Pearl Onion Soup
Pearl Onion Soup
Impossible Ham And Swiss Pie
While we’ve tried our hand at several impossible pie desserts, we had yet to try out a savory one. Typically an impossible pie is a one-batter recipe that separates while cooking and turns into 2-3 distinct layers upon being baked, and this recipe is no different. Most similar to a crustless quiche, this is just one batter that gets poured over your ham, cheese and onion, then turns into a light and puffy, eggy filling layer and a perfectly browned, crispy top layer. This dish is perfect at any time of day, breakfast, lunch or dinner.
Make Appetizers Fun with These Scrumptious Fajita Potato Bites!
Make Appetizers Fun with These Scrumptious Fajita Potato Bites!
Make appetizers fun with these scrumptious Fajita Potato Bites! These little slices of magic are packed with Mexican-inspired flavors and toppings galore! This dish makes the perfect appetizer, and if you've got a full on party going, you might want to double up on everything since they'll go fast! Serve these up with some margaritas and you've got a party to remember!
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 1 tablespoon olive oil
- 3 medium Russet potatoes
- ¼ cup sour cream
- 1 medium onion, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- ¼ cup salsa
- 3 green onions
- 1 tablespoon fajita mix
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- Wash the potatoes and cut the end off. Slice the potatoes into slice that are about ¼ inch in thickness. Season potatoes with salt and pepper. Bake for 20 minutes, turn the slices over and bake for another 30 minutes.
- In the meantime, heat the olive oil in a skillet over medium heat. Add onions and cook until it's slightly translucent. Add the peppers and the fajita mix and toss. Cook until onions are golden brown and peppers are cooked through.
- To assemble top each potato slice with a teaspoon or so of sour cream, followed by the onion and pepper mixture, salsa, and green onions. Season with salt and pepper.
Watch the recipe video here:
Scrumptious Fajita Potato Bites ?
These little slices of magic are packed with Mexican-inspired flavors and toppings galore ?
Posted by Food Crunch on Sunday, July 16, 2017
Campfire Lasagna
Campfire Lasagna
What could be better after a day of hiking and wilderness than the homey comfort of a lasagna? It's easy to make right on the campfire -- and the smoke lends a little something extra to the familiar flavors.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 2 cups whole-milk ricotta
- 1 teaspoon Italian seasoning
- 1 large egg
- ¾ cup grated Parmesan
- 4 cups jarred marinara or tomato sauce
- 9 ounces no-boil lasagna noodles (12 noodles)
- 1 pound Italian sausage, casings removed and meat chopped into small pieces, optional
- Two 8-ounce bags shredded mozzarella (about 4 cups)
Instructions
Special equipment:
- a 12-inch 8-quart Dutch oven with a lid
- Mix the ricotta, Italian seasoning, egg and ½ cup Parmesan in a medium bowl until combined.
- Add ½ cup sauce and ½ cup water to the bottom of a large Dutch oven with a lid. Top with 3 noodles, breaking them as necessary to fit. Pour 1 cup sauce over the noodles and spread to cover. Dollop a third of the ricotta mixture on top of the noodles and spread it out with the back of a spoon. Sprinkle a third of the sausage on top of the ricotta if using. Sprinkle with 1 cup mozzarella. Repeat the layers 2 more times with the noodles, sauce, ricotta, sausage if using and mozzarella. Finish with another layer of noodles and the remaining ½ cup sauce. Top with the remaining 1 cup mozzarella and ¼ cup Parmesan. Cover with the lid.
- Prepare coals or a campfire for cooking at medium-high heat. Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any of the coals directly. Place the Dutch oven in the hole. With tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes more. Serve immediately.
Watch the recipe video here:
What We're Loving: Campfire LasagnaSave the recipe: https://foodtv.com/2VCglf7!
Posted by Food Network on Tuesday, July 9, 2019
Apricot-Glazed Chicken with Spring Vegetables
Apricot-Glazed Chicken with Spring Vegetables
Apricot-Glazed Chicken with Spring Vegetables
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 1½ pounds skinless, boneless chicken breasts (about 4)
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 carrots, cut into ½-inch pieces
- 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
- 12 ounces snow peas, trimmed (about 2½ cups)
- 3 tablespoons apricot preserves
- 4 teaspoons dijon mustard
- 4 scallions, chopped
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon finely grated lemon zest
Instructions
- Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
- Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and ½ cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
- Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and ¼ teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.
Watch the recipe video here:
Instant Pot Better-Than-Takeout Chicken Fried Rice
Instant Pot Better-Than-Takeout Chicken Fried Rice
Leftovers are delicious the next day!
