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Main dish

Cheddar-Crusted & Bacon Broccoli Quiche

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Cheddar-Crusted & Bacon Broccoli Quiche
Cheddar-Crusted & Bacon Broccoli Quiche
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups shredded cheddar cheese, divided (250 g)
  • 1 cup unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 ½ teaspoons salt, divided
  • 5 tablespoons ice water
  • 4 strips bacon
  • 2 cups small broccoli floret (300 g)
  • 6 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon pepper
SPECIAL EQUIPMENT
  • pie weights, coffee beans, or dried beans
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
  3. Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
  4. Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
  6. Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
  7. Bake for 30 minutes, until the edges are crisp.
  8. While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
  9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
  10. Chop the bacon.
  11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
  12. In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
  13. Pour the egg mixture over the fillings in the crust.
  14. Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
  15. Let the quiche cool for 15 minutes before slicing and serving.
  16. Enjoy!

Watch the recipe video here:

Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?Get The Recipe: https://tasty.co/recipe/cheddar-crusted-bacon-broccoli-quiche

Posted by Tasty on Saturday, April 6, 2019

Main dish

Instant Pot Balsamic Mushroom Risotto

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Instant Pot Balsamic Mushroom Risotto
Restaurant-worthy risotto in less time and with a whole lot less work!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 + 1 tbsp olive oil, divided
  • 2 +1 tbsp butter, divided
  • 16 oz crimini or baby bella mushrooms, sliced
  • 1½ tbsp balsamic vinegar
  • 2 shallots, finely diced
  • 1½ cups arborio rice
  • 1 tsp celery seed
  • ½ cup white wine
  • 3 cups chicken broth (or vegetable), warmed
  • ⅔ cup grated parmesan
  • Salt and pepper to taste
  • ¼ cup chopped italian parsley (optional)
Instructions
  1. Add 2 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid.
  3. Add soy sauce and cook and stir an additional 7 minutes.
  4. Add 1 tbsp olive oil and 1 tbsp butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes.
  5. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add warmed broth and stir. 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 8 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed.
  10. Stir in parmesan cheese until melted. Adjust seasonings as needed.
  11. Serve immediately garnished with chopped Italian parsley.

Watch the recipe video here:

Restaurant-worthy risotto in less time and with a whole lot less work!RECIPE: http://chopsecrets.com/instant-pot-balsamic-mushroom-risotto/

Posted by Chop Secrets on Friday, April 5, 2019

Main dish

Super Fluffy Omelet

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Super Fluffy Omelet
Super Fluffy Omelet
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 large egg whites
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, halved
  • salt, to taste
  • pepper, to taste
  • fresh chives, chopped, for garnish
Instructions
  1. Separate the egg whites and the egg yolks in two separate bowls. You’ll only need 3 yolks, so discard the other 2 or reserve for another use.
  2. Whisk the egg yolks until they become homogenous and pale in color. Set aside.
  3. Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
  4. Carefully fold the egg yolks into the egg whites until fully incorporated.
  5. Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
  6. Lift up each side of the omelette and drop a tablespoon of butter underneath.
  7. Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
  8. Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
  9. Fold the omelette onto a plate and sprinkle with chives.
  10. Enjoy!

Watch the recipe video here:

This is the fluffiest omelet I've ever seen! ?FULL RECIPE: https://tasty.co/recipe/super-fluffy-omelet

Posted by Tasty on Friday, April 5, 2019

Main dish

Double Cheeseburger For A Crowd

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Double Cheeseburger For A Crowd
Double Cheeseburger For A Crowd
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (905 g)
  • salt, to taste
  • pepper, to taste
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach (80 g)
  • 2 sheets puff pastry
  • 8 slices cheddar cheese
  • 1 egg, beaten
  • sesame seeds, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
  3. Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
  4. Remove the patty from the skillet and set aside. Repeat with remaining beef.
  5. Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
  6. Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
  7. Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
  8. Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
  9. Top with the remaining 4 slices of cheese and the other patty.
  10. Cover with the other sheet of puff pastry.
  11. Trim the edges of the pastry with a knife and discard.
  12. Crimp the edges of the pastry, then press with a fork to seal.
  13. Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
  14. Bake for 30 minutes, or until the pastry is golden brown and cooked through.
  15. Slice and serve with additional toppings of your choice.
  16. Enjoy!

Watch the recipe video here:

This double cheeseburger is a HUGE deal! ? FULL RECIPE: https://tasty.co/recipe/double-cheeseburger-for-a-crowd

Posted by Tasty on Wednesday, April 3, 2019

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
Chicken Curry Naan Bowls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.5 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
  • NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Naan bowls for my curry? Yes please! ?FULL RECIPE: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Proper Tasty on Thursday, April 4, 2019

Main dish

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers
Stuffed Rigatoni Poppers
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons salt, divided
  • 16 oz rigatoni, 1 box (455 g)
  • 1 tablespoon olive oil
  • 1 lb ground beef (455 g)
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (100 g)
  • oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 1 cup bread crumbs (115 g)
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving
Instructions
  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!

