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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 Tuesday, January 2, 2018

Main dish

Cauliflower Fried Rice

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Cauliflower Fried Rice
Give us all of the veggies.
Author:
Cuisine: China
Recipe type: Main dish
Ingredients
  • 1 medium head cauliflower
  • 2 tbsp. sesame oil
  • ½ white onion, diced
  • 1 jumbo carrot, peeled and diced
  • 1 clove garlic, minced
  • 2 tbsp. soy sauce
  • ½ c. frozen peas, cooked according to package directions
  • kosher salt
  • Freshly ground black pepper
  • 2 Eggs, beaten
  • 1 scallion, thinly sliced
Instructions
  1. Core and roughly chop cauliflower. Add to food processor and pulse in 2 batches until finely chopped.
  2. In a skillet over medium-high heat, heat sesame oil. Add onion and carrot and cook until tender, 5 minutes. Add garlic and continue cooking for 1 minute. Stir in cauliflower and cook for until softened, about 5 minutes. Pour 1 tablespoon soy sauce over veggies and stir until combined. Add peas. Season with salt and pepper and cook 2 minutes more.
  3. Scoot rice to one side of the skillet and pour eggs into empty space. Scramble until just set and mix into the rice. Add remaining soy sauce and continue cooking 1 minute more.
  4. Divide into 4 bowls. Garnish with scallions. Devour immediately.

Watch the recipe video here:

How To Make Cauliflower Fried Rice

Cauliflower Fried Rice will save you from unhealthy takeout this weekend.Full recipe: http://dlsh.it/eF5KG5b

Posted by Delish on Tuesday, January 2, 2018

Main dish

Chicken a La Croix

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Chicken a La Croix
Everyone's favorite can of sparkling water is the perfect instrument for this moist, fragrant roasted chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (3-pound) roaster chicken
  • 3 tablespoons olive oil
  • 2 tablespoons tangerine zest
  • 1 tablespoon lemon zest
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh thyme leaves, picked, plus more for roasting
  • 1 teaspoon fresh rosemary, minced, plus more for roasting
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tangerines, halved
  • 1 lemon, sliced into rounds
  • 1 head garlic, halved
  • ¼ cup white wine
  • 1 (12-ounce) can citrus seltzer like La Croix Tangerine or Grapefruit
Instructions
  1. Preheat the oven to 400 degrees and remove the second rack. Secure the lower rack at the lowest setting so the chicken will fit standing upright.
  2. Pat chicken skin dry. In a small bowl, combine olive oil, tangerine zest, lemon zest, brown sugar, thyme leaves and minced rosemary. Stir to combine and brush over entire chicken. Stuff 1 tangerine half in the top cavity of the chicken. Sprinkle entire bird with salt and pepper.
  3. In a medium roasting pan, place remaining halved tangerines, sliced lemon, halved garlic and additional sprigs of rosemary and thyme. Add white wine. Place open seltzer can in the middle of the pan.
  4. Place the chicken over the can by opening the rear cavity and sliding it over the can until only about an inch of the can is showing. Rest legs on sliced citrus to avoid burning.
  5. Roast for 15 minutes to brown skin, then reduce heat to 350 and roast for 45 minutes, or until the internal temperature is 160 and the skin is crisp and golden.
  6. Remove the pan from the oven and carefully transfer the chicken from the can to a flat surface. Let rest for 20 minutes before slicing to serve. Serve drizzled with pan juices.

Watch the recipe video here:

Chicken a La Croix

We stuffed your favorite drink where?! That's right, and it tastes delicious.Full Recipe: taste.md/2BFgFUq

Posted by Tastemade on Monday, January 1, 2018

Main dish

Gravy-stuffed Duchesse Potatoes

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Gravy-stuffed Duchesse Potatoes
Gravy-stuffed Duchesse Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups gravy
  • 3 lb russet potatoes, cubed
  • ½ cup butter, soft
  • ½ cup sour cream
  • 4 egg yolks, beaten
  • salt, to taste
  • pepper, to taste
  • ½ teaspoon nutmeg
  • egg wash
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
  3. Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
  4. Drain the potatoes until completely dry.
  5. While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
  6. To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
  7. Transfer the mixture to a piping bag or a zip-top bag with a star tip.
  8. Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
  9. Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
  10. Freeze until the potatoes are firm.
  11. Brush with egg wash until completely coated.
  12. Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
  13. Serve while still hot.
  14. Enjoy!

Watch the recipe video here:

Gravy-Stuffed Mashed Potatoes (Duchesse)

We bet you've never had mashed potatoes like this ?FULL RECIPE: https://tasty.co/recipe/gravy-stuffed-duchesse-potatoes

Posted by Proper Tasty on Tuesday, January 2, 2018

Main dish

French Onion Bread Bowl

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French Onion Bread Bowl
Is it even winter if you're not eating soup in a bread bowl?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • 3 large onions, thinly sliced
  • ⅓ c. red wine
  • 4 c. beef broth
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 c. shredded Gruyere
  • boule
  • 3 tbsp. flour
  • 3 cloves garlic, minced
  • Finely chopped parsley, for garnish
Instructions
  1. Combine butter and olive oil in a large pot over medium heat. Heat until the butter is melted. Add onions, thyme and bay leaf. Season with salt and pepper and cook until the onions are soft and starting to caramelize. Remove aromatics and pour in red wine. Bring to simmer and cook until almost evaporated. Stir in flour garlic, then add beef broth. Simmer slowly for about 20 minutes to allow the flavors to meld. Check for seasoning, adding more salt and pepper if necessary.
  2. Meanwhile, cut off the top off boule and scoop out the inside bread to create two bowls. Discard (or save for another use).
  3. Place the bread bowls on a small sheet pan. Sprinkle cheese inside the bottom of each bread bowl. Ladle the soup into the bowl. Top with cubed bread and remaining cheese on top. Broil until the cheese is melted, about 2 minutes. Garnish with parsley.

