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Main dish

Baked Chicken Parmesan

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Baked Chicken Parmesan
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half lengthwise to make 8
  • ¾ cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
  • ¼ cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • ¾ cup reduced fat mozzarella cheese (I used Polly-o)
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray
Instructions
  1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1½ tbsp of shredded mozzarella cheese.
  5. Bake 5 more minutes or until cheese is melted.

Watch the recipe video here:

Baked Chicken Parmesan, one of my most popular recipes on my blog and in my home! No need to fry, this tastes just as…

Posted by Skinnytaste on Tuesday, February 19, 2019

Main dish

Pinwheel Italian Calzones

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Pinwheel Italian Calzones
Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup ricotta cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup chopped pepperoni
  • ¼ cup finely chopped fresh mushrooms
  • ¼ cup finely chopped green bell pepper
  • 2 tablespoons finely chopped onion
  • 1 (8 ounce) can refrigerated crescent roll dough
  • 1 (14 ounce) jar pizza sauce
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
  3. Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
  4. Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.

Watch the recipe video here:

Pinwheel Italian Calzones: https://trib.al/3SEGw01

Posted by Allrecipes on Monday, February 18, 2019

Main dish

Bacon Wrapped Scallops with Spicy Mayo

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Bacon Wrapped Scallops with Spicy Mayo
Bacon Wrapped Scallops with Spicy Mayo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pound large scallops
  • ½ pound thin-sliced bacon
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup good quality mayonnaise
  • ¼ cup hot chili paste (recommended: Sriracha Hot Chili Paste)
  • 1 lime, juiced
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 heads Bibb lettuce, washed
  • 3 avocados, sliced
Instructions
  1. Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
  2. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
  3. To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Watch the recipe video here:

https://www.facebook.com/20534666726/posts/10156892928691727/

Main dish

Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes

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Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes
This one-pot meal is everything you need for a hearty dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds yellow potatoes, skin on, quartered
  • 1 cup chicken broth
  • 1 bay leaf
Meatloaf Mixture:
  • 1½ pounds ground beef (preferably 93% or leaner)
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp parsley, finely chopped (or 2 tsp dried)
  • 2 tsp each garlic powder, onion powder
  • 1 tsp each kosher salt, pepper
  • ½ cup honey bbq sauce
  • 4 pieces bacon, cooked and crumbled
To Finish:
  • ¼ cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • ¾ cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
Instructions
  1. Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  2. In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  3. Gently press the meatloaf into a 6-cup bundt pan (we love this one: https://amzn.to/2RNympZ) and cover loosely with foil–do not seal.
  4. Use a foil sling to lower the bundt pan on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  6. When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with ¼ cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  7. Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  8. Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.

Watch the recipe video here:

This one-pot meal is everything you need for a hearty dinner. RECIPE: http://chopsecrets.com/instant-pot-bacon-bbq-meatloaf-and-mashed-potatoes/

Posted by Chop Secrets on Sunday, February 17, 2019

Main dish

Giant Crispy Chicken Cordon Bleu

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Giant Crispy Chicken Cordon Bleu
GIANT CRISPY CHICKEN CORDON BLEU
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 chicken breasts
  • Salt & pepper
  • 20 x Emmental slices
  • 20x slices thin ham
  • 100g seasoned plain flour
  • 6 eggs, beaten with a little water and salt
  • 300g fine panko breadcrumbs
  • 100ml vegetable oil
  • 50g butter
  • 50g plain flour
  • 500g whole milk
  • 200g grated emmental
  • 1 tbsp dijon mustard
Instructions
  1. Preheat the oven to 180°C.
  2. Butterfly the chicken breasts and bash them, using a meat tenderiser (or a rolling pin) gently bash them as thinly as you can. It helps to place clingfilm on either side of the breast as you do this.
  3. Get two equal sized loaf tins and line them with clingfilm. Lay two chicken breasts at the bottom of each - the edges should be larger than the tin so you can fold them over a little bit. Top with ham and emmental and season, then repeat around 3 or four times in each tin, layering up and folding the sides over the ham and cheese as you go. Finally, take one of the tins and stick it top down on top of the other to create your massive chicken brick. Wrap in clingfilm and freeze for around two hours - don't be tempted to freeze the whole thing or it'll take forever to cook.
  4. When it's hardened up, place your flour, eggs and panko in some deep sided baking trays. Carefully cover the whole thing in flour then shake off any excess. Dip it in the egg, letting it drip back into the bowl, and finally into the panko. If there are any patches missing then paint them with egg and press the panko into place.
  5. In a wide, heavy bottomed skillet heat the vegetable oil to 170°C and carefully fry the chicken brick on all sides until golden. Place on a baking tray and bake until the internal temperature reads 71°C.
  6. Meanwhile, make the cheese sauce - heat the butter until foaming then add the flour and cook for 30 seconds or so, then gradually whisk in the milk. Take off the heat and add the cheese a handful at a time until you've got a smooth sauce - add dijon and salt (if necessary).
  7. Serve the giant chicken cordon bleu in slices, with chips, covered in cheese sauce

Watch the recipe video here:

Giant Crispy Chicken Cordon Bleu

Posted by Twisted on Sunday, February 17, 2019

Main dish

Queso “Chips”

