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Main dish

This Chicken Bacon Ranch Casserole Is Something the Whole Family Will Love

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This Chicken Bacon Ranch Casserole Is Something the Whole Family Will Love
Casseroles are great for those busy weeknight dinners, and this one is absolutely delicious! This Chicken Bacon Ranch Casserole is something the whole family will devour - even the kids! Use up your leftover rotisserie chicken for this one dish meal. Just mix up your ingredients, lay down some crescent roll dough, and bake away for a dinner you won't soon take off the menu!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can crescent rolls
  • 2 cups shredded rotisserie chicken
  • 8 slices cooked crumbled bacon, divided
  • 1 cup mayonnaise
  • 1 tablespoon dry ranch seasoning
  • 1 large tomato, chopped
  • 3 medium green onions, chopped
  • 1 cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Spread crescent rolls onto a 13í—9 inch baking pan, sealing perforated edges. Bake 10 minutes.
  3. Meanwhile, mix mayo and ranch seasoning until well combined.
  4. In a medium bowl crumble 6 slices of bacon, add shredded chicken, and ½ cup of the mayo ranch mixture. Stir until combined.
  5. Remove baked crescent sheet from oven, spread the remaining mayo ranch mixture over the top within a ¼ inch of edges.
  6. Spread the chicken mixture over the top of the ranch mixture, then sprinkle with tomato and cheese.
  7. Bake 10 to 12 minutes or until cheese is hot and melted.
  8. Sprinkle with remaining bacon and green onions. Enjoy!

Watch the recipe video here:

Use up your leftover chicken for this tasty one dish mealRecipe: http://sha.red/zuMLM

Posted by Shared Food on Saturday, April 27, 2019

Main dish

Ranch Chicken Rollup Bake

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Ranch Chicken Rollup Bake
This impressive dinner bake is easy and delicious. Serve with a side salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded deli rotisserie chicken
  • ½ cup ranch dressing
  • ¾ cup shredded Italian cheese blend (6 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 2 tablespoons sliced green onions (2 medium)
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about ½ inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
  3. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

Watch the recipe video here:

"So good, they wanted seconds!"Ranch Chicken Rollup Bake recipe:…

Posted by Pillsbury on Sunday, April 28, 2019

Main dish

Scalloped Potato Roll

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Scalloped Potato Roll
Scalloped Potato Roll recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided (220 g)
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef (455 g)
  • 14 ½ oz diced tomato, 1 can, drained (410 g)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon pepper
  • 6 cups spinach (240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese (250 g)
  • 1 cup shredded mozzarella cheese (100 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

This scalloped potato roll is insanely delicious ?!Get the recipe: https://tasty.co/recipe/scalloped-potato-rollSubscribe to our YouTube for more Tasty! ? http://bzfd.it/moretasty

Posted by Tasty on Wednesday, June 5, 2019

Main dish

Instant Pot Honey Sesame Chicken

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Instant Pot Honey Sesame Chicken
Skip the take-out and try this easy homemade version instead!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 lbs boneless, skinless chicken thighs
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • ½ cup low sodium soy sauce
  • ¼ cup ketchup
  • ¼ tsp red pepper flakes
  • ⅓ cup honey
  • 2 tsp toasted sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp thinly sliced scallions
  • Sesame seeds
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, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add soy sauce, ketchup and red pepper flakes to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken back into to the pot, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board and chop into bite-sized pieces.
  10. Add honey and sesame oil to the pot and stir to combine.
  11. In a small bowl mix together ¼ cup of pot liquid and cornstarch. Stir into the pot until thickened.
  12. Add chicken back to the pot and stir to coat. Adjust seasonings.
  13. Serve hot over rice, noodles or zoodles, garnished with scallions and sesame seeds.

Watch the recipe video here:

Skip the take-out and try this easy homemade version instead!RECIPE: http://chopsecrets.com/instant-pot-honey-sesame-chicken/

