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Main dish

Eggplant Potato Tomato Stew

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Eggplant Potato Tomato Stew
Fall is coming which means time to start cooking delicious stews ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium yukon potatoes
  • 2 medium eggplants, chopped
  • 2 red bell peppers, seeded and chopped
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste, divided
  • ¾ teaspoon pepper, plus more to taste, divided
  • 1 medium yellow onion, diced
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 15 oz chickpeas, 1 can, drained and rinsed (425 g)
  • 3 medium beefsteak tomatoes, diced
  • 1 ½ cups low sodium vegetable broth (360 mL)
  • fresh parsley, for serving
Instructions
  1. Preheat the oven to 400ºF (200ºC).
  2. With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  3. Drain the potatoes, and rinse with cold water. Peel off the skin.
  4. Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  5. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  6. Bake for 25 minutes, flipping halfway through.
  7. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  8. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  9. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  10. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  12. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  13. Enjoy!

Watch the recipe video here:

Eggplant Potato Tomato Stew

Fall is coming which means time to start cooking delicious stews ?Get the recipe: https://tasty.co/recipe/eggplant-potato-tomato-stew

Posted by Tasty on Saturday, September 8, 2018

Main dish

Southern Shrimp Boil

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Southern Shrimp Boil
Serve your Southern Shrimp Boil with crusty bread to soak up the dynamite flavor. ? (via Guy Fieri)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons vegetable oil
  • 10 ounces andouille sausage, cut into 1-inch rounds
  • 1½ cups cipollini onions, peeled, halved
  • 1 pound baby artichokes (about 8 small), trimmed and halved
  • 1 jalapeno, diced
  • 3 quarts water
  • 1 pound small red potatoes
  • 3 tablespoons shrimp boil spice (recommended: Old Bay)
  • 1 tablespoon kosher salt
  • 3 bay leaves
  • 1 teaspoon hot sauce
  • 1 teaspoon ground black pepper
  • 2 ears of corn (about 1 pound), cut into thirds
  • 1 pound (16/20 count) shell-on shrimp, deveined
  • 3 green onions, sliced for garnish
  • Garlic bread, recipe follows
Garlic Bread:
  • 2 sticks butter, softened
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • 1 tablespoon Parmesan
  • 1 tablespoon finely chopped parsley leaves
  • Hot sauce, to taste
  • Salt and freshly cracked black pepper
  • 1 French baguette
Instructions
  1. In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with Garlic Bread.
Garlic Bread:
  1. In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Watch the recipe video here:

How to Make Guy's Southern Shrimp Boil

Serve your Southern Shrimp Boil with crusty bread to soak up the dynamite flavor. ? (via Guy Fieri)

Posted by Food Network on Friday, March 23, 2018

Main dish

Ain’t No Thing Butta Chicken Wing

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Ain't No Thing Butta Chicken Wing
Ain't No Thing Butta Chicken Wing recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Wings:
  • 1 tablespoon granulated garlic
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon freshly cracked black pepper
  • ½ teaspoon white pepper
  • 2 teaspoons ground cumin
  • 4 pounds chicken wings, sectioned into wings and drumettes
Sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 jalapeno, minced
  • 2 tablespoons reserved spice mixture, from above
  • 1 (12-ounce) bottle hot pepper sauce (recommended: Crystal hot sauce)
  • 4 tablespoons butter
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice
Instructions
  1. In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
  2. Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
  3. For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
  4. Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.
  5. While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.
  6. When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

Watch the recipe video here:

Guy's Chicken Wings

These spicy, crispy wings will be a hit at your next party!Guy Fieri hosts Part 2 of the #GroceryGames DDD tournament > tonight at 9|8c

Posted by Food Network on Sunday, March 25, 2018

Main dish

Fried Chicken Salad Sandwiches

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Fried Chicken Salad Sandwiches
We don't want to say Chef Damaris Phillips' Fried Chicken Salad Sandwiches are the best of its kind... but they're pretty darn close ??
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

We don't want to say Chef Damaris Phillips' Fried Chicken Salad Sandwiches are the best of its kind… but they're pretty darn close ??

Posted by Food Network on Monday, March 26, 2018

Main dish

Crispy, Creamy Chicken Cordon Bleu

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Crispy, Creamy Chicken Cordon Bleu
We've all heard of the classic chicken cordon bleu, but bet you've NEVER had it like THIS! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices swiss cheese
  • ½ lb ham, thinly sliced (225 g)
  • peanut oil, or vegetable oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 4 eggs, beaten
  • 2 cups panko bread crumbs (100 g)
CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk (480 mL)
  • ¼ cup dijon mustard (60 g)
  • 1 cup shredded parmesan cheese (100 g)
  • salt, to taste
  • pepper, to taste
Instructions
  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
  4. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
  5. Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
  6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  7. Place the breaded chicken cordon bleu in the oil and cook for 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 (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
  8. Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
  9. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  10. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  11. Slice the chicken and serve drizzled with Dijon sauce.
  12. Enjoy!