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 2 cups white rice, rinsed
- 2 cups water
- 3 tbsp toasted sesame oil
- 1 small onion, finely diced
- 10 oz frozen peas and carrots mixture
- 6-8 oz diced cooked chicken (rotisserie works great)
- 1 tbsp butter
- 4 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- Salt and pepper to taste
- Garnish with sliced green onion and additional sesame seeds (optional)
Instructions
- Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
- Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
- When oil gets hot, add onion to the pot and saute 2 minutes.
- Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
- Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
- Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
- Serve warm with sliced green onions and additional sesame seeds for garnish (optional)
Watch the recipe video here:
Leftovers are delicious the next day!RECIPE: http://chopsecrets.com/instant-pot-better-than-takeout-chicken-fried-rice/
Posted by Chop Secrets on Tuesday, April 2, 2019
Grilled Chicken Caprese Sandwich
Grilled Chicken Caprese Sandwich
Enjoy this easy, cheesy caprese!
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- ⅔ cup Land O Lakes® Butter with Canola Oil
- 4 large or 6 small garlic cloves, minced
- ½ teaspoon coarse salt
- 4 ciabatta rolls, or a similar type of crusty bread
- 4 boneless, skinless chicken breasts
- Olive oil
- Salt and pepper
- 8 ounces fresh mozzarella
- 3 large tomatoes
- Handful of basil leaves
Instructions
- Place Land O Lakes® Butter with Canola Oil in a bowl, add the garlic and salt. Fold
- everything together until evenly incorporated.
- Slice rolls in half and spread generously with garlic butter.
- Grill the rolls for a few minutes, until grill marks appear and bread is toasty.
- Drizzle chicken breasts with olive oil. Sprinkle generously with salt and pepper. Grill
- chicken on both sides until cooked through. Brush chicken with garlic butter while it is
- cooking.
- Slice tomatoes and mozzarella into rounds.
- Build sandwiches: place a chicken breast on a roll. Layer on mozzarella slices, then
- tomato slices. Place a few basil leaves on top, then the top half of the roll. Slice
- sandwiches in half and serve!
Watch the recipe video here:
Grilled Chicken Caprese SandwichEnjoy this easy, cheesy caprese!
Posted by Tasty on Saturday, June 23, 2018
Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 1 pound peeled and deveined large shrimp, tails removed
- 1 cup unsweetened shredded coconut
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
- 2 large egg whites
- ¼ cup chopped fresh cilantro
- ¼ teaspoon red pepper flakes
- 1 small clove garlic
- ½ small fresh pineapple, peeled, cored and roughly chopped
Instructions
- Special equipment: seven 6-inch skewers, soaked for 30 minutes if wood or bamboo
- Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
- Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
- Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
Watch the recipe video here:
Bring tropical flavors and spice to a cold winter day with these Coconut-Crusted Shrimp with Pineapple-Chili Sauce. (Bonus: they're Whole30-approved!) (Via You (Better))
Posted by Food Network on Friday, January 12, 2018
Chai-Spiced Cheesecake Muffins
Chai-Spiced Cheesecake Muffins
Sweater weather is coming and chai is the only thing on my mind ☕️
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- MUFFINS
- 1 ¾ cups all-purpose flour (215 g)
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups applesauce (520 g)
- 1 ¼ cups brown sugar (275 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- CHEESECAKE FILLING
- 8 oz cream cheese, room temperature (225 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon vanilla extract
- nonstick cooking spray, for greasing
Instructions
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
Watch the recipe video here:
Chai-Spiced Cheesecake Muffins
Sweater weather is coming and chai is the only thing on my mind ☕️Full Recipe: https://tasty.co/recipe/chai-spiced-cheesecake-muffins
Posted by Tasty on Thursday, September 20, 2018
Knock-You-Naked Brownies
Knock-You-Naked Brownies
Recipe of the Day: The Pioneer Woman - Ree Drummond's Knock-You-Naked Brownies
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- ⅓ plus ½ cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- ⅓ cup semisweet chocolate chips
- ¼ cup powdered sugar, sifted
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
- Begin by pouring ⅓ cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
- Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
- While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining ½ cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
- Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
- When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
- It'll work. Guarantee it.
Watch the recipe video here:
How To Make Ree's Knock-You-Naked Brownies
Recipe of the Day: The Pioneer Woman – Ree Drummond's Knock-You-Naked BrowniesSave this recipe: http://bit.ly/2rjkMkW.
Posted by Food Network on Tuesday, January 23, 2018