Home Main dish (Page 150)

Main dish

Showing 1,528 Result(s)
Main dish

ASPARAGUS STUFFED CHICKEN BREAST

Save Print

Watch the recipe video here:

ASPARAGUS STUFFED CHICKEN BREAST
This asparagus-stuffed chicken is going to make dinner SO MUCH BETTER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large chicken breasts
  • 1 tbsp lemon zest
  • salt and pepper
  • 9 to 12 asparagus stalks, trimmed
  • 3 slices provolone cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 425 degrees F.
  2. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
  3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
  4. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
  5. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

Watch the recipe video here:

Asparagus-Stuffed Chicken

This asparagus-stuffed chicken is going to make dinner SO MUCH BETTER ?Full recipe from I Wash… You Dry: http://bit.ly/2fGZcPn

Posted by Tasty on Saturday, September 23, 2017

Main dish

Mini Crispy Chicken Tacos

Save Print
Mini Crispy Chicken Tacos
Mini Crispy Chicken Tacos
Author:
Cuisine: Mexican
Recipe type: Main dish
Ingredients
  • 2 Birds Eye crispy chicken breasts
  • 3 large tortilla wraps
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon pepper
SUGGESTED TOPPINGS:
  • Guacamole
  • Salsa
  • Soured cream
  • Grated cheese
  • Lettuce leaves
Instructions
  1. Preheat oven to 190°C/375°F.
  2. Using a cookie cutter or mason jar lid, cut the tortillas into small circles.
  3. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that it makes a mini taco shape.
  4. Bake for 5 to 6 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them frequently to make sure they don’t burn.
  5. Mix all of the spices together into a bowl, then sprinkle it over the Birds Eye crispy chicken.
  6. Bake for 18 minutes.
  7. Slice the chicken into strips and serve with whatever toppings you chose.
  8. Let everybody fill their own tacos and enjoy!

Watch the recipe video here:

Mini Crispy Chicken Tacos

Posted by Proper Tasty on Tuesday, September 12, 2017

Main dish

Corn and Cheese Chowder

Save Print
Corn and Cheese Chowder
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Corn and Cheese Chowder
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 1 whole onion, chopped
  • 3 slices bacon, cut into pieces
  • 3 whole bell peppers, finely diced (red, yellow, orange)
  • 5 ears corn, kernels sliced off
  • ¼ cup all-purpose flour
  • 3 cups chicken stock or broth
  • 2 cups half-and-half
  • 1 heaping cup grated Monterey Jack
  • 1 heaping cup grated pepper Jack
  • ⅓ cup sliced green onions
  • Salt and freshly ground black pepper
  • 12 bread bowls, hollowed out
Instructions
  1. In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  2. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  3. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Watch the recipe video here:

How To Make Ree's Corn and Cheese Chowder

The Pioneer Woman – Ree Drummond's 5-Star Corn and Cheese ChowderSave the recipe: https://foodtv.com/2InvC16!

Posted by Food Network on Wednesday, September 13, 2017

Main dish

Spinach And Ricotta Cannelloni

Save Print
Spinach And Ricotta Cannelloni
Spinach And Ricotta Cannelloni
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 grams fresh spinach, chopped
  • Salt and pepper, to taste
  • ¼ teaspoon ground nutmeg
  • 250 grams ricotta cheese
  • 50 grams Parmesan cheese
  • 1 egg, beaten
  • 6 fresh lasagne sheets
  • Handful fresh basil leaves
  • 350 grams tomato pasta sauce
  • 100 grams mozzarella, grated
Instructions
  1. Preheat the oven to 180°C/350°F.
  2. Gently wilt the spinach in a wok or large frying pan on a low heat.
  3. Stir in the nutmeg and season with salt and pepper.
  4. Allow the spinach to cool slightly, then add the spinach to a mixing bowl, discarding as much of the juices as possible.
  5. Stir in the ricotta, parmesan, and egg until everything is combined.
  6. Soak the lasagne sheets in cold water for 30 seconds prior to use, then spoon 1-2 tablespoons of the spinach mixture onto the lower edge of a lasagna sheet.
  7. Roll the sheet up once to create a cannelloni tube, then slice it off with a knife.
  8. Roll up the other half of the lasagna sheet with more spinach mixture
  9. Place the cannelloni tubes into a long casserole dish.
  10. Sprinkle some basil leaves on top.
  11. Pour on the pasta sauce.
  12. Sprinkle the grated mozzarella on top.
  13. Bake on the bottom shelf of the oven for 30-35 minutes until the cheese is bubbly. If it browns too fast, simply cover it.
  14. Enjoy!

