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Main dish

Chocolate Cinnamon Pull-Apart Muffins

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Chocolate Cinnamon Pull-Apart Muffins
Not sure about you, but frosted cinnamon roll pull-apart muffins pretty much check all the breakfast boxes for us.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup unsalted butter
  • ½ cup turbinado sugar
  • 1 ½ teaspoons ground cinnamon
  • 2 (11 oz) cans refrigerated french bread dough
  • ⅓ cup mini chocolate chips
  • ⅓ cup toffee bits
  • For the Cream Cheese Frosting:
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups powdered sugar
  • ¼ cup cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • ⅛ teaspoon kosher salt
Instructions
  1. Preheat oven to 350 degrees and grease a muffin tin with cooking spray.
  2. In a small non-stick skillet, brown the butter over medium heat for about 5 minutes until fragrant and golden. Set aside to cool.
  3. In a shallow bowl combine the sugar and cinnamon and set aside.
  4. Using a sharp knife, cut the logs of dough in half and then cut each half into 16, ½ inch slices.
  5. Place each of the slices in between two large sheets of wax paper and flatten with a rolling pin. Using a pastry brush, brush each disc of dough with the browned butter. Dip buttered slices into the cinnamon sugar mixture.
  6. Stack 5 to 6 pieces of dough on top of each other sprinkling each slice with about a ¼ teaspoon of chocolate chips and toffee bits. Place the stack sideways into one of the muffin cups. Repeat with remaining dough slices until 6 of the muffin tins are filled.
  7. Bake muffins for 25-30 minutes or until golden brown and puffed.
  8. Meanwhile prepare the cream cheese frosting. In a medium size bowl, using a hand-mixer on a low speed, beat together the butter, powdered sugar, cream cheese, vanilla, milk and salt until smooth.
  9. Once the muffins have cooled in the pan for 5 to10 minutes, remove from the pan and drizzle with cream cheese frosting before serving.

Watch the recipe video here:

Chocolate Cinnamon Pull-Apart Muffins

Not sure about you, but frosted cinnamon roll pull-apart muffins pretty much check all the breakfast boxes for us.Taste for Yourself: taste.md/2xMszFU

Posted by Tastemade on Tuesday, May 29, 2018

Main dish

Creamy Ricotta Chicken and Spinach Cannelloni Bake

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Creamy Ricotta Chicken and Spinach Cannelloni Bake
Wrap chicken in homemade, spinach-based pasta for a flavorful and nutritious way to enjoy baked, cheesy goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the cannelloni:
  • ¾ pounds roasted chicken, shredded
  • 1½ cups heavy cream
  • 1 cup kale, shredded
  • 1 tablespoon picked thyme + extra for garnish
  • 1 tablespoon garlic, minced
  • 1 lemon, zested and juiced
  • 2 cups fresh ricotta
  • 1 cup finely grated Parmesan
  • 3 tablespoons olive oil
  • 1 tablespoon crushed red pepper (optional)
Fresh spinach pasta:
  • ½ pounds fresh spinach, steamed
  • 2 eggs + 1 yolk
  • 2½ cups all-purpose flour + extra for kneading
  • Salt and pepper
Instructions
  1. To prepare pasta*, place eggs and cooled spinach in a food processor; pulse until combined. Sprinkle with flour, salt and pepper, and pulse again until a ball of dough forms.
  2. Remove, transferring to a well-floured surface, and knead for about 7-10 minutes until dough bounces back when poked with index finger.
  3. Tightly wrap with plastic wrap and allow to rest for about an hour.
  4. Cut into eighths and, working in batches, begin to pass through a pasta machine, beginning at the widest setting down to 4 or 5, leaving a thin pasta sheet the width of the pasta machine. Repeat with remaining dough.
  5. Preheat oven to 425°F, and prepare a baking dish by covering the bottom with heavy cream.
  6. Prepare filling by mixing together chicken, kale, thyme, garlic, lemon juice and zest, ricotta, ½ cup Parmesan cheese, olive oil, and crushed red pepper flakes if using. Season with salt and pepper.
  7. Prepare fresh pasta sheets by cutting into 7-inch inch pieces. Fill with chicken mixture along the middle of each piece. Starting at the bottom, roll pasta up and place seam side down in prepared baking dish. Repeat with remaining mixture.
  8. Top cannelloni with remaining heavy cream and Parmesan cheese. Bake for about 20 minutes, until golden and bubbly. Garnish with fresh thyme and serve hot.
  9. *Note: You may use store-bought fresh, lasagna sheets instead. Simply cut and fill according to directions above.

