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Main dish

Grilled Fajita Stuffed Chicken

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Grilled Fajita Stuffed Chicken
Grilled Fajita Stuffed Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ c. extra-virgin olive oil
  • Juice of 1 lime
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. boneless skinless chicken breasts
  • 1 bell peppers, sliced
  • ½ small red onion, cut into half moons
  • ½ c. shredded cheddar
  • ½ c. shredded pepper jack
  • Lime wedges, for serving
  • Chopped cilantro, for garnish (optional)
Instructions
  1. In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, and cumin. Toss chicken breasts in mixture, cover with plastic wrap, and refrigerate for at least 20 minutes and up to 4 hours.
  2. Preheat grill to medium-high. Before grilling, shake off excess marinade from chicken transfer to a plate. Season both sides of chicken with salt and pepper. Use a paring knife to create slits in each chicken breast about ½” apart. (Be careful not to cut all the way through!) Stuff chicken with bell pepper and onion.
  3. Lay out four pieces of foil. Place a stuffed chicken breast onto each, then top with each with cheese. Fold foil around chicken to create a packet.
  4. Place on grill and cook until chicken is cooked through and cheese has melted, about 20 minutes.
  5. Squeeze lime juice over chicken and garnish with cilantro.

Watch the recipe video here:

How To Make Grilled Fajita Stuffed Chicken

This STUFFED chicken is the only thing you should be grilling this weekend.Full recipe: http://dlsh.it/pyMD1bX

Posted by Delish on Thursday, May 24, 2018

Main dish

Chicken and Kale in Creamy Mushroom Sauce

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Chicken and Kale in Creamy Mushroom Sauce
Made with crispy bacon, braised chicken, and hearty mushrooms, this pasta dish is sure to please everyone at the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces center-cut or cottage bacon, roughly chopped
  • 4 boneless, skin-on chicken thighs, trimmed of excess fat
  • 2 boneless, skin-on chicken breasts, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus additional as needed
  • 1 large shallot, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 3½ ounces shiitake mushrooms, stems removed and sliced
  • 2½ ounces cremini mushrooms, roughly chopped
  • 2 teaspoons thyme leaves, roughly chopped, plus 3 sprigs for garnish
  • 2 teaspoons marjoram leaves, roughly chopped, plus 3 sprigs for garnish
  • 1 teaspoon rosemary leaves, finely chopped
  • ½ cup dry marsala
  • 1 lemon, zested & juiced
  • 1½ cups vegetable broth
  • 4 ounces Tuscan kale, stems removed and roughly chopped
  • 6 ounces mascarpone cheese
  • Parmesan cheese, for garnish
Instructions
  1. In a large, cold, stainless steel skillet over medium heat, add the bacon and render until crispy, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet.
  2. Season the chicken on both sides with salt and pepper.
  3. If the bacon didn’t render enough fat, add olive oil to pan as needed. Increase the heat to medium-high. Add the chicken, skin-side down, and cook for 5 minutes until the skin is golden brown and crispy. Turn over to cook on the other side, another 3 to 5 minutes. Remove the chicken to the baking sheet with the bacon.
  4. Add the shallot into the same pan. Cook for 2 minutes, then add the garlic, mushrooms and herbs. Season with salt and pepper. Cook for 8 to 10 minutes until the vegetables are softened and browned.
  5. Deglaze with marsala, scraping the bottom of the pan with a wooden spoon. Bring to a boil. Add the lemon zest and juice and the vegetable broth. Add the kale, stirring to wilt. Add the bacon back into the pan, then nestle the chicken into the sauce. Reduce the heat to a simmer. Cover the pan with a lid and simmer for 10 minutes until the chicken is fully cooked.
  6. Remove the lid and simmer for another 5 to 8 minutes to reduce the sauce. Add the mascarpone cheese, stirring to incorporate. Season to taste with salt and pepper.
  7. Garnish with sprigs of thyme and marjoram.

