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Main dish

Air-Fried Jalapeño Poppers

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Air-Fried Jalapeño Poppers
The air-fryer jalapeño poppers allow you to enjoy everything you love about crispy pepper poppers without all of the not-so-lovable mess that comes with deep-frying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large jalapeño chiles
  • 6 ounces Cheddar cheese, shredded (about 1½ cups)
  • 4 ounces cream cheese, softened
  • 1½ teaspoons kosher salt, divided
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko (Japanese-style breadcrumbs), very finely crushed
  • ½ cup sour cream
  • ½ teaspoon lime zest, plus 2 tsp. fresh lime juice (from 1 lime)
Instructions
  1. Bring 3 cups of water to a boil in a medium saucepan over high. Add jalapeños; cook, stirring occasionally for 3 minutes. Transfer jalapeños to a bowl of ice water to stop the cooking process; let stand for about 30 seconds. Transfer jalapeños to a plate lined with paper towels. Carefully make a slit vertically along the side of each jalapeño. Remove seeds and veins (gloves are best for this!). Rinse and dry thoroughly.
  2. Stir together Cheddar, cream cheese, and ½ teaspoon of the salt in a medium bowl until combined. Fill each pepper with about 2 teaspoons of cheese filling; close slit to seal in cheese.
  3. Place flour in 1 shallow dish, eggs in a second shallow dish, and panko and remaining 1 teaspoon salt in a third dish. Dip stuffed jalapeños in eggs, allowing excess to drip off. Coat lightly in flour. Return coated jalapeños to egg dish for a second dip, and finally coat in panko.
  4. Turn the air-fryer to 375°F, and allow it to preheat 3 to 5 minutes. Coat the basket and breaded jalapeños with cooking spray. Add 4 jalapeños at a time to air-fryer. Cook until golden brown, 10 to 12 minutes, turning half way through. Repeat with remaining jalapeños.
  5. Combine sour cream, lime zest, and lime juice in a small bowl. Serve poppers with lime cream.

Watch the recipe video here:

The ultimate cheesy, spicy party food—without the mess. GET THE RECIPE: https://trib.al/T0bHcaa (via Well Done)

Posted by MyRecipes on Monday, February 25, 2019

Main dish

Jalapeno Popper Chicken Swirl Pie

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Jalapeno Popper Chicken Swirl Pie
JALAPENO POPPER CHICKEN SWIRL PIE
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tsp oil
  • 4 chicken breasts
  • Salt and Pepper to taste
  • 1 tsp oil
  • 1 small white onion, chopped
  • 8 rashers bacon, chopped
  • 2 cloves garlic, minced
  • 6 jalapeños, sliced into rings
  • 40g butter
  • 40g flour
  • 500ml chicken stock
  • 225ml heavy cream
  • 100g cream cheese
  • Salt and pepper to taste
  • 300g self-raising flour
  • 1 tsp salt
  • 50g, butter grated
  • 180ml whole milk
  • 1 cup grated red cheddar
  • 2-3 tbsp diced jalapeños
  • Egg wash
Instructions
  1. Heat oil in a large skillet over medium heat. Add the chicken breasts, seasoning on both sides. Sear on both sides and cook through. Remove to a dish and shred. Set aside while making the sauce.
  2. In the same pan, add 1 tsp oil, onion and bacon. Cook until onions are caramelised and bacon is just crispy.
  3. Add garlic and jalapeños. Cook until aromatic.
  4. Make the roux, add the butter and melt. Sprinkle over the flour and stir to combine. Gradually add the chicken stock, stirring in between until smooth. Stir in the heavy cream.
  5. Add the cream cheese and mix until melted. Bring to a simmer and cover. Simmer for about 5 minutes then add the shredded chicken. Stir and set aside.
  6. Pre-heat oven to 180ºC.
  7. In a large bowl, mix together flour and butter. Until small pebbles are formed. Add the milk and mix well. Transfer to a floured surface and knead until smooth.
  8. Roll out into a large rectangle.
  9. Sprinkle cheese over the dough leaving about ½ bare edge to seal. Sprinkle with jalapeños. Brush the bare edge with egg wash.
  10. Roll into a tight log. Cut into ½” spirals. Arrange on top of the chicken skillet.
  11. Bake for about 20 minutes until golden brown.
  12. Enjoy!

Watch the recipe video here:

Jalapeno Popper Chicken Swirl Pie

Posted by Twisted on Friday, February 22, 2019

Main dish

Shrimp and Avocado Taco Salad

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Shrimp and Avocado Taco Salad
Shrimp and Avocado Taco Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons oil
  • 1 lb medium shrimp, peeled and deveined (455 g)
  • 1 large head romaine lettuce, chopped
  • 4 tomatoes, diced
  • ½ jalapeño, deseeded and finely diced, optional
  • ¼ red onion, finely diced
  • 2 tablespoons fresh cilantro, minced
  • 1 large avocado, diced
  • ½ teaspoon salt
  • 2 tablespoons lime juice, or 1 lime
TACO SEASONING
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
Instructions
  1. Heat the oil in a skillet over medium-high heat.
  2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
  3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
  4. Serve with tortilla strips, if desired.
  5. Enjoy!

