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Main dish

Garlic Butter-Stuffed Chicken

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Garlic Butter-Stuffed Chicken
What did you expect.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup butter, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, finely chopped
  • 4 boneless, skinless chicken breasts
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups panko bread crumbs
  • Oil, for frying
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a bowl, add the butter, garlic, and parsley and mix until fully combined.
  3. Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
  4. On a cutting board, slice the chicken breasts in half horizontally.
  5. Wrap in plastic wrap and pound until the chicken is ⅛-inch thick.
  6. Divide the butter into fourths.
  7. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
  8. Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
  9. Cover the chicken in plastic wrap and chill while oil is heating.
  10. Fry in oIl for 3-4 minutes, until edges are golden brown.
  11. Bake for 20-25 minutes.
  12. Let rest for 5 minutes before serving. Enjoy!

Watch the recipe video here:

Garlic Butter-Stuffed Chicken

Bet you didn't even know we could stuff chicken with garlic butter ?… BUT WE DID ✨!FULL RECIPE: http://bzfd.it/2vLKIDAFIND IT IN THE APP: http://tstyapp.com/m/0TQS1psuhG

Posted by Tasty on Sunday, September 10, 2017

Main dish

Perfect Breakfast Wrap

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Perfect Breakfast Wrap
Eggs, bacon and a hash brown, all slathered in maple butter and warmly hugged in a thin pancake wrap.
Author:
Cuisine: American
Recipe type: Maun dish
Ingredients
  • For the pancake wraps:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup milk, divided
  • 1 cup all-purpose flour
  • ½ teaspoon butter
  • For the wrap filling:
  • 4 hash brown patties
  • 8 strips bacon
  • 4 tablespoons butter, divided
  • 1½ teaspoons salt, divided
  • 8 large eggs
  • 1 cup shredded cheese
  • 4 tablespoons maple butter
  • 2 tablespoons maple syrup
Instructions
  1. Make the pancakes:
  2. In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and ⅓ cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
  3. Heat a 10-inch pan on medium-high and coat with butter. Drop approximately ⅔ cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
  4. Prep the wrap ingredients:
  5. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
  6. Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
  7. While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
  8. In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
  9. To assemble wraps:
  10. Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
  11. Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.

Watch the recipe video here:

Perfect Breakfast Wrap

All your breakfast faves slathered in maple butter & warmly hugged in a thin pancake wrap.Save this recipe: https://taste.md/2vJoKlJ

Posted by Tastemade on Thursday, September 14, 2017

Main dish

Giant Grilled Cheese

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Giant Grilled Cheese
The ultimate party food.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 11 oz. tubes refrigerated french bread dough
  • ½ lb. bacon
  • 4 c. shredded Cheddar cheese
  • 2 tbsp. melted butter
  • 2 cloves garlic, minced
  • ¼ c. freshly grated Parmesan
  • 1 tbsp. chopped parsley
  • Tomato soup, for serving
Instructions
  1. Preheat oven to 350°. Grease a bundt pan with cooking spray.
  2. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  3. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Drain slices on paper towels.
  4. Slice baked bread in half. On a large baking sheet, place one half cut side-down and the other cut side-up. Top the cut side-up bottom half with cheese and bacon. Brush the other half with melted butter and sprinkle with garlic, Parmesan and parsley.
  5. Bake until the cheese is melted, 3-5 minutes.
  6. Place the garlicky half of the bread on top of the melted cheese and bacon. Slice into wedges and serve warm with a bowl of warm tomato soup in the middle for dunking.

Watch the recipe video here:

How To Make A Giant Grilled Cheese

This Giant Grilled Cheese is the easiest way to feed all your friends.Full recipe: http://dlsh.it/z5sS23g