Watch the recipe video here:

These stuffed rigatoni poppers are going to be your new favorite appetizer ?FULL RECIPE: https://tasty.co/recipe/stuffed-rigatoni-poppers

Posted by Tasty on Thursday, April 4, 2019

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.

Watch the recipe video here:

Make these crispy salt-and-vinegar potatoes ASAP. Recipe: http://bonap.it/Noj5oFD

Posted by Bon Appétit Magazine on Thursday, April 4, 2019

Main dish

Stuffed Eggplant Parmesan

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Stuffed Eggplant Parmesan
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 medium eggplants, cut in half lengthwise and hollowed out to
  • ¼ inch flesh rim
  • ½ cup chopped onion
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oreganofreshly ground black pepper to taste1/4 cup grated Parmesan cheese1/2 cup bread crumbs1 teaspoon chopped fresh Italian parsley2 cups tomato sauce1 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
  3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Watch the recipe video here:

Stuffed Eggplant Parmesan: https://trib.al/82262V0

Posted by Allrecipes on Thursday, April 4, 2019

Main dish

Pecan Cobbler

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Pecan Cobbler
Pecan Cobbler
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • 1½ cups pecans, roughly chopped
  • 1½ cups self-rising flour
  • 1½ cups sugar
  • ⅔ cup whole milk
  • 1 teaspoon vanilla extract
  • 1½ cups brown sugar, packed
  • 1½ cups hot water
Instructions
  1. Preheat oven to 350º F.
  2. Place 6 tablespoons butter in 9x13-inch baking dish, then place baking dish in oven for butter to melt.
  3. Sprinkle pecans over melted butter, then set baking dish aside.
  4. In a large bowl, whisk together flour, granulated sugar, milk and vanilla until mixture comes together.
  5. Pour batter over pecans and spread gently into an even layer. Don’t mix pecans into the batter once batter gets poured into baking dish.
  6. Sprinkle brown sugar in an even layer on top of cake (without mixing), then carefully pour hot water on top of sugar.
  7. Place baking dish in oven and bake for 30-35 minutes, or until cake is golden brown.
  8. Remove from oven and let cool for at least 15 minutes before serving.

Watch the recipe video here:

How to make Pecan Cobbler Written recipe: http://po.st/ayd0PQ

Posted by 12 Tomatoes on Thursday, April 4, 2019

Main dish

Kung Pao Chicken Tacos

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Kung Pao Chicken Tacos
A kickin’ chicken taco of this caliber is not to be underestimated. Sure, this is an inexpensive, family-friendly weeknight dinner… but it’s a cool inexpensive, family-friendly weeknight dinner. Also, it’s just a ridiculously tasty recipe. For more meals like it, grab a copy of Julie Grimes’s $10 Dinners: Delicious Meals for a Family of 4 that Don't Break the Bank.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • ¼ cup lower-sodium soy sauce, divided
  • 2 tablespoons dark sesame oil, divided
  • 2 tablespoons honey, divided
  • 6 tablespoons cornstarch, divided
  • ½ teaspoon kosher salt
  • 2 tablespoons canola oil, divided
  • 2 teaspoons rice vinegar
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 1 large garlic clove, minced
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • ¾ cup diagonally sliced celery (about 2 stalks)
  • 8 (6-inch) corn tortillas
  • ½ medium red bell pepper, thinly sliced
  • 2 green onions, trimmed and thinly diagonally sliced
  • 4 lime wedges
Instructions
  1. Place chicken in a large zip-top plastic bag. Whisk together 2 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1½ tsp. honey in a small bowl. Add soy mixture to bag with chicken; seal. Marinate at room temperature for 30 minutes, turning bag over after 15 minutes. Remove chicken from bag; discard marinade.
  2. Place ⅓ cup cornstarch in a shallow dish. Sprinkle chicken evenly with salt. Dredge chicken in cornstarch; shake off excess. Heat a large skillet over medium-high heat. Add 1 Tbsp. canola oil to pan; swirl to coat. Add half of coated chicken; sauté 6 minutes or until done, turning to brown on all sides. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 Tbsp. canola oil and coated chicken.
  3. Whisk together remaining 2 Tbsp. soy sauce and 1½ tsp. cornstarch in a large microwave safe bowl. Add 1 Tbsp. sesame oil, 1½ tsp. honey, vinegar, and sambal; whisk until well blended. Microwave at HIGH for 1½ minutes or until slightly thick, stirring twice. Stir in garlic. Add chicken, peanuts, and celery to bowl with sauce; toss.
  4. Toast tortillas under broiler until lightly blistered or heat according to package directions. Divided chicken filling evenly among warm tortillas; top tacos with bell pepper and green onions; serve with lime wedges.

Watch the recipe video here:

#TacoTuesday—but with an unexpected twist ?GET THE RECIPE: https://trib.al/zlvoV3d (via Well Done)

Posted by MyRecipes on Tuesday, April 2, 2019