Posted by Chop Secrets on Wednesday, June 5, 2019

Main dish

Korean Fried Chicken

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Korean Fried Chicken
You don’t know crispy fried chicken until you’ve tried this Korean fried chicken. Our smitten test kitchen team even deemed this some of the best fried chicken they’d ever experienced. The secret to the chicken’s incredible, light and crisp exterior comes down to two key details: the potato starch used to coat the chicken and the double-fry method (trust us on this one—it works). Between the delightfully crackly texture, the aromatic flavor worked into the chicken via its ginger-salt rub, and the dynamic heat of the gochujang sauce, this Korean fried chicken is guaranteed to impress. While we loved this recipe for chicken wings and drumsticks, you could use the technique for other pieces of the bird, like breasts and thighs; you’ll just need to adjust your cooking time to accommodate more substantial cuts.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 3 cups canola, grapeseed, or peanut oil, for frying 3¾ pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated 2 tablespoons grated fresh ginger 2 teaspoons kosher salt 1 cup potato starch, divided
SAUCE
  • ½ cup gochujang ¼ cup oyster sauce 3 tablespoons mirin (sweet sake) 2 tablespoons ketchup 1 tablespoon fish sauce 2 teaspoons grated garlic (about 3 garlic cloves) 1½ teaspoons white sesame seeds 1½ teaspoons black sesame seeds
Instructions
  1. Prepare the Chicken: Preheat oven to 200°F. Pour oil into a large cast-iron skillet, and fit with a candy thermometer. Heat over medium-high until thermometer reaches 375°F.
  2. Toss together chicken, ginger, and salt in a large bowl until evenly coated. Place ½ cup of the potato starch in a shallow dish. Working with 1 piece of chicken at a time, place in starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with remaining chicken.
  3. When oil is ready, place about 6 pieces of chicken in hot oil; fry until lightly golden, about 2 to 3 minutes. Flip chicken, and fry another 2 to 3 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
  4. When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack, and place in preheated oven to keep warm. Repeat with remaining chicken.
  5. Prepare the Sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl. Toss chicken with desired amount of sauce, and serve immediately. Sprinkle with sesame seeds.

Watch the recipe video here:

You don’t know crispy fried chicken until you’ve tried THIS Korean fried chicken.GET THE RECIPE: https://trib.al/MS1mmz6

Posted by MyRecipes on Wednesday, August 28, 2019

Main dish

CHEESEBURGER CASSEROLE

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CHEESEBURGER CASSEROLE
Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
  • 2 tsp olive oil
  • 1½ cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef, 95% lean
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced-fat grated cheddar cheese
  • ¼ cup chopped dill pickles
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  2. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  3. Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  4. Stir in the beef and cook until browned; season with salt and pepper.
  5. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  6. Toss the meat mixture with the pasta and spread it into the prepared dish.
  7. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Watch the recipe video here:

Cheeseburger Casserole, the kids go CRAZY over this!!5 Freestyle Points • 261 Calories https://www.skinnytaste.com/cheeseburger-casserole/

Posted by Skinnytaste on Wednesday, August 28, 2019

Main dish

To Die For Blueberry Muffins

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To Die For Blueberry Muffins
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Watch the recipe video here:

To Die For Blueberry Muffins: https://trib.al/XfehPpM

Posted by Allrecipes on Wednesday, September 4, 2019

Main dish

Ginger-Soy-Lime Marinated Shrimp

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Ginger-Soy-Lime Marinated Shrimp
Ginger-Soy-Lime Marinated Shrimp recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • ¾ cup soy sauce (gluten-free, if desired)
  • ½ cup fresh lime juice
  • 2 tablespoons sugar
  • ¼ cup chopped green onions
  • ¼ cup peanut oil
  • ¼ teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on
Instructions
  1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  2. Preheat a grill to high. Remove shrimp from the marinade and grill for 1½ to 2 minutes per side. Serve on brown paper bags, if desired.

Watch the recipe video here:

Grilling season is almost over! ? Don't miss your chance to make Bobby Flay's Ginger-Soy-Lime Marinated Shrimp.See Bobby on #BeatBobbyFlay, Thursdays at 10|9c.Save the recipe: https://foodtv.com/2lsxyv7!

Posted by Food Network on Wednesday, September 4, 2019

Main dish

Pumpkin Bread

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Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • ½ cup canola oil
  • ½ cup water
  • ½ cup chopped walnuts
  • ½ cup raisins, optional
Instructions
  1. Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
  2. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Watch the recipe video here:

Who else is excited for pumpkin season??!Get the recipe for Pumpkin Bread here: https://trib.al/U165b3e

Posted by Taste of Home on Tuesday, September 3, 2019

Main dish

Kale Caesar Mac and Cheese

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Kale Caesar Mac and Cheese
Rich, creamy and fully loaded with our favorite Caesar salad flavors, this dish uses only one pot from start to finish, making cleanup a breeze.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups whole milk
  • 12 ounces elbow macaroni (about 3 cups)
  • 8 cups chopped kale
  • 8 ounces mild white Cheddar, shredded (about 2 cups)
  • 3 ounces part-skim mozzarella, shredded (about ¾ cup)
  • 2 ounces cream cheese, cut into small pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing
  • 2 tablespoons grated Parmesan
  • 1 cup seasoned croutons
Instructions
  1. Add the milk and macaroni to a medium saucepan and bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Lower to a simmer and cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Stir in the kale and continue cooking until fully wilted, about 2 minutes.
  2. Lower the heat, add the Cheddar, mozzarella, cream cheese and 1½ teaspoons salt and stir until smooth, thick and creamy. Stir in the Creamy Parmesan Caesar Dressing. Remove from heat and top with the Parmesan, croutons and several grinds of black pepper. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

Watch the recipe video here:

Caesar salad lovers — this one’s for you. You need to try this mashup: https://foodtv.com/2lshSbf.

Posted by Food Network on Wednesday, September 4, 2019