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Main dish

Salt-Crusted Chicken

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Salt-Crusted Chicken
Get moist, fragrant, satisfying chicken by brining and then burying a whole chicken in a mound of salt and egg whites.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Brine:
  • 1 head garlic, halved crosswise
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • ½ large lemon
  • 2 bay leaves
  • 4 cups water
Chicken:
  • 1 (3 to 4 pound) chicken
  • ½ large lemon
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 7 cups kosher salt
  • 10 large egg whites
Instructions
  1. In a large pot over high heat, combine garlic, salt, pepper, olive oil, halved lemon, lemon juice, balsamic vinegar, bay leaves and water. Bring to boil. Remove the brine from heat and cool to room temperature.
  2. Once the brine is cooled, submerge the chicken. Refrigerate covered for at least 4 hours.
  3. Preheat oven to 350 degrees.
  4. Remove the chicken from the brine and pat dry. Place the lemon half, tarragon and thyme into the chicken cavity and truss with kitchen twine. Discard the brine.
  5. In a large bowl, combine the salt and egg whites. Place one-third of the mixture into an 8 x 10½-inch roasting dish. Nestle the chicken on top of the salt and cover with remaining salt mix.
  6. Roast for 1 hour and 10 minutes or until the salt is hard and dry.
  7. Set aside to rest for 15 minutes before cracking off the salt. The skin will be very salty, but the meat underneath will not. Make sure to peel away the skin to reveal the juicy and tender meat underneath.
  8. Serve with your favorite roasted vegetables.

Watch the recipe video here:

Salt Crusted Chicken

For the ULTIMATE juicy, flavorful chicken? Bury that baby in salt.Full Recipe: taste.md/2BXcIdV

Posted by Tastemade on Saturday, December 23, 2017

Main dish

Cheesy Baked Green Beans

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Cheesy Baked Green Beans
A must try side dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb. green beans, cleaned with ends removed
  • ½ c. heavy cream
  • 2 garlic cloves, thinly sliced
  • 1 c. mozzarella
  • ⅔ c. freshly grated Parmesan, plus more for garnish
  • kosher salt
  • pinch red pepper flakes
  • 2 tsp. lemon zest
Instructions
  1. Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic. Season with salt and red pepper flakes.
  2. Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.

Watch the recipe video here:

How To Make Cheesy Baked Green Beans

These Cheesy Baked Green Beans will steal the spotlight this Christmas. Full recipe: http://dlsh.it/rzC6reY

Posted by Delish on Friday, December 22, 2017

Main dish

Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

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Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
Who else is craving tacos? ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Grilled Poblanos:
  • 3 large poblanos
  • Canola oil
  • Salt and freshly ground black pepper
BBQ Onions:
  • 2 sweet onions, skin-on, and cut into ¼-inch thick slices
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
Coleslaw:
  • ¾ cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • 3 tablespoons apple-cider vinegar
  • Salt and freshly ground black pepper
  • 1 small head cabbage, cored, finely shredded
  • 2 carrots, finely shredded
  • ½ small red onion, thinly sliced
  • 3 scallions, thinly sliced on the diagonal
Chicken:
  • 2 tablespoons ancho chili powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons light brown sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts (8 ounces each)
  • Canola oil
  • 8 flour tortillas
  • 2 grilled sliced poblanos
  • Barbecued onions
  • Coleslaw
  • Guacamole, recipe follows
  • Fire Roasted Green Chile Guacamole:
  • 2 ripe Hass avocados, peeled, pitted and diced
  • 1 poblano chile, roasted, seeded, peeled, and diced
  • ¼ cup finely diced red onion
  • 2 scallions, finely chopped
  • 2 fresh limes
  • ½ cup chopped fresh cilantro leaves
  • 2 tablespoons canola oil
  • Salt and pepper
Instructions
For the poblanos:
  1. Heat the grill to high.
  2. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
For the onions:
  1. Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
For the coleslaw:
  1. Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
For the chicken:
  1. Heat the grill to high.
  2. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
  3. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
  4. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
Fire Roasted Green Chile Guacamole:
  1. Combine all ingredients in a medium bowl and season with salt and pepper.

Watch the recipe video here:

How To Make Bobby's Sweet and Spicy Chicken Tacos

Who else is craving tacos? ??Bobby Flay is set for another #BeatBobbyFlay battle, tonight @ 10|9c!

