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Main dish

Sheet-Pan Shakshuka Toast

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Sheet-Pan Shakshuka Toast
Sheet-Pan Shakshuka Toast
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 9 slices whole wheat bread
  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 2 red bell peppers, seeded and diced
  • 3 cloves garlic, chopped
  • 2 teaspoons salt, plus more taste
  • 1 teaspoon pepper, plus more to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon chili powder
  • 28 oz chopped tomato, 1 can (795 g)
  • 9 large eggs
  • ½ cup fresh parsley, chopped, for garnish (20 g)
Instructions
  1. Preheat oven to 350°F (180°C). Set a wire rack over a baking sheet.
  2. Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
  3. Heat the olive oil in a large cast-iron skillet over high heat. Add the onion and cook for 5 minutes, until softened.
  4. Add the red pepper and cook for 5 minutes, or until softened.
  5. Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
  6. Spoon the shakshuka sauce onto the bread. Spread evenly.
  7. Make a small well in the center of the sauce on each slice of bread. Carefully add an egg to each well.
  8. Season the eggs with salt and pepper.
  9. Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
  10. Sprinkle with chopped parsley and serve warm.
  11. Enjoy!

Watch the recipe video here:

Brunch for a crowd, without all the mess! ✨FULL RECIPE: https://tasty.co/recipe/sheet-pan-shakshuka-toast

Posted by Proper Tasty on Friday, February 8, 2019

Main dish

Giant Valentines Strawberry Eclair

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Giant Valentines Strawberry Eclair
Treat your lover to this enormous eclair. Incorporating traditional Valentines ingredients of strawberries and chocolate, it's all about to get very sexy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 220ml water
  • 85g butter
  • 105g plain flour
  • ¼ tsp salt
  • 3 eggs, beaten
  • 750g strawberries, hulled and quartered
  • 30g sugar
  • Juice of ½ lemon
  • 400ml double cream
  • 70g icing sugar
  • 300g dark chocolate, finely chopped
  • 150ml double cream
  • Freeze dried strawberries, to serve
Instructions
  1. Add the water and butter to a small saucepan. Bring to a boil, allowing the butter to pool in the centre of the saucepan, then remove from the heat
  2. Sift the flour with the salt and tip into the water butter mixture. Beat vigorously over the heat until you have a smooth mixture. Tip this mixture into a food processor and allow to cool slightly.
  3. Blitz the mixture in the food processor and gradually pour in the eggs (you might not need all of them!) until you have a luscious shiny mixture. When you tip some off a spoon it should have a reluctant dropping consistency.
  4. Pop the mixture into a piping bag and cut a large hole.
  5. Bake at 200C/400F for 35 mins. Poke holes in either end, turn the temperature down to 150C/300F and return to the oven for 20 further mins. Place on a wire rack to cool.
  6. Add the strawberries into a large pan with the sugar and lemon juice. Simmer and allow the strawberries to break down and form a thick compote, about 10 mins. Leave to cool completely.
  7. Put the cream and icing sugar in a large bowl and whisk into stiff peaks with a hand mixer. Add the cold strawberry compote, and whisk again until it is of piping consistency.
  8. Heat the cream in a small saucepan, then pour over the dark chocolate in a heatproof bowl. Leave to sit for 2 mins before stirring to combine into a smooth ganache.
  9. Cut the eclair in half lengthways and pipe in the strawberry cream mix.
  10. Put the top of the eclair on top. Pipe the chocolate ganache over the top of the eclair and sprinkle with the freeze-dried strawberries. Serve!

Watch the recipe video here:

Giant Valentines Strawberry Eclair

Posted by Twisted on Thursday, February 7, 2019

Main dish

One-Pan Shrimp Fajitas

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One-Pan Shrimp Fajitas
Dinner with only one pan, you'll be a fan!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 flour tortillas
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ orange bell pepper, sliced
  • ½ red onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 lime, juiced
  • Salsa
  • Guacamole
Instructions
  1. Preheat oven to 400°F/200°C.
  2. Wrap the tortillas in foil and place on the corner of a baking sheet.
  3. Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
  4. Toss to coat.
  5. Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
  6. Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
  7. Enjoy!