Watch the recipe video here:

Creamy Mushroom Chicken

This is one seriously delicious chicken dinner. Taste for Yourself: taste.md/2AxPzy9

Posted by Tastemade on Thursday, May 24, 2018

Main dish

Traditional Vietnamese Beef Pho

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Traditional Vietnamese Beef Pho
Traditional Vietnamese Beef Pho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 lb (4.5 kg) mixed beef leg bones, shin, knuckle and marrow bones
  • 12 oz (340 g) ginger, 2 large hands, halved lengthwise
  • 1 head large garlic, halved crosswise
  • 4 kg medium yellow onion, halved lengthwise
  • 8 sticks cinnamon
  • ¼ cup (110 g) whole black peppercorn
  • 6 pods star anise
  • 1 lb (455 g) beef brisket
  • kosher salt
  • ¼ cup (60 mL) fish sauce, plus more to taste
  • 1 lb (455 g) boneless sirloin steak
  • 1 lb (455 g) flat rice noodle, cooked according to package instructions
  • 2 cups (200 g) fresh mung bean sprouts, for serving
  • 1 small red onion, very thinly sliced lengthwise, for serving
  • 1 jalapeño, sliced into thin rounds, for serving
  • 1 large bunch fresh thai basil, for serving
  • 1 lime, cut into wedges, for serving
  • hoisin sauce, for serving
  • siracha, for serving
Instructions
  1. Set a rack in the upper third of the oven and preheat the broiler.
  2. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  6. Season the brisket liberally with salt and add it to the stockpot.
  7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  13. Enjoy!

Watch the recipe video here:

Su made us her recipe for Vietnamese pho and it's AMAZING! ?FULL RECIPE: https://tasty.co/recipe/traditional-vietnamese-beef-pho

Posted by Tasty on Thursday, May 24, 2018

Main dish

Giant Croque Monsieur Roll

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Giant Croque Monsieur Roll
Outlandish? Check. Cheesy? Check. While we at Twisted do know what you, our fans, love, we do strive to push the boat out with a few dishes every now and then. We are therefore proud (if mildly bemused) to bring you one of our strangest ideas yet, the Croque Monsieur Toast Roll.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 50g butter
  • 50g flour
  • 350ml milk
  • 1½ tbsp dijon mustard
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp nutmeg
  • 12 slices white bread
  • 12 slices emmental
  • 17 slices thin cut ham
  • 2 tbsp melted butter
Instructions
  1. Preheat the oven to 180°C/360°F
  2. In a large saucepan heat the butter until foaming, then add the flour and quickly stir to make a paste. Gradually pour in the milk, stirring to incorporate it, until you have a smooth sauce. Stir in the mustard, salt and pepper and set aside.
  3. Cut the crusts off the bread and lay it in a square on baking paper with each side overlapping. Use a rolling pin to roll the whole thing out, pressing the edges together to stick them. If you find this isn't working then use an equal mixture of flour and water and paint it along the joins to help stick.
  4. Spread the bechamel on the bread and then top with a layer of cheese and ham. Use the edge of the paper to roll the whole thing up.
  5. Place on a lined baking tray and brush with butter, then bake for 40 minutes until the outside is golden and toasty.

Watch the recipe video here:

Giant Croque Monsieur Roll

Giant Croque Monsieur Roll

Posted by Twisted on Wednesday, May 23, 2018

Main dish

Cilantro-Lime Shrimp Foil Packs

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Cilantro-Lime Shrimp Foil Packs
This recipe was made for summer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. medium shrimp, peeled and deveined
  • 3 ears corn, quartered
  • 1 zucchini, cut into half moons
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • 2 tbsp. freshly chopped cilantro
  • Extra-virgin olive oil, for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 2 limes, sliced into rounds
  • 2 tbsp. butter
Instructions
  1. In a large bowl, combine shrimp, corn, zucchini, garlic, cumin, red pepper flakes, and cilantro. Drizzle with olive oil, season with salt and pepper, and toss until combined.
  2. Lay out four pieces of foil. Divide shrimp mixture between foil and top each with a pat of butter and lime slices. Seal packs.
  3. Heat grill to high. Add shrimp packs and grill until shrimp is pink, about 10 minutes.
  4. Serve.

