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Main dish

Jerk Chicken Nachos

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Jerk Chicken Nachos
Katie Lee's Jerk Chicken Nachos need to get in our bellies ASAP ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Mango and Avocado Salsa:
  • ¼ cup minced fresh cilantro
  • 2 cloves garlic, minced
  • 1 mango, cut into small dice
  • 1 avocado, cut into small dice
  • 1 jalapeno, minced (seeds and membranes removed for less heat)
  • Juice of ½ lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Jerk Chicken Nachos:
  • ½ rotisserie chicken, meat shredded (skin and bones discarded)
  • 2 tablespoons jerk seasoning
  • 3 cups tortilla chips
  • 3 cups plantain chips
  • One 15-ounce can pinto beans, rinsed and drained
  • 2½ cups shredded Cheddar
  • ½ cup sour cream

Watch the recipe video here:

How To Make Katie's Jerk Chicken Nachos

Katie Lee's Jerk Chicken Nachos need to get in our bellies ASAP ???

Posted by Food Network on Sunday, February 4, 2018

Main dish

Ranch Mac and Cheese Balls

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Ranch Mac and Cheese Balls
Super cheesy mac 'n' cheese gets a boost from ranch seasoning, and then gets even better: It's deep-fried into crunchy and creamy golden-brown bites.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups whole milk
  • 6 ounces elbow macaroni (about 1½ cups)
  • 4 ounces Monterrey Jack cheese, shredded (about 1½ cups; see Cook's Note)
  • 2 ounces part-skim mozzarella, shredded (about ⅔ cup; see Cook's Note)
  • 1 ounce cream cheese, cut into small pieces
  • 2 tablespoons unsalted butter, cut into small pieces
  • Two 1-ounce packets dry ranch seasoning (1/3 cup)
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • ½ cup mayonnaise
  • ¼ cup buttermilk
Instructions
Special equipment: a 1-ounce ice cream scoop, optional, and a deep-frying thermometer
  1. Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1½ teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
  2. Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
  3. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
  4. Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
  5. Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
  6. Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

Watch the recipe video here:

How to Make Ranch Mac and Cheese Balls

Gooey Mac & Cheese is even better deep-fried! (Trending on Pinterest)

Posted by Food Network on Sunday, February 18, 2018

Main dish

Spicy Cheesy Pull-Apart Bread

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Spicy Cheesy Pull-Apart Bread
Spicy, gooey, cheesy pull-apart bread ?? What are you waiting for? (via Valerie Bertinelli)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Canola oil spray
  • One 16-ounce tube refrigerated flaky biscuits (8 biscuits)
  • 2 cups grated low-moisture mozzarella (about 1 pound)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons thinly sliced scallions, white and green parts
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ½ tablespoon white wine vinegar
Instructions
  1. Special equipment: a 6-inch cast-iron skillet
  2. Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
  3. Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
  4. Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1½ cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
  5. Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining ½ cup mozzarella.
  6. Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

Watch the recipe video here:

How to Make Valerie's Spicy Cheesy Pull-Apart Bread

Spicy, gooey, cheesy pull-apart bread ?? What are you waiting for? (via Valerie Bertinelli)

Posted by Food Network on Monday, February 19, 2018

Main dish

Pineapple Upside-Down Pancakes

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Pineapple Upside-Down Pancakes
Pineapple Upside-Down Pancakes will make you feel like you're having cake for breakfast ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 8-ounce can pineapple rings (4 rings per can)
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 4 maraschino cherries
  • 2 cups pancake batter, from a box mix or your favorite recipe
Instructions
  1. Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
  2. Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
  3. While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
  4. Place a maraschino cherry into the center of each pineapple ring. Carefully pour about ½ cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

Watch the recipe video here:

How to Make Pineapple Upside-Down Pancakes

Pineapple Upside-Down Pancakes will make you feel like you're having cake for breakfast ??Save the recipe: https://foodtv.com/2DKmhNI

Posted by Food Network on Wednesday, February 21, 2018

Main dish

Spiked Watermelon Punch

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Spiked Watermelon Punch
Burnett's Vodka provides the boozy base in this spiked punch perfect for your next house party!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Lime Cubes
  • 1½ cups lime juice
  • Punch
  • 32 cups cubed watermelon
  • 1¼ cups lime juice
  • 2 cups Burnett’s Vodka
  • Handful mint sprigs
  • 4 limes, thinly sliced
Instructions
Cubes:
  1. Pour lime juice into an ice cube tray and freeze overnight.
  2. Place a few handfuls of watermelon cubes into a blender. Blend until liquid. Pour in more
  3. watermelon and blend until blender is full. Repeat until all of the watermelon has been
  4. blended.
  5. Place 2 mesh strainers on top of each other and balance on a punch bowl. Pour the
  6. watermelon juice through the strainer and use a silicone spatula to push all the juice
  7. through. Remove the strainers.
  8. Stir in the lime juice and Burnett’s Vodka. Add in the lime juice, ice cubes, plus more ice.
  9. Float mint sprigs and thinly sliced limes as garnish. Serve!

