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Main dish

Schwartz Sriracha Chicken Poppers

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Schwartz Sriracha Chicken Poppers
Bring a taste of the Thai street home with you this week with our new sriracha chicken poppers. Tender chicken breast, tangy dip and Schwartz’s latest fiery seasoning all deliver bags of bite sized flavour. If this doesn’t get you in the mood for spicy, sticky finger food, nothing will.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the chicken:
  • 3 chicken breasts, diced into 1” chunks
  • 500ml buttermilk
  • 1 tsp salt
  • ½ sachet Schwartz Sriracha seasoning
For the dredge:
  • 2 cups plain flour
  • ½ cup cornflour
  • ½ tsp salt
  • ½ sachet Schwartz Sriracha seasoning
Glaze:
  • 2 tbsp lime juice
  • 5 tbsp butter
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • ½ sachet Schwarz Sriracha seasoning
Dip (Optional):
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ sachet Schwartz Sriracha seasoning
  • Oil, for frying
  • Lime wedges, for serving
Instructions
  1. Mix together the ingredients for the chicken, cover and refrigerate for approx 2 hours. Combine ingredients for the dredge. Spoon a couple tbsp of the marinade into the flour and mix through. Dredge all of the chicken pieces in the flour. Fry in hot oil until lightly browned, crisp and cooked through. Drain on paper towel.
  2. Meanwhile, make your glaze. Heat butter over medium heat until foaming subsides, then add remaining ingredients. Reduce slightly. Add to chicken poppers and toss to combine.
  3. Mix together your Dip.
  4. Enjoy!

Watch the recipe video here:

Schwartz Sriracha Chicken Poppers

Schwartz Sriracha Chicken Poppers

Posted by Twisted on Tuesday, August 7, 2018

Main dish

Asparagus Fries

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Asparagus Fries
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chili-Lime Seasoning:
  • 1 tablespoon chili powder
  • ½ teaspoon kosher salt
  • Zest of 1 lime
Parmesan-Pepper Seasoning:
  • ¼ cup grated Parmesan
  • ½ teaspoon freshly ground black pepper
Old Bay Seasoning:
  • 1 tablespoon seafood seasoning, such as Old Bay
Asparagus Fries:
  • Vegetable oil, for frying
  • ½ cup mayonnaise
  • Zest and juice of 1 lemon
  • 1 small clove garlic, grated
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup lager, chilled
  • 1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
  • Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a deep-frying thermometer
  2. For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
  3. For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
  4. Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
  5. Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
  6. Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

Watch the recipe video here:

How to Make Asparagus Fries

Recipe of the Day: Asparagus Fries ??Save this recipe: http://bit.ly/2w2nptO.

Posted by Food Network on Sunday, May 20, 2018

Main dish

Giant Spinach Dip-Stuffed Pretzel

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Giant Spinach Dip-Stuffed Pretzel
A stuffed soft pretzel guarantees the perfect crust-to-dip ratio. Made with shortcut ingredients like refrigerated pizza dough and string cheese, this is one easy party snack that doesn't require a special occasion. .
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray, for the baking sheet
  • 6 ounces marinated artichoke hearts, drained
  • One 10-ounce box frozen spinach, thawed
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup grated Parmesan
  • ¼ teaspoon garlic powder
  • Kosher salt and freshly ground pepper
  • Two 13.8-ounce tubes refrigerated pizza dough
  • 6 sticks part-skim mozzarella string cheese
  • 1 tablespoon baking soda
  • 2 tablespoons unsalted butter, melted
  • Pretzel salt or other coarse salt, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
  3. Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
  4. Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
  5. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
  6. Dissolve the baking soda in ½ cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

Watch the recipe video here:

How to Make a Giant Spinach-Dip Stuffed Pretzel

Recipe of the Day: Giant Spinach Dip-Stuffed Pretzel ? Save the recipe: http://bit.ly/2L6R77v.