Watch the recipe video here:

How To Make Shrimp Boil Foil Packs

Shrimp Boil Foil Packs = Easiest summer dinner EVER.Full recipe: http://dlsh.it/E1TVfqM

Posted by Delish on Tuesday, May 22, 2018

Main dish

Chicken Enchilada Pie

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Chicken Enchilada Pie
Layer it up.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cooking spray, for pan
  • 5 medium flour tortillas
  • 1 tbsp. extra-virgin olive oil
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 1 (19-oz.) can enchilada sauce
  • 3 c. shredded chicken
  • 1 (15-oz.) can corn, drained
  • 1 (15-oz.) can black beans, drained and rinsed
  • 3 c. shredded cheddar
  • 3 c. shredded monterey jack
  • Freshly chopped cilantro, for garnish
  • Sour cream, for garnish
Instructions
  1. Make crust: Preheat oven to 350°. Grease a 9” springform pan with cooking spray. Arrange 4 tortillas in bottom of pan, pressing tortillas up sides of pan. Bake until lightly golden, about 15 minutes.
  2. Make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Add enchilada sauce and chicken and bring mixture to a simmer. Remove from heat.
  3. Assemble pie: Spoon an even layer of chicken on top of baked tortilla crust then top with half each of corn, black beans, cheddar, and Monterey jack. Top with remaining chicken, corn, and black beans; then place remaining tortilla on top and sprinkle with remaining cheese.
  4. Bake 40 minutes, or until the tortillas are golden and toasty and the cheese has melted.
  5. Let cool in pan for at least 10 minutes, then garnish with pico de gallo, cilantro and sour cream.

Watch the recipe video here:

How To Make Chicken Enchilada Pie

Chicken Enchilada Pie takes your Tex-Mex obsession to a new level. Full recipe: http://dlsh.it/s5e8x8f

Posted by Delish on Sunday, May 20, 2018

Main dish

Bacon Burger Wellington

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Bacon Burger Wellington
From the "more is more files," we bring you the positively overstuffed Bacon Burger Wellington.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 burger patties
  • 4 slices cheddar cheese, cut into quarters
  • 2 sheets puff pastry, halved
  • 3 tablespoons Dijon mustard
  • 8 strips thick-cut bacon, cooked
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds
  • Lettuce and tomato, for serving
Instructions
  1. Preheat the oven to 425, and line a baking sheet with parchment paper.
  2. Divide burger patties in half and place 4 cheese squares in between each half patty. Seal sides and cook in a cast-iron pan on medium-high heat until medium rare. Remove from heat and set aside while you prepare the Wellington wraps.
  3. Lay out a puff pastry rectangle and place a burger in the center. Top with mustard and wrap the bacon around the burger. Remove excess puff pastry and fold dough around the wrapped burger, forming a tightly sealed package. Seal sides with egg wash and top with sesame seeds. Repeat with remaining burgers. Place on a baking sheet and bake for 20 to 25 minutes until puff pastry is golden. Let rest for 5 minutes, and serve with lettuce, tomatoes and your favorite condiments.

Watch the recipe video here:

Bacon Burger Wellington

PSA: Messy burgers are a thing of the past.Taste for Yourself: taste.md/2rVyw2n

Posted by Tastemade on Monday, May 21, 2018

Main dish

Broccoli Cheesy Bread

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Broccoli Cheesy Bread
Wringing the steamed broccoli out with paper towel or cheesecloth insures your cheesy bread is crisp, not soggy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 c. riced broccoli
  • 1 large egg
  • 1½ c. shredded mozzarella
  • ¼ c. freshly grated Parmesan
  • 2 cloves garlic, minced
  • ½ tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes (optional)
  • 2 tsp. freshly chopped parsley
  • Warmed marinara, for serving
Instructions
  1. Preheat oven to 425° and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.
  2. Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking sheet and shape into a thin, round crust.
  3. Bake until golden and dried out, 20 minutes. Top with with remaining ½ cup mozzarella and bake until cheese is melted and crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes if using. Serve warm with marinara.

