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Main dish

Cheesy Shrimp-and-Grits Casserole

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Cheesy Shrimp-and-Grits Casserole
Creamy cheese grits and succulent shrimp make a devine casserole. Don't expect leftovers because your guests are certain to ask for seconds—maybe even thirds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups chicken broth
  • ½ teaspoon salt
  • 1 cup regular grits
  • 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
  • 2 tablespoons butter or margarine
  • 6 green onions, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 pound small fresh shrimp, peeled and cooked
  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Bring 4 cups chicken broth and ½ teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
  2. Stir together grits, ¾ cup Cheddar cheese, and Monterey Jack cheese.
  3. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
  4. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining ¼ cup shredded Cheddar cheese.
  5. Bake at 350° for 30 to 45 minutes.

Watch the recipe video here:

Don't expect leftovers of this creamy, cheesy casserole! GET THE RECIPE: https://trib.al/aRbF99T

Posted by MyRecipes on Wednesday, September 4, 2019

Main dish

Instant Pot Lasagna

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Instant Pot Lasagna
This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ lb ground beef (225 g)
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • 2 cups marinara sauce (520 g)
  • 1 cup whole milk ricotta cheese (250 g)
  • 1 ½ cups low-moisture mozzarella, divided (150 g)
  • ¾ cup grated parmesan cheese, divided (80 g)
  • 1 cup fresh parsley, minced, loosely packed (35 g)
  • 1 large egg, beaten
  • 1 teaspoon olive oil
  • 10 lasagna noodles, uncooked
  • 1 cup water (240 mL)
SPECIAL EQUIPMENT
  • instant pot
  • springform pan, 7 inch (17 cm)
Instructions
  1. Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
  2. In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
  3. Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
  4. Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
  5. Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to “sealing”. Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
  6. Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to “venting” and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
  7. Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
  8. Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
  9. Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
  10. Enjoy!

Watch the recipe video here:

This instant pot lasagna recipe will be your new favorite. Trust us ?Get the recipe: https://tasty.co/recipe/instant-pot-lasagna

Posted by Tasty on Wednesday, September 4, 2019

Main dish

Buttery Alfredo Sauce

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Buttery Alfredo Sauce
This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 cup unsalted butter
  • 1½ tablespoons minced garlic
  • 1 tablespoon all-purpose flour
  • 4 cups heavy cream
  • ¼ cup whole milk
  • 8 ounces freshly shredded Parmesan cheese
  • 2 ounces shredded fontina cheese
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
  1. Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Watch the recipe video here:

Buttery Alfredo Sauce: https://trib.al/H9qO9VE

Posted by Allrecipes on Wednesday, September 4, 2019

Main dish

SLOPPY JOES BAKED SWEET POTATOES

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SLOPPY JOES BAKED SWEET POTATOES
Swapping bread for baked sweet potatoes makes eating a Sloppy Joe so much healthier! This savory-sweet dish is gluten-free, dairy-free, whole30 and Paleo.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium, 7 oz each sweet potatoes, washed and dried
  • ½ lb 93% lean ground beef
  • 1 teaspoon seasoned salt, such as Montreal Steak
  • ⅓ cup chopped carrot
  • ⅓ cup chopped onion
  • ⅓ cup chopped mushrooms
  • 2 tablespoons chopped red bell pepper
  • 1 clove garlic, minced
  • ½ tbsp red wine vinegar
  • ½ tbsp Worcestershire sauce
  • 8 oz can tomato sauce
  • 2 teaspoons tomato paste
  • ⅓ cup water
  • 1 chopped scallion, for garnish
Instructions
  1. Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
  2. Heat a medium skillet over medium high heat. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes. Add tomato sauce, paste and water to the skillet, stir to combine. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.
  3. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with ½ cup of meat and scallion for garnish.

Watch the recipe video here:

Sloppy Joe Baked Sweet Potatoes are SOOO good! 8 Smart Points • 259 Calories (Gluten-free, dairy-free, Whole30 and…

Posted by Skinnytaste on Tuesday, September 3, 2019

Main dish

Peach Slab Pie

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Peach Slab Pie
Serving a crowd? Treat your group of guests with this peach slab pie made using Pillsbury™ pie crust and cookie dough. A mouth-watering dessert that's great served with a scoop of cinnamon ice cream!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • ¾ cup packed brown sugar
  • ¼ cup cornstarch
  • 2 tablespoons lemon juice
  • 9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
  • ½ roll Pillsbury™ refrigerated sugar cookies
Instructions
  1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
  2. In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
  3. Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

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Pie that serves a crowd? Just peachy!Get the recipe:…

Posted by Pillsbury on Tuesday, September 3, 2019

Main dish

Slow-Cooker Pork Chops

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Slow-Cooker Pork Chops
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup all-purpose flour, divided
  • ½ teaspoon ground mustard
  • ½ teaspoon garlic pepper blend
  • ¼ teaspoon seasoned salt
  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) chicken broth
Instructions
  1. In a shallow bowl, combine ¼ cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides.
  2. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
  3. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Watch the recipe video here:

Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Get the full recipe here –> https://trib.al/4I9zvar

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

Main dish

Guinness® Beer Cheese Dip

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Guinness® Beer Cheese Dip
Great for parties when paired with tortilla chips and baked pretzels.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 32 ounces processed cheese food (such as Velveeta®), cut into ½-inch cubes
  • 1 cup Irish stout beer (such as Guinness®)
  • ½ cup salsa
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
Instructions
  1. Heat cheese in slow cooker on High until melted, about 20 minutes.
  2. Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

Watch the recipe video here:

Guinness® Beer Cheese Dip: https://trib.al/fRQyFAK

Posted by Allrecipes on Sunday, September 1, 2019

Main dish

Hot Pizza Dip

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Hot Pizza Dip
All your favorite pizza ingredients in a hot dip made in the microwave. Serve with sliced French baguette bread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried basil
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup pizza sauce
  • 2 tablespoons chopped green bell pepper
  • 2 ounces pepperoni sausage, chopped
  • 2 tablespoons sliced black olives
Instructions
  1. In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
  2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle ½ cup of the mozzarella cheese and ½ cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

Watch the recipe video here:

Hot and Cheesy Pizza Dip: https://trib.al/Zam8xHA

Posted by Allrecipes on Thursday, August 29, 2019

Main dish

Orange Dream Pull-Apart Bread

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Orange Dream Pull-Apart Bread
My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) cream cheese
  • 2 tubes (7-1/2 ounces each) small refrigerated buttermilk biscuits (10 count)
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 4 teaspoons grated orange zest
  • ½ cup butter, melted
Instructions
  1. Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal.
  2. In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan.
  3. Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

Watch the recipe video here:

Perfect baking therapy!Get the recipe for Orange Dream Pull-Apart Bread: https://trib.al/diE4eKY

Posted by Taste of Home on Friday, August 30, 2019

Main dish

Nikki’s Perfect Pastitsio

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Nikki’s Perfect Pastitsio
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided
  • BECHAMEL SAUCE:
  • ½ cup butter, cubed
  • ⅔ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups 2% milk
  • 2 large eggs, beaten
Instructions
  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
  2. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with ½ cup shredded Parmesan cheese.
  3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  4. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
  5. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.

Watch the recipe video here:

Dive into this traditional Greek pasta dish. Opa! Get the recipe for Nikki's Perfect Pastitsio here–> https://trib.al/zleBDYI

Posted by Taste of Home on Wednesday, August 28, 2019