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Main dish

Zucchini Enchilada Roll-Ups

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Zucchini Enchilada Roll-Ups
When you're trying to be healthy but you're craving enchiladas ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded chicken, cooked (250 g)
  • 1 teaspoon salt
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 2 cups shredded monterey jack cheese, divided (200 g)
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, juiced
  • 1 cup red enchilada sauce (290 g)
  • 4 zucchinis
  • fresh cilantro, chopped, for ganish
Instructions
  1. In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
  2. With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
  3. Preheat the oven to 400˚F (200˚C).
  4. Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
  5. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
  6. Transfer to a plate and sprinkle with cilantro.
  7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

Zucchini Enchilada Roll-Ups

When you're trying to be healthy but you're craving enchiladas ?Full Recipe: https://tasty.co/recipe/zucchini-enchilada-roll-ups

Posted by Tasty on Wednesday, September 12, 2018

Main dish

Creamy Garlic Parmesan Crispy Chicken Salad

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Creamy Garlic Parmesan Crispy Chicken Salad
Creamy Garlic Parmesan Crispy Chicken Salad recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 1 ½ cups panko breadcrumbs (75 g)
  • ¼ cup parmesan cheese, grated (30 g)
  • 1 teaspoon salt, plus more for taste
  • 1 teaspoon pepper, plus more for taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 chicken breasts
  • 1 cup all purpose flour (125 g)
  • 3 large eggs, beaten
  • 2 tablespoons olive oil
DRESSING
  • ⅔ cup sour cream (155 g)
  • ⅓ cup buttermilk (80 mL)
  • ¼ cup parmesan cheese, grated (30 g)
  • 1 tablespoon garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt, to taste
  • freshly ground black pepper, to taste
SALAD
  • 16 oz mixed greens (455 g)
  • 2 cups mixed cherry tomato, halved (400 g)
  • ½ red onion, thinly sliced
Instructions
  1. Preheat the oven to 425˚F (220˚C).
  2. In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
  3. Season the chicken breasts on both sides with pepper and salt to taste.
  4. Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
  5. Place the chicken breasts on a baking sheet and drizzle with the olive oil.
  6. Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
  7. While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
  8. To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
  9. Slice the chicken, then serve on top of the salad and drizzle with more dressing.
  10. Enjoy!

Watch the recipe video here:

Creamy Garlic Parmesan Crispy Chicken Salad

Give me panko crumbs and I'll love you forever ?Get the full recipe: https://tasty.co/recipe/creamy-garlic-parmesan-crispy-chicken-salad

Posted by Tasty on Thursday, September 13, 2018

Main dish

DR PEPPER GLAZED BACON BURGER

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DR PEPPER GLAZED BACON BURGER
Make these craveable loaded burgers for your next college football viewing party. Inspired by #PepperPack ambassador, Jason W.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices thick-cut bacon
  • 1 cup Dr Pepper
  • 1 pound ground beef
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 4 slices cheddar cheese
  • 4 toasted brioche buns
  • ⅓ cup mayonnaise
  • 1 red onion, sliced
  • Lettuce
  • Sliced tomato
Instructions
  1. Preheat oven to 400ºF.
  2. Pour Dr Pepper in a small pot. Bring to a simmer. Let simmer until Dr Pepper starts to thicken and is reduced by about 80%.
  3. Arrange bacon on a parchment-lined sheet tray. Cook in oven for 13 minutes.
  4. Remove from oven and brush bacon with reduced Dr Pepper. Place back in oven and cook for 3–4 minutes. Remove from oven, flip bacon, and brush other side with reduced Dr Pepper. Cook for another 3–4 minutes until bacon is dark and shiny. Let bacon rest on a cooling rack while making the burgers.
  5. Mix ground beef with salt and pepper. Shape into 4 thin patties.
  6. Heat up a large cast-iron skillet with a small drizzle of vegetable oil. Cook patties until browned on the first side. Flip patties and top each one with a slice of cheddar cheese. Cover pan with a lid and cook for 2–3 minutes. Cheese should be melted and burgers cooked through.
  7. Spread a swipe of mayonnaise on the bottom brioche buns. Place burgers on bottom bun. Break 2 pieces of bacon in half and layer on top of each burger. Layer on red onion, lettuce, and tomato, followed by the top bun. Serve!

Watch the recipe video here:

Dr Pepper Glazed Bacon BurgerMake these craveable loaded burgers for your next college football viewing party. Inspired by #PepperPack ambassador, Jason W.

Posted by Tasty on Thursday, September 13, 2018

Main dish

Chicken Parm-Stuffed Bell Peppers

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Chicken Parm-Stuffed Bell Peppers
Chicken Parm-Stuffed Bell Peppers recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray, for greasing
  • 2 lb chicken breast, diced (905 g)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons dried rosemary
  • 2 teaspoons onion powder
  • 2 cups all purpose flour (250 g)
  • 6 large eggs, beaten
  • 3 cups plain breadcrumbs (345 g)
  • 9 bell peppers, halved lengthwise, seeds and ribs removed
  • 3 cups marinara sauce (780 g)
  • 1 cup parmesan cheese, grated (110 g)
  • 32 oz fresh mozzarella cheese, sliced (905 g)
Instructions
  1. Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
  2. In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
  3. Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
  4. Bake for 25 minutes, or until golden brown.
  5. Arrange the bell peppers, cut-side up, on the greased baking sheet.
  6. Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
  7. Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
  8. Serve immediately.
  9. Enjoy!

