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Main dish

Roast Chicken in a Bundt Tin

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Roast Chicken in a Bundt Tin
use your bundt tin to give your roast potatoes the most amazing flavour!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1.2-1.4kg high-welfare chicken
  • 1 can lager/stout
  • 3 shallots, chopped in half
  • 1 head garlic, chopped in half across the equator
  • 150g butter, at room temperature
  • 6 sage leaves, chopped
  • 1 tbsp marmite
  • 1 lemon - zested
  • 6 large potatoes
  • 300ml chicken stock
  • 1 tbsp oil
  • 1 tbsp flour
Instructions
  1. Preheat the oven to 200C.
  2. Mix together the butter, sage, marmite, and lemon zest - put to one side.
  3. Wash the potatoes, and slice them hasselback style. Grab a bundt tin and place the potatoes, shallots and halved garlic into the pan.
  4. Open your can of lager or stout, pouring out about ⅓ of the can, and place into the centre of the bundt tin, then grab some tin foil and wrap it around the can, bridging the gap between the can and the bundt tin.
  5. Place the chicken, legs down, on to the can and dot with the butter.
  6. Season with salt and place into the oven for 1 - 1 ½ hours, or until the chicken is cooked through and when pierced with a knife, the juices run clear.
  7. To make the gravy, remove the chicken and potatoes from the bundt tin and keep warm.
  8. Skim off as much fat as you can from the juices that have run off into the bundt tin.
  9. Place the oil and flour into a pan over a medium heat and stir together for 1 minute, then add the contents of the bundt tin. Mash everything together with a potato masher to extract the maximum flavour and then add the chicken stock. Bubble everything together for 5 minutes until the gravy has thickened.
  10. Strain through a sieve into a gravy boat and serve with the chicken and potatoes.

Watch the recipe video here:

Roast Chicken in a Bundt Tin

No, it's not weird to want to pour this gravy all over your body…Taste for Yourself: bit.ly/2LZeEnETry Tastemade TV for a week: https://taste.md/2JRnYNS?: Tastemade UK

Posted by Tastemade on Tuesday, June 19, 2018

Main dish

One-Pan Balsamic Chicken and Asparagus

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One-Pan Balsamic Chicken and Asparagus
Easy and healthy? Count us in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ c. balsamic vinegar
  • ¼ c. extra-virgin olive oil, divided
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • pinch of crushed red pepper flakes
  • 2 lb. chicken breast tenders
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus, woody ends trimmed
  • 1 pt. cherry tomatoes, halved
Instructions
  1. Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
  2. In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
  3. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
  4. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Watch the recipe video here:

How To Make One-Pan Balsamic Chicken And Asparagus

This amazing One-Pan Balsamic Chicken And Asparagus can be yours in just 20 minutes!Full recipe: http://dlsh.it/B62nT6X

Posted by Delish on Monday, June 18, 2018

Main dish

Pizza Cone Dip Ring

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Pizza Cone Dip Ring
Sometimes, words aren't necessary. Sometimes things are so breathtakingly beautiful that they make any tawdry description a poor attempt, a crude edifice to the sublime. So it is with finding the words to describe this Pizza Cone Dip Ring. To appreciate it, just give it a whirl. You won't be disappointed.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 tortilla wraps
  • 500g pizza sauce
  • 4 packs sliced mozzarella
  • 3-4 packs pepperoni
  • Grated mozzarella
  • Sauce:
  • 250g mayonnaise
  • 100ml buttermilk
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 tsp sugar
  • ½ tsp salt
  • 2 cloves garlic crushed
  • 1 tsp pepper
  • 1 tsp lemon juice
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Cut each tortilla in half down the middle.
  3. Spread each half with pizza sauce, mozzarella and pepperoni.
  4. Roll each one into a cone shape. Lay in a ring shape around a wide based glass jug (you'll take it out so don't worry about if its ovenproof).
  5. Sprinkle with more mozzarella and place another ring of cones on top. Repeat to make three layers, remove the jar and bake for 20 minutes.
  6. Meanwhile whisk together the ingredients for the sauce. Place in a small bowl.
  7. When the ring is cooked and melty, pop the bowl in the middle and dip away to your hearts content.

