Food

Turkey Zucchini Enchilada Casserole Is Just What You Need For Dinner Tonight

Published

1 year ago

on

August 1, 2022

By

Press Room

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There are few things zucchini can’t do, it seems. From grilled zucchini to zucchini soup and zucchini lattice lasagna, you can use it in so many different ways. Here, the summer squash is standing in for corn tortillas in this savory turkey zucchini enchilada casserole recipe.

To turn a zucchini into tortilla-thin strips, go to your Y-peeler, the kitchen workhorse for turning vegetables into ribbons. Just press into the top of the zucchini a bit harder than you would to remove the peel so you get a slightly thicker strip and run the peeler crosswise down the length of the vegetable. To make it a bit easier, don’t trim the top of the zucchini first—keep it on to use as a handle.

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Yields:

4
– 6

servings

Prep Time:

0

hours

15

mins

Total Time:

1

hour

25

mins

2

medium zucchini (about 1 lb. total)

2

extra-virgin olive oil, plus more for baking dish

1

medium onion, finely chopped

1

large red bell pepper, cored, seeds removed, and finely chopped

2

(10-oz.) cans red enchilada sauce

1

(15-oz.) can black beans, rinsed and drained

1 1/2
c.

fresh or frozen corn kernels

1/4
c.

chopped pickled jalapeño, plus more for serving

2
c.

shredded Mexican cheese blend

Sour cream and chopped fresh cilantro, for serving

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Using a Y-vegetable peeler or mandoline, very thinly slice zucchini lengthwise into long strips; set aside.
Preheat oven to 375º. In a large high-sided skillet over medium-high heat, heat oil. Add turkey, onion, bell pepper, cumin, paprika, and 3/4 teaspoon salt. Cook, breaking up turkey with a spoon and stirring occasionally, until meat is browned and vegetables are softened, 5 to 8 minutes.
Add garlic and cook, stirring, until fragrant and light golden, about 1 minute. Add enchilada sauce, beans, corn, and jalapeños. Bring to a boil and cook over medium-high heat, stirring occasionally, until thickened, 3 to 5 minutes. Remove skillet from heat.
Lightly grease a 9″-by-9″ baking dish with oil. Arrange one-quarter of reserved zucchini strips on bottom of pan, slightly overlapping. Spoon one-third of turkey mixture over. Repeat 2 times, finishing with a layer of zucchini. Sprinkle top with cheese.
Place baking dish on a large rimmed baking sheet. Bake casserole until bubbling and cheese is melted, about 30 minutes. If desired, broil 1 to 2 minutes for a golden top. Let rest 15 minutes.
Serve topped with more pickled jalapeños, cilantro, and sour cream.

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PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Laura Rege
Recipe Developer
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish.

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Food

Monster Cookies

Published

11 months ago

on

October 20, 2022

By

Press Room

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:

40 mins

Ingredients

1
(17.5-oz.) package Betty Crocker™ Sugar Cookie Mix
1/3 c.
plus 2 tbsp. unsweetened cocoa powder
2 tbsp.
powdered sugar
1/2 c.
(1 stick) unsalted butter, softened
1
large egg
1
(16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting
Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

1. Step 1
  
  Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.
2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

11 months ago

on

October 19, 2022

By

Press Room

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

11 months ago

on

October 17, 2022

By

Press Room

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:: 12
Prep Time:: 1 hour 0 min
Total Time:: 1 hour 10 min

Ingredients

1
(1 lb.) New York strip steak, about 1¼” thick
Kosher salt
1/3 c.
mayonnaise
2/3 c.
(about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving
Zest of 1 lemon, plus 1 tbsp. fresh lemon juice
Freshly ground black pepper
6
pieces (about 6 oz.) thick-cut bacon
1
large yellow or white onion, peeled and thinly sliced
1/3 c.
bourbon
Extra-virgin olive oil
12
brioche slider buns
Unsalted butter, for toasting buns
12
large basil leaves

Directions

1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.