Watch the recipe video here:

How To Make A French Onion Soup Bread Bowl

Our French Onion Soup in a bread bowl will save you a trip to Panera Bread.Full recipe: http://dlsh.it/yjebAQE

Posted by Delish on Saturday, December 23, 2017

Main dish

Greek Shrimp and Couscous

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Greek Shrimp and Couscous
Greek Shrimp and Couscous
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup whole-wheat couscous
  • 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Pinch of red pepper flakes
  • 2 medium plum tomatoes, diced
  • 1 small bulb fennel, halved, cored and sliced
  • 2 cloves garlic, finely chopped
  • ⅓ cup dry white wine
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh dill
  • ½ cup crumbled feta cheese (about 2 ounces)
Instructions
  1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and ⅓ cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
  2. Photograph by Christopher Testani

Watch the recipe video here:

How to Make Greek Shrimp and Couscous

Shrimp and warm feta will make you feel like you're on a Greek vacation! (Trending on Pinterest)

Posted by Food Network on Sunday, December 31, 2017

Main dish

Shrimp-Stuffed Jalapeno Poppers

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Shrimp-Stuffed Jalapeno Poppers
Shrimp-Stuffed Jalapeno Poppers
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 medium jalapeno peppers
  • 12 large shrimp, peeled and deveined, tails intact
  • Kosher salt
  • 1½ cups all-purpose flour
  • ¾ cup cornstarch
  • 1 teaspoon Old Bay Seasoning
  • 1 cup lager-style beer
  • Vegetable oil, for frying
  • Malt vinegar, for serving
Instructions
  1. Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
  2. Whisk ¾ cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining ¾ cup flour and ½ teaspoon salt in a shallow bowl.
  3. Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.
  4. Photograph by Christopher Testani

Watch the recipe video here:

How to Make Shrimp-Stuffed Jalapeños

Recipe of the Day: Shrimp-Stuffed Jalapeño PoppersSave this recipe: http://bit.ly/2oYTzmC.

Posted by Food Network on Sunday, December 31, 2017

Main dish

Chicken Enchilada Ravioli Bake

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Chicken Enchilada Ravioli Bake
Why choose between Mexican and Italian when you don't have to?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ lb. refrigerated cheese ravioli
  • 1 tbsp. olive oil
  • ½ Onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. dried oregano
  • 3 c. enchilada sauce
  • 2 c. Shredded chicken
  • 1 c. Shredded Monterey Jack
  • 1 c. shredded Cheddar
  • Chopped cilantro, for garnish
Instructions
  1. Preheat oven to 350°. In a large pot of boiling salted water, cook ravioli according to package instructions. Drain.
  2. Make sauce: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, cumin and oregano and cook until fragrant, about 1 minute. Add enchilada sauce and bring to a boil. Remove from heat.
  3. In a large baking dish, add a thin layer of sauce. Top with a single layer of cooked ravioli. Spread more sauce on top of the ravioli then top with about half of the chicken, monterey jack, and cheddar. Repeat to use up all ingredients.
  4. Bake until the cheese has melted and the casserole is warmed through, about 20 minutes.
  5. Garnish with cilantro and serve warm.

Watch the recipe video here:

How To Make Chicken Enchilada Ravioli Bake

Why choose between Mexican and Italian when you can have both?Full recipe: http://dlsh.it/h5gLFCC

Posted by Delish on Sunday, December 31, 2017

Main dish

Jalapeno Jelly Tequila Shots

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Jalapeno Jelly Tequila Shots
Can you handle the heat in these spicy jelly shots? Hollowed out, jalapenos become edible shot glasses for jiggly tequila-lime gelatin. Since some jalapenos are spicier than others, you won't know how much burn you have to endure until you bite into one!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One ¼-ounce package unflavored gelatin powder
  • 1 cup tequila
  • Finely grated zest of 1 lime plus ½ cup lime juice
  • 12 large jalapenos (about 4 inches in length, not counting the stem)
  • 2 tablespoons sugar
  • Pinch kosher salt
Instructions
  1. Put ¼ cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom.
  2. Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
  3. Cut ¼ inch off the stem end of each jalapeno and use a ¼-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight.
  4. Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
  5. Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours.
  6. When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.

Watch the recipe video here:

How to Make Jalapeno Jelly Tequila Shots

Are you brave enough to take our Jalapeno Jelly Tequila Shot challenge? You might get an extra spicy one! ?️ ?️ ?️

Posted by Food Network on Friday, December 29, 2017

Main dish

Hot Crab Rangoon Dip with Won Ton Chips

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Hot Crab Rangoon Dip with Won Ton Chips
Hot Crab Rangoon Dip with Won Ton Chips
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Two 8-ounce packages cream cheese, cut into cubes
  • Two 6-ounce cans lump crabmeat, drained and shredded
  • One 10-ounce can condensed shrimp bisque
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons soy sauce
  • 1 scallion, finely chopped
For the Won Ton Chips:
  • Peanut oil
  • 1 package won ton wrappers
  • Salt, to taste
Instructions
For the dip:
  1. Preheat broiler.
  2. Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the won ton chips:
  1. Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

Watch the recipe video here:

How To Make Sandra's Hot Crab Rangoon Dip

Hot Crab Rangoon Dip will be the true MVP of your New Year's Eve party.

Posted by Food Network on Friday, December 29, 2017