Watch the recipe video here:

Creamy Ricotta Chicken and Spinach Cannelloni Bake

Meet your next pasta obsession.Taste for Yourself: https://taste.md/2qJuWHt

Posted by Tastemade on Wednesday, May 30, 2018

Main dish

Bread Chili Cheese Dog

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Chili Cheese Dog Bread
Everyone's your bff when you bring these to the party.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 baguette
  • 1½ c. shredded cheddar, divided
  • 1 can premade Chili
  • 4 hot dogs, depending on the length of your baguette
  • 2 tbsp. chives, for garnish
Instructions
  1. Preheat oven to 375°.
  2. Down the length of the baguette, cut a small "v" and pull out some of the inside of the baguette, creating a boat.
  3. Sprinkle 1 cup cheddar on the bottom of the baguette, then place hot dogs end to end until the baguette is filled. (This might mean cutting a hot dog to fit, depending on the size of your bread.)
  4. Spoon chili over hot dogs and top with the remaining cheddar. Bake until warmed through and melty, about 25 minutes.
  5. Let cool slightly, then slice into 3-inch long segments and garnish with chives. Serve.

Watch the recipe video here:

How To Make Chili Cheese Dog Bread

Holy sh*t … we've never thought to use hot dogs like this.Full recipe: http://dlsh.it/n8ZYeu7

Posted by Delish on Monday, May 28, 2018

Main dish

Chinese Take-Away-Style Lemon Chicken

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Chinese Take-Away-Style Lemon Chicken
Chinese Take-Away-Style Lemon Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MARINADE
  • 120 g (¼ lb) chicken breast, diced
  • ½ lemon lemon zest
  • 1 teaspoon garlic, crushed
  • 1 tablespoon soy sauce
  • salt, to taste
  • pepper, to taste
CHICKEN BREADING
  • 50 g (½ cup) flour
  • 2 eggs, beaten
  • 50 g (1 cup) panko breadcrumbs
  • 500 mL (2 cups) oil
LEMON SAUCE
  • 60 mL (¼ cup) chicken stock
  • ½ lemon lemon zest
  • 1 lemon, juiced
  • 4 tablespoons sugar
  • 1 tablespoon water
  • ½ tablespoon corn flour
Instructions
  1. Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  2. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  3. In a medium-sized saucepan heat the oil to 170°C (325˚F).
  4. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  5. In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  6. Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  7. Add the chicken to the frying pan and coat with the lemon sauce.
  8. Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  9. Enjoy!

Watch the recipe video here:

Chinese Take-Away-Style Lemon Chicken

Chinese take-away-style lemon chicken ??RECIPE: https://tasty.co/recipe/chinese-take-away-style-lemon-chicken

Posted by Proper Tasty on Monday, May 28, 2018

Main dish

Campfire Caprese Brie

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Campfire Caprese Brie
We used a big wheel of brie to fit perfectly inside a 10" skillet. It was almost THREE POUNDS. You can definitely use something a bit smaller, depending on the size (and brie obsession level) of your crowd.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ c. halved cherry tomatoes
  • 3 cloves garlic, minced
  • ⅓ c. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1 large wheel brie
  • Balsamic glaze, for drizzling
  • ¼ c. thinly sliced basil, for garnish
  • 1 baguette, sliced, for serving
Instructions
  1. In a large bowl, combine cherry tomatoes, garlic, and olive oil. Season, to taste, with salt, pepper, and red pepper flakes.
  2. Place brie in a cast iron skillet then top with tomato mixture. Place over campfire (or on a hot grill), and cook until brie is melted, about 20 minutes. (Just because the brie isn't oozing, doesn't mean it's not hot and ready. To test, poke sides of the wheel with a knife to see if cheese is melty inside.)
  3. Drizzle with balsamic glaze and garnish with basil. Serve warm with baguette slices.

Watch the recipe video here:

How To Make Campfire Caprese Brie

Cheesy Campfire Brie is so amazing, you'll eat it right off the grill.Full recipe: http://dlsh.it/a8rQVYV

Posted by Delish on Sunday, May 27, 2018

Main dish

Tyler Florence’s Fried Chicken

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Tyler Florence's Fried Chicken
Tyler Florence's Fried Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 3-to 4-pound chicken, cut up into 10 pieces
  • Kosher salt
  • 3 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 2 teaspoons cayenne pepper
  • Freshly ground black pepper
  • 4 cups buttermilk
  • 2 tablespoons hot chili sauce, such as Sriracha
  • Peanut oil, for frying
  • ½ head garlic, smashed, husk still attached
  • ¼ bunch fresh sage
  • ¼ bunch fresh thyme
  • 3 big sprigs fresh rosemary
  • Lemon wedges, for serving
Instructions
  1. Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight.
  2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper.
  3. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.
  4. Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)
  5. Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.

Watch the recipe video here:

How To Make Tyler's Perfect Fried Chicken

Recipe of the Day: Tyler Florence's Fried Chicken??Save this recipe: http://bit.ly/2xal0Og.

Posted by Food Network on Sunday, May 27, 2018

Main dish

Scalloped Potato–crusted Rib Eye

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Scalloped Potato–crusted Rib Eye
Scalloped Potato–crusted Rib Eye
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium white onion, finely diced
  • ¾ lb (340 g) crimini mushroom, minced
  • 4 cups (160 g) fresh spinach, chopped
  • 1 ½ tablespoons garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 2 lb (910 g) beef ribeye
  • 3 tablespoons canola oil, divided
  • ½ lb (225 g) prosciutto, sliced
  • ¼ cup (55 g) mayonnaise
  • ½ teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 2 large russet potatoes, washed and peeled
  • 2 cups (230 g) grated parmesan cheese, divided, plus more for sprinkling
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
  3. Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
  4. Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
  5. In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
  6. Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
  7. Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
  8. Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
  9. Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
  10. Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
  11. Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
  12. Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
  13. Enjoy!

