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Main dish

Smoky Grilled Pizza with Greens & Tomatoes

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Smoky Grilled Pizza with Greens & Tomatoes
This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 3 tablespoons olive oil, divided
  • 1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
  • 2 tablespoons olive oil
  • 10 cups beet greens, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • ¾ cup prepared pesto
  • ¾ cup shredded Italian cheese blend
  • ½ cup crumbled feta cheese
  • 2 medium heirloom tomatoes, thinly sliced
  • ¼ cup fresh basil leaves, chopped
Instructions
  1. Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
  2. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
  3. Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes.
  4. For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
  5. Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.
  6. Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.

Watch the recipe video here:

Tastes like summer came early!–> Get the recipe for this Smoky Grilled Pizza with Greens & Tomatoes: https://trib.al/Y3cSP7l

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Cheddar Spirals

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Cheddar Spirals
Our kids just love this cheesy pasta and will sample a spoonful right from the slow cooker when they walk by. Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to make it into a hearty dinner. —Heidi Ferkovich, Park Falls, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (16 ounces) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter, melted
  • 4 cups shredded cheddar cheese
Instructions
  1. Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Watch the recipe video here:

Cheesy goodness!!Get the recipe for our Cheddar Spirals here –> https://trib.al/TvhLTAj

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Apple-Cinnamon Cheesecake Bars

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Apple-Cinnamon Cheesecake Bars
Creamy cheesecake filling gets mixed with chopped apples and nestled between two buttery crescent layers to make the best dessert bar you’ll try this fall. And the crazy delicious apple-cinnamon sugar topping takes it over the top in the best way possible. Trust us, you’re going to want to make these bars more than once!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet SAVE $
  • 2½ cups finely chopped peeled sweet-tart apples (Honeycrisp)
  • 1 teaspoon apple pie spice or ground cinnamon
  • 2 packages (8 oz each) cream cheese, softened
  • 1¼ cups sugar
  • 1 teaspoon vanilla
  • ¼ cup butter, melted
  • Cool Whip™ original whipped topping (thawed), if desired
Instructions
  1. Heat oven to 350°F. Unroll 1 dough sheet, and place in ungreased 13x9-inch (3-quart) glass baking dish, stretching to cover and firmly pressing dough to cover bottom.
  2. In small microwavable bowl, mix apples and ½ teaspoon of the apple pie spice. Microwave uncovered on High 2 to 3 minutes, stirring after each minute, until apples are softened.
  3. In medium bowl, mix cream cheese, 1 cup of the sugar and the vanilla with electric mixer on medium speed until smooth. Stir in apple mixture, and spread on top of dough in baking dish.
  4. Unroll remaining dough sheet, and carefully place on top of cream cheese layer, slightly stretching to cover. Carefully pour melted butter onto dough, and brush to spread evenly over top. In small dish, mix remaining ¼ cup sugar and ½ teaspoon apple pie spice. Sprinkle evenly over top of dough.
  5. Bake 28 to 33 minutes or until dough is deep golden brown and baked through. Cool on cooling rack 1 hour; refrigerate 2 hours, and cut into 5 rows by 3 rows. Serve topped with whipped topping, and sprinkle with additional apple pie spice, if desired.

Watch the recipe video here:

Cheesecake meets apple pie in this ode to fall. Apple Cinnamon Cheesecake Bars recipe:…

Posted by Pillsbury on Tuesday, August 6, 2019

Main dish

Spaghetti Pie Casserole

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Spaghetti Pie Casserole
My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. —Patricia Lavell, Islamorada, Florida
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
Instructions
  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Watch the recipe video here:

"A cheesy, yummy dish that I will definitely make again. Everyone loved it!"> Get the recipe for Spaghetti Pie Casserole: https://trib.al/tVpm0DS

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Greek Pork Chops with Squash and Potatoes

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Greek Pork Chops with Squash and Potatoes
One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (1-inch-thick) frenched pork loin chops
  • ½ cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced
  • ½ inch thick
  • 1 large zucchini, sliced
  • ½ inch thick
  • ½ pound small red potatoes, quartered
Instructions
  1. Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2½ teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.
  2. Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.
  3. Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.
  4. Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining ½ teaspoon salt, and serve with pork.