Watch the recipe video here:

Spinach And Ricotta Cannelloni

Posted by Proper Tasty on Wednesday, September 20, 2017

Main dish

Hasselback Fried Chicken

Save Print
Hasselback Fried Chicken
Hasselback Fried Chicken
Author:
Cuisine: American
Recipe type: Mai dish
Ingredients
  • 5 medium sized chicken breasts
  • 2 cups flour, sifted, in a bowl
  • 3 eggs, beaten
  • 2 cups breadcrumbs
  • 3 liters oil
Instructions
  1. Preheat the oil to 160°C/380°F.
  2. Take each chicken breasts and cut parallel lines almost all of the way through, around ½ a cm apart, down the length of each breast.
  3. Dip the breasts in the flour, making sure it gets down all the slits, then shake off the excess.
  4. Dip them in the eggs and shake off the excess then finally roll them thoroughly in breadcrumbs.
  5. Pick them up cut side up with a pair of tongs, letting them drape over the sides, then dip them in the hot oil, letting them cook to hold their shape before letting go and letting them cook in the hot oil for around 4 minutes, until brown and cooked through.

Watch the recipe video here:

Hasselback Fried Chicken

Posted by Twisted on Thursday, September 21, 2017

Main dish

Cheesesteak Stuffed Peppers

Save Print
Cheesesteak Stuffed Peppers
A Philly favorite with a twist!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 bell peppers, halved
  • 1½ lb. sirloin steak, thinly sliced
  • 1 large onion, sliced
  • 16 oz. Crimini mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 16 slices provolone
Instructions
  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 20 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add steak and cook about 1 minute per side. Set aside.
  3. Add onions and mushrooms to skillet and season with salt and pepper. Return steak to skillet and stir to combine.
  4. Add provolone to bottom of peppers and top with steak mixture. Top with another piece of provolone and broil, 3 minutes.
  5. Serve hot.

Watch the recipe video here:

How To Make Cheesesteak Stuffed Peppers

Cheesesteak Stuffed Peppers have all of the flavor, and half the carbs. Full recipe: http://dlsh.it/w0bpLyx

Posted by Delish on Sunday, September 17, 2017

Main dish

Creamy Lemon Butter Chicken Spaghetti

Save Print
Creamy Lemon Butter Chicken Spaghetti
Creamy Lemon Butter Chicken Spaghetti
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • 2 tbsp oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp butter
  • 1 white onion, diced
  • 2 garlic clove minced
  • ¼ cup tomato paste
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 cup cream
  • 2 cups spinach
  • ½ cup grated parmesan, plus extra to garnish
  • Juice of 1 lemon
  • ¼ cup pasta water
  • 1 tbsp parsley, finely chopped
  • 500 g spaghetti, cooked
Instructions
  1. Heat oil in a large non-stick pan, over medium heat. Add chicken breasts and sear both sides with salt and pepper until golden brown and cooked. Remove, set aside and slice.
  2. Add butter to the pan and melt. Add onions stirring and cooking until soft. Add tomato paste, paprika and cayenne, stir and cook for 5 minutes until oil starts to separate.
  3. Stir in cream and spinach; bring to a simmer and add sliced chicken, parmesan, parsley and juice of one lemon.
  4. Stir in cooked spaghetti until coated.
  5. Serve with additional parmesan cheese.
  6. Enjoy!

Watch the recipe video here:

Creamy Lemon Butter Chicken Spaghetti

Posted by Twisted on Tuesday, September 19, 2017

Main dish

Chocolate Cake with Malted Filling

Save Print
Chocolate Cake with Malted Filling
Chocolate malt addicts rejoice with this chocolate cake made with malted filling and covered in malt balls.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¾ cups wheat flour
  • ½ cup cocoa powder
  • Pinch of salt
  • 3 tablespoons baking powder
  • 7 egg yolks
  • 1¾ cups sugar
  • ½ cup cooking oil
  • ¾ cup boiling water
  • 7 egg whites, beaten
  • 9 ounces dark chocolate, chopped
  • 4½ ounces melted milk chocolate
  • 1 cup heavy whipping cream, heated
  • 1¾ cups powdered sugar
  • 1 cup butter
  • 1½ tablespoons milk
  • 17 ounces malted milk balls
Instructions
  1. Preheat oven to 350 degrees. Prepare 2 round cake pans with nonstick cooking spray and cocoa powder.
  2. Sift the wheat flour and cocoa powder into a bowl. Add salt and baking powder and mix together. Set aside.
  3. In a separate bowl, beat the egg yolks, sugar and cooking oil until combined. Add half of the boiling water and continue to mix until combined. Add the dry ingredients to the wet and stir to combine. Add the remainder of the boiling water and mix until well incorporated. Fold in the beaten egg whites.
  4. Divide batter between the prepared pans. Bake for 20 minutes, then allow to cool completely.
  5. In a medium bowl, add the powdered sugar and butter and beat with a mixer to combine. Beat in the milk, followed by the melted milk chocolate. Set aside.
  6. In a separate bowl, add the chopped dark chocolate and pour the warm heavy cream on top. Mix until a ganache is formed. Set aside to cool.
  7. Place one cake layer on a cake stand or serving tray. Add a layer of milk chocolate frosting and top with second cake layer. Cover the cake with the chocolate ganache
  8. Stuff the layers of the cake with the chocolate buttercream, cover the cake with chocolate ganache and malted milk balls.

