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Main dish

Loaded Garlic Mashed Potatoes

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Loaded Garlic Mashed Potatoes
Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces bacon (about 10 strips)
  • 1 head of garlic
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper
  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
  • ½ cup heavy cream
  • 4 tablespoons salted butter
  • ¼ cup sour cream
  • 2 cups grated sharp Cheddar
  • 3 scallions, thinly sliced on the bias
Instructions
  1. Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
  2. Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
  3. Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
  4. Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1¾ cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
  5. Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.

Watch the recipe video here:

How to Make Trisha's Loaded Garlic Mashed Potatoes

Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?

Posted by Food Network on Sunday, June 17, 2018

Main dish

Potato and Chorizo Enchiladas

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Potato and Chorizo Enchiladas
These Potato and Chorizo Enchiladas might become your new favorite ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Enchilada Sauce:
  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • 2 cups chicken stock
  • 2 tablespoons chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • One 6-ounce can tomato paste
  • Enchiladas:
  • 8 ounces fresh Mexican chorizo
  • ½ cup canola oil
  • 8 corn tortillas
  • ¾ cup frozen home fries or refrigerated diced potatoes
  • 2 cups shredded Mexican blend cheese
  • ¼ cup sour cream
  • 2 teaspoons hot sauce
  • Juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
  2. For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
  3. Preheat the oven to 375 degrees F.
  4. Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
  5. In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
  6. Ladle about ¾ cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about ¼ cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
  7. While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
  8. Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

Watch the recipe video here:

How to Make Katie's Potato and Chorizo Enchiladas

These Potato and Chorizo Enchiladas might become your new favorite ?Catch Katie Lee on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Monday, June 25, 2018

Main dish

Fried Chicken Salad Sandwiches

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Fried Chicken Salad Sandwiches
You haven't lived until you've tried these Fried Chicken Salad Sandwiches!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup whole-grain mustard
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon cayenne
  • Juice of ½ lemon
  • 4 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs)
  • ¼ cup chopped fresh parsley
  • 3 stalks celery, diced
  • 3 green onions, sliced
  • Kosher salt and freshly ground black pepper
  • 4 croissants, split
Instructions
  1. In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

Watch the recipe video here:

How To Make Damaris' Fried Chicken Salad Sandwiches

You haven't lived until you've tried these Fried Chicken Salad Sandwiches!Chef Damaris Phillips judges an all-new #SummerCookOff > Sunday at 8|7c

Posted by Food Network on Sunday, August 19, 2018

Main dish

Elegant Braised Lamb Shank Dinner

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Elegant Braised Lamb Shank Dinner
Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 kg lamb shanks, 1 pound (455 g) each 6 kg
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Elegant Braised Lamb Shanks

Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!Get the full recipe: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by Tasty on Sunday, September 16, 2018

Main dish

Slow Cooker Rosemary Bread

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Slow Cooker Rosemary Bread
Slow Cooker Rosemary Bread recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ¼ cups lukewarm water (300 mL)
  • 1 teaspoon sugar
  • 1 packet active dry yeast, about 2¼ teaspoons
  • 1 teaspoon salt, plus more for sprinkling
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped, plus more for sprinkling
  • 3 ¾ cups all-purpose flour, plus more for dusting (470 g)
Instructions
  1. In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
  2. Add the salt, olive oil, and rosemary. Mix well.
  3. Slowly add the flour and mix with a wooden spoon until well combined.
  4. Knead the dough for at least 10 minutes, until it is no longer sticky.
  5. Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
  6. Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
  7. Lift the parchment paper to remove the dough from the slow cooker.
  8. Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
  9. Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
  10. Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
  11. Preheat the oven to 500°F (260°C).
  12. Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
  13. Bake for 5-10 minutes, until the crust is golden brown.
  14. Let cool for about 15 minutes, then slice.
  15. Enjoy!

