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Main dish

Chicken Parmesan Loaded Fries

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Chicken Parmesan Loaded Fries
Say hello to the most indulgent, delicious and naughty loaded fries! Get some friends together and get this dish out for the games, you'll be the favourite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts, diced into bite size pieces
  • 3 eggs whisked
  • 1½ cups seasoned flour
  • 1½ cups bread crumbs
  • ⅓ cup grated parmesan
  • Salt and Pepper to taste
  • 1 tbsp butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 sprigs basil roughly chopped
  • 4 cups passata
  • Salt and pepper to taste
  • 1 tsp sugar
  • 1½ cups grated mozzarella
  • Grated parmesan
  • Chopped parsley
  • French Fries
  • Oil for Frying
Instructions
  1. Arrange a breading station with eggs in one bowl, seasoned flour in another and breadcrumbs in another. Add ⅓ cup parmesan to breadcrumbs and season with salt and pepper.
  2. Dip each piece of chicken in flour followed by egg then bread crumbs to coat. Repeat with remaining chicken. Set aside while oil heats.
  3. Heat oil to 170ºC. Fry chicken piece until golden brown, keep warm in the oven.
  4. Heat 1 tbsp butter in a wide pan over medium heat. Add onion and sauce until softened. Stir in garlic and cook until aromatic. Add basil and stir through. Pour in passata and season with salt, pepper and sugar. Cover with a lid and let cook until thickened about 10 minutes. Top with mozzarella cheese, cover with a lid to let steam.
  5. Meanwhile, fry chips!
  6. Top chips with breaded chicken. Pour sauce over chicken and fries. Sprinkle with more grated parmesan cheese and chopped parsley.
  7. Enjoy!

Watch the recipe video here:

Chicken Parmesan Loaded Fries

Chicken Parmesan Loaded Fries

Posted by Twisted on Wednesday, September 26, 2018

Main dish

Seared Salmon With Smoky Squash Salad

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Seared Salmon With Smoky Squash Salad
Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SEARED SALMON
  • 2 cloves garlic, minced
  • ¼ cup maple syrup (85 g)
  • ¼ cup lemon juice (60 mL)
  • ¼ cup olive oil (60 mL)
  • salt, to taste
  • pepper, to taste
  • 6 oz salmon fillet, 6 fillets, skin on, patted dry (170 g)
  • 2 tablespoons canola oil
SMOKY SQUASH SALAD
  • 15 oz chickpeas, 2 cans, drained, rinsed and dried (425 g)
  • ½ cup olive oil, divided (120 mL)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 teaspoon black pepper, plus more to taste
  • 1 tablespoon ground cumin
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon cayenne
  • ¼ teaspoon cinnamon
  • 1 butternut squash, peeled and cubed
  • 3 sweet potatoes, peeled and cubed
  • ½ cup tahini (120 mL)
  • ¼ cup maple syrup (85 g)
  • 3 cloves garlic, finely minced
  • ½ cup lemon juice (120 mL)
  • 1 lb kale, stemmed and sliced (455 g)
  • 2 cups barley, cooked (400 g)
  • 2 shallots, thinly sliced
  • ½ cup chopped pecans, toasted (60 g)
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
  3. Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
  4. In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
  5. Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
  6. Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
  7. In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
  8. In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
  9. Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
  10. Arrange the salad on a platter and top with the seared salmon.
  11. Enjoy!

Watch the recipe video here:

Seared Salmon with Smoky Squash Salad

Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall! Full Recipe: https://tasty.co/recipe/seared-salmon-with-smoky-squash-salad

Posted by Tasty on Wednesday, September 26, 2018

Main dish

Loco Moco

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Loco Moco
Guy Fieri makes his version of Hawaiian Loco Moco!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Rice:
  • 2 cups long grain rice
  • 3½ cups low-sodium chicken broth
Burgers:
  • 1 pound ground beef (80/20 blend)
  • ¼ cup diced Maui onion
  • Kosher salt and freshly cracked black pepper
  • Canola oil
Gravy:
  • 1 tablespoon unsalted butter
  • ¼ cup roughly chopped cremini mushrooms
  • ¼ cup diced Maui onion
  • 1½ cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch
Eggs:
  • Canola oil
  • 4 large eggs
  • 2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
  • ¼ cup seeded and diced Roma tomato, for garnish, optional
Instructions
  1. For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
  2. For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
  3. Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
  4. For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
  5. In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
  6. For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
  7. To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

