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Main dish

You’ll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!

You'll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!
Whether you're cutting carbs in your diet, or are just looking for the next delicious thing to eat, this recipe is for you! This Cheesy Tex Mex Cauli-Rice leaves your taste buds happy and your stomach satisfied, without feeling heavy or over-stuffed! Cauliflower is the latest food hero, as it's low-carb and the perfect substitute for rice and bread. This cheesy dish makes a great one pan dinner that'll leave you with very little mess and maximum flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups cauliflower rice
  • 1 tablespoon tomato paste
  • 2 cups shredded rotisserie chicken
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, defrosted
  • 1 cup chopped cherry tomatoes
  • 2 jalapeños, thinly sliced
  • ¼ cup. freshly chopped cilantro
  • 1 cup shredded Cheddar
  • 1 cup shredded Monterey Jack
  • Lime wedges, for serving
Instructions
  1. In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
  2. Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
  3. Add tomato paste and stir until evenly combined and the cauli-rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
  4. Top cauli-rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
  5. Serve immediately with lime wedges.

Watch the recipe video here:

This is a seriously satisfying one pan meal!Recipe: http://sha.red/1ht6T

Posted by Shared Food on Friday, April 26, 2019

Main dish

Chicken Bacon Asparagus Twists

Chicken Bacon Asparagus Twists
Chicken Bacon Asparagus Twists recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 tablespoons lemon juice, divided
  • 6 strips bacon
  • 12 stalks asparagus, ends trimmed
  • 1 cup greek yogurt (285 g)
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
Instructions
  1. On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
  2. Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
  3. Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
  4. Transfer to the refrigerator.
  5. Preheat oven to 400˚F (200˚C).
  6. On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
  7. Wrap the cut strip of bacon around the asparagus.
  8. Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
  9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
  10. Bake for 10 minutes.
  11. Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
  12. In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
  13. Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
  14. Enjoy!

Watch the recipe video here:

These chicken asparagus twists are such a yummy appetiser! 😋FULL RECIPE: https://tasty.co/recipe/chicken-bacon-asparagus-twists

Posted by Proper Tasty on Friday, July 19, 2019

Main dish

Instant Pot Coconut Chicken Curry

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 Sunday, July 28, 2019

Main dish

Gluten-Free Cauliflower Bread

Gluten-Free Cauliflower Bread
Gluten-Free Cauliflower Brea recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 1 large head cauliflower
  • 6 large eggs, separated
  • 1 ½ cups almond flour (145 g)
  • ¼ cup grated parmesan cheese (25 g), optional
  • 5 cloves garlic, minced
  • 1 tablespoon baking powder
  • 5 tablespoons butter, melted
  • 1 pinch salt
  • 1 teaspoon italian seasoning
  • white sesame seed, for garnish
  • fresh parsley, chopped, for garnish
  • fresh rosemary, chopped, for garnish
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13-cm) loaf pan with nonstick spray.
  2. Cut the cauliflower into florets and add to a food processor. Pulse until the cauliflower reaches a “rice”-like consistency. You should have 3-4 cups. (900 g)
  3. Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 4 minutes to steam the cauliflower and release its liquid. Let sit until cool enough to handle.
  4. Transfer the riced cauliflower to a bowl lined with cheesecloth or a tea towel. Tightly wrap the cauliflower and squeeze out all of the liquid, until it is dry and crumbles between your fingers. Set aside.
  5. Separate the yolks and whites of the eggs into two large bowls. Beat the whites with an electric hand mixer until stiff peaks form.
  6. Add about ¼ of the beaten whites to the bowl of yolks. Then, add the almond flour, Parmesan, if using, garlic, baking powder, butter, and salt. Gently mix with a rubber spatula until combined.
  7. Add the remaining egg whites, dried cauliflower, and Italian seasoning. Gently fold the ingredients together until just combined. Do not overmix, as this will break down the egg whites.
  8. Transfer the mixture to the prepared loaf pan and sprinkle the top with sesame seeds, parsley, and rosemary.
  9. Bake for 45-50 minutes, or until the bread is golden brown.
  10. Let cool, then slice and serve as desired.
  11. Nutrition Calories: 1844 Fat: 158 grams Carbs: 73 grams Fiber: 32 grams Sugars: 20 grams Protein: 60 grams
  12. Enjoy!