Watch the recipe video here:

Chocolate Cake with Malted Filling

Guess how many malt balls cover this Chocolate Cake with Malted Filling? Winner takes the cake! via Tastemade BrasilSave this recipe: https://taste.md/2xqKTF8More recipes on our app ? http://taste.md/2wkue93

Posted by Tastemade on Wednesday, August 23, 2017

Main dish

Leftover Pizza 4 Ways

Save Print
Leftover Pizza 4 Ways
Leftover Pizza 4 Ways
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
Leftover Pizza Corn Dogs
  • Leftover slices margherita pizza
  • Hot dogs (same number as slices you’ve got left)
  • 2.5 cups/350g fine cornmeal
  • 1 cup/150g plain flour
  • 2 tbsp caster sugar
  • 1 tsp mustard powder (or mustard – if using the wet stuff, mix in when you add the wet ingredients)
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cayenne
  • 2 large eggs
  • 1¼ cups/300ml whole milk
  • ½ cup/100ml water
  • 2 litres oil, for frying
Leftover Pizza French Toast Bake
  • As many slices of leftover pizza as you can spare (preferably 5 or 6)
  • 6 eggs
  • 1¼ cups/250ml milk
  • 1 tsp Italian seasoning
  • 1 tsp chilli flakes
  • 1 tsp salt
  • 1 cup grated mozzarella
  • Bunch of basil leaves
Leftover Pizza Grilled Cheese
  • 2 slices Pepperoni Pizza
  • 4 slices swiss cheese
  • knob of butter, for frying
  • ketchup, to serve
Leftover Pizza Lasagna
  • 8 slices Pepperoni pizza
  • 2 cups pizza sauce
  • 1 cup mozzarella, sliced
  • 1 cup ricotta
  • 1 egg
  • 1 cup parmesan
  • ½ tsp salt
Instructions
Leftover Pizza Corn Dogs
  1. Microwave each slice of pizza on high for 30 seconds, until the cheese is bubbling.
  2. Leave to cool slightly (just enough that you don’t burn yourself) then wrap around each hot dog.
  3. Leave these to cool and set. When they’ve set stick some sturdy skewers through the hot dogs.
  4. Make the batter by whisking together the cornmeal, flour and other dry ingredients. When thoroughly combined add the eggs, milk and water. Pour the batter into a relatively narrow, high vessel – a pint glass or small vase would work really well. It needs to be deep enough to dip the whole pizza wrapped hot dog in.
  5. Preheat the oil to 170°C/380°F.
  6. Dip each pizza hot dog in the batter, then hold it carefully by the stick and submerge it in the oil.
  7. Keep it held underneath the surface until the batter has puffed up, then remove and leave to dry on some kitchen paper.
  8. Serve with ketchup and mustard.
Leftover Pizza French Toast Bake
  1. Chop up the leftover pizza into manageable chunks and place in a dish. You need them to be about two layers high.
  2. Whisk together the egg, milk and dry ingredients and pour over the pizza slices.
  3. Top with the grated mozzarella and basil and cover with tin foil.
  4. Bake for 40 minutes covered then 10 minutes uncovered to allow it to crisp up.
Leftover Pizza Grilled Cheese
  1. Lay a slice of pizza on a board and top with swiss cheese. Top with the other slice of pizza, cheese side facing down.
  2. Heat a knob of butter in a pan and add your sandwich. Fry gently with a lid on until the cheese has begun to melt.
  3. Flip your sandwich and fry, again with the lid on, until the cheese has fully melted.
  4. Serve with ketchup!!!
Leftover Pizzagna
  1. Put ½ cup of pizza sauce in a lasagna dish. Lay in 4 of your pizza slices. Mix ricotta with egg, parmesan and salt. Smooth this over your pizza slices. Top with more pizza sauce and mozzarella. Go on with your final layer of pizza, then top with remaining pizza sauce and mozzarella. Cover and bake for 30 minutes.

Watch the recipe video here:

Leftover Pizza 4 Ways

Posted by Twisted on Friday, September 15, 2017