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Main dish

Super Sheet Pan Grilled Cheese

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Super Sheet Pan Grilled Cheese
Get your spice on for your game day party with these loaded grilled cheeses!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup melted butter
  • ½ cup Frank’s RedHot® Buffalo, divided
  • 24 slices bread, divided
  • 9 slices american cheese, divided
  • 1 small tomato, sliced
  • 3 slices white cheddar cheese
  • ¼ cup shredded cheddar cheese
  • 1 tablespoon ranch dressing
  • 2 grilled chicken breasts, divided
  • 2 slices bacon, cooked
  • 6 slices mozzarella cheese
  • ½ cup spinach artichoke dip
  • ¼ cup sauteed onions
  • ¼ cup sauteed peppers
  • 6 slices provolone cheese
  • ¼ pound steak, grilled, sliced
  • ½ cup mac and cheese
  • ¼ cup blue cheese crumbles
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add ½ cup butter and ¼ cup Frank’s RedHot Buffalo to a saucepan, then stir until melted.
  3. Pour half the melted butter and Frank’s mixture onto a sheet pan and brush it across the entire surface.
  4. Shingle 12 slices of the bread onto the sheet pan, making sure each slice overlaps and the bread reaches the edges.
  5. Place any fillings you choose onto the bread. You can mix and match any flavor combos you prefer!
  6. For the grilled cheese and tomato, place 3 slices of american cheese on the bread, 4 slices of tomato, and 3 slices of white cheddar cheese.
  7. For the chicken-bacon-ranch sandwich, place the shredded cheddar cheese, 2 bacon slices, grilled chicken slices, and ranch dressing on the bread, then top with more shredded cheddar cheese.
  8. For the spinach artichoke, layer 3 slices of mozzarella, three scoops of spinach artichoke dip, and top with 3 more slices of mozzarella.
  9. For the steak and onion, add 3 slices of provolone cheese, grilled steak, sautéed onions, and sautéed peppers, then top with 3 more slices of provolone cheese.
  10. For the buffalo chicken, add the shredded mozzarella cheese, buffalo grilled chicken, ¼ cup of blue cheese crumbles, and more shredded mozzarella.
  11. For the mac-and-cheese grilled cheese, add 3 slices american cheese, ½ cup of mac and cheese, additional Frank’s RedHot® Buffalo, and finish off with 3 more slices of american cheese.
  12. After all your fillings are in place, pour some Frank’s RedHot® Buffalo sauce on top of all the sandwiches, then shingle another 12 slices of bread on top of the fillings.
  13. Brush the bread with the remaining Frank’s RedHot® Buffalo and melted butter.
  14. Place a second sheet pan over all the sandwiches and press down. Place heavy objects that can withstand oven heat, such as heavy pots or pans, on top of the pan to press the sandwiches.
  15. Bake the sheet pan for 20 minutes or until the fillings have warmed through.
  16. Remove the heavy objects and the top sheet pan, then bake the pressed sandwiches for another 20 minutes or until the bread turns golden brown and crisps up.
  17. Remove the sandwiches from the oven, carefully flip the tray onto a large cutting board, and slice squares of sandwiches.
  18. Enjoy!

Watch the recipe video here:

Super Sheet Pan Grilled Cheese

Super Sheet Pan Grilled CheeseGet your spice on for your game day party with these loaded grilled cheeses!I put that $#!+ on everything!

Posted by Tasty on Friday, February 2, 2018

Main dish

Chili Cheese Dog Bread

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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
  • 3-4 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 Wednesday, January 31, 2018

Main dish

Kung Pao Brussels Sprouts

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Kung Pao Brussels Sprouts
Salty, spicy, and addicting.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb. Brussels sprouts, halved
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp. cornstarch
  • ½ c. soy sauce
  • ½ c. water
  • 2 tsp. apple cider vinegar
  • 1 tbsp. hoisin sauce
  • 1 tbsp. brown sugar
  • 2 tsp. garlic chili sauce
  • pinch red pepper flakes
  • Sesame seeds, for garnish
  • Green onions, for garnish
  • Chopped roasted peanuts, for garnish
Instructions
  1. Preheat oven to 425°. On a large rimmed baking sheet, toss brussels with olive oil and season with salt and pepper.
  2. Bake until the brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
  3. In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
  4. Pour sauce over brussels sprouts and toss to combine. Return brussels sprouts to baking sheet and broil until brussels sprouts are glazed and sticky.
  5. Garnish with peanuts, sesame seeds, and green onions.