Watch the recipe video here:

Crispy, Creamy Chicken Cordon Bleu

We've all heard of the classic chicken cordon bleu, but bet you've NEVER had it like THIS! ?FULL RECIPE: https://tasty.co/recipe/crispy-creamy-chicken-cordon-bleu

Posted by Proper Tasty on Saturday, September 8, 2018

Main dish

Chile Relleno Casserole

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Chile Relleno Casserole
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 poblano peppers
  • 8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
  • One 10-ounce can enchilada sauce
  • 8 large eggs
  • 1 cup grated Cheddar
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • ½ teaspoon baking powder
Instructions
  1. Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  2. Preheat the oven to 350 degrees F.
  3. Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  4. Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  5. Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

Watch the recipe video here:

How to Make Chile Relleno Casserole

Chile Rellenos lovers – this gooey casserole delivers on all the classic flavors without all the effort!

Posted by Food Network on Tuesday, December 26, 2017

Main dish

Shrimp and Sausage Cioppino

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Shrimp and Sausage Cioppino
Giada De Laurentiis' one pot Shrimp and Sausage dinner is about to become a new family favorite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 large fennel bulb, trimmed and chopped into ½-inch pieces
  • 4 cloves garlic, peeled and smashed
  • 1 large or 2 small shallots, chopped
  • ½ teaspoon kosher salt, plus ½ teaspoon
  • ¼ teaspoon freshly ground black pepper, plus ¼ teaspoon
  • 1 pound spicy Italian turkey sausage links, casings removed
  • 2 cups white wine, such as Pinot Grigio
  • ¼ cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon chopped fresh thyme leaves
  • Serving suggestion: crusty sourdough bread.
Instructions
  1. In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into ½-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
  2. Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

Watch the recipe video here:

How To Make Giada's Shrimp and Sausage Cioppino

Giada De Laurentiis' one pot Shrimp and Sausage dinner is about to become a new family favorite.

Posted by Food Network on Wednesday, January 3, 2018

Main dish

Reuben Garbage Bread

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Reuben Garbage Bread
All the flavors of the iconic deli sandwich rolled up into pizza dough studded with caraway seeds. Brushing the bread with a baking soda wash gives it that deep golden brown soft pretzel look-- a new alternative to brushing with butter or egg wash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons prepared horseradish, drained
  • ½ teaspoon onion powder
  • ½ teaspoon Worcestershire sauce
  • Hot sauce, for the sauce
  • Kosher salt
  • 1 teaspoon baking soda
  • 2 cups sauerkraut, drained well
  • All-purpose flour, for dusting
  • 2 teaspoons caraway seeds
  • 1½ pounds store-bought pizza dough, at room temperature (see Cook's Note)
  • 1 pound thinly sliced pastrami
  • 8 ounces thinly sliced Swiss cheese, quartered
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside
  3. Stir the baking soda into ⅓ cup of super-hot tap water until dissolved. Set aside.
  4. Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
  5. Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log.
  6. Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes.
  7. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce.

Watch the recipe video here:

How to Make Reuben Garbage Bread

All the flavors of a classic deli Reuben are rolled up into this mouthwatering garbage bread!

Posted by Food Network on Sunday, January 7, 2018

Main dish

How To Make Vegan Pho

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How To Make Vegan Pho
How To Make Vegan Pho recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 dried shiitake mushrooms
  • 4 medium white onions, or 5, tops and bottoms cut off, peeled, halved crosswise
  • 1 large daikon radish, peeled and cut into 1-inch (2¼ cm) thick rounds
  • 1 ginger, 6 inches (15 cm) peeled, sliced into coins
  • 1 tablespoon oil
  • 3 cups oyster mushroom, sliced into 2-inch (5 cm) pieces (225 g)
  • 12 cups water (2.8 L)
  • salt, to taste
  • 1 cinnamon stick, or piece of cassia bark
  • 1 teaspoon clove
  • 5 cardamom pods
  • 5 star anises
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seeds
  • 14 oz soft tofu, 1 package, drained and sliced into 1 inch (2 cm) pieces, or fried tofu, sliced (400 g)
FOR SERVING
  • rice stick noodle, cooked
  • red onion, sliced
  • bean sprout, washed well
  • chili pepper, thinly sliced
  • lime wedge
  • fresh cilantro leaves
Instructions
  1. Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
  2. In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
  3. Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
  4. Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
  5. About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
  6. Remove the spices and add the tofu to heat through, 10-15 minutes.
  7. Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
  8. Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
  9. Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
  10. Enjoy!

Watch the recipe video here:

Vegan Pho

Are you pho-real?! This pho is vegan ?Get the recipe: https://tasty.co/recipe/how-to-make-vegan-pho

Posted by Tasty on Wednesday, September 5, 2018

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb duck breast, 1-pound (910 g)
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato (455 g)
  • 1 sprig fresh rosemary
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Pat dry the duck breasts with a paper towel.
  2. Score the duck skin with sharp knife, making sure to not cut into fresh.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  5. Using a ramekin or your palm, gently smash the potatoes.
  6. Preheat the oven to 400˚F (200˚C).
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
  10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
  11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch (1 cm) pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

Seared Duck Breast And Potatoes

This dinner will leave your guests saying wow ? ✨FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes

Posted by Proper Tasty on Thursday, September 6, 2018