Watch the recipe video here:

Chix Parm Stuffed Bell Peppers

This is the good kind of full ? Get the recipe now: https://tasty.co/recipe/chicken-parm-stuffed-bell-peppers

Posted by Tasty on Wednesday, September 12, 2018

Main dish

The Ultimate Grilled Cheese And Tomato Soup Bowl

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The Ultimate Grilled Cheese And Tomato Soup Bowl
The Ultimate Grilled Cheese And Tomato Soup Bowl recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
TOMATO SOUP
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 14 oz crushed tomato, 1 can (395 g)
  • 2 cups chicken broth (480 mL)
  • ¼ cup heavy cream (60 mL)
  • 2 teaspoons salt
  • 1 teaspoon pepper
GRILLED CHEESE BOWL
  • 11 slices white bread
  • 2 tablespoons butter, melted, plus more for greasing bowl
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 7 slices cheddar cheese
CROUTON FRIES
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • ½ teaspoon pepper
  • 1 teaspoon salt
Instructions
  1. Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
  2. Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
  3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  4. Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
  5. Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
  6. Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
  7. In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
  8. Preheat the oven to 400°F (200°C).
  9. Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
  10. In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
  11. Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
  12. Using a small bowl, press down on the bread bowl to compress slightly.
  13. Bake for 15 minutes, until the bread is golden brown.
  14. Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
  15. Bake for 5 minutes, until the crusts are golden brown.
  16. Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
  17. Enjoy!

Watch the recipe video here:

The Ultimate Grilled Cheese And Tomato Soup Bowl

Summer gone too soon? Stay warm with this soup ?!FULL RECIPE: https://tasty.co/recipe/the-ultimate-grilled-cheese-and-tomato-soup-bowl

Posted by Tasty on Tuesday, September 11, 2018

Main dish

Tater Tot Poutine

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Tater Tot Poutine
Make your travels more delicious with these truffle tots from Newark Airport’s Wanderlust! Learn more here.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ pound frozen tater tots
  • 1 tablespoon olive oil
  • ¼ cup finely diced yellow onion
  • 1 cup beef stock, divided
  • 1 tablespoon cornstarch
  • Salt and pepper, to taste
  • 2 teaspoons truffle oil (optional)
  • ½ cup white cheddar cheese curds
  • 2 tablespoons finely sliced chives (garnish)
  • ½ ounce shaved black truffle (optional garnish)
Instructions
  1. Preheat oven to 425℉.
  2. Spread the tater tots in even layer on cookie sheet. Bake 15–20 minutes or until crispy and brown. Season with salt and pepper. Turn oven down to 350℉.
  3. Heat a small saucepan over medium heat. Add olive oil and onion. Saute until translucent, about 2–3 minutes.
  4. While onions cook, combine 2 tablespoons of beef stock with cornstarch to make slurry. Set aside.
  5. Add the remaining beef stock to onions in pan. Bring to simmer.
  6. Whisk in the cornstarch slurry. Gravy will thicken quickly. Season with salt and pepper, then fold in truffle oil. Keep warm.
  7. Add crisp tater tots to large skillet. Sprinkle cheese curds evenly over top. Bake 6–8 minutes or until cheese gets melty.
  8. Ladle gravy over top of tots.
  9. Garnish with chives.
  10. Enjoy!

Watch the recipe video here:

Tater Tot Poutine

Tater Tot PoutineMake your travels more delicious with these truffle tots from Newark Airport’s Wanderlust! http://bzfd.it/2BO1S6e

Posted by Tasty on Sunday, December 10, 2017

Main dish

Sweet And Sour Baby Back Ribs Sheet Pan

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Sweet And Sour Baby Back Ribs Sheet Pan
Sweet And Sour Baby Back Ribs Sheet Pan recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 oz diced pineapple, 1 can (565 g)
  • 1 cup rice vinegar (240 mL)
  • 1 cup vegetable oil (240 mL)
  • 2 tablespoons soy sauce
  • ¼ cup fresh ginger (10 g)
  • 1 cup ketchup (260 g)
  • 2 tablespoons honey
  • 5 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 3 ½ lb baby back ribs, 1 rack (1.5 kg)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 red bell peppers, seeded and diced
  • 2 green bell peppers, seeded and diced
  • 2 teaspoons sesame seeds
  • 2 tablespoons fresh scallions, sliced
  • white rice, cooked, for serving
Instructions
  1. Preheat the oven to 275°F (140°C).
  2. Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
  3. Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
  4. Brush half of the glaze all over the ribs.
  5. Cover the ribs with aluminum foil, wrapping tightly.
  6. Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
  7. Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
  8. Bake for 20 minutes, until the peppers are softened.
  9. Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
  10. Enjoy!

