Home Main dish (Page 31)

Main dish

Showing 1,528 Result(s)
Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

Save Print
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb duck breast, 1-pound (910 g)
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato (455 g)
  • 1 sprig fresh rosemary
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Pat dry the duck breasts with a paper towel.
  2. Score the duck skin with sharp knife, making sure to not cut into the flesh.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  5. Using the bottom of a ramekin or your palm, gently smash the potatoes.
  6. Preheat the oven to 400˚F (200˚C).
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, or 6 minutes for medium.
  10. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
  11. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch (1 cm) pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

This dinner will leave your guests saying wow ? ✨FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes

Posted by Proper Tasty on Wednesday, July 31, 2019

Main dish

Instant Pot Rotisserie Herb Chicken

Save Print
Instant Pot Rotisserie Herb Chicken
You may never buy a grocery store chicken again!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
1 whole chicken, (3½ – 4 lbs), rinsed and patted dry
1 cup chicken broth
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.

Watch the recipe video here:

You may never buy a grocery store chicken again!RECIPE: http://chopsecrets.com/instant-pot-rotisserie-herb-chicken/

Posted by Chop Secrets on Wednesday, July 31, 2019

Main dish

Birds Eye Fish Finger Lasagne

Save Print
Birds Eye Fish Finger Lasagne
Our latest collaboration with Birds Eye features layers of their legendary Fish Fingers, stacked with peas, greens and creamy sauce to create the ultimate Fish Finger lasagne. Move over, mince. There’s a new family favourite on the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 Birds Eye Fish Fingers
  • 50g Unsalted Butter
  • 1 large carrot, finely chopped
  • 2 large leeks, finely chopped
  • 60g Plain Flour
  • 800ml Semi-Skimmed Milk
  • 100g grated parmesan
  • Freshly ground Black Pepper
  • 200g Birds Eye Peas, cooked
  • 400g Fresh spinach, wilted
  • 6 Fresh Lasagna Sheets
Instructions
  1. Preheat the oven to 180°C.
  2. Place the Fish Fingers on a baking tray and bake until crispy and golden.
  3. Meanwhile heat half the butter in a saucepan until foaming. Add the carrots and cook for around 5 minutes, then add the leeks and continue cooking until soft.
  4. Add the rest of the butter and flour and cook out for a minute or so until smelling biscuity.
  5. Pour in the milk gradually, beating it in with a wooden spoon, until you have a thick sauce. Bring to a simmer and cook for a few minutes then add most of the parmesan.
  6. Use a little oil to grease a medium sized baking dish and add a layer of the sauce. Place the first layer of lasagna sheets on top.
  7. Top with another layer of the sauce, half the fish fingers, spinach, peas. Top with lasagna sheets and repeat again, topping with a final layer of lasagna sheets, sauce and sprinkling of parmesan.
  8. Bake for around 30 minutes until golden and bubbling.

Watch the recipe video here:

Birds Eye Fish Finger Lasagne

Posted by Twisted on Tuesday, July 30, 2019

Main dish

Jerk Pork Tenderloin with Blueberry Salsa

Save Print
Jerk Pork Tenderloin with Blueberry Salsa
Easy side: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (2-lb.) package pork tenderloins
  • 2 tablespoons olive oil
  • 2 tablespoons Caribbean jerk seasoning
  • 2 cups fresh blueberries
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh basil
  • ¼ cup mango chutney
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon dried crushed red pepper
Instructions
  1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
  2. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
  3. Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.

Watch the recipe video here:

It's the summer flavor combo you didn't know you needed.GET THE RECIPE: https://trib.al/awup21L (via Well Done)

Posted by MyRecipes on Tuesday, July 30, 2019

Main dish

My Tangy German Potato Salad

Save Print
My Tangy German Potato Salad
I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 red potatoes, each cut into 6 pieces
  • ½ cup chopped bacon ends, visible fat trimmed
  • ¼ cup white vinegar
  • ¼ cup cider vinegar
  • ¼ cup white sugar
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup light sour cream
  • ¼ cup mayonnaise1 small red onion, diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
Instructions
  1. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
  2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
  3. Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
  4. Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Watch the recipe video here:

My Tangy German Potato Salad: https://trib.al/4WCdXf3

Posted by Allrecipes on Tuesday, July 30, 2019

Main dish

Buffalo Chicken Enchiladas

Save Print
Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded rotisserie chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 1 cup hot sauce, plus more for serving, such as Frank's
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • ¼ teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing
Instructions
  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, ⅓ cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining ⅔ cup hot sauce and 3 tablespoons water in a medium bowl.
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Watch the recipe video here:

What We're Loving: Buffalo Chicken Enchiladas Save the recipe: https://foodtv.com/2Yv6jOr!