Watch the recipe video here:

This scalloped potato-crusted rib eye is the ULTIMATE dinner ? FULL RECIPE: https://tasty.co/recipe/scalloped-potato-crusted-rib-eye

Posted by Tasty on Saturday, May 26, 2018

Main dish

Roast Chicken & Bacon Alfredo

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Roast Chicken & Bacon Alfredo
Fettuccine Alfredo, slightly disconcertingly, has its origins in a real Italian pasta dish. With the omissions of cream and chicken this could almost be something you could enjoy in a crumbling baroque square in Rome. To the naysayers saying that chicken and bacon has no place in pasta, relax, sit back, pour a glass of white wine and enjoy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken thighs, de-boned
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 6 rashers bacon, cut into 1 cm pieces
  • 3 cloves garlic
  • 300ml double cream
  • 100g parmesan, finely grated
  • 1 tsp ground black pepper
  • 300g fettuccine
  • More parmesan
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Place the chicken thighs in a bowl and coat with the salt, pepper and olive oil.
  3. In a large heavy bottomed sauce pan fry the thighs skin side down for around 5 minutes until the skin is crispy and golden brown. Turn over and cook the other side. Remove to an oven tray and bake for around 10 minutes until cooked through.
  4. In the same pan fry the bacon in the chicken fat until crisp, then add garlic and fry for another 30 seconds until fragrant.
  5. Pour in the cream, turn down the heat and allow to simmer for around ten minutes until thick. Stir in the parmesan and black pepper, then add a splash of water from the pasta water to loosen up the sauce.
  6. Cut up the chicken and add to the sauce along with the pasta and stir everything together.
  7. Serve into bowls with a sprinkling of parmesan.

Watch the recipe video here:

Roast Chicken & Bacon Alfredo

Roast Chicken & Bacon Alfredo

Posted by Twisted on Saturday, May 26, 2018

Main dish

Cowboy Butter Steak

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Cowboy Butter Steak
Basting the steak with butter not only adds flavor, but helps develop a crust. Don't skip it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE STEAK
  • 1 lb. Walmart Fresh Angus New York Strip Steak
  • Kosher salt
  • Freshly ground black pepper
FOR THE BUTTER
  • 1 c. butter, softened
  • Zest of half a lemon
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tbsp. dijon mustard
  • 1 tbsp. prepared horseradish
  • ¼ tsp. paprika
  • 2 tbsp. freshly chopped parsley
  • 1 tbsp. freshly chopped chives
  • Kosher salt
  • Freshly ground black pepper
FOR THE POTATOES
  • 3 tbsp. vegetable oil, divided
  • 1 lb. baby potatoes, quartered
Instructions
  1. Remove steak from refrigerator and let come to room temperature, 30 minutes. Season all over with salt and pepper
  2. Meanwhile, make cowboy butter: In a medium bowl, combine all cowboy butter ingredients and stir to combine. Season with salt and pepper.
  3. Place on plastic wrap and form into a log. Refrigerate until firm, 30 minutes.
  4. Heat 1 tbsp vegetable oil in a large cast iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until fork tender, 6 to 8 minutes.
  5. Drop approximately 1 tablespoon cowboy butter into potatoes and toss until butter is completely melted and potatoes are coated. Remove potatoes from skillet, wipe out pan, and return to heat.
  6. Heat remaining vegetable oil until just beginning to smoke. Add steak and cook, flipping occasionally, until a golden crust begins to form on both sides of the steak, about 5 minutes.
  7. Reduce heat to medium low and add approximately 2 tbsp cowboy butter to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F for medium rare, 130°F for medium.
  8. Remove steak from skillet and place on cutting board to rest, 10 minutes. Slice and serve with potatoes, dotted with cowboy butter.

Watch the recipe video here:

How To Make Cowboy Butter Steak

This Cowboy Butter Steak has the most ADDICTING sauce you've ever tasted.Full recipe: http://dlsh.it/0ABC5wW

Posted by Delish on Saturday, May 26, 2018

Main dish

Zucchini Enchilada Roll-Ups

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Zucchini Enchilada Roll-Ups
Zucchini Enchilada Roll-Ups
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups (250 g) shredded chicken, cooked
  • 1 teaspoon salt
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 2 cups (200 g) shredded monterey jack cheese, divided
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, juiced
  • 1 cup (290 g) red enchilada sauce
  • 4 zucchinis
  • fresh cilantro, chopped, for ganish
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. 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.
  3. 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!
  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

Get healthy for summer with these zucchini enchilada roll-ups! ✨FULL RECIPE: https://tasty.co/recipe/zucchini-enchilada-roll-ups

Posted by Tasty on Tuesday, May 22, 2018