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Main dish

Loaded Slow-Cooker Potatoes

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Loaded Slow-Cooker Potatoes
The best thing about comfort food is not actually have to cook it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cooking spray
  • 2 lb. baby potatoes, halved and quartered if large
  • 3 c. shredded Cheddar
  • 2 cloves garlic, thinly sliced
  • 8 slices bacon, cooked
  • ¼ c. sliced green onions, plus more for garnish
  • 1 tbsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • Sour cream, drizzling
Instructions
  1. Line a slow cooker with foil and spray with cooking spray. Add half the potatoes, 1¼ cups cheese, half the garlic, ⅓ of the cooked bacon, half the green onions, and half the paprika. Season with salt and pepper. Repeat.
  2. Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they'll need.) About 20 to 30 minutes before serving, top with remaining cheese and bacon (this is your moment to make the potatoes look pretty!).
  3. Garnish with more green onions, drizzle with sour cream, and serve.

Watch the recipe video here:

How To Make Loaded Slow-Cooker Potatoes

Loaded Slow-Cooker Potatoes = the side that becomes your whole dinner. Full recipe: http://dlsh.it/VFuSnhW

Posted by Delish on Friday, January 12, 2018

Main dish

Bell Pepper Meatloaves

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Bell Pepper Meatloaves
Not your mom's meatloaf.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 bell peppers
  • 1 lb. ground beef
  • ¼ c. bread crumbs
  • 1 Egg, lightly beaten
  • 1 tsp. Worcestershire sauce
  • ½ Onion, finely chopped
  • ½ tsp. fresh thyme leaves, chopped
  • 1 clove garlic, minced
  • 1 tbsp. tomato paste
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. ketchup
  • 1 tbsp. brown sugar
  • 2 c. Shredded Monterey Jack
  • 1 tbsp. Fresh parsley, for garnish
Instructions
  1. Preheat oven to 350° and line a medium baking sheet with parchment paper. Cut ends off peppers and set aside. Remove seeds and slice peppers into 2” thick rings. Place on prepared baking sheet.
  2. In a large bowl, combine beef with bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper with meatloaf mixture.
  3. In a small bowl, whisk together ketchup and brown sugar and brush on tops of meatloaf. Bake for 35 minutes, then top with cheese, and bake 5 to 10 minutes more, or until cheese is melty. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Bell Pepper Meatloaves

This is going to be your new favorite way to use ground beef. Full recipe: http://dlsh.it/PsAaVN7

Posted by Delish on Friday, January 12, 2018

Main dish

Tuscan Tortellini Soup

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Tuscan Tortellini Soup
This healthy, hearty soup needs to be in your fall dinner line-up.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 lb. chicken sausage links
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 4 c. low-sodium chicken broth
  • 1 tsp. crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 9-oz. packages refrigerated cheese tortellini
  • 15 oz. can white beans, drained and rinsed
  • 5 oz. baby spinach
  • Grated Parmesan, for garnish
Instructions
  1. In a large pot over medium heat, heat oil. Add onion and cook until tender and lightly golden, 6 minutes. Add chicken sausage and cook until sausage is golden, 4 minutes more. Stir in garlic, crushed tomatoes, chicken broth, and red pepper flakes and season with salt and pepper.
  2. Bring to a rolling simmer and add tortellini. Simmer 20 minutes.
  3. Stir in white beans and spinach and cook until wilted, 1 minute.
  4. Garnish with Parmesan and serve.

