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Main dish

Tabitha Brown’s Healthy Vegan Pizza Bagels

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Tabitha Brown’s Healthy Vegan Pizza Bagels
Tabitha Brown’s Healthy Vegan Pizza Bagels recipe.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 6 onion bagels, halved
  • ⅓ cup olive oil (80 mL)
  • 25 oz marinara sauce (705 g), 1 jar, with basil
  • 2 tablespoons garlic, minced
  • 8 oz shredded vegan mozzarella cheese (225 g), 1 bag
  • 8 oz shredded vegan pepper jack cheese (225 g), 1 bag
  • 12 oz vegan italian sausage (340 g), sliced for pepperoni or ground for sausage
  • 1 ½ cups red onion (225 g), chopped
  • 2 cups button mushroom (150 g), sliced
  • ½ cup bell pepper (50 g), red and green, diced
  • ½ cup black olive (65 g), sliced
  • 2 tablespoons dried oregano
  • fresh herb, torn, for garnish
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Arrange the bagels cut-side up on a baking sheet. Brush with olive oil.
  3. Spread the marinara sauce over the pizzas, then sprinkle with a bit of garlic. Top with the vegan mozzarella and pepper Jack cheeses.
  4. Add your toppings of choice, such as pepperoni or ground sausage, spinach, red onion, mushrooms, bell peppers, and olives. Sprinkle a bit more cheese on top and finish with a pinch of oregano.
  5. Bake for 15 minutes until the cheese is completely melted.
  6. Enjoy!

Watch the recipe video here:

Make pizza at home with Tabitha Brown's vegan pizza bagel recipe!Recipe: https://tasty.co/recipe/tabitha-browns-healthy-vegan-pizza-bagels

Posted by Tasty on Saturday, August 31, 2019

Main dish

Santa’s Christmas Cookies

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Santa's Christmas Cookies
Santa's Christmas Cookies recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1½ sticks (12 tablespoons) unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Gel-paste food coloring, optional
  • Royal Icing, recipe follows
  • Edible decorations, such as sprinkles or candy balls, optional
Royal Icing:
  • ¼ cup meringue powder
  • 8 cups sifted confectioner's sugar
Instructions
Special equipment: a squeeze bottle for easy decorating
  1. In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
  2. Reduce the mixer speed to low and add the flour mixture slowly, about ½ cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
  4. Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
  5. Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
  6. Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
Royal Icing:
  1. Yield: 4 cups icing
  2. Add the meringue powder to ½ cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

Watch the recipe video here:

We're ringing in the holiday season (in July!!) with Christmas Sugar Cookies! ?#ChristmasInJulyWatch Nancy Fuller…

Posted by Food Network on Monday, July 8, 2019

Main dish

Grandma’s Divinity

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Grandma’s Divinity
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large egg whites
  • 3 cups sugar
  • ⅔ cup water
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper.
  2. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
  3. Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans.
  4. Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between waxed paper in an airtight container at room temperature.

Watch the recipe video here:

Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee> Get the recipe for Grandma’s Divinity: https://trib.al/mLQqvjF

Posted by Taste of Home on Thursday, July 18, 2019

Main dish

Soba and Maitake Mushrooms in Soy Broth

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Soba and Maitake Mushrooms in Soy Broth
This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 garlic cloves, peeled, crushed
  • 1 1” piece peeled ginger, thinly sliced
  • ½ cup reduced-sodium soy sauce
  • ¼ cup dried wakame (optional)
  • 2 tablespoons vegetable oil
  • ½ pound maitake mushrooms, torn into large pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces soba (Japanese-style noodles)
  • 4 baby turnips or radishes, trimmed, thinly sliced
  • 4 large egg yolks
  • 4 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
  2. Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
  3. Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
  4. Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.

Watch the recipe video here:

Noodle soup: never a bad idea.GET THE RECIPE: http://bonap.it/DRrZFlf

Posted by Bon Appétit Magazine on Wednesday, May 15, 2019

Main dish

MEXICAN CAULIFLOWER “RICE”

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MEXICAN CAULIFLOWER “RICE”
This Mexican inspired Cauliflower Rice uses finely riced cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Author:
Cuisine: Indian
Recipe type: Main dish
Ingredients
  • 4 cups cauliflower crumbles, the sell this in stop and shop now
  • 1 teaspoon olive oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • chopped cilantro
Instructions
  1. Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  2. Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Watch the recipe video here:

Mexican Cauiflower "Rice" is my favorite low-carb alternative to rice. Perfect as a side with tacos, enchiladas, avocado…

Posted by Skinnytaste on Tuesday, June 4, 2019

Main dish

Fried Green Tomatoes

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Fried Green Tomatoes
Fried Green Tomatoes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Fried Green Tomatoes:
  • 2 quarts vegetable oil, for frying
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon freshly cracked black pepper
  • ½ cup buttermilk
  • 4 large eggs
  • 2 cups yellow cornmeal
  • 1 cup panko breadcrumbs
  • 4 green tomatoes (about 1 pound), sliced ¼ inch thick
  • Dipping Sauce:
  • 1 cup mayonnaise
  • ¼ cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
  • 2 teaspoons sweet paprika
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
Instructions
Special equipment: a deep-frying thermometer
  1. For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
  2. Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
  3. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
  4. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
  5. For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

Watch the recipe video here:

Recipe of the Day: Trisha Yearwood's Fried Green Tomatoes ?Save this recipe: https://foodtv.com/2QDfIBi!

