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Main dish

Addictive Sesame Chicken

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Addictive Sesame Chicken
My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 dash sesame oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon canola oil
  • 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 1 quart vegetable oil for frying
  • ½ cup water
  • 1 cup chicken broth
  • ¼ cup distilled white vinegar
  • ¼ cup cornstarch
  • 1 cup white sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon red chile paste (such as Thai Kitchen®)
  • 1 clove garlic, minced
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Combine the ½ cup water, chicken broth, vinegar, ¼ cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
  4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
  5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Watch the recipe video here:

Cozy up this weekend to a good movie and the perfect meal ?Recipe: https://tasty.co/recipe/chicken-and-dumplings

Posted by Tasty on Saturday, March 16, 2019

Main dish

Addictive Sesame Chicken

Save Print
Addictive Sesame Chicken
My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 dash sesame oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon canola oil
  • 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 1 quart vegetable oil for frying
  • ½ cup water
  • 1 cup chicken broth
  • ¼ cup distilled white vinegar
  • ¼ cup cornstarch
  • 1 cup white sugar
  • 2 tablespoons soy sauce2 tablespoons sesame oil1 teaspoon red chile paste (such as Thai Kitchen®)1 clove garlic, minced2 tablespoons toasted sesame seedsAdd all ingredients to list
Instructions
  1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Combine the ½ cup water, chicken broth, vinegar, ¼ cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
  4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
  5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Watch the recipe video here:

Addictive Sesame Chicken: https://trib.al/mDYdOBo

Posted by Allrecipes on Saturday, March 16, 2019

Main dish

Creamy Tomato-Vegetable Soup

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Creamy Tomato-Vegetable Soup
The amazing thing about this rich, flavor-packed tomato soup? It’s made without using a pot. Rather than sautéing aromatics and vegetables in batches over the stove, all the components of your homemade tomato soup are roasted together on a sheet pan for deep, caramelized flavor in the oven. Just toss them in some oil on your baking sheet, pop the pan in the oven, and the majority of your hands-on work is done. Once your veggies are cooked, you simply puree everything in a blender with a bit of cream. You can pour the soup straight from the blender into serving bowls, and then all that’s left to do is dive on in. For a peak tomato soup experience, serve with a warm grilled cheese sandwich.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large plum tomatoes (about 12 oz.), halved lengthwise
  • 1 cup roughly chopped yellow onion (about 4 oz.)
  • 1 small fennel bulb, trimmed and roughly chopped
  • 1 large carrot, peeled and chopped
  • 4 unpeeled garlic cloves
  • 3 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 1 Tbsp. chopped fresh thyme
  • 1 tsp. table salt, divided
  • ½ tsp. black pepper, divided
  • 3 cups chicken stock
  • ⅓ cup heavy cream
  • 2 Tbsp. red wine vinegar
  • ¼ cup torn fresh flat-leaf parsley
Instructions
  1. Preheat oven to 375°F. Place tomatoes (cut side down), onion, fennel, carrot, and garlic cloves on a half-size (18- x 13- x 1-inch) rimmed baking sheet coated with cooking spray. Stir together oil and tomato paste in a small bowl. Add oil mixture, thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper to tomato mixture; toss to coat. Bake in preheated oven until vegetables are tender and beginning to brown, about 35 minutes.
  2. Squeeze garlic from cloves into a blender; discard skins. Scrape vegetable mixture and any accumulated pan juices into blender.
  3. Combine stock and cream in a large microwavable bowl; microwave on HIGH until hot, 2 to 3 minutes. Add stock mixture, vinegar, and remaining ½ teaspoon salt and ¼ teaspoon pepper to blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until very smooth, 30 seconds to 1 minute.
  4. Carefully pour soup into 4 bowls; top servings evenly with parsley.

Watch the recipe video here:

Grilled cheese sammies at the ready! GET THE RECIPE: https://trib.al/Srvlh3o (via Well Done)

Posted by MyRecipes on Tuesday, March 12, 2019

Main dish

Fettuccine Alfredo

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Fettuccine Alfredo
Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper
Instructions
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Watch the recipe video here:

Look ma' no cream!Make it: http://bonap.it/eGCEjDe

Posted by Bon Appétit Magazine on Tuesday, March 12, 2019

Main dish

Huli Huli Chicken with Pineapple-Ginger Sauce

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Huli Huli Chicken with Pineapple-Ginger Sauce
"Huli" is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken
  • 2 tablespoons coconut oil
  • 1 head garlic, halved
  • 3 (4 inch) stalks lemongrass, smashed and diced
  • 1 (3 inch) piece fresh ginger, chopped
  • 4 cups ice water
  • 1 cup reduced-sodium tamari
  • 1 orange, sliced
  • 8 bone-in chicken thighs (about 4 pounds)
Sauce
  • ¾ cup pineapple juice
  • ⅓ cup chopped pineapple
  • ⅓ cup reduced-sodium tamari
  • 3 tablespoons light brown sugar
  • 1½ tablespoons minced garlic
  • 1 scallion, sliced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced shallot
  • 1½ tablespoons rice vinegar
Instructions
To prepare chicken:
  1. Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
  2. Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.
  3. Position rack in upper third of oven; preheat to 425°F. Line a rimmed baking sheet with foil.
  4. Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160°F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.