Watch the recipe video here:

Slow Cooker Rosemary Bread

Who knew you could make bread in a slow cooker?!? Get the recipe: https://tasty.co/recipe/slow-cooker-rosemary-bread

Posted by Tasty on Sunday, September 16, 2018

Main dish

Watermelon Poke Bowl

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Watermelon Poke Bowl
Enjoy watermelon while it's still in season with this watermelon poke bowl!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 mini watermelon, sliced
  • 6 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 lime, juiced
  • 1 tablespoon agave nectar
  • 2 scallions, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons white sesame seeds, toasted
  • 1 teaspoon red chile flakes
  • 1 medium cucumber
  • 6 tablespoons mayonnaise
  • 2 tablespoons sriracha
  • white rice, cooked, for serving
  • avocado, sliced, for serving
  • shelled edamame, for serving
  • nori sheets, for serving
  • pickled ginger, for serving
  • fresh cilantro, for serving
  • peanuts, crushed, for serving
  • black sesame seeds, for garnish, optional
Instructions
  1. Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
  2. Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
  3. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
  4. Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
  5. Slice the cucumber into thin half moons and set aside.
  6. In a small bowl, combine the mayo and Sriracha.
  7. To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
  8. Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
  9. Garnish with black sesame seeds, if desired.
  10. Enjoy!

Watch the recipe video here:

Watermelon Poke Bowl

Enjoy watermelon while it's still in season with this watermelon poke bowl!Get the recipe: https://tasty.co/recipe/watermelon-poke-bowl

Posted by Tasty on Saturday, September 15, 2018

Main dish

Meatball-Stuffed Onion Ring Cone

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Meatball-Stuffed Onion Ring Cone
Meatball-Stuffed Onion Ring Cone recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
ONION RINGS
  • 2 large white onions
  • 1 cup all-purpose flour (125 g)
  • 6 large eggs, beaten
  • 3 cups panko breadcrumbs (150 g)
MEATBALLS
  • 1 lb ground beef (455 g)
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup grated parmesan cheese (55 g)
  • ½ cup panko breadcrumbs (25 g)
  • ¼ cup fresh flat-leaf parsley, finely chopped (10 g)
  • 1 tablespoon worcestershire sauce
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • oil, for frying
  • marinara sauce, for serving
  • grated parmesan cheese, for serving
  • fresh basil, chopped
Instructions
  1. On a cutting board, peel the onions, and cut into ½-inch (1 ¼-cm) rings. Separate the rings.
  2. Sort the onion rings into four cones, starting with a big ring and going up to a small one.
  3. Place the flour, eggs, and panko in 3 separate medium bowls.
  4. Dip an onion ring into the flour, shaking off any excess. Dip it into the eggs, then the panko, then back into the eggs, and into the panko again.
  5. Place the onion ring on a greased, parchment-lined baking sheet. Repeat with remaining onion rings, creating four stacked cones on the tray. Freeze the onions ring cones for 1-3 hours.
  6. Preheat the oven to 400˚F (200˚C).
  7. In a medium bowl, mix the ground beef, onion, garlic, Parmesan, panko, parsley, Worcestershire, egg, salt, and pepper with your hands until fully combined.
  8. Take a baseball-size handful of the meat mixture and roll it into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining meat mixture, creating four meatballs total.
  9. Bake for 18 minutes.
  10. Heat the oil in a large pot over medium heat until it reaches 350˚F (180˚C).
  11. Gently lower one frozen onion ring cone into the oil. Fry until golden brown all over, 2-4 minutes.
  12. Remove the cone with a slotted spoon and transfer to a wire rack set over paper towels to drain. Repeat with the remaining onion ring cones.
  13. Add 1 meatball to each onion ring cone. Top with marinara sauce, grated Parmesan cheese, and basil.
  14. Enjoy!

Watch the recipe video here:

Meatball-Stuffed Onion Ring Cones

We transformed onion rings into the most delicious vessel… ? ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-onion-ring-cone

Posted by Tasty on Saturday, September 15, 2018

Main dish

Pulled Pork-Stuffed Cornbread Muffins

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Pulled Pork-Stuffed Cornbread Muffins
Pulled Pork-Stuffed Cornbread Muffins recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup milk (180 mL)
  • ½ cup unsalted butter, 1 stick, melted (115 g)
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup all-purpose flour (125 g)
  • 1 cup yellow cornmeal (150 g)
  • ¼ cup sugar (50 g)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • nonstick cooking spray, for greasing
  • 6 tablespoons pulled pork
  • 6 tablespoons cheddar cheese
  • barbecue sauce, for serving
  • coleslaw, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  3. In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  6. Spoon about 1 tablespoon of pulled pork in the center of the batter.
  7. Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  8. Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  9. Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  10. Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  11. Enjoy!

