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Main dish

Fried Bologna Casserole Is What’s For Dinner Tonight

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Fried Bologna Casserole Is What's For Dinner Tonight
More proof that America is still great..... Bologna! This time let's put it in a casserole! Keep the kids happy and coming back for seconds! Creamy mashed potato, gooey cheese and the star of course, Fried Bologna! Simple but absolutely a staple in my kitchen and hopefully yours too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bologna
  • 3 tablespoons butter
  • 1 onion, chopped
  • 4 cups warm mashed potatoes
  • 1½ cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1½ quart baking dish.
  2. Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
  3. Spread â…“ of the mashed potatoes into the prepared baking dish. Layer with 2 of the fried bologna, and sprinkle with â…“ of the cheese. Repeat with the remaining ingredients.
  4. Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Watch the recipe video here:

Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Thursday, May 16, 2019

Main dish

Grilled Huli Huli Chicken

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Grilled Huli Huli Chicken
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup packed brown sugar
  • ¾ cup ketchup
  • ¾ cup reduced-sodium soy sauce
  • ⅓ cup sherry or chicken broth
  • 2-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced garlic
  • 24 boneless skinless chicken thighs (about 5 pounds)
Instructions
  1. In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade from chicken.
  3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Watch the recipe video here:

Transport yourself to Hawai'i with this tender, marinated chicken recipe!Get the recipe for Grilled Huli Huli Chicken here–> https://trib.al/hJKY0DV

Posted by Taste of Home on Wednesday, July 3, 2019

Main dish

Chicken Cordon Bleu Bake

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Chicken Cordon Bleu Bake
They look like little piggies.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices swiss cheese
  • ½ lb ham, sliced (225 g)
  • 2 sheets puff pastry, thawed if frozen
  • ¼ cup english mustard (60 g)
  • 1 egg, beaten
Instructions
  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½-inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. Preheat oven to 400°F (200°C).
  7. Cut the puff pastry sheets in half and gently roll out width-wise.
  8. Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
  9. Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
  10. Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
  11. With a fork, score a decorative design onto the surface of the puff pastry.
  12. Sprinkle with salt.
  13. Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
  14. Enjoy!

Watch the recipe video here:

They look like little piggies.Get the recipe: https://tasty.co/recipe/chicken-cordon-bleu-bake

Posted by BuzzFeed Food on Wednesday, July 3, 2019

Main dish

Steak with Lemon Butter and Jammy Lemon Halves

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Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter
  • ½ preserved lemon, seeds removed, finely chopped
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Steak and Assembly
  • 2 1¼–1½-inch-thick bone-in New York strip steaks (about 3 pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 1 lemon, halved
Instructions
Lemon Butter
  1. Process preserved lemon, butter, lemon zest, salt, and pepper in a food processor, scraping down sides as needed, until smooth. (Alternatively, you can whisk together in a large bowl.) With motor running, add lemon juice in a steady stream. Process until completely incorporated.
  2. If not using right away, transfer lemon butter to a sheet of parchment paper and roll into a cylinder. Or scoop it into a small bowl and cover.
Do Ahead: Lemon butter can be made 3 days ahead. Chill.
Steak and Assembly
  1. Let steaks sit at room temperature about 1 hour before cooking.
  2. Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high. Season steaks with salt. Add steaks to skillet and arrange lemon halves, cut side down, around. Cook, turning steaks every 2 minutes or so, until steaks are well browned and cut sides of lemon are very dark, 6–8 minutes. Transfer lemon halves to a plate.
  3. Place skillet in oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and top with some lemon butter. Let steaks rest at least 10 minutes before slicing.
  4. Top steaks with more butter and serve with cooked lemon halves for squeezing over.

Watch the recipe video here:

Your week just got infinitely better due to this Steak with Lemon Butter.RECIPE: http://bonap.it/3swwSno

Posted by Bon Appétit Magazine on Wednesday, July 3, 2019

Main dish

Blackberry Icebox Cake

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Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pints blackberries, divided
  • ½ cup blackberry jam
  • 1 lemon
  • 2 cups chilled heavy cream
  • ¼ cup powdered sugar
  • Pinch of kosher salt
  • 8 oz. vanilla wafers, divided
Instructions
  1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
  2. Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
  3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
  4. Beat in ¼ cup powdered sugar and a pinch of salt just to combine.
  5. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
  6. Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
  7. Bring up plastic overhang to cover and chill at least 24 hours.
  8. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
  9. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
  10. Cut reserved berries in half lengthwise and arrange them on top.
  11. Slice cake into 8 pieces to serve.
  12. Do Ahead: Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Watch the recipe video here:

This is the no-bake dessert you'll be making all summer.Make it: http://bonap.it/EJHnzze

Posted by Bon Appétit Magazine on Thursday, July 4, 2019

Main dish

BUFFALO RANCH STUFFED CHICKEN

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BUFFALO RANCH STUFFED CHICKEN
I’m a sucker for buffalo chicken and this stuffed buffalo chicken doesn’t disappoint! It has the perfect balance of spicy buffalo sauce cooled down with a little ranch dressing. The cheesy filling is seasoned with ranch too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless skinless chicken breasts, 6 ounces each
  • 4 ounces cream cheese, room temperature
  • ½ cup grated cheddar cheese
  • 1 packet ranch seasoning
  • ½ cup buffalo sauce
  • 1 tablespoon fresh parsley
  • Ranch or blue cheese dressing, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
  3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
  4. Spoon the cream cheese mixture evenly into piece of chicken.
  5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
  6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
  7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

Watch the recipe video here:

Buffalo Ranch Stuffed Chicken…soooo good! Know anyone on KETO? RECIPE: https://thatlowcarblife.com/stuffed-buffalo-chicken/

Posted by Kitchen Fun With My 3 Sons on Sunday, June 2, 2019

Main dish

Strawberries ‘n’ Cream Croissant Cups

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Strawberries 'n' Cream Croissant Cups
Perfect treat for brunch! Enjoy at room temperature or reheated in the oven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 large stale croissants, cut into small cubes
  • 1 cup diced fresh strawberries
  • ½ (8 ounce) package cream cheese, softened
  • ⅓ cup white sugar
  • ¼ cup milk
  • 1 egg
  • 1 teaspoon vanilla extrac
  • t2 tablespoons confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.
  2. Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.
  3. Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.
  4. Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

Watch the recipe video here:

Strawberries & Cream Croissant Cups: https://trib.al/AEQmHmn

Posted by Allrecipes on Wednesday, June 5, 2019

Main dish

Instant Pot Russian Garlicky Beef and Rice

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Instant Pot Russian Garlicky Beef and Rice
An extra helping of roasted garlic is the magic of this dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup olive oil
  • 1 lb beef stew meat cut into ¾″ pieces
  • 4 tbsp butter
  • 1 large onion, finely diced
  • 1½ cups shredded carrots
Seasoning Mixture:
  • 1 tbsp kosher salt
  • ½ tsp black pepper
  • ½ tsp each cumin, paprika, coriander
  • 2 bay leaves
  • 2½ cups brown rice, rinsed
  • 2 whole heads garlic, unpeeled, top ⅓ removed to expose cloves
  • 3 cups hot water
  • ½ cup chopped italian parsley (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, brown the meat for 5 minutes.
  3. Add butter and onion to the pot and saute until onion is soft, 3-4 minutes.
  4. Add carrots and Seasoning Mixture ingredients and cook for 5 minutes more, using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add bay leaves, then spread rinsed rice in an even layer over the top of the vegetables–do not stir.
  6. Push garlic heads, cut side down, into the rice until they are halfway submerged.
  7. Slowly pour the hot water directly over the garlic cloves to soften.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  10. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  11. Carefully remove the garlic heads and set aside. Remove bay leaves bay leaves and discard. Stir rice mixture to combine.
  12. Squeeze the garlic cloves back into the pot, add chopped parsley (optional) and stir to combine. Serve warm

Watch the recipe video here:

An extra helping of roasted garlic is the magic of this dish.RECIPE: http://chopsecrets.com/instant-pot-russian-garlicky-beef-and-rice/

Posted by Chop Secrets on Wednesday, June 5, 2019

Main dish

CREME BRULEE SHEET CAKE

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CREME BRULEE SHEET CAKE
Creme brulee sheet cake recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CAKE
  • 3 cups unsalted butter
  • 3 cups sugar
  • 12 large eggs
  • 6 cups flour
  • 4 ⁄ teaspoons baking powder
  • 1 ⁄ teaspoons kosher salt
  • 3 cups milk
PUDDING
  • 1 (3½ ounce) box instant vanilla pudding
  • 2 cups milk
TOPPING
  • cups sugar
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
  2. Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
  3. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
  4. Pour into the prepared sheet tray and spread to an even layer.
  5. Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
  6. Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
  7. Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
  8. Slice and serve.

Watch the recipe video here:

Get your cooking torch ready! ? (Via Genius Kitchen)Save the recipe: https://foodtv.com/2HR7MJH!

Posted by Food Network on Wednesday, June 5, 2019