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Main dish

No-Peek Chicken

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No-Peek Chicken
No-Peek Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (6 oz.) package Uncle Ben’s long grain wild rice
  • 1 (10.25 oz.) can cream of mushroom soup
  • 1 (10.25 oz.) can cream of celery soup
  • 1½ cans water, use empty soup can
  • 1½ pounds boneless, skinless chicken breasts or thighs
  • Kosher salt and freshly ground pepper, to taste
Instructions
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. Combine rice, soups and water in baking dish and mix together until combined.
  3. Arrange chicken on top of rice and season generously with salt and pepper.
  4. Seal tightly with aluminum foil, then place in oven and bake for 1½ hours, or until rice has absorbed all liquid.
  5. Keep baking dish covered throughout baking and make sure you don’t peek!

Watch the recipe video here:

? 5-Ingredient NO-PEEK Chicken ?Written recipe: http://po.st/wzue9j

Posted by 12 Tomatoes on Monday, April 29, 2019

Main dish

Roasted Salmon Tacos

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Roasted Salmon Tacos
Roasted Salmon Tacos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the slaw
  • ¾ pound green cabbage, cored and finely shredded
  • ½ seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
  • ¼ cup good white wine vinegar
  • 3 tablespoons minced fresh dill
  • Kosher salt and freshly ground black pepper
For the salmon
  • Olive oil, for greasing the pan
  • 1¾ pounds center-cut fresh salmon fillet, skin removed
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon grated lime zest
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice, divided
  • 12 (6-inch) corn tortillas
  • 4 ripe Hass avocados, seeded and peeled
  • ¾ teaspoon Sriracha
Instructions
  1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and ½ teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
  2. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1½ teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
  3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and ¼ teaspoon black pepper.
  4. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Roasted Salmon Tacos ? Save the recipe: https://foodtv.com/2CxEm05!

Posted by Food Network on Tuesday, March 26, 2019

Main dish

Bananas Foster on the Grill

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Bananas Foster on the Grill
Bananas Foster is my husband's favorite dessert, and this is one of the easiest recipes I have found. Not only is it delicious, it's a great way to use those bananas that are a little too ripe to just peel and eat. —Rebecca Clark, Warrior, Alabama
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 small ripe bananas, unpeeled
  • Disposable foil pie pan (9 in.), optional
  • 3 tablespoons butter
  • 2 tablespoons maple syrup
  • 2 tablespoons hot caramel ice cream topping
  • 2 cups vanilla ice cream
  • 8 vanilla wafers, crushed
Instructions
  1. Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown and bananas are softened, 3-4 minutes on each side. Cool slightly.
  2. Meanwhile, in a small cast-iron skillet or 9-in. disposable foil pie pan, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring frequently. Remove from heat.
  3. Remove peel from bananas; cut each half crosswise. To serve, place ice cream in dessert dishes; top with bananas. Drizzle with sauce; sprinkle with crushed wafers.

Watch the recipe video here:

Time to go bananas! Get the recipe for Bananas Foster on the Grill: https://trib.al/n9hMnue

Posted by Taste of Home on Saturday, June 29, 2019

Main dish

Chewy Strawberry Sugar Cookies

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Chewy Strawberry Sugar Cookies
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups white sugar
  • 1 cup butter, softened
  • 1 egg
  • 3 tablespoons strawberry puree
  • 2¾ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup white sugar
  • 1 teaspoon red colored sugar (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1½ cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  3. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  4. Stir ½ cup white sugar and red sugar together in a shallow bowl.
  5. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1½ inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  6. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Watch the recipe video here:

Chewy Strawberry Sugar Cookies: https://trib.al/7jqruor

Posted by Allrecipes on Saturday, June 29, 2019

Main dish

Low-Carb Pad Thai

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Low-Carb Pad Thai
Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 small zucchinis
  • 1 medium sweet potato, peeled
  • 1 daikon radish, 6 inch (15 cm), peeled
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste, or lime juice
  • 6 cloves garlic, minced, divided
  • ¼ cup water (60 mL)
  • coconut oil, to taste
  • 1 lb boneless, skinless chicken thighs (455 g), sliced
  • 1 medium shallot, thinly sliced
  • 2 teaspoons chili paste, or 1 diced jalapeño
  • ⅓ cup roasted peanut (40 g), plus more for garnish
  • ½ cup bean sprout (50 g), plus more for garnish
  • ¼ cup fresh cilantro leaves (10 g), plus more for garnish
  • lime wedge, for garnish
Instructions
  1. Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  2. In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  3. Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  4. Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  5. Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  6. Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  7. Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  8. Enjoy!