Watch the recipe video here:

Sweet and Sour Baby Back Ribs

Someone hand us a napkin because we can't stop drooling ?FULL RECIPE: https://tasty.co/recipe/sweet-and-sour-baby-back-ribs-sheet-pan

Posted by Tasty on Tuesday, September 11, 2018

Main dish

Crispy Rolled Chicken Parma

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Crispy Rolled Chicken Parma
Crispy Rolled Chicken Parma recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
TOMATO SAUCE
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon chili flake
  • 28 oz crushed tomato, 1 can (795 g)
  • salt, to taste
  • black pepper, to taste
  • ¼ cup fresh basil, chiffonade, plus more for garnish (10 g)
CHICKEN
  • 4 chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 8 slices ham, halved
  • 8 slices mozzarella cheese, halved
  • 1 cup panko breadcrumbs (50 g)
  • ½ cup grated parmesan cheese (55 g)
  • 2 teaspoons dried oregano
  • 1 cup all-purpose flour (125 g)
  • 4 eggs, beaten
  • oil, for frying
  • 8 oz fresh mozzarella cheese, 1 ball, sliced (225 g)
Instructions
  1. Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
  2. Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
  3. On a clean work surface, butterfly the chicken breasts.
  4. Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
  5. Season each side with salt and black pepper.
  6. With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
  7. Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
  8. Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
  9. Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
  10. Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
  11. Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
  12. Arrange fresh mozzarella slices on top.
  13. Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
  14. Garnish with fresh basil and serve with the reserved tomato sauce alongside.
  15. Enjoy!

Watch the recipe video here:

Rolled Chicken Parma

This rolled chicken parma is one of our favorite comfort foods ?!FULL RECIPE: https://tasty.co/recipe/crispy-rolled-chicken-parma

Posted by Tasty on Sunday, March 18, 2018

Main dish

Crunchy Taco Ring

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Crunchy Taco Ring
Crunchy Taco Ring recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded, diced
  • 1 lb ground beef (455 g)
  • 1 packet taco seasoning
  • 1 lime, juice
  • 10 flour tortillas
  • nonstick cooking oil spray
  • 1 ½ cups shredded cheddar cheese (150 g)
  • 2 cups tortilla chips, crushed (200 g)
  • 1 ½ cups shredded monterey jack cheese (150 g)
  • salsa, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
  3. Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
  4. On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
  5. Generously spray a bundt pan with nonstick spray.
  6. Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
  7. Spread half of the ground beef mixture on top of the cheese.
  8. Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
  9. Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
  10. Bake for 45 minutes until crispy and browned.
  11. Let cool for 20 minutes.
  12. Place a plate on top of the bundt pan, and invert the ring onto the plate.
  13. Slice and serve with salsa.
  14. Enjoy!

Watch the recipe video here:

Crunchy Taco Ring

Crunchy taco goodness in a party ring ?!FULL RECIPE: https://tasty.co/recipe/crunchy-taco-ring

Posted by Tasty on Sunday, March 18, 2018

Main dish

Cheats Beef Empanadas

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Cheats Beef Empanadas
Crispy on the outside, then soft and bursting with flavour on the inside… Feel that Latin American vibe when you bite into these scrumptious cheat’s empanadas, featuring Santa Maria Medium Taco Seasoning Mix and Mini Coconut & Black Pepper Tortillas. Simple to make and guaranteed to go down a treat. Slather on some salsa, and get stuck in! #santmariauk #latinamericankitchen #fajitafriday
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 3 diced mixed peppers
  • 500g 20% fat beef mince
  • 1 pouch Santa Maria Medium Taco Seasoning Mix
  • 1 heaped tbsp brown sugar
  • 100g mild cheddar, grated
  • 1 Pack Santa Maria Coconut & Black Pepper Tortillas
  • 2 tbsp flour
  • 2 tbsp water
  • 1 litre oil, for frying
  • 100g Santa Maria Sour Cream
  • 100g Santa Maria Medium Salsa
Instructions
  1. Fry the onion and diced peppers in the olive oil until soft. Add the ground beef and break up with a wooden spoon, then add the Santa Maria Medium Taco Seasoning Mix and brown sugar and continue cooking under the beef is tender and there’s very little liquid left in the pan.
  2. Take off the heat and allow to cool.
  3. Heat the oil to around 170°C.
  4. In a small bowl thoroughly whisk the flour and water together to make a smooth paste.
  5. Place dollops of the beef mixture in the middle of the Santa Maria Mini Coconut & Black Pepper Tortillas along with sprinklings of cheddar. Brush one half of the rim with the paste and fold over to stick together.
  6. Fry in batches (careful not to overcrowd the pan) until golden and crisp. Place on kitchen paper to soak up the excess oil then place on to a wire cooling rack while you make the dip.
  7. Whisk the Santa Maria Sour Cream and Salsa together and top with chopped coriander.

Watch the recipe video here:

Cheats Beef Empanadas

Cheats Beef Empanadas

Posted by Twisted on Monday, September 10, 2018