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Main dish

Butter Chicken Meatballs

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Butter Chicken Meatballs
Butter Chicken Meatballs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MEATBALLS
  • ½ cup bread crumbs (60 g)
  • ½ cup milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground chicken (455 g)
  • 1 tablespoon vegetable oil
SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon ginger, minced
  • 1 ½ teaspoons McCormick ® Ground Cumin
  • 1 teaspoon McCormick ® Paprika
  • 2 ½ teaspoons garam masala, divided
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons salt
  • 14 oz crushed tomato (390 g)
  • 3 tablespoons butter
  • ½ cup heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
Instructions
Meatballs:
  1. In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
Sauce:
  1. Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  2. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  3. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  4. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  5. Garnish with cilantro. Serve with rice and lime wedges.
  6. Enjoy!

Watch the recipe video here:

These delicious Butter Chicken Meatballs are fantastic for dinner.Get the recipe: https://tasty.co/recipe/butter-chicken-meatballs

Posted by BuzzFeed Food on Wednesday, June 19, 2019

Main dish

Butter Chicken Meatballs

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Butter Chicken Meatballs
Butter Chicken Meatballs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • MEATBALLS
  • ½ cup bread crumbs (60 g)
  • ½ cup milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground chicken (455 g)
  • 1 tablespoon vegetable oil
  • SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon ginger, minced
  • 1 ½ teaspoons McCormick ® Ground Cumin
  • 1 teaspoon McCormick ® Paprika
  • 2 ½ teaspoons garam masala, divided
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons salt
  • 14 oz crushed tomato (390 g)
  • 3 tablespoons butter
  • ½ cup heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
Instructions
  1. Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
  3. Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  4. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  5. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  6. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  7. Garnish with cilantro. Serve with rice and lime wedges.
  8. Enjoy!

Watch the recipe video here:

These delicious Butter Chicken Meatballs are fantastic for dinner.Get the recipe: https://tasty.co/recipe/butter-chicken-meatballs

Posted by Tasty on Tuesday, June 18, 2019

Main dish

CHICKEN SHAWARMA KEBAB SALAD

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CHICKEN SHAWARMA KEBAB SALAD
This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki. Read more at https://www.skinnytaste.com/chicken-shawarma-salad/#WjHEAKSz7qBmmSh0.99
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound 2 boneless, skinless chicken thighs
  • 1 tablespoons extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • ⅛ teaspoon cinnamon
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
FOR THE SALAD:
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers, chopped
  • 1 cup 145 g cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • ¼ cup feta, the kind that comes in brine, crumbled
  • 4 cups butter lettuce, torn
  • 1 cup Skinny Tzatziki, from my blog
Instructions
  1. Cut the chicken thighs into 1-inch pieces.
  2. In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
  3. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade over the chicken making sure it evenly coat (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
  4. Preheat an outdoor grill or indoor grill pan to medium-low heat.
  5. Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  6. Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.To make the salad:
For the salad:
  1. In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
  2. Divide the lettuce between 4 bowls, top with tomato salad, feta and grilled chicken. Serve with Tzaziki for dipping.

Watch the recipe video here:

Grilled Chicken Shawarma Skewers with Tzatziki 6 Freestyle Points • 284 Calories https://www.skinnytaste.com/chicken-shawarma-salad/

Posted by Skinnytaste on Tuesday, June 18, 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. —Vickie Friday Martin, Scroggins, Texas
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 here–> https://trib.al/diE4eKY

Posted by Taste of Home on Tuesday, June 18, 2019

Main dish

Polish Noodles (Cottage Cheese and Noodles)

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Polish Noodles (Cottage Cheese and Noodles)
This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup butter
  • 1 small onion, diced
  • 1 (16 ounce) package egg noodles
  • 1 (16 ounce) package cottage cheese
  • ½ cup sour cream
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
  3. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Watch the recipe video here:

Polish Noodles (Cottage Cheese and Noodles): https://trib.al/XLFO7CA

Posted by Allrecipes on Tuesday, June 18, 2019

Main dish

Ultimate Tomahawk Steak

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Ultimate Tomahawk Steak
Whether you're sharing it with a loved one or serving it up to your family, this steak is destined to impress. Be sure to call your butcher ahead of time to reserve a tomahawk.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (3½-lb.) tomahawk rib-eye steak
  • 1½ tablespoons kosher salt
  • 2½ teaspoons black pepper
Instructions
  1. Let steak stand at room temperature 30 minutes to an hour before cooking. Preheat grill to medium-high (400°F to 450°F). Sprinkle steak evenly on both sides with salt and pepper. Lightly coat grill grates with oil or grilling spray.
  2. Place steak on hot grates, and grill, undisturbed, until it releases easily from the grates, about 4 minutes. Flip, and repeat on the other side. Continue grilling, turning occasionally, until a thermometer inserted into thickest portion of steak registers 125°F, 30 to 40 minutes. Transfer to a cutting board; let rest 15 minutes. Run a knife along the inside edge of the bone to remove the steak from bone in 1 piece; slice against the grain.