Watch the recipe video here:

Main dish

Keto Taquitos

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Keto Taquitos
These might look tricky, but they're surprisingly easy to make. Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • ¼ onion, finely chopped
  • 2 garlic cloves, minced
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • 1½ c. shredded chicken
  • ⅓ c. red enchilada sauce
  • 2 tbsp. freshly chopped cilantro, plus more for garnish
  • Kosher salt
  • 1 c. shredded cheddar
  • 1 c. shredded monterey jack
  • Sour cream, for serving (optional)
Instructions
  1. Preheat oven to 375° and line a small baking sheet with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add garlic and spices and cook until fragrant, 1 to 2 minutes more. Add chicken and enchilada sauce, then bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.
  2. Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into 6 piles on prepared baking sheet. Bake 8 to 10 minutes, or until cheese is melted and slightly golden around the edges. Let cool 2 to 4 minutes, then add a small pile of chicken and roll tightly. Repeat until all taquitos are made.
  3. Garnish with cilantro and serve with sour cream, for dipping.

Watch the recipe video here:

How To Make Keto Taquitos

Anyone watching their diet needs to know about TaKETOs ?Full recipe: http://dlsh.it/6HkV9J9

Posted by Delish on Wednesday, June 13, 2018

Main dish

Giant Chicken Fajita Quesadilla Crunchwrap

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Giant Chicken Fajita Quesadilla Crunchwrap
GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 tortilla wraps
  • 6 chicken breasts
  • 400ml tomato passata
  • 4 tbsps fajita seasoning
  • 3 mixed peppers, sliced
  • mozzarella slices
  • 2 cups cheddar cheese
  • sour cream, to serve
  • For the salsa:
  • 1 cup cherry tomatoes, diced
  • 1 cup fresh sweetcorn
  • ½ cup red onion
  • 1 cup avocado, diced
  • 1 red chilli, finely diced
  • 4 tbsps lime juice
  • 1 tsp salt
  • ⅓ cup coriander, finely chopped
Instructions
  1. Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 150°C. Shred and cool slightly.
  2. Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
  3. Bake for 25 minutes at 200°C.
  4. Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It's ok if the avocado breaks down a bit- this is nice!
  5. Slice up and serve with salsa and sour cream!

Watch the recipe video here:

Giant Chicken Fajita Quesadilla Crunchwrap

Giant Chicken Fajita Quesadilla Crunchwrap

Posted by Twisted on Monday, June 11, 2018

Main dish

Chili Cheese Dog Sliders

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Chili Cheese Dog Sliders
Pull-apart sliders are the best way to feed a hungry crowd. We particularly love this recipe because you don't need to cook anything beforehand, and the whole process takes less than a half hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cooking spray, for pan
  • 24 small slider buns (such as Martin's), split in half
  • 2 c. shredded cheddar
  • 8 hot dogs
  • 1 (15-oz.) can chili
  • ½ small white onion, chopped
  • 2 tbsp. butter, melted
  • ½ tsp. garlic powder
  • 2 tbsp. finely chopped chives, for garnish (optional)
Instructions
  1. Preheat oven to 375°. Grease a large baking dish with cooking spray, then place the bottom halves of buns in baking dish. Scatter half the cheese over buns.
  2. Split each hot dog in half lengthwise, then lay them side-by-side over cheese. Top hot dogs with chili, remaining cheese, onion, and remaining bun halves.
  3. Brush tops of buns with melted butter and sprinkle with garlic powder. Bake until cheese has melted and buns are slightly toasted, about 15 minutes. Garnish with chives and serve immediately.

Watch the recipe video here:

How To Make Chili Cheese Dog Sliders

Chili Cheese Dog Sliders are so much easier than making a million hot dogs.Full recipe: http://dlsh.it/7GLeImB

Posted by Delish on Saturday, June 16, 2018

Main dish

Cheesy Asparagus Foil Packs

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Cheesy Asparagus Foil Packs
This a fresher take on our famous cheesy baked asparagus. Feel free to sub in any melty cheese for the mozzarella — fontina or Gruyère would be delicious, too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. asparagus, stalks trimmed
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • Juice of ½ lemon
  • ½ tsp. dried oregano
  • Red pepper flakes, for garnish
  • Kosher salt
  • 2 c. shredded mozzarella
  • Grated parmesan, for garnish
Instructions
  1. In a large bowl, toss together asparagus, olive oil, garlic, lemon juice, and oregano. Season with salt and red pepper flakes.
  2. Lay out four pieces of foil. Divide asparagus between foil, then sprinkle mozzarella into the center of each. Fold foil to seal packs.
  3. Heat grill to medium-high. Grill packs until asparagus is tender and mozzarella has melted, about 15 minutes.
  4. Garnish with more red pepper flakes and Parmesan, if using.

