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Main dish

Pea and Prosciutto Salad

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Pea and Prosciutto Salad
If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard, like Maille
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1¼ cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces sugar snap peas (about 3 cups), trimmed
  • 4 ounces arugula, tough stems removed (about 6 packed cups)
  • 4 ounces prosciutto, thinly sliced
  • Knob of fresh horseradish, peeled (for serving)
Instructions
  1. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  2. Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
  3. Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
  4. Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

Watch the recipe video here:

A salad with prosciutto in it is a salad for us.RECIPE: http://bonap.it/7h1v2o4

Posted by Bon Appétit Magazine on Wednesday, May 29, 2019

Main dish

Pasta with Baby Artichokes, Mascarpone, and Hazelnuts

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Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of two globe artichokes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 ounces fresh lasagna sheets (about 8x6 inches)
  • All-purpose flour (for surface)
  • 1 lemon, halved
  • 1 pound baby artichokes (about 8)
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • ¼ cup plus 3 tablespoons olive oil
  • Kosher salt
  • ¾ cup blanched hazelnuts
  • 2 tablespoons finely chopped marjoram or oregano
  • 1½ teaspoons Aleppo-style pepper
  • 1 cup mascarpone
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
Instructions
  1. Preheat oven to 350°. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
  2. Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least ½" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into ⅓"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
  3. Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and ¼ cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8–10 minutes. Let cool, then drain and set artichokes aside.
  4. While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
  5. Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
  6. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving ½ cup pasta cooking liquid.
  7. Return pasta and ¼ cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
  8. Divide pasta among bowls. Top with remaining hazelnut mixture.
Do Ahead:
  1. Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.

Watch the recipe video here:

Creamy pasta lovers unite.RECIPE: http://bonap.it/tDQo4SF

Posted by Bon Appétit Magazine on Wednesday, May 29, 2019

Main dish

Zucchini-Herb Fritters with Garlic Yogurt

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Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Garlic Yogurt
  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
Fritters and Assembly
  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • Olive oil (for serving)
Instructions
Garlic Yogurt
  1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and Assembly
  1. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
  2. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  3. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Watch the recipe video here:

There's literally never a bad time to make these.Recipe: http://bonap.it/CeIRRoh

Posted by Bon Appétit Magazine on Monday, May 27, 2019

Main dish

Instant Pot Tagliatelle with Smoked Salmon and Cherry Tomatoes

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Instant Pot Tagliatelle with Smoked Salmon and Cherry Tomatoes
It’s a sophisticated flavor combination that will please the pickiest foodie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 1 small onion, finely diced
  • ½ cup dry white wine
  • 3 cups broth, warmed
  • 1¼ cups heavy cream
  • 1 tsp kosher salt
  • 1 tbsp fresh dill or 1 tsp dried, plus additional for garnish
  • (or substitute tarragon or parsley)
  • 1 lb dried tagliatelle or fettuccine, broken in half
  • 2 cups cherry or grape tomatoes, halved
  • 4 oz smoked salmon, sliced and cut into bite-sized pieces
  • Freshly ground pepper
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion to the pot and saute until soft, 3-4 minutes.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add broth, cream, salt and herbs to the pot and stir to combine.
  5. Carefully fan the pasta in the pot (this helps prevent clumping) and ensure it is completely submerged.
  6. Add the halved cherry tomatoes in a single layer–do not stir.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Gently stir the pasta, breaking up any clumps.
  11. Fold in smoked salmon pieces and serve immediately garnished with freshly ground pepper and additional herbs.

Watch the recipe video here:

It’s a sophisticated flavor combination that will please the pickiest foodie!RECIPE: http://chopsecrets.com/instant-pot-tagliatelle-with-smoked-salmon-and-cherry-tomatoes/

Posted by Chop Secrets on Monday, May 27, 2019

Main dish

Sausage, Peppers, Onions, and Potato Bake

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Sausage, Peppers, Onions, and Potato Bake
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons olive oil
  • 2 pounds Italian sausage links, cut into 2-inch pieces
  • ¼ cup olive oil
  • 4 large potatoes, peeled and thickly sliced
  • 2 large green bell peppers, seeded and cut into wedges
  • 2 large red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoningsalt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour ¼ cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  3. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Watch the recipe video here:

Sausage, Peppers, Onions, and Potato Bake: https://trib.al/1ULAAaU

Posted by Allrecipes on Monday, May 27, 2019

Main dish

Fried Cabbage with Bacon, Onion, and Garlic

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Fried Cabbage with Bacon, Onion, and Garlic
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Watch the recipe video here:

Fried Cabbage with Bacon, Onion, and Garlic: https://trib.al/yqL9fgl

Posted by Allrecipes on Saturday, May 25, 2019

Main dish

Instant Pot Mango BBQ Fish Tacos

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Instant Pot Mango BBQ Fish Tacos
You won’t want to wait for Taco Tuesday!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Fish Mixture:
  • 1 lb catfish cut into chunks (or tilapia or flounder)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp pepper
Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
  • ½ cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1½ tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • ½ tsp sugar
  • Salt to taste
  • ½ cup shredded cabbage
For Serving:
  • Corn tortillas, warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced, fresh jalapeno (optional)
Instructions
  1. In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
  2. Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
  3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
  5. Add prepared mango BBQ sauce to the fish and fold in gently.
  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. Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
  9. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  10. Serve fish mixture on warmed tortillas topped with coleslaw, mango, and optional chopped cilantro/jalapeno.

Watch the recipe video here:

You won’t want to wait for Taco Tuesday!RECIPE: http://chopsecrets.com/instant-pot-mango-bbq-fish-tacos/

Posted by Chop Secrets on Saturday, May 25, 2019

Main dish

Cheesy Chicken Poblano Chowder

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Cheesy Chicken Poblano Chowder
This semi-spicy, comforting soup goes great with corn bread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 poblano peppers
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 (32 ounce) cartons chicken broth
  • 2 cups diced roasted chicken breast
  • 2 (11 ounce) cans whole kernel corn with peppers
  • 2 (15 ounce) cans black beans
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons ground cumin
  • 2 teaspoons garlic powdersalt and pepper to taste
  • 2 cups tortilla chips, for topping
Instructions
  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
  4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
  5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

Watch the recipe video here:

Cheesy Chicken Poblano Chowder: https://trib.al/CmteN3i

Posted by Allrecipes on Saturday, May 25, 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 Friday, May 24, 2019

Main dish

BA’s Ultimate Lobster Rolls

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BA's Ultimate Lobster Rolls
Warm, toasty, buttered rolls are key. If you can't find New England–style buns, trim ¼-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 3 1¼-pound live lobsters
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 2–3 tablespoons mayonnaise
  • Freshly ground black pepper
  • 6 New England–style split-top hot dog buns
  • 2 tablespoons unsalted butter, room temperature
Instructions
  1. Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
  2. Crack lobster shells, pick meat from tail and claws, and cut into ½-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
  3. Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
DO AHEAD:
  1. Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.

Watch the recipe video here:

Are you a mayo or butter lobster roll kind of person? Make them: http://bonap.it/Ltf8sMk

Posted by Bon Appétit Magazine on Friday, May 24, 2019