Watch the recipe video here:

Spiked Watermelon Punch

Burnett's Vodka provides the boozy base in this spiked punch perfect for your next house party!

Posted by Tasty on Saturday, September 22, 2018

Main dish

Barbecued Chinese Chicken Lettuce Wraps

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Barbecued Chinese Chicken Lettuce Wraps
Rachael's Barbecued Chinese Chicken Lettuce Wraps will change your life ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to 1½ pounds thin cut chicken breast or chicken tenders
  • 2 tablespoons light colored oil, such as vegetable oil or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated, optional
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head iceberg lettuce, core removed, head quartered
  • Wedges of navel orange -- platter garnish
Instructions
  1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Watch the recipe video here:

How To Make Barbecued Chinese Chicken Lettuce Wraps

Rachael's Barbecued Chinese Chicken Lettuce Wraps will change your life ?

Posted by Food Network on Wednesday, March 21, 2018

Main dish

Cheesy Potato Pancakes

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Cheesy Potato Pancakes
Cheesy Potato Pancakes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb yukon gold potato, peeled (907 g)
  • ½ yellow onion
  • 3 eggs
  • 2 tablespoons garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup cheddar cheese, grated (55 g)
  • ½ cup monterey jack cheese, grated (55 g)
  • ⅓ cup breadcrumb meal (30 g)
  • ¼ cup olive oil, for frying (78 mL)
  • 1 sour cream, to serve
  • 1 green onion, chopped, to serve
Instructions
  1. Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  2. Set aside and grate the onion.
  3. Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  4. Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  5. Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  6. Serve with sour cream and green onions on top, and enjoy!
  7. Enjoy!

Watch the recipe video here:

Cheesy Potato Pancakes

Omg…cheesy potato pancakes = everything ✨!FULL RECIPE: https://tasty.co/recipe/cheesy-potato-pancakes

Posted by Tasty on Thursday, September 20, 2018

Main dish

Chicken Mushroom Ranch Penne

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Chicken Mushroom Ranch Penne
CHICKEN MUSHROOM RANCH PENNE recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp pepper
  • 3 chicken breasts
  • 1 tbsp oil
  • 1 tbsp butter
  • 200g oyster mushrooms
  • 3 garlic cloves, crushed
  • 500ml double cream
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1 tbsp dried dill
  • 1 tsp salt
  • 400g penne, cooked to packet instructions
Instructions
  1. Mix together the oregano, onion powder, garlic powder, salt, cayenne and pepper. Sprinkle this mixture over the chicken breasts.
  2. Heat the oil and butter in a large pan and fry the chicken breasts for around 5 minutes on each side until cooked through. Remove from the heat and, when cool enough to handle, cut into chunks.
  3. Meanwhile, fry the mushrooms in the pan with the butter and oil. Add the garlic and cook until fragrant.
  4. Pour over the cream and reduce the heat to barely a simmer. Allow to thicken for 5 minutes, then add the dried herbs and salt. Add the cooked chicken and pasta and stir to combine.
  5. Serve hot. Enjoy!

Watch the recipe video here:

Chicken Mushroom Ranch Penne

Chicken Mushroom Ranch Penne

Posted by Twisted on Friday, September 21, 2018

Main dish

Carne Asada Fries

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Carne Asada Fries
Carne Asada Fries recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
OVEN-BAKED FRENCH FRIES
  • 2 russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
CARNE ASADA
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, minced
  • ½ cup fresh orange juice (120 mL)
  • ¼ cup fresh lime juice (60 mL)
  • ½ lb flank steak (225 g)
  • 1 tablespoon canola oil
  • ½ cup shredded Pepper Jack cheese (50 g)
FOR SERVING
  • sour cream
  • guacamole
  • diced tomatoes
  • fresh cilantro leaves
  • cotija cheese, grated
Instructions
  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
  3. Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
  4. In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
  5. Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
  6. After 10 minutes dice the steak.
  7. In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
  8. Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
  9. Enjoy!

Watch the recipe video here:

Carne Asada Fries – Latest and Greatest Cookbook Bumpers

Holy guacamole! These carne asade fries are amazing ?Full Recipe: https://tasty.co/recipe/carne-asada-fries

Posted by Tasty on Wednesday, September 19, 2018

Main dish

Stuffed Bell Peppers

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Stuffed Bell Peppers
Stuffed Bell Peppers are proof that veggies can be delicious ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 bell peppers, any color
  • 4 tablespoons olive oil, plus more for drizzling
  • 8 ounces lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 Roma tomatoes, seeded and finely diced
  • Red pepper flakes, as needed
  • 1 cup cooked long-grain and wild rice
  • 1½ cups grated pepper Jack cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Watch the recipe video here:

How to Make Ree's Stuffed Bell Peppers

Stuffed Bell Peppers are proof that veggies can be delicious ?See more from The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, June 16, 2018