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Main dish

Banana Bread Mini Muffins

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Banana Bread Mini Muffins
Banana Bread Mini Muffins ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 ripe bananas
  • 2 eggs
  • ½ cup full-fat greek yogurt (140 g)
  • ⅓ cup honey (115 g)
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat flour (170 g)
  • 1 teaspoon baking soda
TOPPINGS
  • strawberry, diced
  • 1 cup dark chocolate chip (175 g)
  • blueberry
  • walnuts, chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, mash the bananas into a fine paste using a fork.
  3. Add the eggs and whisk together until well incorporated.
  4. Add in the Greek yogurt, honey, and vanilla extract, then mix.
  5. Pour the flour over the wet mixture then sprinkle in the baking soda.
  6. Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
  7. Using a medium ice cream scoop, portion the batter evenly into a greased muffin tin.
  8. Top the muffins with your choice of toppings.
  9. Bake for 20 minutes, until the muffins have risen and set.
  10. Unmold from the tray and serve.
  11. Enjoy!

Watch the recipe video here:

Banana Bread Mini Muffins ?FULL RECIPE: https://tasty.co/recipe/banana-bread-mini-muffins

Posted by Proper Tasty on Thursday, August 1, 2019

Main dish

Omelet With Bacon, Mushrooms, and Ricotta

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Omelet With Bacon, Mushrooms, and Ricotta
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Omelet
  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs
Salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives
Instructions
Omelet
  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
  2. While the bacon is cooking, finely chop the mushrooms.
  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
Salad and Assembly
  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  2. Top omelet with remaining chives cut in half and serve with salad.

Watch the recipe video here:

This is what brunch dreams are made of.Recipe: http://bonap.it/DWS0Zss

Posted by Bon Appétit Magazine on Thursday, August 1, 2019

Main dish

Elegant Braised Lamb Shank Dinner

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Elegant Braised Lamb Shank Dinner
Throwing a fancy dinner party? Impress the people in your life with these elegant braised lamb shanks ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 lb lamb shanks, 1 pound (455 g) each (2.7 kg)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Throwing a fancy dinner party? Impress the people in your life with these elegant braised lamb shanks ?FULL RECIPE: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by Proper Tasty on Wednesday, September 4, 2019

Main dish

Pasta with Mushrooms and Prosciutto

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Pasta with Mushrooms and Prosciutto
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much. Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup plus 2 tablespoons olive oil
  • 2 ounces thinly sliced prosciutto (about 6 slices)
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
  • 2 medium shallots, finely chopped
  • 1 teaspoon thyme leaves, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 cup chicken stock or low-sodium chicken broth
  • 12 ounces pappardelle or fettuccine
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter
Instructions
  1. Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
  2. Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  4. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  5. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

Watch the recipe video here:

This is the most luxurious weeknight pasta, like, ever.GET THE RECIPE: http://bonap.it/hkSPOR1

Posted by Bon Appétit Magazine on Tuesday, July 9, 2019

Main dish

Pork Chops with Creamy Scalloped Potatoes

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Pork Chops with Creamy Scalloped Potatoes
Tender pork chops are baked in the oven with creamy scalloped potatoes with a hint of thyme and Dijon mustard.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 tablespoons butter, divided
  • 6 boneless thick-cut pork chopssalt and ground black pepper to taste
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup half-and-half
  • 6 potatoes, peeled and thinly sliced, divided
  • ½ cup diced onion, divided
  • 1 cup shredded Cheddar cheese, divided
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
  3. Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
  4. Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
  5. Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.

Watch the recipe video here:

Pork Chops with Creamy Scalloped Potatoes: https://trib.al/cLDkHRd

Posted by Allrecipes on Tuesday, July 9, 2019

Main dish

Awesome Pasta Salad

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Awesome Pasta Salad
This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 ounce) package fusilli (spiral) pasta
  • 3 cups cherry tomatoes, halved
  • ½ pound provolone cheese, cubed
  • ½ pound salami, cubed
  • ¼ pound sliced pepperoni, cut in half
  • 1 large green bell pepper, cut into 1 inch pieces
  • 1 (10 ounce) can black olives, drained
  • 1 (4 ounce) jar pimentos, drained
  • 1 (8 ounce) bottle Italian salad dressing
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
  2. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Watch the recipe video here:

