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Main dish

BANG BANG CHICKEN SALAD

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BANG BANG CHICKEN SALAD
Here’s an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil spray (I used my Misto)
  • 2 tsp olive oil
  • 6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
  • 2 tbsp plain or gluten-free panko
  • 16 oz (2 large) skinless boneless chicken breasts, cut into 24 1-inch chunks
  • kosher salt and pepper to taste
  • 4 cups shredded romaine
  • 1 cup shredded red cabbage
For the Skinny Bang Bang Sauce:
  • 2½ tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine plus more for topping
  • 1½ tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha (or to taste)
Instructions
  1. Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  2. Put the olive oil in one bowl and the breadcrumbs and panko in another.
  3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
  5. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
  6. Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
  7. Read more at https://www.skinnytaste.com/bangin-good-chicken-salad/#IeRyTHBPkseZ46YH.99

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Main dish

Crispy Salt-and-Vinegar Potatoes

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Crispy Salt-and-Vinegar Potatoes
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)
Instructions
  1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
  2. Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

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Main dish

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Roasted Shrimp and Orzo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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Main dish

Enlist the Microwave for Easy Corn on the Cob – Say Bye Bye to Silk!

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Enlist the Microwave for Easy Corn on the Cob - Say Bye Bye to Silk!
Corn on the Cob is so easy to make, but I always hate peeling back the husks to reveal tons of corn silk still stuck to the cob. This simple hack requires only a microwave, and it works perfectly every time! Simply follow the directions below for some scrumptious corn that you can eat right out of the husk with some butter, or try throwing it on the BBQ and brushing it with butter for even more decadence! You’ll never go back once you try this!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Corn on the cob, fully in the husk
  • Microwave-safe plate
  • Oven mitt or kitchen towel
Instructions
  1. Feel free to trim the fuzzy end of corn, however leave the corn with the husks intact as much as possible.
  2. Place the corn on a microwave-safe plate and microwave for 2 minutes per corn on the cob, (ie, if you have 2 cobs, microwave time will be 4 minutes; if you have 3 cobs, microwave time will be 6 minutes; and so on).
  3. Once the microwave time has elapsed, let the corn sit in the husks for 5 or so minutes. Be very careful - the corn will be very hot once done in the microwave.
  4. Once the corn has sat for a few minutes, cut about an inch from the end of the corn with a stub (do not cut the end with the silk showing).
  5. Carefully (it might still be hot - if so use an oven mitt or kitchen towel), grab the end of the corn with the silk and pull it away.
  6. Enjoy your delicious corn on the cob with no silk! Serve with a pat of butter, or pop on the BBQ and baste generously with melted butter until slightly charred.

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Main dish

One-Pot Broccoli Cheddar Soup

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One-Pot Broccoli Cheddar Soup
One-Pot Broccoli Cheddar Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 heads broccoli, chopped
  • 4 tablespoons butter
  • ½ onion, diced
  • ¼ cup flour (30 g)
  • 2 cups half & half (480 mL)
  • 2 cups vegetable stock (480 mL)
  • ½ cup shredded carrots (55 g)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 cups grated cheddar cheese (200 g)
Instructions
  1. Trim the stems off the broccoli heads and chop into small florets.
  2. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  3. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  4. Enjoy!

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Main dish

Enjoy Chocolate Turtle Poke Cake All Year Round

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Enjoy Chocolate Turtle Poke Cake All Year Round
Two things are for sure everybody loves turtles and everybody loves poke cakes! Obviously I had to put these together!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package chocolate cake mix, plus ingredients listed on the box.
  • 12 ounces caramel sauce
  • ½ cup mini chocolate chips
  • ¾ cup pecan pieces
  • 1 tub(16 ounces) chocolate frosting
Instructions
  1. Prepare cake mix according to package directions, and bake in 9 x 13 pan. Let cool for 10 minutes.
  2. Using the handle of a wooden spoon, make small holes all over the surface of the cake. Pour 8 ounces of the caramel ice cream topping over the cake, spreading to cover. Let sit until cooled.
  3. Mix 4 oz of caramel with the chocolate icing.
  4. Spread the frosting over the cooled cake.
  5. Sprinkle with pecans and chocolate chips.
  6. Drizzle with the remaining caramel sauce, and sprinkle with the mini chocolate chips and pecans.