Watch the recipe video here:

This steak is destined to impress. GET THE RECIPE: https://trib.al/EjKbFvg

Posted by MyRecipes on Sunday, June 16, 2019

Main dish

Instant Pot Chicken Marsala

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Instant Pot Chicken Marsala
Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dredge Mix:
  • ⅓ cup flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1+1 tbsp olive oil
  • 1+1 tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • ½ cup marsala wine
  • ½ cup chicken broth
  • 2 tbsp cornstarch
  • ⅓ cup cream
  • ¼ cup chopped parsley, for garnish (optional)
Instructions
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  3. When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  4. Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  5. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  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 chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix ¼ cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

Watch the recipe video here:

Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.RECIPE: http://chopsecrets.com/instant-pot-chicken-marsala/

Posted by Chop Secrets on Monday, June 17, 2019

Main dish

Seedy Oat Crackers

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Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
  3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead:
  1. Crackers can be made 1 week ahead. Store airtight at room temperature.

Watch the recipe video here:

Skip the chips and make these crackers instead. (via Healthyish)GET THE RECIPE: http://bonap.it/1FSxRxB

Posted by Bon Appétit Magazine on Thursday, May 30, 2019

Main dish

Instant Pot Keto Chicken Fajita Bowls

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Instant Pot Keto Chicken Fajita Bowls
This keto-approved take on fajitas is a super satisfying low-carb meal. The chicken shreds off the bone easily, while the veggies have a slight crunch and the broth is light and flavorful. It feels indulgent, but you’re not breaking any rules.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil, divided
  • 1 green bell pepper, cut in strips
  • 1 medium onion, sliced
  • 2 teaspoons minced garlic
  • 2 pounds bone-in, skinless chicken breasts
  • 1¼ teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ cup chicken stock Cooked cauliflower rice
  • ½ cup cherry tomatoes, quartered
  • 1½ ounces Cheddar cheese, shredded (about ⅓ cup)
  • ¼ cup sour cream
  • 1 avocado, diced Hot sauce
Instructions
  1. Set Instant Pot to “sauté” and allow it to preheat for 3 minutes. Heat 2 teaspoons of the oil until hot. Add bell pepper, onion, and garlic; stir and arrange in an even layer. Cook, undisturbed, until lightly browned around the edges, about 3 minutes. Stir, and continue to cook until tender and golden, 3 to 5 minutes. Transfer onion mixture to a plate.
  2. Stir together salt, chili powder, cumin, and pepper; sprinkle most of the spice mixture evenly on the meaty side of chicken breasts. Add remaining 1 teaspoon oil to pot. Place chicken, spice side down, in hot oil, and sear 3 minutes. Sprinkle bone side of chicken with remaining spice mix; flip. Add stock; cover and press cancel. Set cooker to high pressure for 10 minutes.
  3. Carefully release pressure and remove lid. Press “cancel”. Transfer chicken to a platter; shred chicken and discard bones. Place shredded chicken and onion mixture in hot liquid. Serve fajita mixture over cauliflower rice; top with tomatoes, cheese, sour cream, avocado, and hot sauce.

Watch the recipe video here:

Feels indulgent, but you’re not breaking any #Keto rules. GET THE RECIPE: https://trib.al/8TOXCe1 (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Main dish

Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes

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Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes
This one-pot meal is everything you need for a hearty dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds yellow potatoes, skin on, quartered
  • 1 cup chicken broth
  • 1 bay leaf
Meatloaf Mixture:
  • 1½ pounds ground beef (preferably 93% or leaner)
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp parsley, finely chopped (or 2 tsp dried)
  • 2 tsp each garlic powder, onion powder
  • 1 tsp each kosher salt, pepper
  • ½ cup honey bbq sauce
  • 4 pieces bacon, cooked and crumbled
To Finish:
  • ¼ cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • ¾ cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
Instructions
  1. Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  2. In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  3. Gently press the meatloaf into a 6-cup bundt pan (we love this one: https://amzn.to/2RNympZ) and cover loosely with foil–do not seal.
  4. Use a foil sling to lower the bundt pan on to 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 22 minutes.
  6. When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with ¼ cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  7. Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  8. Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.

Watch the recipe video here:

This one-pot meal is everything you need for a hearty dinner. RECIPE: http://chopsecrets.com/instant-pot-bacon-bbq-meatloaf-and-mashed-potatoes/

Posted by Chop Secrets on Thursday, May 30, 2019