Watch the recipe video here:

Being healthy is easy when it's this delicious ?FULL RECIPE: https://tasty.co/recipe/shrimp-and-avocado-taco-salad

Posted by Proper Tasty on Friday, February 22, 2019

Main dish

All-Crust Sheet Pan Chicken Pot Pie

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All-Crust Sheet Pan Chicken Pot Pie
If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray, for the pan
  • 3 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves, chopped
  • ⅓ cup all-purpose flour, plus more for dusting
  • 3 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
  • One 14-ounce bag frozen pearl onions, thawed
  • 2 large carrots, sliced into thin half-moons
  • 2 stalks celery, finely diced
  • Two 17.3-ounce packages puff pastry (4 sheets)
  • 1 large egg, beaten with a splash of water
Instructions
  1. Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
  2. Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
  3. Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
  4. Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
  5. Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling lengthwise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.

Watch the recipe video here:

Recipe of the Day: All-Crust Sheet Pan Chicken Pot Pie ?Save the recipe: https://foodtv.com/2tq0Z1I!

Posted by Food Network on Friday, February 22, 2019

Main dish

The Basically Fried Chicken Sandwich

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The Basically Fried Chicken Sandwich
Our incredibly simple method for breading chicken thighs (no brine! no seasoned flour! no dipping!) is based on karaage, a type of Japanese fried chicken. Using a high-sided vessel like a Dutch oven for frying—instead of a shallow skillet—helps to cut down on any obnoxious splatter.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 skinless, boneless chicken thighs (about 4 oz. each, 1 lb. total)
  • 4 Tbsp. seasoned rice vinegar, divided
  • 2 Tbsp. soy sauce, divided
  • Kosher salt
  • Freshly ground black pepper
  • Neutral oil, such as vegetable or peanut (for frying; 4–6 cups)
  • ½ cup mayonnaise
  • 2 Tbsp. Sriracha
  • 4 soft seeded hamburger buns
  • ¼ small head green cabbage
  • 2 scallions
  • ⅓ cup cornstarch
Instructions
  1. Pat 4 chicken thighs dry with paper towels, then transfer to a large resealable plastic bag. Add 2 Tbsp. rice vinegar and 1 Tbsp. soy sauce to bag. Sprinkle in a pinch of salt; season with pepper. Seal bag, pressing out air, and work chicken around inside bag to coat. Let sit while you prepare the other components.
  2. Pour oil into a Dutch oven to come 1"–1½" up the sides and heat over medium-high (the high sides make for less splatter during frying). Every few minutes check oil temperature with an instant-read thermometer. You want it right around 350° (this will take about 10 minutes total). As it surpasses the 300° mark, reduce heat to low to maintain.
  3. Stir ½ cup mayonnaise and 2 Tbsp. Sriracha in a small bowl with a spoon until smooth.
  4. Preheat boiler. If broiler element is at the top of your oven, move rack to highest position. Broil 4 buns (you can place them directly on the rack), cut sides up, just until surfaces are golden, less than a minute. Use tongs to remove and set aside.
  5. Very thinly slice ¼ head of cabbage and transfer to a medium bowl. Thinly slice 2 scallions; set aside for assembly.
  6. Remove chicken from bag with tongs, letting excess marinade drip back into bag, and transfer to another medium bowl. Add ⅓ cup cornstarch to bowl and toss with tongs until chicken is completely coated in cornstarch.
  7. Check oil and adjust temperature so thermometer registers around 350°. Carefully lay chicken into hot oil and cook, turning occasionally to prevent one side from browning too quickly, until crust is crispy and dark brown, 5–8 minutes. Keep an eye on your oil temperature, which will drop when you add the chicken; increase heat if needed to maintain 350°. Transfer chicken to a wire rack and let cool about 5 minutes.
  8. Meanwhile, toss cabbage with remaining 2 Tbsp. rice vinegar and 1 Tbsp. soy sauce.
  9. Spread about 1 Tbsp. Sriracha-mayonnaise across toasted sides of buns with the back of a spoon. Sprinkle reserved scallions over bottoms of buns, then arrange chicken over. Divide slaw evenly over chicken, then close with tops of buns.