Watch the recipe video here:

How To Make Tuscan Tortellini Soup

Tuscan Tortellini Soup is the best way to warm up on a chilly night.Full recipe: http://dlsh.it/3zgaHJk

Posted by Delish on Monday, January 8, 2018

 

Main dish

Brussels Sprouts Mac

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Brussels Sprouts Mac
It has brussels sprouts so it's healthy right?
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 3 c. Brussels sprouts, cleaned and halved
  • 1 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • ⅔ lb. Fusilli pasta, boiled to al dente
  • ¼ c. butter
  • ¼ c. flour
  • 2½ c. whole milk
  • 1½ c. white Cheddar
  • 1 c. fontina, shredded
  • ¾ c. freshly grated Parmesan, divided
  • ½ c. panko breadcrumbs
Instructions
  1. Preheat oven to 375°. Place brussels sprouts on baking sheet and toss with olive oil. Season with salt and pepper then bake until tender, about 30 minutes.
  2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper. Let simmer until starting to thicken, about 5 minutes.
  3. Remove pan from heat and stir in cheddar, fontina, and ½ c parmesan and whisk until smooth. Fold in cooked pasta and cooked brussels sprouts. Transfer into baking dish.
  4. In a medium bowl, combine Panko and the remaining parmesan. Season with salt and pepper and sprinkle over pasta.
  5. Bake until bubbly and golden, 25-30 minutes. Serve.

Watch the recipe video here:

How To Make Brussels Sprouts Mac

Mac 'n cheese + Brussels sprouts = NEED IT NOW. Full recipe: http://dlsh.it/vJvOoGh

Posted by Delish on Wednesday, January 10, 2018

Main dish

Slow-Cooker Rotisserie Chicken

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Slow-Cooker Rotisserie Chicken
All the flavors without the rotisserie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 1 tsp. chopped thyme leaves
  • kosher salt
  • Freshly ground black pepper
  • 1 whole chicken, neck and giblets removed
Instructions
  1. Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
  2. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken, then place in the slow cooker, breast side up.
  3. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°F. Remove chicken from slow cooker.
  4. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden and crispy, 3 to 4 minutes.
  5. Let rest for 10 minutes before slicing and serving.

Watch the recipe video here:

How To Make Slow-Cooker Rotisserie Chicken

Slow-Cooker Rotisserie Chicken = the most important cooking hack EVER. Full recipe: http://dlsh.it/8a8sEoF

Posted by Delish on Wednesday, January 10, 2018

Main dish

Steak Fajita Crunch Bombs

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Steak Fajita Crunch Bombs
Steak Fajita Crunch Bombs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cloves garlic, chopped
  • 1 yellow onion, chopped
  • 3 bell peppers, seeded, diced
  • 9 medium flour tortillas
  • 3 cups shredded mexican cheese blend
  • 8 oz monterey jack cheese, sliced into 1-inch (2½ cm) pieces
  • 18 tortilla chips
  • 2 tablespoons fresh cilantro, chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Season flank steak with olive oil, salt, pepper, cumin and chili powder.
  3. Heat a pan over high heat. Add the flank steak and cook for 3 minutes on each side.
  4. Remove the flank steak from the pan and let rest for 10 minutes.
  5. Turn heat down to medium. Add oil, garlic and onion to the pan. Cook until onions are translucent.
  6. Add the bell peppers, salt, and pepper, and cook for 5 minutes, until softened.
  7. Slice steak into ¼-inch (1 cm) cubes.
  8. Add the cubed steak and stir to combine. Remove from heat.
  9. Lay out one medium tortilla. Sprinkle Mexican cheese in the center, place two tortilla chips side by side over it, place a 1-inch chunk of jack cheese over the tortilla chips and finally, add roughy two spoonfuls of fajita mix on top.
  10. Fold the top part of the tortilla over the mix and towards yourself, rotate the tortilla and repeat, creating folds as you go. Continue until the entire tortilla is folded towards the center. Flip over and place on a small baking pan.
  11. Cover with mexican blend cheese and bake for 25 minutes.
  12. Top with cilantro, serve.
  13. Enjoy!

Watch the recipe video here:

Fajita Crunch Bombs

These fajita crunch bombs are gonna have you drooling ?!FULL RECIPE: https://tasty.co/recipe/steak-fajita-crunch-bombsYou have a kitchen, right? Well, we have the essentials! Shop all the must-have goods here: http://bit.ly/2D1fcs6 – (BTW, we may make some $$ if you buy!)