Watch the recipe video here:

Guy's Loco Moco

Guy Fieri makes his version of Hawaiian Loco Moco!Guy hosts Part 3 of the #GroceryGames DDD Tournament tonight at 9|8c"

Posted by Food Network on Sunday, April 1, 2018

Main dish

Bang Bang Shrimp

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Bang Bang Shrimp
Jeff Mauro's Bang Bang Shrimp is easy as 1-2-3 ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package frozen popcorn shrimp (about 18 ounces)
  • ¼ cup Thai chili sauce
  • 2 tablespoons mayonnaise
  • 1½ tablespoons honey
  • 1 tablespoon sriracha
  • 4 lettuce leaves, for serving
  • Chopped scallions, for garnish
Instructions
  1. Cook the shrimp according to the package instructions.
  2. Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
  3. Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

Watch the recipe video here:

How To Make Jeff's Shortcut Bang Bang Shrimp

Jeff Mauro's Bang Bang Shrimp is easy as 1-2-3 ??Save the recipe: https://foodtv.com/2Ym1eM7!

Posted by Food Network on Monday, April 9, 2018

Main dish

Sheet Pan Chicken Fajita Crunchwrap

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Sheet Pan Chicken Fajita Crunchwrap
Sheet Pan Chicken Fajita Crunchwrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts, sliced
  • 3 onions, sliced
  • 5 peppers, sliced
  • 2 tbsp fajita seasoning
  • 3 tbsp olive oil
  • 9 large flour tortillas
  • 1 tsp melted butter
  • 2 cups cheddar, grated
  • 2 cups spicy tortilla chips
  • For the dip:
  • 1 cup sour cream
  • ⅔ cup mayonnaise
  • 1 tbsp fajita seasoning
  • ½ cup pickled jalapenos
  • 1 tbsp honey
  • juice 1 lime
  • salt, to taste
Instructions
  1. Pop the chicken, peppers and onions on a large roasting tray with the 2 tbsp fajita seasoning and oil. Roast for 25 minutes at 200°C, stirring occasionally.
  2. Meanwhile, mix everything together for your dip and set aside.
  3. Brush your butter across the base of a sheet pan. Lay 7 tortillas in, as per the video. Put in half your cheese, half your chicken, all of your chips, then the rest of the chicken and cheese. Fold over the tortillas, then lay over a sheet of greaseproof and weigh down with a heavy tray.
  4. Bake for 30 minutes at 180°C.
  5. Cut up, dip and destroy!

Watch the recipe video here:

Sheet Pan Chicken Fajita Crunchwrap

Sheet Pan Chicken Fajita Crunchwrap

Posted by Twisted on Monday, September 24, 2018

Main dish

Chocolate Chip Cookie Ice-Cream Sandwiches

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Chocolate Chip Cookie Ice-Cream Sandwiches
No ice cream truck? No problem. Make this cookie ice-cream sandwich with Halo Top! Explore the many Halo Top flavors here!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 pints Halo Top Vanilla Bean
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Defrost pints of Halo Top Vanilla Bean for 10–15 minutes. Line a 9x13-inch pan with parchment paper. Scoop the Halo Top out into the pan and use a spatula to spread the ice cream across the entire pan. Place in freezer for at least 3 hours to set up.
  2. Preheat oven to 350ºF.
  3. In the bowl of a stand mixer, place the butter and brown sugar. Using the paddle attachment, cream the butter into the sugar until fluffy and pale in color, 3–5 minutes. Add in eggs and vanilla extract and beat for another minute.
  4. In a bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined, but streaks of flour still remain. Stir in chocolate chips.
  5. Line a pair of 9x13-inch pans with parchment paper. Evenly divide cookie dough between the two pans. Press dough to evenly cover the pans in a thin layer.
  6. Bake cookies for 10 minutes, until golden and edges are starting to brown. Remove from oven and let cool for a few minutes. Lift cookie sheets out using the edges of the parchment and place on a cooling rack. Place cooling rack with cookies in the freezer for 20 minutes.
  7. Once cookies are very cold, remove the parchment paper. Lift the ice cream out of the pan and remove the parchment paper from the back of it. Layer the ice cream between the cookie sheets and freeze the whole thing for 1–2 hours. Slice into sandwiches and serve!