Watch the recipe video here:

How To Make Broccoli Cheesy Bread

Broccoli Cheesy Bread is SO good, you won't even realize it's low-carb.Full recipe: http://dlsh.it/CAdPHIj

Posted by Delish on Monday, May 21, 2018

Main dish

Meatball Mozzarella Sticks

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Meatball Mozzarella Sticks
Meatball Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 eggs
  • 1 cup (115 g) bread crumbs
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 12 sticks string cheese
  • 2 cups (250 g) all-purpose flour
  • 4 eggs, beaten
  • 3 cups (345 g) bread crumbs
  • marinara sauce, to serve
Instructions
  1. In a large bowl, add the beef, pork, onion, garlic, bread crumbs, beaten eggs, salt, pepper, dried basil, dried oregano, and dried parsley, red pepper flakes. Mix together to combine.
  2. Pick up 2 ounces (55 g) of meat, press into a flat patty on the palm of your hand.
  3. Place a mozzarella stick into the center of the patty and wrap the meatball mixture around it to seal it inside. Repeat with the rest of the mixture.
  4. Take the meatball-wrapped stick of cheese and dredge it in the flour, coat it in beaten egg, and then roll it in bread crumbs. Repeat with the rest.
  5. Place a batch of the sticks into oil at 325°F (180°C), and cook until the outside is golden brown and the beef is cooked through, 5 minutes. Then remove the mozzarella sticks from the fryer and drain on a wire rack. Season with salt.
  6. Serve the meatball mozzarella sticks with marinara sauce.
  7. Enjoy!

Watch the recipe video here:

Meatball Mozzarella Sticks

We combined meatballs + mozzarella sticks and made this genius hybrid! ?FULL RECIPE: https://tasty.co/recipe/meatball-mozzarella-sticks

Posted by Tasty on Monday, May 21, 2018

Main dish

Ossobuco With Polenta

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Ossobuco With Polenta
Few dinner meals are as rich or succulent as this melt in your mouth ossobuco served on a bed of polenta.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Oil
  • 2 ossobucos
  • Salt, to taste
  • Black pepper, to taste
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 4 tablespoons tomato extract
  • 1 cup dry red wine
  • 4 cups beef broth
  • Thyme, to taste
  • 2½ cups vegetable broth
  • ¾ cup instant polenta
  • 2 tablespoons butter
  • Grated Parmesan
Instructions
  1. Season the ossobucos with salt and black pepper.
  2. In a high-sided pan or Dutch oven over medium-high heat, add oil. Once hot, add the ossobucos and sear on all sides. Remove from pan and set aside.
  3. Add more oil to the same pan and saute the carrot until golden. Add the onion, garlic, celery and bay leaf and saute until fragrant. Add the tomato extract, red wine and broth and stir to combine.
  4. Return the ossobucos to the pan, cover, and let simmer for 1 hour. (If necessary, add more water.)
  5. Add salt and thyme, then remove from heat and set aside.
  6. In a separate high-sided pan, bring the vegetable broth to a boil. Add the polenta gradually, stirring so that it does not form pellets.
  7. Cook for 20 minutes, continually stirring. Add a splash of water, the butter and Parmesan and mix until melted.
  8. Place a scoop of polenta on a plate, top with ossobuco and sauce. Enjoy!

Watch the recipe video here:

Ossobuco With Polenta

Few dinner meals are as rich or succulent as this melt in your mouth ossobuco.Full Recipe: taste.md/2yAIbQN?: Tastemade Brasil

Posted by Tastemade on Friday, March 9, 2018