Watch the recipe video here:

Huli Huli Chicken with Pineapple-Ginger Sauce (via EatingWell): https://trib.al/It06McO

Posted by Allrecipes on Wednesday, March 13, 2019

Main dish

One Pot BBQ Chicken Penne

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One Pot BBQ Chicken Penne
An easy midweek dinner for the BBQ sauce lovers in your life, you can practically do it in your sleep.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts, cut into small chunks
  • 10 rashers of streaky bacon, chopped
  • 1 onion, diced
  • 2 cloves of garlic, chopped
  • 2 tsp fajita seasoning
  • 800ml chicken stock
  • 400g penne
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 300ml barbecue sauce
  • 200g red cheddar
  • 2 tbsp chives, chopped
Instructions
  1. Heat some oil in a large pan over a high heat. Put the chicken chunks in the pan and cook for a couple of minutes to brown the outside, turning over so that they cook evenly. Remove from the pan.
  2. Turn the pan down to a medium-high heat and add the bacon bits. Cook for a few minutes until the fat has rendered and they are starting to crisp up, stirring occasionally. Turn the heat down to medium and add the onion. Cook for 5 mins until it has softened and started to take on colour. Add the garlic and fajita spices and cook out for 1 min.
  3. Add the stock, penne, tomato puree, salt and pepper to the pan and stir to combine. Cook for 5 mins, stirring occasionally to prevent the pasta from sticking and to ensure all pieces are covered in water. Add 200ml extra boiling water, the chicken and the barbecue sauce to the pan and stir to combine. Cook for another 3 mins until the pasta is tender and coated in a shiny sauce. Turn off the heat, add the cheddar and stir to combine.
  4. Scatter with chopped chives, serve and enjoy!

Watch the recipe video here:

One Pot BBQ Chicken Penne

Posted by Twisted on Monday, March 11, 2019

Main dish

Bacon Cheeseburger Bombs

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Bacon Cheeseburger Bombs
Don't let the size fool you--these two-bite burger bombs are packed with flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original or Buttermilk biscuits
  • 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
  • 1 block (8 oz) Cheddar cheese, cut into 16 cubes
  • 16 slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying
Instructions
  1. Heat oven to 400°F. Line cookie sheet with sides with foil. Line 2 additional cookie sheets with foil. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
  2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  3. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Watch the recipe video here:

Bacon? Cheese and thank you!Bacon Cheeseburger Bombs recipe:…

Posted by Pillsbury on Monday, March 11, 2019

Main dish

Chicken Parmesan Casserole

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Chicken Parmesan Casserole
I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups rotini pasta
  • 1 (12 ounce) can chicken chunks, drained
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara sauce
  • ½ cup seasoned bread crumbs
Instructions
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
  4. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Watch the recipe video here:

"This was so easy and so good. Everyone loved it."Chicken Parmesan Casserole: https://trib.al/8aIzfJP

Posted by Allrecipes on Sunday, March 10, 2019

Main dish

Bacon-wrapped Mashed Potato-stuffed Meatloaf

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Bacon-wrapped Mashed Potato-stuffed Meatloaf
Bacon-wrapped Mashed Potato-stuffed Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (900 g)
  • 1 cup onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup panko breadcrumbs (50 g)
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 teaspoons worcestershire sauce
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley, finely chopped (15 g)
GLAZE
  • 1 ½ cups ketchup (360 mL)
  • ½ cup brown sugar (110 g)
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • ¼ cup tomato paste (55 g)
  • MASHED POTATOES
  • 1 lb yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk (240 mL)
  • 28 slices bacon, slices
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!

Watch the recipe video here:

The ULTIMATE meatloaf!!! ?Get the recipe: https://tasty.co/recipe/bacon-wrapped-mashed-potato-stuffed-meatloaf

Posted by BuzzFeed Food on Friday, March 8, 2019

Main dish

Instant Pot Chicken with Jalapeno-Bacon Mustard

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Instant Pot Chicken with Jalapeno-Bacon Mustard
This just may be the chicken recipe you can never stop eating!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • ½ cup spicy brown mustard
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 lb boneless skinless chicken thighs
  • 7 strips of bacon, chopped
  • ½ small onion, sliced
  • 1 jalapeno, seeded and sliced
  • 1 cup chicken broth
Instructions
  1. In a small bowl, combine Sauce Mixture ingredients. Use ⅓ of the sauce to coat the chicken thighs. Set aside.
  2. Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
  3. Cook and stir until the bacon gets crispy, then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.
  4. Add broth 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 into the pot in an even 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 10 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 serving plate.
  10. Add ¼ cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.
  11. Serve chicken topped with sauce and remaining bacon.

Watch the recipe video here:

This just may be the chicken recipe you can never stop eating!RECIPE: http://chopsecrets.com/instant-pot-chicken-with-jalapeno-bacon-mustard/

Posted by Chop Secrets on Friday, March 8, 2019