Watch the recipe video here:

This cauliflower bread if low-carb AND gluten-free 😍 🍞FULL RECIPE: https://tasty.co/recipe/gluten-free-cauliflower-bread

Posted by Proper Tasty on Monday, July 8, 2019

Main dish

Watermelon Sangria

Watermelon Sangria
This is one of my favorite recipes I have borrowed from a friend. If you love watermelon, this is the perfect drink for a hot summer day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 cups cubed watermelon, divided
  • 1 (750 milliliter) bottle dry white wine
  • 1 cup vodka
  • ½ cup triple sec
  • ½ cup simple syrup
  • 1 medium lime, quartered
  • 1 orange, cut into wedges
  • 1 cup fresh blueberries
Instructions
  1. Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

Watch the recipe video here:

Watermelon Sangria: https://trib.al/AVUYDDk

Posted by Allrecipes on Monday, July 8, 2019

Main dish

Nut and Seed Brittle

Nut and Seed Brittle
Nut and Seed Brittle recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup flax seeds
  • ½ cup unsalted sunflower seeds
  • ¼ cup sesame seeds
  • ½ cup slivered almonds
  • 1½ cups sugar
  • ½ cup corn syrup
  • 8 tablespoons (1 stick) salted butter
  • ½ cup water
  • ½ tablespoon flaked sea salt
Instructions
  1. Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
  2. Line a baking sheet with parchment.
  3. Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
  4. Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1½ hours.
  5. Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Watch the recipe video here:

So many seeds. So many nuts. Save The Pioneer Woman – Ree Drummond's recipe: https://foodtv.com/2XELQa3!

Posted by Food Network on Wednesday, June 12, 2019

Main dish

Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette

 

Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette
Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups carrot (480 g), chopped
  • 4 cups turnip (650 g), chopped
  • 4 cups parsnip (400 g), peeled and chopped
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon Schwartz® ground black pepper
  • 6 cups fresh arugula (600 g)
  • ½ lb bacon (225 g), cooked and crumbled
  • ¼ cup crumbled goat cheese (30 g)
BLACK ONION SEED VINAIGRETTE
  • 1 teaspoon Schwartz® Black Onion Seeds
  • 1 teaspoon Schwartz® Mustard Seeds
  • ¼ teaspoon kosher salt
  • 1 tablespoon dijon mustard
  • ¼ cup apple cider vinegar (60 mL)
  • 2 tablespoons honey
  • ¼ cup extra virgin olive oil (60 mL)
Instructions
  1. Preheat the oven to 425˚F (220˚C).
  2. Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  3. Roast the vegetables until crispy and tender, 30-35 minutes.
  4. Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  5. In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  6. Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  7. In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  8. Divide between plates and serve.
  9. Enjoy!

Watch the recipe video here:

Your new favorite salad is here! 🥗Get the recipe: https://tasty.co/recipe/hearty-winter-vegetable-salad-with-black-onion-seed-vinaigrette

Posted by Proper Tasty on Thursday, June 13, 2019

Main dish

Fennel-Rubbed Chick-etta

Fennel-Rubbed Chick-etta
The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons fennel seeds
  • 1 3½–4-pound chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 8 ounces bacon, finely chopped
  • 2 garlic cloves, finely grated
  • 1 cup coarsely chopped parsley
  • ¼ cup olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon finely chopped thyme
  • ½ teaspoon crushed red pepper flakes
Special Equipment
  • A spice mill or a mortar and pestle
Instructions
  1. Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.
  2. Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.
  3. Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35–40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
  4. While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.
  5. Serve chicken drizzled with pan juices and topped with bacon mixture.

Watch the recipe video here:

You know what your chicken could use more of? Crispy bacon bits.GET THE RECIPE: http://bonap.it/cOE8WAY

Posted by Bon Appétit Magazine on Friday, May 31, 2019

Main dish

Clams in White Bean Sauce

Clams in White Bean Sauce
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15-ounce can baby lima or cannellini beans or other medium white beans, rinsed
  • ¼ cup olive oil, plus more for drizzling
  • Kosher salt, freshly ground pepper
  • 1 fennel bulb
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1 lemon
  • Handful of parsley leaves
  • 36 littleneck or Manila clams, scrubbed
  • 4 thick slices country-style bread, toasted
Instructions
  1. Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
  2. Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
  3. Heat ¼ cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
  4. While that’s happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
  5. Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5–7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7–9 minutes; discard any clams that don’t open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.
  6. Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
  7. Serve clams topped with salad and toasted bread for dipping into sauce.

Watch the recipe video here:

Pretty much mandatory to serve these clams with crusty bread.GET THE RECIPE: http://bonap.it/bQyIEVK

Posted by Bon Appétit Magazine on Friday, May 31, 2019