Posted by Food Network on Wednesday, December 20, 2017

Main dish

Wedge Salad On A Stick

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Wedge Salad On A Stick
Everything tastes better on a stick.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 slices bacon, cooked and chopped into quarters
  • ½ head iceberg lettuce, chopped into 10 bite-size chunks
  • ½ red onion, roughly chopped
  • 1 ripe avocado, diced
  • 10 cherry tomatoes
  • Blue cheese dressing, for drizzling
  • Freshly ground black pepper
Instructions
  1. Onto a small skewer, add 1 chunk of lettuce, 2 quarters of bacon, a few slices of onion, a piece of avocado, and a tomato. Repeat to fill 9 more skewers.
  2. Drizzle with blue cheese dressing and season with black pepper.

Watch the recipe video here:

How To Make Wedge Salad On A Stick

You'll never call lettuce boring again after trying this Wedge Salad On A Stick.Full recipe: http://dlsh.it/HB9ElMs

Posted by Delish on Thursday, December 21, 2017

Main dish

Mini Beef Wellington

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Mini Beef Wellington
For a right-sized beef wellington, try these quarter pound tenderloins wrapped with prosciutto and mushroom duxelles in a perfectly puffed pastry.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Beef:
  • 1 pound beef tenderloin (filet mignon)
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil
Mushrooms:
  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, finely minced
  • 2 sprigs fresh thyme
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons dry sherry
To assemble:
  • 2 sheets puff pastry, thawed and cut into 7-inch squares
  • 4 slices prosciutto
  • 2 tablespoons Dijon mustard, or to taste
  • 1 egg, beaten
  • Coarse salt
Instructions
  1. For the beef: Season the beef with oil, salt and pepper. Heat oil in a cast-iron pan over high heat. Sear all sides of the beef. Remove from pan.
  2. For the mushrooms: In the same pan, melt the butter over medium-low heat. Add the chopped shallot and minced garlic cloves; cook until fragrant. Add mushrooms, fresh thyme, salt and pepper; cook until all the moisture has evaporated. Add the dry sherry and continue to cook until the sherry has evaporated. Remove from heat and set aside to cool to room temperature.
  3. To assemble: Preheat the oven to 425 degrees.
  4. Lay out a puff pastry square. Center a piece of prosciutto on the puff pastry, and top with a thin layer of the mushrooms. Place a seared cube of beef in the center and dollop with some mustard. Wrap the prosciutto around the beef.
  5. Cut off excess puff pastry. Fold one edge of the pastry up and over the beef, press down, brush with egg wash, then fold the next side up and over. Repeat until all the sides are pressed together like a package. Repeat with the remaining pieces of beef.
  6. Place the Wellingtons seam side down on a parchment-lined baking sheet. Brush with egg wash. Using the back of a knife, score a pattern onto the puff pastry, and sprinkle with some coarse salt.
  7. Bake the Wellingtons for 20 minutes or until golden and puffy.
  8. Let rest for 5 minutes. Serve with your favorite roasted vegetables. Enjoy!

Watch the recipe video here:

Mini Beef Wellington

We're about to get personal… with these mini beef wellingtons.Full Recipe: taste.md/2BSBtbh

Posted by Tastemade on Friday, December 22, 2017

Main dish

Garlic Herb Crusted Roast Rack Of Lamb

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Garlic Herb Crusted Roast Rack Of Lamb
Garlic Herb Crusted Roast Rack Of Lamb
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ lb rack of lamb, frenched
  • salt, to taste
  • pepper, to taste
  • 5 tablespoons olive oil, divided
  • 8 cloves garlic, peeled and smashed
  • ¾ cup breadcrumb
  • ¼ cup fresh flat-leaf parsley
  • 1 ½ tablespoons fresh rosemary
  • ½ cup grated parmesan cheese
  • 1 ½ tablespoons whole grain dijon mustard
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Season lamb generously with salt and pepper.
  3. Heat a cast iron over medium high heat.
  4. To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  5. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  6. Brush the top and sides of the lamb with mustard.
  7. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  8. Allow to rest before slicing.
  9. Enjoy!