Posted by Food Network on Tuesday, June 4, 2019

Main dish

Instant Pot Best Salisbury Steak

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Instant Pot Best Salisbury Steak
It’s the perfect weeknight recipe idea to serve to your family.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Steak Mixture:
  • 1½ lbs ground beef, preferably 93% lean
  • ⅓ cup panko breadcrumbs
  • 3 tbsp milk
  • 1 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 beef bouillon cube, crushed (or 1 tsp salt, ½ tsp pepper)
  • ½ tsp smoked paprika
Sauce Mixture:
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp dijon
  • 2 tbsp fresh parsley, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • 1 tbsp butter
  • 1 medium yellow onion, thinly sliced
  • 8 oz crimini (baby bella) mushrooms, sliced
  • 2 tbsp water
  • 2 tbsp cornstarch
  • Salt and pepper to taste
  • Additional chopped parsley for garnish
Instructions
  1. In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
  2. Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
  3. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  4. When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add onions and mushrooms to the pot and saute until onions begin to soften, 3-4 minutes.
  6. Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Layer the steaks back into to the pot on top of the vegetables.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
  12. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
  13. Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

Watch the recipe video here:

It’s the perfect weeknight recipe idea to serve to your family.RECIPE: http://chopsecrets.com/instant-pot-best-salisbury-steak/

Posted by Chop Secrets on Tuesday, June 4, 2019

Main dish

Basic Bulgogi

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Basic Bulgogi
For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ pear, grated
  • 1 garlic clove, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
  • 2 tablespoons vegetable oil, divided
  • Kosher salt
  • Sliced scallions (for serving)
Instructions
  1. Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
  2. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
  3. Serve topped with scallions.

Watch the recipe video here:

We’re here for the hot-sweet-salty marinade in this weeknight quick-seared bulgogi recipe.GET THE RECIPE: http://bonap.it/AwCfNNZ

Posted by Bon Appétit Magazine on Tuesday, June 4, 2019

Main dish

Instant Pot Zesty Lemon Chicken

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Instant Pot Zesty Lemon Chicken
This easy lemon chicken recipe is your ticket to an easy weeknight dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1+2 tbsp butter, divided
  • ½ small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp dried rosemary, lightly crushed
  • ¼ cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices, for garnish
Instructions
  1. Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
  2. Add olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion and remaining 2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more.
  5. Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the chicken back into to the pot in one even layer, seasoned side up.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Serve chicken topped with fresh parsley and lemon slices.

Watch the recipe video here:

This easy lemon chicken recipe is your ticket to an easy weeknight dinner!RECIPE: http://chopsecrets.com/instant-pot-zesty-lemon-chicken/

Posted by Chop Secrets on Tuesday, June 4, 2019

Main dish

GRILLED HAWAIIAN TERIYAKI BURGER

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GRILLED HAWAIIAN TERIYAKI BURGER
This easy Hawaiian teriyaki burger is made with lean ground beef, carrots, scallions and topped with grilled pineapple and a homemade pineapple teriyaki sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs 93% ground beef
  • ½ cup grated carrots
  • ½ cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce, or more if you like it spicy
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns, I used Martin's
  • 8 lettuce leaves
For the pineapple teriyaki sauce:
  • ½ tbsp cornstarch
  • ¼ cup cold water
  • ¼ cup low sodium soy sauce
  • ½ cup pineapple juice
  • 3 tbsp brown sugar
  • ½ teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced
Instructions
For the burgers:
  1. Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce.
  2. Form into 8 equal sized patties, try not to overwork the meat so it doesn't get tough.
For the teriyaki sauce:
  1. Combine the cornstarch in cold water and dissolve. Set aside.
  2. Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
  3. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.
  4. Heat the grill. When hot clean the grates and spray with oil.
  5. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking.
  6. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
  7. To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Watch the recipe video here:

These Hawaiian Teriyaki Burgers are mouthwatering!!7 Freestyle Points • 330 CaloriesPRINT: https://www.skinnytaste.com/grilled-hawaiian-teriyaki-burger/

Posted by Skinnytaste on Sunday, June 30, 2019