Posted by Food Network on Tuesday, July 30, 2019

Main dish

Cabbage Rolls II

Save Print
Cabbage Rolls II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • ¼ cup milk
  • ¼ cup minced onion
  • 1 pound extra-lean ground beef
  • 1¼ teaspoons salt
  • 1¼ teaspoons ground black pepper
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
Instructions
  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

Watch the recipe video here:

These Cabbage Rolls are the Ultimate Definition of Comfort Food: https://trib.al/3qTBedD

Posted by Allrecipes on Sunday, July 21, 2019

Main dish

Chicken Meatball Soup

Save Print
Chicken Meatball Soup
Chicken Meatball Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • CHICKEN MEATBALLS
  • 1 lb ground chicken (455 g)
  • ½ cup panko bread crumbs (25 g)
  • 1 large egg
  • ½ cup grated parmesan cheese (55 g)
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped (10 g)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • SOUP
  • 2 tablespoons olive oil, divided
  • 1 cup white onion, diced (150 g)
  • ½ cup carrot, diced (60 g)
  • ½ cup celery, diced (110 g)
  • 2 cloves garlic, minced
  • 8 cups chicken stock (1.9 L)
  • 1 bay leaf
  • 1 cup dry orzo pasta (145 g)
  • 4 cups swiss chard, roughly chopped (400 g)
  • 3 tablespoons grated parmesan cheese
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon lemon juice
Instructions
  1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!

Watch the recipe video here:

A little comfort food ??Get the recipe: https://tasty.co/recipe/chicken-meatball-soup

Posted by Tasty on Saturday, July 20, 2019

Main dish

SAUSAGE STUFFED ZUCCHINI BOATS

Save Print
SAUSAGE STUFFED ZUCCHINI BOATS
Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups quick marinara sauce
  • 4 medium zucchinis, 31 oz total
  • 1 tsp oil
  • ½ small onion, finely diced
  • 3 cloves garlic, crushed
  • ½ cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
  • ½ cup part skim shredded mozzarella, Polly-O
  • 8 tsp grated Parmesan cheese
Instructions
  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°.
  3. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  4. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  5. Place ¼ cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
  6. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  7. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
  8. Combine with sausage and cook a few more minutes.
  9. Using a spoon, fill each hollowed zucchini with ⅓ cup cooked sausage, pressing firmly.
  10. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  11. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Watch the recipe video here:

Low-Carb Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage,…

Posted by Skinnytaste on Saturday, July 20, 2019

Main dish

Raspberry Chocolate Cookies

Save Print
Raspberry Chocolate Cookies
Raspberry Chocolate Cookies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dark chocolate chunks
  • 1½ cups frozen raspberries
Instructions
  1. Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. In a large bowl or mixer, cream together butter, sugar and brown sugar for 3-4 minutes, or until fluffy and lightened in color.
  4. Beat in eggs one a time, then mix in vanilla extract.
  5. Gradually mix dry ingredients into wet ingredients, mixing until just incorporated, then gently gold in chocolate chunks and frozen raspberries.
  6. Using a ice cream scoop or tablespoon, drop 2-tablespoon scoops of dough onto lined baking sheet and place in oven.
  7. Bake for 10-12 minutes, or until edges are just golden brown.
  8. Remove from oven and let cool 10-15 minutes before transferring to wire rack. Enjoy!

Watch the recipe video here:

Fruit and chocolate are a match made in heaven.Recipe Link > http://bit.ly/2NhcGnY

Posted by 12 Tomatoes on Saturday, July 20, 2019