Watch the recipe video here:

Chocolate Chip Cookie Ice-Cream Sandwiches

Chocolate Chip Cookie Ice-Cream SandwichesWe’ll have a sandwich ready for you in October if you meet us at The Garden. https://halotop.com/

Posted by Tasty on Monday, September 24, 2018

Main dish

Bite-Size Beef Wellingtons

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Bite-Size Beef Wellingtons
Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Beef Wellingtons:
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, cut into twenty-four 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, finely chopped
  • 10 ounces cremini mushrooms, stemmed and finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons light cream
  • 1 large egg
  • Horseradish Cream Sauce:
  • 1 cup sour cream
  • ¼ cup light cream
  • ¼ cup horseradish, prepared or fresh
  • Freshly ground black pepper
Instructions
  1. For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
  3. Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and ¼ teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, ¼ teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
  4. On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
  5. In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
  6. Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
  7. For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.

Watch the recipe video here:

How to Make Bite-Sized Beef Wellingtons

These bite size Beef Wellingtons are almost too cute to eat! (Almost.. ?)

Posted by Food Network on Thursday, January 18, 2018

Main dish

Italian Home Fries

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Italian Home Fries
Italian Home Fries are crispy, savory and packed with delicious sausage ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • 3 cloves garlic, smashed into a paste with the back of a chef's knife
  • 1 small Spanish onion, halved and thinly sliced
  • 1 small red bell pepper, diced
  • 1 small yellow pepper, diced
  • 1½ pounds small new potatoes, par-cooked and diced
  • 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons olive oil
Instructions
  1. Heat the butter on a cast-iron griddle or in large saute pan over medium-high. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the peppers and cook another 2 minutes. Add the potatoes, sausage, paprika and sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together. Turn the mixture occasionally to distribute the crispy bits. Toss the mixture with the parsley and transfer to a serving platter. Drizzle with olive oil and serve hot or at room temperature.

Watch the recipe video here:

Bobby Flay's Italian Home Fries

Italian Home Fries are crispy, savory and packed with delicious sausage ?Don't miss Bobby Flay on #BeatBobbyFlay < tonight @ 10|9c!

Posted by Food Network on Thursday, January 18, 2018

Main dish

Cookies and Cream Macarons

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Cookies and Cream Macarons
Cookies and Cream Macarons
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 egg whites, room temperature
  • ¼ cup sugar (50 g)
  • 1 ¼ cups powdered sugar (200 g)
  • ¾ cup superfine almond flour (75 g)
  • ¼ cup chocolate cookie, crushed (25 g)
  • 2 tablespoons dark cocoa powder
  • ½ teaspoon black food coloring
  • 2 cups powdered sugar (240 g)
  • 1 cup butter, softened (225 g)
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup cookie and cream filling (65 g)
Instructions
  1. In a medium bowl, beat the egg whites until frothy.
  2. Keep beating and slowly add sugar until stiff peaks form.
  3. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
  4. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
  5. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
  6. Preheat oven to 285ºF (140ºC).
  7. Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
  8. Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.
  9. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
  10. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
  11. Transfer to a piping bag and set aside until ready to fill.
  12. When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
  13. Let rest for 10 minutes before filling.
  14. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
  15. Macarons are best kept refrigerated until serving.
  16. Enjoy!

Watch the recipe video here:

Cookies And Cream Macarons

Oreo's in macaron form?! Is this a dream? ? ✨FULL RECIPE: https://tasty.co/recipe/cookies-and-cream-macarons

Posted by Proper Tasty on Sunday, September 23, 2018

Main dish

Beef Stew with Root Vegetables

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Beef Stew with Root Vegetables
The Pioneer Woman - Ree Drummond's Beef Stew with Root Vegetables will warm you up on the coldest of days!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1½ teaspoons sugar
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
Instructions
  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1½ to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

Watch the recipe video here:

How To Make Ree's Beef Stew with Root Vegetables

The Pioneer Woman – Ree Drummond's Beef Stew with Root Vegetables will warm you up on the coldest of days! Save this recipe: http://bit.ly/2DfswXE.

Posted by Food Network on Sunday, February 4, 2018