Posted by Delish on Saturday, September 9, 2017

Main dish

Juicy Lucy Crunch Burger

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Juicy Lucy Crunch Burger
Get the best of every texture with these juicy cheese-stuffed patties topped with freshly fried and crunchy potato chips.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the chips:
  • 2 pounds fingerling potatoes, washed and chilled
  • 1 tablespoon white vinegar
  • 4 cups canola oil or vegetable oil for deep-frying
  • 1 teaspoon seasoning salt
  • For the sauce:
  • ¼ cup mayonnaise
  • 1 teaspoon dill pickle juice
  • 1 teaspoon diced mini dill pickles
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon minced parsley leaves
  • For the burger:
  • 2 slices mild cheddar cheese, quartered
  • 2 slices American cheese, quartered
  • 1½ pounds ground chuck, chilled
  • 1 teaspoon seasoning salt
  • ½ teaspoon onion powder
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon black pepper
  • Brioche buns, green leaf lettuce and tomato for serving
Instructions
  1. For the chips:
  2. Using a mandoline, cut each potato into paper-thin slices; transfer the slices to a bowl of ice water. Add vinegar to the sliced potatoes.
  3. Drain the slices on paper towels and allow to dry for at least 30 minutes.
  4. In a 3-quart shallow saucepan, heat oil until a deep-fat thermometer registers 380 degrees. Working in batches of 10 or 12 slices, fry potatoes until golden, about 2 minutes. Transfer chips to a baking sheet lined with paper towels or a cooling rack and sprinkle with seasoning salt.
  5. For the sauce:
  6. In a small bowl, whisk together the mayo, pickle juice, minced pickles, ketchup, mustard, paprika, onion powder, garlic powder and chopped parsley. Set aside.
  7. For the burger:
  8. Stack 2 quarters of American cheese on top on 2 quarters of cheddar cheese and set aside. Repeat with remaining cheese slices.
  9. Place the ground chuck in a large bowl and add the seasoning salt, onion powder, Worcestershire and black pepper. Mix with your hands until just combined. Do not overwork the meat mixture.
  10. Divide the meat into 8 equal portions. Using your fingers, press 2 portions of the meat into 2¼-inch-thick patties that are each about 1 inch wider than the hamburger buns.
  11. Place a stack of cheese into the center of one patty and place the second patty on top, making sure to pinch and round off the edges carefully. Repeat with remaining portions.
  12. Preheat a grill pan or outdoor grill to medium-high heat. Cook each stuffed patty for about 4 minutes on each side and allow to rest before serving.
  13. To assemble the burger, place the bottom of a brioche bun on a clean plate. Spread about 1 tablespoon of sauce on both sides of the bun. On the bottom bun, layer the lettuce, then the burger, followed by a tomato slice and a small handful of chips. Top with the coated top bun. Serve with extra chips and a side of sauce.

Watch the recipe video here:

Juicy Lucy Crunch Burger

Last name Hungry, first name Always? Then Juicy Lucy is for YOU.Save this recipe: https://taste.md/2vJi4nJMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Monday, September 11, 2017

Main dish

Caprese Chicken Rollups

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Caprese Chicken Rollups
It's going up on a Tuesday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 8-ounce package mozzarella cheese
  • 1 cup tomatoes, diced
  • 1 tomato, sliced
  • Balsamic Reduction
  • 1 cup balsamic vinegar
  • ¼ cup honey
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup. Set aside.
  3. On a cutting board, slice the chicken breasts in half horizontally.
  4. Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch thick. Repeat with remaining breasts.
  5. Drizzle olive oil over pieces of chicken and season with salt and pepper.
  6. Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
  7. Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
  8. Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
  9. Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
  10. Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
  11. Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction. Enjoy!

Watch the recipe video here:

Caprese Chicken Rollups

These caprese chicken roll-ups are the dinner plans you've been looking for ?!FULL RECIPE: http://bzfd.it/2eSgpocFIND IT IN THE APP: http://tstyapp.com/m/ObDUs79McG

Posted by Tasty on Tuesday, September 12, 2017

Main dish

Garlic Roasted Potatoes

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Garlic Roasted Potatoes
Potatoes in any form are great, but Ina Garten's Garlic Roasted Potatoes are the best of the best.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds small red or white potatoes
  • ¼ cup good olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Watch the recipe video here:

How To Make Ina's Garlic Roasted Potatoes

Potatoes in any form are great, but Ina Garten's Garlic Roasted Potatoes are the best of the best.