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Queso “Chips”
Queso “Chips”
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • ½ medium white onion, diced
  • 2 jalapeñoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 12 fl oz evaporated milk (355 mL)
  • 3 cups shredded sharp cheddar cheese (300 g)
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 3 cups tortilla chips, crushed (80 g)
  • 4 cups canola oil (960 mL)
FOR SERVING
  • fresh cilantro, chopped, for serving
  • pico de gallo, for serving
  • guacamole, for serving
  • sour cream, for serving
Instructions
  1. Melt butter in a medium saucepan over medium-high heat. Add the onion and cook for 4-6 minutes, until translucent.
  2. Add the jalapeño and stir for 4 minutes, until soft. Add the garlic and cook for about 1 minute.
  3. Sprinkle in the cornstarch and stir for two minutes. Add the evaporated milk and stir for 3 minutes, or until the mixture thickens.
  4. Slowly add the cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  5. Remove the queso from the heat. Line a baking sheet with parchment paper, then pour the queso over it. Use a spatula to spread the queso in an even layer about an ⅛ inch (3 mm) thick.
  6. Freeze for three hours.
  7. Remove the queso from the freezer and transfer to a cutting board. Carefully cut the queso horizontally into 7 rows, about 2½-inches (6-cm) apart.
  8. At the end of the bottom row, cut a triangle. Continue cutting triangles down the length of the row. Repeat with the remaining rows.
  9. Place the flour, eggs, and tortilla chip crumbs in 3 separate medium bowls.
  10. Heat the oil in a large pot until it reaches 350°F (180°C).
  11. Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips.
  12. Fry the breaded queso chips 3-4 at a time, until golden brown, 15–30 seconds.
  13. Drain the chips on a wire rack or paper towels.
  14. Garnish with cilantro. Serve with guacamole, pico de gallo, and sour cream.
  15. Enjoy!

Watch the recipe video here:

Take queso to a whole new level with these… ??FULL RECIPE: https://tasty.co/recipe/queso-chips

Posted by Proper Tasty on Saturday, February 16, 2019

Main dish

Steak Fajita Quesadillas

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Steak Fajita Quesadillas
It's sizzling good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound skirt steak
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 3 bell peppers, sliced
  • 1 jalapeño pepper, sliced
  • 1 tablespoon butter
  • 4 large tortillas
  • 2 cups Mexican cheese blend
  • Guacamole
  • Sour cream
  • Salsa
Instructions
  1. Season skirt steak with salt, pepper, chili powder, and cumin.
  2. Cook on high heat for roughly 3 minutes on each side, for medium-rare.
  3. Let the steak rest for 10 minutes, then slice into strips.
  4. While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers and jalapeño, cook slightly, then mix in the steak. Remove from heat and set aside.
  5. In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, and more cheese, then top with another tortilla and pat it down.
  6. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
  7. Serve immediately with sour cream, salsa, and guacamole.
  8. Enjoy!

Watch the recipe video here:

Steak Fajita Quesadillas ?FULL RECIPE: http://bzfd.it/2mlTt2X

Posted by Proper Tasty on Friday, February 15, 2019

Main dish

Homemade Marshmallows

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Homemade Marshmallows
Homemade Marshmallows
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1½ cups
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • Nonstick spray
Instructions
  1. Place the gelatin into the bowl of a stand mixer along with ½ cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
  1. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  2. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  3. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
  1. Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
  2. Scoop the mixture into a piping bag fitted with a ½-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
  3. Cut into ½ inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

Watch the recipe video here:

This GIANT marshmallow sheet will make you forget all about regular marshmallows! ?Get it on Amazon: https://foodtv.com/2WZRWlL (We may make ? from these links!)

Posted by Food Network on Friday, February 15, 2019

Main dish

Mushroom Slow Cooker Roast Beef

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Mushroom Slow Cooker Roast Beef
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound sliced fresh mushrooms
  • 1 (4 pound) standing beef rib roast
  • 1 (1.25 ounce) envelope onion soup mix
  • 1 (12 fluid ounce) bottle beer
  • ground black pepper
Instructions
  1. Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Watch the recipe video here:

Mushroom Slow Cooker Roast Beef: https://trib.al/zmlndFP

Posted by Allrecipes on Thursday, February 14, 2019

Main dish

Traditional Vietnamese Beef Pho

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Traditional Vietnamese Beef Pho
Traditional Vietnamese Beef Pho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 lb mixed beef leg bones, shin, knuckle and marrow bones (4.5 kg)
  • 12 oz ginger, 2 large hands, halved lengthwise (340 g)
  • 1 head large garlic, halved crosswise
  • 4 kg medium yellow onion, halved lengthwise 4 kg
  • 8 sticks cinnamon
  • ¼ cup whole black peppercorn
  • 6 pods whole star anise
  • 1 lb beef brisket (455 g)
  • kosher salt
  • ¼ cup fish sauce, plus more to taste (60 mL)
  • 1 lb boneless sirloin steak (455 g)
  • 1 lb flat rice noodle, cooked according to package instructions (455 g)
FOR SERVING
  • 2 cups fresh mung bean sprouts (200 g)
  • 1 small red onion, very thinly sliced lengthwise
  • 1 jalapeño, sliced into thin rounds
  • 1 large bunch fresh thai basil
  • 1 lime, cut into wedges
  • hoisin sauce
  • siracha
Instructions
  1. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  2. Set a rack in the upper third of the oven and preheat the broiler.
  3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  6. Season the brisket liberally with salt and add it to the stockpot.
  7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  13. Enjoy!

Watch the recipe video here:

Su made us her recipe for Vietnamese pho and it's AMAZING! ?FULL RECIPE:…

Posted by Tasty on Wednesday, February 13, 2019