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Main dish

Get The Recipe: Deep-Fried Cookie Dough

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Get The Recipe: Deep-Fried Cookie Dough
Deep-Fried Cookie Dough! Because sometimes you just need to indulge in something delicious.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 24 wonton wrappers
  • 1 cup pre-made chocolate chip cookie dough
  • 1 egg, beaten (for egg wash)
  • Vegetable oil for frying
  • Chocolate sauce, caramel sauce, whipped cream and powdered sugar for garnish
Instructions
  1. ) With a circular cookie cutter, cut wonton wrappers into a circle.
  2. ) Place one tablespoon of cookie dough in the middle of one wonton wrapper and flatten slightly. Brush a second wonton wrapper with egg wash and place it—egg wash side down—over the cookie dough. Seal the edges very well. Continue until you have 12 cookie dough wraps.
  3. ) Heat oil in a deep skillet until it reaches 350 degrees Fahrenheit. Carefully add cookie dough wraps to oil and fry for 2 to 3 minutes, or until golden brown. Make sure to flip occasionally, so everything fries evenly.
  4. ) Remove deep fried cookie dough from oil and drain on a paper towel-lined plate.
  5. ) Serve with chocolate sauce, caramel sauce, whipped cream, powdered sugar and enjoy!

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Main dish

Fried Peanut Butter And Jelly

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Fried Peanut Butter And Jelly
How do you make a classic like peanut butter and jelly even more epic? By adding chocolate chips and frying it all up! Give it a try.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 loaf white bread
  • Approximately ¾ cup peanut butter (more or less, depending on your preference)
  • Approximately ¾ cup favorite jam (more or less, depending on your preference)
  • ½ cup chocolate chips
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • ¾ cup milk
  • 3 tablespoons butter
Instructions
  1. Cut the bread into 6, thick slice. Spread peanut butter evenly on 3 pieces, and jam evenly on the other three. Cover one piece with chocolate chips and put sandwich together.
  2. In a bowl, whisk together eggs, flour, vanilla, salt and milk until combined.
  3. Heat butter in a skillet over medium-high heat. While butter is melting, dip sandwiches in egg mixture and coat thoroughly.
  4. Once butter is hot and melted, fry sandwiches for 3 to 4 minutes per side, or until everything is fried and golden brown.
  5. Drain on a paper towel lined plate. Serve and enjoy!

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Fried Peanut Butter & Jelly. We know. You're welcome. Get the written recipe here: https://www.cookingpanda.com/content/get-recipe-fried-peanut-butter-and-jelly

Posted by Cooking Panda on Tuesday, May 7, 2019

Main dish

Monkey Bread

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Monkey Bread
Monkey Bread
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces, plus more for bowl
  • ⅓ cup whole milk
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3 cups (or more) all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
Assembly
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
  • Sanding or granulated sugar (for pan)
  • Prepared caramel sauce (for serving)
Special Equipment
  • A 10-inch tube pan or 10-cup Bundt pan
Instructions
Dough
  1. Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you’re going to use it again in a minute (no need to wash).
  2. Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
  3. Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn’t pulling away from bowl cleanly.
  4. With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you’re done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55–65 minutes.
  5. Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20–30 minutes.
Do Ahead:
  1. Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
Assembly
  1. Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef’s knife to cut dough into a 12x6 grid.
  2. Working relatively quickly so dough doesn’t become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40–50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
  3. Remove plastic from pan and bake monkey bread until golden brown, 25–35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
  4. Pour about ½ cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.

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Nothing brings people together quite like a warm, gooey monkey bread.Make it: http://bonap.it/nfrbYll

Posted by Bon Appétit Magazine on Monday, May 6, 2019

Main dish

Spicy Calabrian Shrimp

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Spicy Calabrian Shrimp
Spicy Calabrian Shrimp
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon lemon zest (1 lemon)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ small lemon
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Watch the recipe video here:

Spice up your life with Giada De Laurentiis' Calabrian Chili Shrimp ??Save her recipe: https://foodtv.com/2H0VDBG!

Posted by Food Network on Monday, May 6, 2019