Watch the recipe video here:

How To Make Cheesy Asparagus Foil Packs

Cheesy Asparagus Foil Packs are the side that becomes your whole meal.Full recipe: http://dlsh.it/VaRewZ8

Posted by Delish on Saturday, June 16, 2018

Main dish

Bruschetta Grilled Chicken

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Bruschetta Grilled Chicken
The least basic grilled chicken has ever looked.
Author:
Cuisine: American
Recipe type: Mai dish
Ingredients
  • 4 tbsp. extra-virgin olive oil
  • Juice of 1 lemon, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning or oregano
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 3 Walmart Fresh slicing tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp. freshly chopped basil
  • 4 slices mozzarella
  • Freshly grated Parmesan, for serving
Instructions
  1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, ¼ teaspoon pepper, and Italian seasoning or oregano and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and chill, 30 minutes.
  2. Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes per side.
  3. Meanwhile, combine tomatoes, garlic, chopped basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover grill until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
  4. Sprinkle with freshly grated Parmesan and serve.

Watch the recipe video here:

How To Make Bruschetta Grilled Chicken

Bruschetta Grilled Chicken is the low-carb summer recipe anyone can master.Full recipe: http://dlsh.it/3vLTT9A

Posted by Delish on Sunday, June 10, 2018

Main dish

Philly Cheesesteak Foil Packs

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Philly Cheesesteak Foil Packs
Little packets of cheesy heaven.
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • 1 lb. flank steak, thinly sliced
  • 2 bell peppers, thinly sliced
  • ½ onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 slices provolone
  • Chopped fresh parsley, for garnish
Instructions
  1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
  3. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  4. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Philly Cheesesteak Foil Packs

Philly Cheesesteak Foil Packs = your favorite sandwich without the carbs.Full Recipe: http://dlsh.it/hhoS0Wq

Posted by Delish on Tuesday, June 5, 2018

Main dish

SPINACH & ARTICHOKE HASSELBACK CHICKEN

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SPINACH & ARTICHOKE HASSELBACK CHICKEN
Spinach and artichoke dip - classy as hell or one of Americas stranger contributions to gastronomy? It's not really for us to say, and either way round people seem to go wild for this green cheesy bundle of fun. Combine it with the world's other hack du jour, hasselbacking stuff, and in theory we're on to a winner.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 5 chicken breasts
  • 1 tbsp sea salt
  • 1 tsp crushed black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 170g/1 can drained and finely chopped artichoke hearts
  • 170g/large handful frozen spinach, defrosted and finely chopped
  • 220g cream cheese
  • 80g parmesan, finely grated
  • 100g mozzarella, grated
  • 1 tsp salt
Instructions
  1. Preheat the grill to the highest it'll go (250°C/500°F).
  2. Cut parallel slices in each chicken breast, ¾ of the way down and roughly ½ cm apart.
  3. Place them in a bowl and sprinkle with olive oil, salt, pepper and paprika. Mix thoroughly to coat them all, working your way into the cracks.
  4. Place in a skillet or small oven dish and grill for around 15 - 20 minutes, until nearly cooked through with a good colour on top.
  5. Meanwhile, mix artichokes, spinach, cream cheese, parmesan, mozzarella and salt together. Spoon this mixture over the chicken, spreading it to make sure it's going to ooze down into those cracks.
  6. Return to the oven but set it to non-grill/fan setting, 180°C/360°F. Bake for 20/30 minutes or until the chicken has fully cooked through and the cheese is all melty and nice.
  7. Serve with chips or a salad.

Watch the recipe video here:

Spinach & Artichoke Hasselback Chicken

Spinach & Artichoke Hasselback Chicken

Posted by Twisted on Wednesday, June 6, 2018