Watch the recipe video here:

Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?Get the recipe: https://tasty.co/recipe/low-carb-pad-thai

Posted by Tasty on Saturday, June 29, 2019

Main dish

INSTANT POT CHEESECAKE

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INSTANT POT CHEESECAKE
Instant Pot Cheesecake couldn’t be easier or more delicious. Serve it up with pie filling, fresh fruit, or chocolate ganache for the perfect dessert.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons Challenge Dairy Unsalted Butter, melted
  • 16 ounces Challenge Dairy Cream Cheese, room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • ¼ cup heavy cream
  • 2 teaspoons pure vanilla extract
  • cherry pie filling, optional
Instructions
  1. Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom of the prepared pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
  8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  9. Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
  10. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.
  12. Uncover the cheesecake and allow it to cool to room temperature.
  13. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  14. Before serving, top with pie filling and whipped cream if desired.

Watch the recipe video here:

INSTANT POT CHEESECAKE ✨ couldn’t be easier or more delicious!RECIPE HERE >> https://www.mybakingaddiction.com/instant-pot-cheesecake/

Posted by My Baking Addiction on Sunday, May 26, 2019

Main dish

Instant Pot Cheesy Creamy Ziti

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Instant Pot Cheesy Creamy Ziti
It’s weekend taste on a weeknight schedule!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • 2 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 12 oz dried ziti pasta
  • 1½ cups pasta sauce
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1½ cups fresh spinach, finely chopped (optional)
Instructions
  1. Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot–do not stir. Ensure all pasta is submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  4. When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
  5. Stir in the pasta sauce.
  6. Add the cheeses, ⅓ cup at a time, stirring after each additional until fully melted and incorporated.
  7. Serve hot garnished with finely chopped spinach (optional).

Watch the recipe video here:

It’s weekend taste on a weeknight schedule!RECIPE: http://chopsecrets.com/instant-pot-cheesy-creamy-ziti/

Posted by Chop Secrets on Sunday, May 26, 2019

Main dish

GRILLED LOBSTER TAILS WITH HERB GARLIC BUTTER

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GRILLED LOBSTER TAILS WITH HERB GARLIC BUTTER
Grilled Lobster Tails topped with Herb Garlic Butter are a delicious delicacy, and grilling them is super quick and easy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium lobster tails, if frozen thawed
  • olive oil spray
  • pinch salt and pepper, to taste
  • lemon wedges, for serving
  • 2 tablespoons Herb Garlic Butter, see below
Compound Butter:
  • 8 tablespoons unsalted butter, 1 stick, at room temperature
  • ¼ cup not packed minced fresh herbs (Italian parsley, chives or basil)
  • 2 tablespoons minced garlic
  • ½ teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Reynolds Kitchens Quick Cut Plastic Wrap
Instructions
For the butter:
  1. Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
  2. Place compound butter on the center a sheet of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
For the Lobster:
  1. Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
  2. Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
  3. Preheat grill to medium high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1½ minutes, then turn 45 degrees (to cross-hatch), close the hood and grill for another 1½ minutes.
  4. Remove the tails to a pan and spread each one with ½ tablespoon of butter.
  5. Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
  6. Remove the tails, serve with lemon wedges.

Watch the recipe video here:

Add some steaks and make it Surf and Turf! 2 Freestyle Points 177 Calorieshttps://www.skinnytaste.com/grilled-lobster-tails-with-herb-garlic-butter/

Posted by Skinnytaste on Sunday, May 26, 2019

Main dish

Egg Roll Noodle Bowl

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Egg Roll Noodle Bowl
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon sesame oil
  • ½ pound ground pork
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 2 large carrots, shredded (about 2 cups)
  • 4 ounces rice noodles
  • 3 green onions, thinly sliced
  • Additional soy sauce, optional
Instructions
  1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
  2. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Watch the recipe video here:

Devour this for dinner tonight! Get the recipe for Egg Roll Noodle Bowl here–> https://trib.al/8nxd7bY

Posted by Taste of Home on Thursday, June 20, 2019

Main dish

Awesome Crispy Baked Chicken Wings

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Awesome Crispy Baked Chicken Wings
Incredibly tasty variation of baked chicken wings with no marinade - just butter, garlic, and herbs. Great for the low-carb eater!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pounds chicken wings
  • ½ cup butter
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
  2. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
  3. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
  4. Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
  5. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
  6. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Watch the recipe video here:

Awesome Crispy Baked Chicken Wings: https://trib.al/dFWMYXS

Posted by Allrecipes on Thursday, June 20, 2019