Watch the recipe video here:

How To Make Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts have a serious kick?Full recipe: http://dlsh.it/dMo6cVI

Posted by Delish on Tuesday, January 30, 2018

Main dish

Double Crunch Glazed Chicken

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Double Crunch Glazed Chicken
Double the delish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ c. flour
  • 1 tsp. garlic powder
  • ½ tsp. ground ginger
  • ½ tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 2 eggs, beaten with 1 tbsp water
  • 3 boneless, skinless chicken breasts, cut into tenders
  • vegetable oil
FOR SAUCE
  • ½ c. sweet chili sauce
  • 1 tbsp. sriracha
  • 2 tsp. sesame oil
  • ½ tsp. garlic powder
  • Juice of 1 lime
  • Thinly sliced scallions, for garnish
Instructions
  1. In a medium bowl, combine flour with garlic powder, ground ginger, chili powder, a generous pinch of salt and some black pepper. Stir until spices are evenly distributed.
  2. Dredge chicken tenders first in flour, then egg, and then flour again. Repeat until all tenders are breaded.
  3. Make sauce: in a medium bowl, combine chili sauce, sriracha, sesame oil, garlic powder and lime juice. Whisk to combine.
  4. In a large skillet over medium heat, add ½” vegetable oil to bottom of pan. When oil spits when a drop of water is added, fry tenders in batches until golden on all sides, 2 to 4 minutes a side. Remove and place on a paper towel lined plate and season with salt and pepper.
  5. Toss tenders in sauce, garnish with scallions and serve.

Watch the recipe video here:

How To Make Double Crunch Glazed Chicken

Double Crunch Glazed Chicken is the adult version of chicken tenders. Full recipe: http://dlsh.it/5P5EdVY

Posted by Delish on Tuesday, January 30, 2018

Main dish

Baked Salsa Verde Chicken

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Baked Salsa Verde Chicken
The perfect weeknight dinner—with a kick.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 16-oz. jar salsa verde
  • 1 lb. boneless, skinless chicken breasts
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic salt
  • 1½ c. Shredded Monterey Jack
  • ¼ c. Chopped cilantro
  • lime, cut into wedges
  • cooked white rice, for serving
Instructions
  1. Preheat the oven to 400 degrees F. Pour salsa verde into a large baking dish.
  2. Brush chicken all over with olive oil. Season with salt, pepper and garlic powder. Nestle chicken into salsa verde and bake for 30-40 minutes, until the chicken is cooked through.
  3. Remove chicken from the oven and sprinkle cheese on top. Place it under the broiler for 1-2 minutes until the cheese is melted and bubbly. Squeeze lime over chicken and garnish with cilantro. Serve over cooked white rice.

Watch the recipe video here:

How To Make Baked Salsa Verde Chicken

Baked Salsa Verde Chicken will spice up your weeknights.Full recipe: http://dlsh.it/hylLQwc

Posted by Delish on Sunday, January 28, 2018

Main dish

Hasselback Hunters Chicken

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Hasselback Hunters Chicken
Hunters chicken is one of those classic pub dishes that has stood the test of time. It's a marvellous thing, a simple combination of the world's most ubiquitous fowl, the people's favourite cheese and the life affirming properties of BBQ sauce. Sit down with one of these bad boys, a plate of chips and a side salad if you like that sort of thing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 chicken breasts
  • 1 cup BBQ sauce
  • ¾ cup passata
  • 1 tbsp thyme leaves
  • Pinch of salt
  • 6 rashers cooked bacon
  • 1 small block cheddar, cut into slices
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Cut slits in the chicken all the way down and lay in a skillet.
  3. Whisk together passata, BBQ sauce, thyme and a little salt then brush all over the chicken breasts. Place a small piece of bacon and cheddar between each slit. Pour over remaining sauce if you wish.
  4. Sprinkle with more salt and bake for 30 - 40 minutes until the chicken is cooked through and the cheese has melted and gone all lovely.
  5. Serve with chips and a salad.

Watch the recipe video here:

Hasselback Hunters Chicken

Hasselback Hunters Chicken

Posted by Twisted on Sunday, January 28, 2018

Main dish

JALAPENO POPPER STUFFED FRIED CHICKEN

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JALAPENO POPPER STUFFED FRIED CHICKEN
JALAPENO POPPER STUFFED FRIED CHICKEN
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • 1 cup mozzarella
  • 1 cup cheddar
  • 1 cup cream cheese
  • ½ cup crispy bacon
  • ½ cup jalapenos, diced
  • black pepper
  • 2 cups buttermilk
  • 1½ cups flour
  • 1 tbsp paprika
  • 1 tbsp cayenne
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • salt and pepper, to taste
Instructions
  1. In a bowl, mix your cream cheese, mozzarella, swiss, bacon, jalapenos and black pepper. Spoon onto a sheet of cling film, then roll into a sausage and pop into the freezer to set.
  2. In the meantime, bash out your chicken breasts between two sheets of clingfilm. Season well with salt and pepper. Cut a piece of set popper mix and place on your chicken breasts. Roll up like a burrito and pin with a toothpick.
  3. Dunk each roll in buttermilk. Season your flour with the spices, salt and pepper. Dredge your buttermilk-d roll in the seasoned flour.
  4. Fry the rolls in hot oil for 3 minutes or so. Transfer to a tray with a rack and put in the oven at 180°C for 10 minutes.
  5. Get stuck in!