Watch the recipe video here:

Everything you want in a crispy chicken sandwich, with none of the fuss.Make it: http://bonap.it/2meZaQ6

Posted by Bon Appétit Magazine on Thursday, February 21, 2019

Main dish

Snickersdoodles

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Snickersdoodles
How do you improve upon a snickerdoodle cookie? Stuff it with a gooey Snickers bar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon fine salt
  • 14 tablespoons unsalted butter, at room temperature
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1¼ cups granulated sugar
  • One 11.5-ounce bag miniature chocolate-covered caramel-peanut candy bars, such as Snickers® Miniatures
  • 4 teaspoons ground cinnamon
Instructions
  1. Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment.
  2. Whisk together the flour, baking soda, cream of tartar and salt in a medium bowl.
  3. Add the butter, brown sugar, egg and 1 cup of the granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined.
  4. Portion the dough into heaping tablespoons and form each into a ball. Press a mini candy bar in the center of each to create a deep divot, then gather the dough at top to cover the candy completely. Refrigerate the balls on the prepared baking sheets for 30 minutes.
  5. Whisk together the cinnamon and remaining ¼ cup granulated sugar in a small bowl. Roll each ball in the cinnamon sugar to coat well. Arrange 2 inches apart on the baking sheets.
  6. Bake the cookies, rotating and switching the positions of the baking sheets halfway through, until the tops look golden brown and cracked and the centers still feel soft, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes before transferring to a rack to cool completely.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Snickersdoodles ?Save the recipe: https://foodtv.com/2Nd0DEy!

Posted by Food Network on Thursday, February 21, 2019

Main dish

Banana Cream Cheesecake

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Banana Cream Cheesecake
A friend of mine couldn't make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this rich and creamy concoction. The vanilla cream topping takes a little extra time to make but it really completes the dessert!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Crust:
  • 1¼ cups vanilla wafer crumbs
  • ½ cup ground walnuts
  • 5 tablespoons butter, melted
Filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1⅛ cups white sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup sour cream
  • 2 ripe bananas, mashed
  • ¼ cup banana liqueur
  • 1½ teaspoons vanilla extract
Topping:
  • 1½ teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup milk
  • ⅓ cup white sugar
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1½ cups heavy cream, chilled
  • 12 vanilla wafer cookies
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
  2. In a large bowl, stir cream cheese to soften. Mix together 1⅛ cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1½ teaspoons of vanilla. Pour over the crust in the springform pan.
  3. Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
  4. Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
  5. In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together ⅓ cup sugar and egg yolks until smooth and frothy. Whisk about ⅓ of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
  6. When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.

Watch the recipe video here:

Banana Cream Cheesecake: https://trib.al/TZW3ERr

Posted by Allrecipes on Thursday, February 21, 2019

Main dish

Hawaiian Sausage Skillet

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Hawaiian Sausage Skillet
I made this up one day when I couldn't find a recipe anywhere with these ingredients. So I kind of threw it together on a whim. Sugar can be adjusted for sweetness, and if the sauce gets a bit thicker than desired I suggest adding a little chicken broth as it's thickening. Serve immediately over rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil, or more to taste
  • 1 (16 ounce) package Polish sausage, or to taste, cut into 1-inch squares
  • 1 large onion, thinly sliced
  • 1 large green bell pepper, cut into 1-inch squares
  • ¾ fresh pineapple - peeled, cored, and cut into chunks
  • 2 tablespoons cornstarch
  • ½ cup pineapple juice, or more to taste
  • ⅓ cup packed brown sugar, or to taste
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
Instructions
  1. Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
  2. Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

Watch the recipe video here:

Hawaiian Sausage Skillet: https://trib.al/Rx8yNOu

Posted by Allrecipes on Tuesday, February 19, 2019

Main dish

Pull-Apart Dog Bites

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Pull-Apart Dog Bites
Make both Chicago and chili hot dog fans happy with these pull-apart appetizers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 hot dogs
  • One 8-ounce tube crescent roll dough
  • 1 large egg, beaten
  • Yellow and spicy brown mustard, for serving
Chili Dog Bites:
  • 2 tablespoons chili, at room temperature
  • Quarter white onion, finely diced
  • 2 tablespoons shredded sharp Cheddar
  • 1 tablespoon sesame seeds
Chicago Dog Bites:
  • 3 cornichons, halved lengthwise
  • 3 grape tomatoes, halved
  • 2 tablespoons sweet relish
  • 1 tablespoon poppy seeds
Instructions
  1. hot dogs
  2. One 8-ounce tube crescent roll dough
  3. large egg, beaten
  4. Yellow and spicy brown mustard, for serving
  5. Chili Dog Bites:
  6. tablespoons chili, at room temperature
  7. Quarter white onion, finely diced
  8. tablespoons shredded sharp Cheddar
  9. tablespoon sesame seeds
  10. Chicago Dog Bites:
  11. cornichons, halved lengthwise
  12. grape tomatoes, halved
  13. tablespoons sweet relish
  14. tablespoon poppy seeds

Watch the recipe video here:

What We're Loving: Pull-Apart Dog Bites ??Save the recipe: https://foodtv.com/2S4XsQf.

Posted by Food Network on Tuesday, February 19, 2019

Main dish

Spinach-and-Artichoke Dip

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Spinach-and-Artichoke Dip
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup fat-free sour cream
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block
  • ⅓-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 6 ounces part-skim mozzarella cheese, shredded and divided (about 1½ cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about ¼ cup)
Instructions
  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1½-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
  3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

Watch the recipe video here:

This cheesy classic is a favorite for a reason ?GET THE RECIPE: https://trib.al/Ukt6BcO (via Well Done)

Posted by MyRecipes on Tuesday, February 19, 2019