Posted by Food Network on Saturday, August 4, 2018

Main dish

Asparagus and Chicken Stir-fry

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Asparagus and Chicken Stir-fry
Asparagus and Chicken Stir-fry recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound boneless skinless chicken breasts (about 2 breasts)
  • 2 cloves garlic, minced
  • 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch plus 1 teaspoon
  • 1¼ teaspoons kosher salt
  • 1 tablespoon dry sherry
  • ¾ cup chicken broth, low-sodium canned, or homemade or water
  • 2 tablespoons vegetable oil
  • 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
  • 1 bunch scallions (white and green parts), thinly sliced
  • Serving suggestion: Brown or white rice
Instructions
  1. Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  2. Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, ¼ cup of water, and season with ¼ teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  3. Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Watch the recipe video here:

How To Make Asparagus & Chicken Stir-Fry

Recipe of the Day: Asparagus and Chicken Stir-fry ??Save this recipe: http://bit.ly/2shP1XI.

Posted by Food Network on Monday, June 4, 2018

Main dish

Crunchy Salt And Pepper Shrimp

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Crunchy Salt And Pepper Shrimp
Crunchy Salt And Pepper Shrimp
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) shrimp, frozen, peeled and deveined, tails left on
  • 1 cup (125 g) cornstarch
  • 3 cups (720 mL) oil
  • 6 cloves garlic, chopped
  • 2 tablespoons fresh ginger, sliced
  • 2 teaspoons red pepper flakes
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • ¼ cup (25 g) scallions, sliced
  • white rice, cooked, for serving
Instructions
  1. Set a wire rack over a baking sheet.
  2. Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
  3. Drain the thawed shrimp on paper towels and pat dry.
  4. Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
  5. Heat the oil in a wok or large pan until it reaches 400°F (200°C).
  6. Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
  7. Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
  8. In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
  9. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
  10. Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
  11. Serve with rice.
  12. Enjoy!

Watch the recipe video here:

Crunchy Salt and Pepper Shrimp

Quick, simple, and delicious! ?FULL RECIPE: https://tasty.co/recipe/crunchy-salt-and-pepper-shrimp

Posted by Tasty on Thursday, August 2, 2018

Main dish

Who Loves Ya Baby-Back?

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Who Loves Ya Baby-Back?
Who Loves Ya Baby-Back?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 whole slabs pork baby back ribs
Dry Rub:
  • 8 tablespoons light brown sugar, tightly packed
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon jalapeno seasoning
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon rubbed thyme
  • ½ teaspoon onion powder
Braising Liquid:
  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic, chopped
Instructions
  1. Preheat oven to 250 degrees.
  2. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
  3. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2½ hours.
  4. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Watch the recipe video here:

How To Make Alton's Who Loves Ya Baby Back Ribs

Recipe of the Day: Alton Brown's 5-Star Baby-Back Ribs ??Save this recipe: http://bit.ly/2jmI1Us.

Posted by Food Network on Thursday, May 24, 2018

Main dish

Easy Chicken Parm Bake

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Easy Chicken Parm Bake
Your kids are going to love this parm bake you can make in no time with Tyson Crispy Chicken Strips! Pick them up at Walmart today!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Tomato Sauce
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 (28-ounce) cans crushed tomatoes
  • 2 large sprigs fresh basil
  • Salt, to taste
  • ½ teaspoon ground black pepper, to taste
  • ¾ cup heavy cream
Assembly
  • 8 Tyson Crispy Chicken Strips
  • 1 (1 pound) box cavatappi, penne, or other short pasta
  • 8 mozzarella slices
  • ½ cup shredded parmesan cheese
  • 8 basil leaves, minced, for garnish
Instructions
  1. Preheat oven to 400ºF/205℃.
  2. Arrange Tyson Crispy Chicken Strips on a parchment-lined baking sheet. Bake
  3. according to package instructions. Remove from oven and lower temperature to 375ºF.
  4. Heat olive oil in a large saucepan. Add onion and saute until translucent, about 5
  5. minutes.
  6. Add minced garlic and saute for another minute or two. Stir in dried oregano, onion
  7. powder, garlic powder, and a large pinch of salt and pepper.
  8. Add crushed tomatoes, basil, and another big pinch of salt. Let simmer, stirring
  9. occasionally for 20 minutes.
  10. Remove basil sprigs and fold in the heavy cream. Taste sauce and add more salt and
  11. pepper if necessary.
  12. Heat a large pot of heavily salted water. Bring to a boil and cook pasta for 3 minutes less
  13. than the cooking time on the package. Drain pasta and pour into a 9x13-inch glass
  14. baking dish.
  15. Pour the creamy tomato sauce onto the pasta and mix thoroughly. Arrange the Tyson
  16. Crispy Chicken Strips on top of the pasta. Place the sliced mozzarella on the chicken
  17. strips and sprinkle with the shredded parmesan.
  18. Place in the oven and bake for 12–15 minutes until cheese is melted. Remove from oven
  19. and sprinkle with minced basil leaves.