Awesome Pasta Salad: https://trib.al/WhrIks8

Posted by Allrecipes on Tuesday, July 9, 2019

Main dish

Philly Cheesesteak Strata

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Philly Cheesesteak Strata
Philly Cheesesteak Strata recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 20-ounce bag hoagie rolls
  • One 9-ounce package frozen steak slices, such as Steak-umms, thawed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 medium green bell peppers, cored, seeded and chopped
  • One 8-ounce container fresh sliced mushrooms
  • Kosher salt and freshly ground black pepper
  • One 15-ounce jar processed cheese sauce
  • 6 large eggs
  • 1½ cups half-and-half
  • 12 slices provolone
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Tear the hoagie rolls into medium bite-sized pieces and spread on a baking sheet. Toast in the oven until dried out, 10 to 15 minutes.
  3. Brown the steak slices in the oil, breaking up into pieces with a wooden spoon, in a cast-iron or nonstick skillet over medium-high heat. Remove from the skillet and drain all but 1 tablespoon of fat. Cook the onion, peppers, mushrooms, a pinch of salt and some pepper, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the steak back to the pan, stir well, turn off the heat and set aside.
  4. Microwave the cheese sauce in 30-second intervals, stirring after each, until pourable. Pour into a large bowl with the eggs and half-and-half and whisk to combine well.
  5. Place a layer of dried bread in a deep 9-by-13-inch casserole dish. Add a layer of steak and peppers, then ladle the cheese custard over until just covered. Repeat until all the ingredients are used. Bake the strata until just set, 30 to 35 minutes.
  6. Preheat the broiler to low. Layer the provolone across the top of the pan, overlapping as necessary. Broil until the cheese topping is brown and bubbly, 5 to 10 minutes. Let the strata sit for 10 minutes to set before serving.

Watch the recipe video here:

Philly cheesesteak for breakfast? Yes, please! (Amazing, Allison Robicelli!)Save the recipe: https://foodtv.com/2YS3XKB!

Posted by Food Network on Tuesday, July 9, 2019

Main dish

CHICKEN MARSALA MEATBALLS

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CHICKEN MARSALA MEATBALLS
These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces sliced cremini mushrooms, divided
  • 1 pound 93% lean ground chicken
  • ⅓ cup whole wheat seasoned or gluten-free bread crumbs
  • ¼ cup grated Pecorino cheese
  • 1 large egg, beaten
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • ½ tablespoon all-purpose flour
  • ½ tablespoon unsalted butter
  • ¼ cup finely chopped shallots
  • 3 ounces sliced shiitake mushrooms
  • ⅓ cup Marsala wine
  • ¾ cup reduced sodium chicken broth
Instructions
  1. Preheat the oven to 400F.
  2. Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
  3. Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
  4. In a small bowl whisk the flour with the Marsala wine and broth.
  5. Heat a large skillet on medium heat.
  6. Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
  7. Add the mushrooms, season with ⅛ teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
  8. Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
  9. Garnish with parsley.

Watch the recipe video here:

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles….

Posted by Skinnytaste on Wednesday, September 4, 2019

Main dish

Grilled Scallops with Nori, Ginger, and Lime

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Grilled Scallops with Nori, Ginger, and Lime
We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Then hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ cup mayonnaise
  • 2 tsp. fresh lime juice
  • Kosher salt
  • 1 toasted nori sheet
  • 1 tsp. ground coriander
  • ½ tsp. ground ginger
  • 2 Tbsp. vegetable oil, plus more for grill
  • 12 large dry sea scallops, side muscles removed, patted dry
  • ½ lime
  • 3 scallions, dark green parts only, very thinly sliced
  • 1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
Special Equipment
  • A spice mill; eight 8" wooden skewers, soaked at least 1 hour
Instructions
  1. Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
  2. Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
  3. Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
  4. Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
  5. Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

Watch the recipe video here:

Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes the cover of our June Grilling Issue, grilled scallops….

Posted by Bon Appétit Magazine on Wednesday, September 4, 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/KbREocI

Posted by Allrecipes on Saturday, April 27, 2019