated baking sheet before placing the pie in the oven. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

To save time on baking day, prepare the filling and refrigerate it for up to 24 hours. When it's time to bake, gently heat the filling until warm, fill the crust, and bake as directed.

To avoid a soggy bottom, you may blind-bake or par-bake the untrimmed bottom crust. Fill, trim, and then top with the remaining crust. Tuck it under the trimmed bottom crust and crimp or flute as desired.

To keep the edges of your crust from getting too brown, cover with foil during the last 15 minutes of baking.

How to Make Ahead and Freeze Unbaked Pot Pie

To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.

To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foil—apply an egg wash, if desired—and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foil—apply an egg wash, if desired—and continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.

Recipe Variations

Swap out 1/2 cup of the diced carrots with diced or sliced celery.

Make the pie with leftover turkey or shredded rotisserie chicken.

Swap about 1/4 to 1/3 of the chicken with diced ham for a chicken and ham pie.

If you aren't a fan of peas, use thawed frozen cut green beans instead.

How to Store and Freeze

To store leftover chicken pot pie, simply cover tightly with plastic wrap and place in the refrigerator, where it will keep for three to five days. You can also freeze cooked chicken pot pie for up to six months.

What temperature should chicken pot pie be cooked to?

Use a food thermometer to check that the filling is thoroughly cooked; it should register at least 165 F when inserted into the center of the pie. This goes for leftovers as well.

What is the difference between chicken pie and chicken pot pie?

While there's no definitive difference between the two terms, some believe a pot pie is made with a top crust, and some think a chicken pie is made with more chicken and fewer vegetables.