November 2: Smoky Chipotle Chili Con Queso Mac

  Coarse salt
1 pound penne rigate or cavatappi
2 tablespoons vegetable oil
1 ½ pounds ground beef sirloin
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ground chipotle powder
   Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 ½ cups smoked Cheddar cheese, shredded
1/4 cup fresh cilantro leaves, chopped
½ cup fresh flat-leaf parsley leaves, chopped
1 14-ounce can diced fire-roasted tomatoes
4 scallions, chopped, for garnish

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Add the beef to the hot skillet.

Season the beef with cumin, coriander, chipotle powder, salt, and pepper. Cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.

In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.

Stir the tomatoes into the cheese sauce once the cheese has melted. Season with a little salt and pepper and remove the cheese sauce from the heat.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the skillet and all of the cheddar sauce, and stir to combine.

Transfer to a baking dish and place under the broiler to lightly brown.

Garnish bowlfuls of chili con queso mac with chopped scallions.

4 SERVINGS

This is the variation of the southwestern pasta bake. Again, it would have benefited from some cilantro, but it really was much better than yesterday's. The tomato added a lot to keep it from being so "stodgy." The beef tasted much better than the chicken. And I added more cheese to the top to melt under the broiler. My family really liked that part. I didn't have any scallions, as well as parsley or cilantro, so I left them out.

November 1: Southwestern Pasta Bake

   Coarse salt
1 pound penne rigate or cavatappi
2 tablespoons vegetable oil
4 6-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
   Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound sharp yellow Cheddar cheese, shredded
1/4 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.

In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the cheddar sauce, and stir to combine.

Transfer to a baking dish and place under the broiler to lightly brown.

4 SERVINGS

I took this recipe from June 2. It was switched with Springtime Bows with Asparagus, Ham, and Peas. This one seemed like more of a Fall meal anyway. It was good, but, like yesterday's meal, the chunks of chicken were just too big to be appetizing. I should have cut them up into smaller pieces. Also, it had a weird, fatty, powdery flavor. It's pretty good comfort food, but not something I'd make very often. My parsley and cilantro went bad before I made this, so I left them out. The cilantro especially would have added so much to this meal.

October 31: Baby and Big Bella Mushroom and Chicken Stew

4 tablespoons extra-virgin olive oil
2 portobello mushroom caps, black gills scraped with a spoon, cut in half, and then thinly sliced
1 10-ounce container cremini mushrooms, brushed clean and cut into quarters
4 boneless skinless chicken breast halves cut into bite-size pieces
   Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 large yellow onion, chopped
4 garlic cloves, chopped
4 medium red bliss potatoes, thinly sliced
1 medium carrot, peeled and thinly sliced
1 celery rib with greens, thinly sliced
1 bay leaf, fresh or dried
1 tablespoon fresh thyme leaves, chopped
3/4 cup dry white wine
1 quart chicken stock or broth
1 cup frozen peas
1 cup fresh flat-leaf parsley leaves, chopped
   Crusty, farmhouse-style bread

Preheat a large sauce pot over high heat. Add 2 tablespoons of the EVOO. Add the portobello and cremini mushrooms and cook, stirring every now and then, for 5 to 6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate, return the sauce pot to the heat, and add 2 more tablespoons of EVOO.

Season the chicken with salt and pepper, then sprinkle it with the flour. Add the chicken to the pot and cook for 3 to 4 minutes, then add the onions, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.

Continue to cook for 5 minutes, stirring frequently. Add the wine, cook for 1 minute, then add the chicken stock, bring it up to a simmer, and return the mushrooms to the sauce pot.

Simmer for about 10 minutes. Add the peas and parsley and simmer for 1 minute more. Fish out the bay leaf and discard. Serve the stew with some crusty bread.

4 SERVINGS

I took this meal from June 1 and switched it with today's recipe: Zucchini and Bow Ties. That is more of a springtime meal, while this one is a Fall meal. It was nice for cold weather. I ran out of carrots, so I didn't add them. Too bad, because they would have been really good in this stew. This was not a bad meal, but it had a lot of ingredients so it took a while to make, and the potatoes were just too big. I think I should have cut the slices into halves or quarters. The chicken also should have been cut into very small bite sized pieces. Pieces that big of the breast are rather unappetizing.

October 30: London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons hot sauce, such as Tabasco
1 1/2 pounds 1 1/2-inch-thick shoulder steak
   Coarse black pepper
2 pounds very small red or white bliss potatoes
   Coarse salt
1/2 cup fresh flat-leaf parsley leaves, chopped
3 tablespoons fresh dill, chopped, or 3 teaspoons dried dill
3 tablespoons cold unsalted butter
3 tablespoons extra-virgin olive oil
12 cremini mushrooms, brushed, cleaned, and cut in half
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, chopped
1 large zucchini, cut into quarters lengthwise, then cut into chunks about the same size as the mushrooms

Preheat the broiler.

In a small bowl, combine the Worcestershire, red wine vinegar, and hot sauce. Brush the steak with the mixture and sprinkle liberally with coarse black pepper. Let the steak marinate for 5 to 10 minutes.

Place the potatoes in a sauce pot and cover with cold water. Place the pot over high heat and bring up to a boil, add some salt, and cook until the potatoes are tender, about 10 to 12 minutes. Drain the potatoes, return to the hot pan, and let sit for 1 to 2 minutes to dry. Add half of the parsley, the dill, butter, salt, and pepper.