Watch the recipe video here:

Pulled Pork-Stuffed Cornbread Muffins

These pulled pork-stuffed cornbread muffins are the collab of the year! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-cornbread-muffins

Posted by Tasty on Friday, September 14, 2018

Main dish

Stuffed Meatball Pie

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Stuffed Meatball Pie
Stuffed Meatball Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb pizza dough, divided (453 g)
  • 2 tablespoons olive oil
  • 8 cloves garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 3 cups tomato puree (675 g)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 12 oz tomato paste (340 g)
  • 1 lb low-moisture mozzarella, sliced (453 g)
  • 2 lb meatballs (906 g)
  • 2 cups caramelized onions (175 g)
  • 3 cups bell peppers, chopped, sauteed (300 g)
  • Parmesan, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
  3. Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
  4. Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
  5. Bake until the dough is cooked and lightly golden brown, 15 minutes.
  6. Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
  7. Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  8. Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  9. Add a layer of caramelized onions, and more sliced mozzarella.
  10. Add the green, yellow, and orange bell peppers on top of the mozzarella.
  11. Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  12. Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
  13. Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  14. Slice the pie, serve with extra marinara sauce and grated parmesan.
  15. Enjoy!

Watch the recipe video here:

Meatball Pie

Cloudy with a chance of meatball pie? ?FULL RECIPE: https://tasty.co/recipe/stuffed-meatball-pie

Posted by Proper Tasty on Friday, September 14, 2018

Main dish

Mutant Underground Sheet-Pan PiXXa

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Mutant Underground Sheet-Pan PiXXa
Pick a side! This piXXa lets you choose the perfect ingredients to match your mutant powers! Serve this to friends for the season premiere of The Gifted on Tuesday, September 25 on Fox!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • * 3 small (about 36-ounce) fresh pizza-dough balls, divided
  • * 1½ cups alfredo sauce
  • * ¼ cup fresh pesto
  • * ⅓ cup fresh macaroni and cheese
  • * ¼ cup sautéed mushrooms
  • * ¼ cup cooked Italian sausage (crumbled)
  • * ⅓ cup red onions, sliced
  • * 1 cup apple cider vinegar
  • * 2 tablespoons sugar
  • * 1 tablespoon kosher salt
  • * ¼ cup cooked meatballs
  • * 1 cup shredded mozzarella cheese, divided
  • * ¼ cup cheddar cheese
  • * 3 tablespoons olive oil
  • * 3 tablespoons cornmeal
  • * Additional marinara sauce (dipping)
Instructions
  1. Preheat oven to 450°F. Oil a sheet pan and dust with cornmeal. Carefully press dough across half of sheet pan, using 2 balls and making sure to completely cover the bottom and sides. Use remaining ball of dough to roll out 2 tubes of dough that will cross the pan (lengthwise) to create an X shape. Secure the X to the corners (press into the bottom and sides). Brush sides and X with olive oil.
  2. Add apple cider vinegar, sugar, and kosher salt to pot and boil. Pour over onions and let sit at least 1 hour to pickle.
  3. Carefully spoon ¼ cup of alfredo sauce into each section. Place ¼ cup of cheese on top of each section. Bake for 6–8 minutes until dough is set and cheese is melted. Remove from oven and carefully place ingredients in each section.
  4. * Macaroni and cheese with cheddar
  5. * Crumbled sausage with pickled onions
  6. * Cooked mushrooms and meatballs
  7. * Pesto
  8. Bake an additional 8–10 minutes or until pizza is well browned.
  9. Cut each section into slices, being careful to leave the X intact. Serve the X with marinara sauce.

Watch the recipe video here:

Mutant Underground Sheet-Pan PiXXaPick a side! This piXXa lets you choose the perfect ingredients to match your mutant powers! Serve this to friends for the season premiere of The Gifted on Tuesday, September 25 on Fox!

Posted by Tasty on Friday, September 14, 2018