Watch the recipe video here:

Jalapeno Popper Stuffed Fried Chicken

Jalapeno Popper Stuffed Fried Chicken

Posted by Twisted on Monday, January 29, 2018

Main dish

Skillet Bread with Creamy Spinach Artichoke Dip

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Skillet Bread with Creamy Spinach Artichoke Dip
Indulge in every bite of this rich, chewy, ooey-gooey skillet bread with creamy spinach artichoke dip center.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 14 frozen dinner rolls, thawed
  • 2 tablespoons extra-virgin olive oil
  • 2 cups fresh baby spinach
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 8 ounces cream cheese, room temperature
  • ½ teaspoon garlic powder
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese, divided
  • Salt and pepper, to taste
  • ½ cup unsalted butter
  • 2 teaspoons red chili flakes
  • 1 tablespoon fresh parsley, chopped
Instructions
  1. Preheat oven to 350 degrees
  2. Spray a large cast-iron skillet with cooking spray, and place a small bowl top side down in the center of the skillet. Spray bowl with cooking spray, and arrange the bread rolls around the outside of the skillet. Cover with plastic wrap and let proof until doubled in size for about an hour.
  3. In a medium nonstick skillet, heat the olive oil. Add the spinach and artichokes and cook until the spinach is slightly wilted. Add in the sour cream, mayonnaise, cream cheese, garlic powder, mozzarella cheese and half the Parmesan, stirring until the cheese melts, about 5 minutes. Season with salt and pepper.
  4. In a small saucepan, melt the butter and add chili flakes and chopped parsley. Stir to combine.
  5. Remove the bowl from the center of the cast-iron skillet and carefully spoon the dip into the center well. Brush the tops of the rolls with the melted butter mixture and sprinkle with the remaining Parmesan.
  6. Bake for 20 to 25 minutes or until the rolls are golden brown and the dip is nice and bubbly. Let cool slightly, serve in the skillet and enjoy!

Watch the recipe video here:

Creamy Spinach Artichoke Skillet Ring

Full disclosure: This dish was DEMOLISHED in less than 5 minutes. Full Recipe: taste.md/2n5qz8G

Posted by Tastemade on Thursday, January 25, 2018

Main dish

Sheetpan Chicken Caprese Paninis

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Sheetpan Chicken Caprese Paninis
SHEETPAN CHICKEN CAPRESE GRILLED SANDWICHES
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 slices white bread
  • 1 cup fresh pesto
  • 6 tomatoes, sliced
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper
  • 2 cups shredded chicken
  • sliced mozzarella
  • ¼ cup melted butter
Instructions
  1. Pop your tomato slices in a non-stick baking tray along with the vinegar, oil, salt and pepper. Toss to coat. Roast at 160°C for 45 minutes. Cool.
  2. Put half of the melted butter in a clean sheetpan and brush to distribute. Lay down 8 slices of bread, overlapping slightly. Top with mozzarella, pesto, chicken, roasted tomatoes and a little more mozzarella. Top with 8 more slices of bread, brush with the remaining butter, then cover with a piece of parchment paper and weigh down with a heavy tray. Bake for 30 minutes at 200°C. Remove the tray and the paper then grill for 5 minutes, or until golden.
  3. Transfer to a board, dice into mini sandwiches then dig in!
  4. Enjoy!

Watch the recipe video here:

Sheetpan Chicken Caprese Grilled Sandwiches

Sheetpan Chicken Caprese Paninis

Posted by Twisted on Wednesday, January 24, 2018

Main dish

Skillet Chicken Pot Pie

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Skillet Chicken Pot Pie
On repeat all winter.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp. olive oil
  • 3 boneless, skinless chicken breasts, cut into 1" chunks
  • kosher salt
  • Freshly ground black pepper
  • ½ onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 tsp. fresh thyme
  • 3 tbsp. flour
  • 1½ c. frozen peas
  • 2 c. chicken broth
  • 2 tbsp. heavy cream
  • 1 can refrigerated biscuit dough
  • 1 Egg, lightly beaten
Instructions
  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet.
  2. Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken.
  3. Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes. Serve.

Watch the recipe video here:

How To Make Skillet Chicken Pot Pie

This Skillet Chicken Pot Pie is what comfort food dreams are made of. Full recipe: http://dlsh.it/yVJI4wy

Posted by Delish on Monday, January 22, 2018