Watch the recipe video here:

Easy Chicken Parm Bake

Easy Chicken Parm BakeYour kids are going to love this parm bake you can make in no time with Tyson Crispy Chicken Strips! Pick them up at Walmart today! [www.walmart.com]

Posted by Tasty on Thursday, May 31, 2018

Main dish

Polenta Fries

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Polenta Fries
If you fry it, they will come! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FRIES
  • nonstick cooking spray, for greasing
  • 2 ½ cups (600 mL) milk, of choice
  • 2 ½ cups (600 mL) vegetable broth
  • 2 cups (320 g) polenta
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • olive oil, for brushing (if baking)
  • 4 cups (960 mL) canola oil, if frying
LEMON-HERB AIOLI
  • ½ cup (120 g) mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • salt, to taste
  • pepper, to taste
Instructions
  1. Grease a baking sheet with nonstick spray.
  2. In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  3. Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
  4. Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  5. Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
  6. If baking, preheat the oven to 425ºF (220ºC).
  7. Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
  8. Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
  9. If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
  10. If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
  11. Serve the fries with aioli.
  12. Enjoy!

Watch the recipe video here:

Polenta Fries

If you fry it, they will come! ?FULL RECIPE: https://tasty.co/recipe/polenta-fries

Posted by Tasty on Thursday, August 2, 2018

Main dish

BBQ Chicken Burgers with Slaw

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BBQ Chicken Burgers with Slaw
Recipe of the Day: Rachael's BBQ Chicken Burgers with Slaw
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter, cut into pieces
  • 1 small red onion, ½ finely chopped, ½ thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 tablespoon hot sauce, eyeball it
  • 1¼ pounds ground chicken
  • 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons honey, eyeball it
  • 1 lemon, juiced
  • 3 rounded tablespoons sweet pickle relish
  • 2 cups shredded cabbage mix
  • Salt and pepper
  • 4 cornmeal Kaiser rolls, split
Instructions
  1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
  2. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
  3. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
  4. Serve burgers on bun bottoms topped with slaw and bun tops.

Watch the recipe video here:

Rachael's BBQ Chicken Burgers with Slaw

Recipe of the Day: Rachael's BBQ Chicken Burgers with Slaw Save this recipe: http://bit.ly/2JKOlkg.

Posted by Food Network on Thursday, June 21, 2018

Main dish

Chicken Bacon Ranch Dough Balls

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Chicken Bacon Ranch Dough Balls
Stuffed doughballs are incredibly delicious. These chicken bacon ranch dough balls are also topped with one of our favourites...everything bagel seasoning. It rounds them out so perfectly!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups shredded cooked chicken
  • ½ cup chopped cooked crispy bacon
  • ¼ cup chopped chives
  • 1 cup cream cheese
  • 1 cup grated cheddar cheese
  • ½ cup ranch dressing
  • 500g milk bread dough
  • 2 tbsp poppy seeds
  • 1 tbsp sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 2 tsp coarse salt
  • Egg wash
Instructions
  1. Mix together chicken, bacon, chives, cream cheese, ranch, and grated cheese until combined.
  2. Take 30g balls of dough and flatten into a round. Place about 2 tbsp of the chicken mix into the centre. Fold up the sides and pinch to seal.
  3. Arrange on a tray fairly close together. Cover with cling film and let proof for 30 minutes or so.
  4. Meanwhile, mix together poppy seeds, sesame seeds, garlic, onion and coarse salt.
  5. Egg wash all of the buns and then sprinkle with everything mix.
  6. Bake at 180ºC for 15-20 minutes until golden brown.
  7. Enjoy!

Watch the recipe video here:

Chicken Bacon Ranch Dough Balls

Chicken Bacon Ranch Dough Balls

Posted by Twisted on Wednesday, August 1, 2018