Watch the recipe video here:

We're halfway through SQUASH WEEK with a delicious Greek-Style sheet pan dinner. GET THE RECIPE: https://trib.al/OcHmNtN

Posted by MyRecipes on Wednesday, August 7, 2019

Main dish

Fresh Herb Falafel

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Fresh Herb Falafel
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces dried chickpeas, soaked overnight, drained
  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 3 tablespoons chickpea flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Vegetable oil (for frying; about 8 cups)
  • Shredded Cabbage Salad with Pomegranate and Tomatoes
  • Spiced Green Tahini Sauce
  • Warm thick pita with pockets (for serving)
Special Equipment
  • A deep-fry thermometer
Instructions
  1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
  2. Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
  3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Watch the recipe video here:

Idea: throw a falafel party and invite all your pals. Make it: http://bonap.it/ygpRikD

Posted by Bon Appétit Magazine on Monday, August 5, 2019

Main dish

Spaghetti Cacciatore

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Spaghetti Cacciatore
What We're Loving: Spaghetti Cacciatore
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 10 ounces spaghetti
  • 3 slices thick-cut bacon, chopped
  • 8 ounces oyster mushrooms, sliced
  • ½ red onion, chopped
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 teaspoon dried oregano
  • ¼ cup grated parmesan cheese, plus more for topping
  • 2 tablespoons extra-virgin olive oil
  • Chopped fresh parsley, for topping
Instructions
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve ½ cup cooking water, then drain.
  2. Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
  3. Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and ½ teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
  4. Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.

Watch the recipe video here:

What We're Loving: Spaghetti CacciatoreSave the recipe: https://foodtv.com/2KQhZ9f

Posted by Food Network on Tuesday, August 6, 2019

Main dish

Potato Chip Clusters

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Potato Chip Clusters
Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super-easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. —Donna Brockett, Kingfisher, Oklahoma
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 9 ounces white baking chocolate, chopped
  • 2 cups coarsely crushed ridged potato chips
  • ½ cup chopped pecans
Instructions
  1. In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

Watch the recipe video here:

The perfect mix of sweet and salty!FULL RECIPE for Potato Chip Clusters here: https://trib.al/KnQ6tgY

Posted by Taste of Home on Sunday, August 4, 2019

Main dish

HOT SPINACH ARTICHOKE DIP

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HOT SPINACH ARTICHOKE DIP
Hot and Cheesy Spinach Artichoke Dip, perfect for game day apps! Serve with chips or mini bell peppers to keep it low-carb.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • ¼ cup chopped shallots
  • 1 clove garlic
  • ½ cup fat-free Greek yogurt
  • ½ cup light mayonnaise
  • ⅔ cup good quality grated parmesan
  • 4 oz shredded part-skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray
Instructions
  1. Preheat oven to 375°F.
  2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
  3. Combine all the ingredients in a medium bowl.
  4. Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.

Watch the recipe video here:

Hot and Cheesy Spinach Artichoke Dip, perfect for game day apps! Serve with chips or mini bell peppers to keep it…

Posted by Skinnytaste on Sunday, August 4, 2019

Main dish

Crunchy Ramen Salad

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Crunchy Ramen Salad
For potlucks and picnics, this ramen cabbage salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. —LJ Porter, Bauxite, Arkansas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon plus ½ cup olive oil, divided
  • ½ cup slivered almonds
  • ½ cup sunflower kernels
  • 2 packages (14 ounces each) coleslaw mix
  • 12 green onions, chopped (about 1-1/2 cups)
  • 1 medium sweet red pepper, chopped
  • ⅓ cup cider vinegar
  • ¼ cup sugar
  • ⅛ teaspoon pepper
  • 2 packages (3 ounces each) chicken ramen noodles
Instructions
  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
  2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Watch the recipe video here:

This ramen cabbage salad is a knockout at summer picnics and potlucks!Get the full recipe here –> https://trib.al/YUtaPEJ

Posted by Taste of Home on Sunday, August 4, 2019