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Main dish

Nut and Seed Brittle

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Nut and Seed Brittle
Nut and Seed Brittle recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup flax seeds
  • ½ cup unsalted sunflower seeds
  • ¼ cup sesame seeds
  • ½ cup slivered almonds
  • 1½ cups sugar
  • ½ cup corn syrup
  • 8 tablespoons (1 stick) salted butter
  • ½ cup water
  • ½ tablespoon flaked sea salt
Instructions
  1. Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
  2. Line a baking sheet with parchment.
  3. Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
  4. Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1½ hours.
  5. Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Watch the recipe video here:

So many seeds. So many nuts. Save The Pioneer Woman – Ree Drummond's recipe: https://foodtv.com/2XELQa3!

Posted by Food Network on Wednesday, June 12, 2019

Main dish

BUFFALO CHICKEN GRILLED CHEESE

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BUFFALO CHICKEN GRILLED CHEESE
BUFFALO CHICKEN GRILLED CHEESE recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 rotisserie chicken breasts
  • 1⁄2 cup buffalo, chicken sauce
  • 1⁄4 cup sliced scallion
  • 8 sliced Texas toast thick bread
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 celery ribs, thinly sliced
  • 1 large carrot, thinly sliced
  • 1⁄4 cup crumbled blue cheese
  • 6 tablespoons unsalted butter, softened
  • 1 cup blue cheese dressing
Instructions
  1. Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions.
  2. To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with ¼ cup shredded cheddar cheese, ¼ cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter.
  3. Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.

Watch the recipe video here:

Buff chicken dip lovers, this one's for you ?? Save the Genius Kitchen recipe: https://genius.kitchen/2ORyuHl

Posted by Food Network on Saturday, June 29, 2019

Main dish

Greek Shrimp and Couscous

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Greek Shrimp and Couscous
Greek Shrimp and Couscous recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup whole-wheat couscous
  • 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Pinch of red pepper flakes
  • 2 medium plum tomatoes, diced
  • 1 small bulb fennel, halved, cored and sliced
  • 2 cloves garlic, finely chopped
  • ⅓ cup dry white wine
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh dill
  • ½ cup crumbled feta cheese (about 2 ounces)
Instructions
  1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and ⅓ cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Watch the recipe video here:

What We're Loving: Greek Shrimp and CouscousSave the recipe: https://foodtv.com/2KtFRlN

Posted by Food Network on Tuesday, June 25, 2019

Dessert

Grilled Glazed Ham

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Grilled Glazed Ham
This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature outside and the wind.)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 8- to 10-pound bone-in spiral-cut smoked ham
  • One 20-ounce can pineapple rings, rings and juice separated
  • 1 packed cup dark brown sugar
  • Kosher salt
  • 2 tablespoons apple cider vinegar
  • 10 maraschino cherries, stems removed
Instructions
Special equipment: heavy-duty foil; a small disposable aluminum roaster
  1. Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  2. Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1½ inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
  3. Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
  4. Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
  5. Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
  6. Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

Watch the recipe video here:

Make this year's holiday ham on the GRILL for smoky goodness! #ChristmasInJulySave the Recipe of the Day: https://foodtv.com/302aNNu!

Posted by Food Network on Monday, July 8, 2019

Main dish

Santa’s Christmas Cookies

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Santa's Christmas Cookies
Santa's Christmas Cookies recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1½ sticks (12 tablespoons) unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Gel-paste food coloring, optional
  • Royal Icing, recipe follows
  • Edible decorations, such as sprinkles or candy balls, optional
Royal Icing:
  • ¼ cup meringue powder
  • 8 cups sifted confectioner's sugar
Instructions
Special equipment: a squeeze bottle for easy decorating
  1. In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
  2. Reduce the mixer speed to low and add the flour mixture slowly, about ½ cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
  4. Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
  5. Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
  6. Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
Royal Icing:
  1. Yield: 4 cups icing
  2. Add the meringue powder to ½ cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

Watch the recipe video here:

We're ringing in the holiday season (in July!!) with Christmas Sugar Cookies! ?#ChristmasInJulyWatch Nancy Fuller…

Posted by Food Network on Monday, July 8, 2019

Main dish

Fried Green Tomatoes

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Fried Green Tomatoes
Fried Green Tomatoes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Fried Green Tomatoes:
  • 2 quarts vegetable oil, for frying
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon freshly cracked black pepper
  • ½ cup buttermilk
  • 4 large eggs
  • 2 cups yellow cornmeal
  • 1 cup panko breadcrumbs
  • 4 green tomatoes (about 1 pound), sliced ¼ inch thick
  • Dipping Sauce:
  • 1 cup mayonnaise
  • ¼ cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
  • 2 teaspoons sweet paprika
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
Instructions
Special equipment: a deep-frying thermometer
  1. For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
  2. Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
  3. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
  4. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
  5. For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

Watch the recipe video here:

Recipe of the Day: Trisha Yearwood's Fried Green Tomatoes ?Save this recipe: https://foodtv.com/2QDfIBi!

Posted by Food Network on Tuesday, June 4, 2019

Uncategorized

Campfire Lasagna

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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:
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:
  1. a 12-inch 8-quart Dutch oven with a lid
  2. Mix the ricotta, Italian seasoning, egg and ½ cup Parmesan in a medium bowl until combined.
  3. 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.
  4. 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