Preheat a large skillet over medium-high heat with the EVOO. Add the mushrooms and cook, stirring every now and then, for 4 to 5 minutes, or until nice and brown. Add the red pepper flakes, garlic, and zucchini, and season with a little salt; continue to cook until the zucchini are tender and starting to get a little brown.

While the zucchini are browning up with the mushrooms, broil the steak on the top rack for 6 minutes on each side, for medium rare to medium doneness.

Remove the meat from the broiler and let it rest for a few minutes.

Very thinly slice the meat on an angle against the grain. The degree to which you can slice thinly will determine how tender the meat is to cut and chew, so make sure the carving knife is sharp: The thinner the better!

Add the remaining parsley to the mushrooms and zucchini, stir to combine, and transfer to a serving platter. Serve the sliced London broil alongside the buttered potatoes and the caramelized zucchini and mushrooms.

4 SERVINGS

This meal is delicious. Next time I would make it with more zucchini. It's the best part, and there isn't enough of it. It's excellent! I added that you could use dried dill in place of fresh. I ended up cooking the meat well done - about 15 minutes on each side.

October 29: Wingless Buffalo Chicken Rolls with Blue Cheese Dip

BUFFALO CHICKEN ROLLS
1 package (1 1/3 pounds) ground chicken breast
6 scallions, thinly sliced, then chopped
1 garlic clove, finely chopped
3 to 4 tablespoons of your favorite kind of hot sauce
   Salt and freshly ground black pepper
6 sheets frozen phyllo dough, defrosted
4 tablespoons unsalted butter, melted

DIPPING SAUCE
1 cup crumbled domestic blue cheese
1 1/2 cups sour cream
12 fresh celery sticks, for dipping

Preheat the oven to 400 degrees F.

In a bowl, combine the ground chicken, scallions, garlic, and hot sauce and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right.

Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.

While the phyllo-wrapped chicken is in the oven, in a bowl combine the blue cheese and the sour cream. Smash the blue cheese with a fork to break it up, then stir to thoroughly combine with the sour cream.

Once the buffalo chicken rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve the blue cheese dip alongside the wingless buffalo chicken rolls and some celery sticks.

4 SERVINGS

I really liked these chicken rolls. They aren't really hot, and they could use a little more buffalo flavor, but I really like the flavor and especially the blue cheese dipping sauce. And the celery really makes the meal.

October 27: Lamb and Feta Rolls with Cucumber-Mint-Yogurt Dipping Sauce

LAMB AND FETA ROLLS
1 package (1 1/3 pounds) ground lamb
6 scallions, thinly sliced, then chopped
1 1/2 cups crumbled feta
1 garlic clove, finely chopped
1 jalapeno finely chopped
   Salt and freshly ground black pepper
6 sheets frozen phyllo dough, defrosted
4 tablespoons unsalted butter, melted

DIPPING SAUCE
1/2 cup plain yogurt
1/2 seedless cucumber, peeled and grated
1/4 medium yellow onion, grated
1 garlic clove, finely chopped
10 fresh mint leaves, finely chopped

   Bibb lettuce, to serve rolls on

Preheat the oven to 400 degrees F.

In a bowl, combine the ground lamb, scallions, feta cheese, garlic, and jalapenos and season with salt and pepper.

Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the lamb mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the lamb mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the lamb mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the lamb mixture. Bake for 15 minutes, or until the logs feel firm to the touch.

While the phyllo-wrapped lamb is in the oven, combine the dipping sauce ingredients in a bowl.

Once the lamb and feta rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 lamb rolls per person on a bed of bibb lettuce with a small bowl or ramekin of the cucumber-mint-yogurt dipping sauce.

4 SERVINGS

I ended up using beef for this recipe because I couldn't find ground lamb anywhere. It was good, but the dipping sauce would have been more appropriate with lamb. I really liked the sauce! The feta cheese in the rolls added a nice and different element to them.

October 25: Turkey and Sage Rolls with Cranberry Dipping Sauce

TURKEY AND SAGE ROLLS
1 package (1 1/3 pounds) ground turkey breast
6 scallions, thinly sliced, then chopped
1 1/2 cups grated Swiss cheese
1 garlic clove, finely chopped
1 tablespoon poultry seasoning
1 tablespoon Worcestershire sauce
4 fresh sage leaves, chopped
   Salt and freshly ground black pepper
6 sheets frozen phyllo dough, defrosted
4 tablespoons unsalted butter, melted

DIPPING SAUCE
1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce, such as Ocean Spray brand
   Juice of 1 lime

Bibb lettuce, to serve rolls on

Preheat the oven to 400 degrees F.

In a bowl, combine the ground turkey, scallions, Swiss cheese, garlic, poultry seasoning, Worcestershire sauce, and sage and season with salt and pepper.

Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the turkey mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the turkey mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the turkey mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the turkey mixture. Bake for 15 minutes, or until the logs feel firm to the touch.

While the phyllo-wrapped turkey is in the oven, combine all the ingredients for the dipping sauce in a bowl.

Once the turkey and sage rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 turkey rolls per person on a bed of bibb lettuce with a small bowl or ramekin of the cranberry dipping sauce.

4 SERVINGS

I changed the mayonnaise from 1 1/2 cups to 1/2 cup. Last time I made this the sauce was just to mayonnaisy. It was better with much less mayonnaise. I was using some old phyllo dough, and it kept tearing, so I had to make 4 logs instead of 2. There is a lot of butter in this recipe, so it tastes good, but I'm sure it's not very good for you.