Posted by Food Network on Thursday, September 14, 2017

Main dish

Red Velvet Churros

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Red Velvet Churros
What's not to love about cinnamon-sugar covered red velvet churros paired with a sweet cream cheese dipping sauce?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the churros:
  • 1 cup water
  • ½ cup butter
  • Red food dye
  • ¼ teaspoon salt
  • 1 cup minus 1 tablespoon flour
  • 1 tablespoon cocoa powder
  • 3 eggs, beaten
  • Cinnamon sugar (1/2 cup granulated sugar mixed with 1 teaspoon cinnamon)
  • For the cream cheese dip:
  • 4 ounces cream cheese, softened
  • 2 to 4 tablespoons whole milk
  • ¼ cup powdered sugar
  • Pinch of salt
Instructions
  1. Make the churro dough: In a medium saucepan, combine water, butter and red dye. Bring to a boil over high heat. While stirring, gradually add the flour, cocoa powder and salt. Continue to mix until a dough ball starts to form. Cook for another minute. Remove from heat.
  2. Transfer dough to a stand mixer with the paddle attachment. While dough is still warm, beat in one egg at a time on high speed. Dough might look like it’s separating but it will come together. Mix until all eggs are combined and dough is smooth. Place in piping back with a star tip.
  3. Fry the churros: In a heavy stock pot, heat 4 inches of vegetable oil to 350 degrees. Using the piping bag, squeeze churro dough strips into oil, and cook for about 2 minutes per side. Remove from oil, and let cool slightly. Roll churros in cinnamon sugar.
  4. Make the dip: In a small bowl, combine softened cream cheese, milk, powdered sugar and pinch of salt until creamy and smooth. Serve alongside churros.

Watch the recipe video here:

Red Velvet Churros

Red. Velvet. Churros. Eat 'em quick or you'll have to share.Save this recipe: taste.md/2h2TAywMORE RECIPES ON OUR APP ?: taste.md/2y2Frcp

Posted by Tastemade on Thursday, September 14, 2017

Main dish

Garlicky Shrimp Alfredo Bake

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Garlicky Shrimp Alfredo Bake
Shrimp tossed in an easy from-scratch Alfredo sauce and penne and baked until you have cheesy goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 oz. penne
  • 3 tbsp. butter, divided
  • 3 cloves garlic, minced
  • 1 lb. medium or large shrimp, peeled and deveined
  • 3 tbsp. chopped fresh parsley, divided
  • 2 tbsp. all-purpose flour
  • ¾ c. milk
  • ¼ c. low-sodium chicken broth
  • 1 c. shredded mozzarella, divided
  • ¼ c. plus 2 tbsp. freshly grated Parmesan, divided
  • Freshly ground black pepper
  • 2 large tomatoes, chopped (about 1 c.)
Instructions
  1. Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley, then season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
  3. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in ¾ cup mozzarella and ¼ cup Parmesan until creamy. Season with salt and pepper.
  4. Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
  5. Sprinkle with remaining ¼ cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
  6. Garnish with remaining tablespoon parsley and serve.

Watch the recipe video here:

How To Make Garlicky Alfredo Shrimp Bake

Garlicky Shrimp Alfredo Bake is full of all your favorite flavors. Full recipe: http://dlsh.it/bE2Tu9r

Posted by Delish on Thursday, September 14, 2017

Main dish

Reese’s Peanut Butter Ball

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Reese's Peanut Butter Ball
PB lovers, listen up!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 oz. cream cheese, softened
  • ¾ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1 c. peanut butter, warmed in microwave
  • ½ c. chopped Reese's peanut butter cups
  • 2 c. Reese's Pieces, for decorating ball
  • Graham crackers, for serving
Instructions
  1. In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.
  2. Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap.
  3. Refrigerate until slightly firm, 1 hour.
  4. Unwrap and place on a serving platter.
  5. Place Reese's Pieces all over and let soften 20 minutes before serving.
  6. Serve with graham crackers.

Watch the recipe video here:

How To Make A Reese's Peanut Butter Ball

Nothing gets a party going like this Reese's Peanut Butter Ball.Full recipe: http://dlsh.it/kj1yt6X

Posted by Delish on Thursday, September 14, 2017

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 Thursday, September 14, 2017