Posted by Tasty on Wednesday, January 10, 2018

Main dish

Chicken Cheesesteaks

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Chicken Cheesesteaks
Anything steak can do...you know the rest.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 3 bell peppers (red and green), chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts, thinly sliced
  • 1 tbsp. Italian seasoning
  • 6-7 slices provolone cheese
  • Hoagie rolls, for serving
Instructions
  1. In a large skillet over medium heat, heat oil. Add onions and peppers and season with salt and pepper. Cook until very soft, stirring occasionally, 10 to 12 minutes.
  2. Add chicken and Italian seasoning and stir to combine
  3. Cook until chicken is golden, stirring occasionally, 10 minutes.
  4. Top all over with provolone and cover with a lid. Let melt 1 minute.
  5. Serve chicken-peppers mixture on hoagies.

Watch the recipe video here:

How To Make Chicken Cheesesteaks

Philly cheesesteaks are great, but you need to try these Chicken Cheesesteaks.Full recipe: http://dlsh.it/iii66mz

Posted by Delish on Tuesday, January 9, 2018

Main dish

Lemon Asparagus Chicken Pasta

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Lemon Asparagus Chicken Pasta
This pasta tastes like spring!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • kosher salt
  • 1 lb. linguine or spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Freshly ground black pepper
  • 2 tsp. Italian seasoning
  • 2 tbsp. butter
  • 1 small red onion, chopped
  • 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
  • ¾ c. heavy cream
  • ½ c. low-sodium chicken broth
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • ¾ c. shredded mozzarella
  • ½ c. freshly grated Parmesan, plus more for garnish
  • 1 lemon, sliced into half moons
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
  4. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
  5. Top with sliced chicken and garnish with more Parmesan and parsley.

Watch the recipe video here:

How To Make Lemon Asparagus Pasta

TBH, this is the best chicken pasta we've ever made.Full recipe: http://dlsh.it/OXaQUu3

Posted by Delish on Monday, January 8, 2018

Main dish

Steak Fajita Power Bowls

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Steak Fajita Power Bowls
New year, new power bowl.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp. vegetable oil, divided
  • ½ yellow onion, sliced into half moons
  • 2 bell peppers, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. skirt steak, cut into ½" slices
  • Juice of ½ lime
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • 4 c. cooked brown rice
  • 1 c. black beans, drained and rinsed
  • 1 c. frozen corn, warmed
  • 1 avocado, thinly sliced
  • 1 tbsp. finely chopped cilantro, for garnish
  • Sour cream, for serving
Instructions
  1. In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.
  2. Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.
  3. Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn.
  4. Garnish with cilantro and drizzle with sour cream. Serve.

Watch the recipe video here:

How To Make Steak Fajita Power Bowls

Steak Fajita Power Bowls prove you don't have to starve on a diet. Full recipe: http://dlsh.it/OsUOfWy

Posted by Delish on Saturday, January 6, 2018

Main dish

Mozzarella Chicken

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Mozzarella Chicken
The weeknight dinner of your dreams.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Italian seasoning
  • 3 cloves garlic, minced
  • 2 tbsp. balsamic vinegar
  • 15 oz. crushed tomatoes
  • 1 tbsp. Freshly Chopped Basil
  • pinch of crushed red pepper flakes
  • 4 slices mozzarella
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and half the Italian seasoning. Cook 8 minutes, then flip and season other side. Cook 8 minutes more. Transfer to a plate to let rest.
  2. Add garlic to skillet and cook until fragrant, 1 minute, then add balsamic vinegar to deglaze pan, scraping up brown bits with a wooden spoon. Add crushed tomatoes, basil, and crushed red pepper flakes and stir until combined and warmed through, 3 minutes.
  3. Return chicken to pan and nestle in sauce. Top each breast with 1 slice mozzarella and cover with a lid until melted.
  4. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Mozzarella Chicken

Mozzarella Chicken is basically low-carb chicken parm.Full recipe: http://dlsh.it/GTfbqWt

Posted by Delish on Saturday, January 6, 2018