Watch the recipe video here:

Garlic Rosemary Crusted Roast Rack of Lamb

The most perfect holiday dinner if you wanna get fancy in the kitchen ?!FULL RECIPE: https://tasty.co/recipe/garlic-herb-crusted-roast-rack-of-lambCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2BPPeaF

Posted by Tasty on Wednesday, December 20, 2017

Main dish

Giant Stuffed Burger

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Giant Stuffed Burger
Giant Stuffed Burger
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb bacon
  • 2 tablespoons salted butter
  • 1 large onion, thinly sliced
  • 3 lb ground beef
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • oil, for greasing pan
  • 2 cups grated cheddar cheese, divieded
  • 2 cups grated monterey jack cheese, divided
  • 1 cup fresh parsley, chopped, divided
  • lettuce, to serve
  • tomato, sliced, to serve
  • 8 rolls, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
  3. Bake for 30 minutes, or until desired crispiness has been reached.
  4. In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
  5. In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
  6. On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
  7. Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
  8. Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
  9. Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
  10. Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
  11. Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
  12. Remove from heat and place skillet in the oven to finish cooking for 5 minutes
  13. Remove from pan using spatulas and place on a cutting board for serving.
  14. Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
  15. Enjoy!

Watch the recipe video here:

Giant Cheese-Stuffed Burger

YES, we did make a cheese-stuffed burger this GIANT. ?FULL RECIPE: https://tasty.co/recipe/giant-stuffed-burgerWe’ve made gift guides for EVERYONE in your life curated with our fave picks! You’re going to LOVE our picks and so are your loved ones. // SHOP ’EM ALL NOW: http://bzfd.it/2Dq28ds

Posted by Tasty on Thursday, December 21, 2017

Main dish

Lasagna-Stuffed Peppers

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Lasagna-Stuffed Peppers
Pasta in a pepper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6-8 bell peppers, various colors
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • ½ pound ground beef
  • ½ pound sweet Italian sausage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can tomato sauce
  • 15 ounces whole milk ricotta
  • 1 cup grated parmesan cheese
  • ½ cup fresh basil, chopped
  • 1 egg
  • 8-10 cooked lasagna noodles, quartered
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 350˚F/180˚C.
  2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
  3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened.
  4. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
  5. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside.
  6. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
  7. Remove the peppers from the oven, drain any excess water that accumulated inside.
  8. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
  9. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
  10. Rest for 10 minutes before serving.
  11. Enjoy!

Watch the recipe video here:

Check out more of our top videos (like these Lasagna-Stuffed Peppers) in the history of Tasty by clicking the below! ✨EXPLORE OUR TASTY PLAYLISTS: http://bit.ly/2j3tkppFULL RECIPE: http://bzfd.it/2jGrrO7

Posted by Tasty on Tuesday, December 19, 2017

Main dish

Petite Burger

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Petite Burger
When sliders are too much, try these cute petite burgers made with beef, cheese, a quail egg and sandwiched between pancake batter buns.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 mini hamburgers, cooked
  • 16 quail eggs
  • White sesame seeds
  • 16 small slices cheddar cheese
  • Lettuce
  • Ketchup
  • Oil
  • Pancake batter:
  • 1½ cups pancake mix
  • ½ cup milk
  • 1 egg
Instructions
  1. mini hamburgers, cooked
  2. quail eggs
  3. White sesame seeds
  4. small slices cheddar cheese
  5. Lettuce
  6. Ketchup
  7. Oil
  8. Pancake batter:
  9. /2 cups pancake mix
  10. /2 cup milk
  11. egg

Watch the recipe video here:

Petite Burgers

It's tiny. It's petite. It's the most adorable burger you will ever eat.Use this pan to make your own! > taste.md/2jsO2i3Full Recipe: taste.md/2Btr9Ua?: Tastemade Japan

Posted by Tastemade on Tuesday, December 19, 2017

Main dish

Roast Prime Rib

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Roast Prime Rib
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce and visit with your guests.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Prime Rib:
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • ¼ cup prepared horseradish
  • 2 tablespoons mixed or tri-color peppercorns, coarsely cracked
  • Kosher salt
  • One 7- to 8-pound boneless prime rib roast
Sauce:
  • 2 cups sour cream
  • ⅔ cup prepared horseradish, drained
  • Kosher salt and freshly ground black pepper
  • 1 bunch fresh chives, coarsely chopped (about ¾ cup)
Instructions
  1. For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1½ hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
  2. For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
  3. Cut the roast into 1-inch-thick slices and serve with the sauce.

Watch the recipe video here:

How to Make a Holiday Roast Prime Rib

Recipe of the Day: Roast Prime RibSave this recipe: http://bit.ly/2BgoYWH.

Posted by Food Network on Tuesday, December 19, 2017