Watch the recipe video here:

One-Pan Shrimp Fajitas ?FULL RECIPE: http://bzfd.it/2n2wObW

Posted by Proper Tasty on Thursday, February 7, 2019

Main dish

Chocolate Sablés with Date Sugar

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Chocolate Sablés with Date Sugar
Grating the chocolate bar into shards helps give structure to the cookies; once the cookies cool, the chocolate will hold them together, but the sables will still melt on your tongue.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ounce bittersweet dark chocolate (60–70% cacao)
  • ¾ cup all-purpose flour
  • ¼ cup Dutch-processed cocoa powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¾ cup date sugar
  • 10 tablespoons unsalted butter, room temperature
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon mixed golden flaxseeds, brown flaxseeds, sesame seeds, and/or hemp seeds
  • ½ teaspoon flaky sea salt
Instructions
  1. Grate chocolate using the large holes of a box grater. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl.
  2. Using an electric mixer on medium-high speed, beat sugar and butter in a large bowl, scraping down sides occasionally, until butter lightens and looks creamy, about 4 minutes. Beat in egg yolks one at a time, beating well between additions. Beat in vanilla and 1 tsp. water. Reduce mixer speed to low and beat in dry ingredients, scraping down sides occasionally, until just combined. Beat in chocolate. Increase speed to medium and beat 30 seconds (this will help develop gluten in the flour, lending a less crumbly texture to the cookies).
  3. Transfer dough to a large sheet of parchment paper or plastic wrap. Form dough into a log about 2" thick. Chill until firm, at least 45 minutes.
  4. Preheat oven to 350° and line a rimmed baking sheet with parchment. Slice dough with a serrated knife into coins that are a generous ¼" thick. Transfer to prepared baking sheet. Mix seeds and sea salt in a small bowl; sprinkle over cookies.
  5. Bake cookies until edges are firm and tops are mostly firm but give just slightly when pressed, 11–13 minutes. Let cool.
  6. Do Ahead: Dough can be made 3 days ahead; keep chilled. Sables can be made 4 days ahead; store in an airtight container at room temperature.

Watch the recipe video here:

You have a date with these cookies. (via Healthyish)Recipe: http://bonap.it/4gi6nZM

Posted by Bon Appétit Magazine on Thursday, February 7, 2019

Main dish

Skillet Deep Dish Pizza

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Skillet Deep Dish Pizza
Skillet Deep Dish Pizza
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)
  • 2 tablespoons unsalted butter, softened
  • 1 pound fresh pizza dough, at room temperature
  • 10 ounces whole milk low-moisture mozzarella, thinly sliced
  • 1 cup your favorite marinara sauce or 1½ cups crushed and strained San Marzano tomatoes
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • ½ cup grated Parmesan
Instructions
  1. Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
  2. Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1½ inches up the sides.
  3. The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
  4. Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

Watch the recipe video here:

Recipe of the Day: Skillet Deep-Dish Pizza ? Save the recipe: https://foodtv.com/2WFPlgm!

Posted by Food Network on Thursday, February 7, 2019

Main dish

Instant Pot Garlic Butter Shrimp with Broccoli

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Instant Pot Garlic Butter Shrimp with Broccoli
A delicate white wine and garlic sauce that you’ll love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 2 shallots, finely diced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • ½ cup chicken broth
  • 1½ tbsp lemon juice
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1½ lbs peeled, deveined shrimp (not frozen)
  • 2½ cups bite-size broccoli florets
  • 2 tbsp grated parmesan cheese, additional for garnish
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted add the shallots to the pot and saute until soft, 3 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add broth, lemon juice, salt, pepper and shrimp to the pot. Stir to combine.
  5. Add broccoli in an even layer–do not stir.
  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 0 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir in parmesan cheese and serve immediately, with additional parmesan cheese for garnish (optional).

Watch the recipe video here:

A delicate white wine and garlic sauce that you’ll love.RECIPE: http://chopsecrets.com/instant-pot-garlic-butter-shrimp-with-broccoli/

Posted by Chop Secrets on Thursday, February 7, 2019

Main dish

Chocolate Oat Milk

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Chocolate Oat Milk
Once you make our version of silky chocolate oat milk, there will be no going back to the store-bought kind with all its added sugar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup old-fashioned oats, rinsed
  • ¼ cup plus 2 tablespoons honey
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon vanilla extract
  • Kosher salt
Instructions
  1. Combine the oats with enough water to cover in a medium bowl. Refrigerate the oats to soften, at least 6 hours and up to overnight.
  2. Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.)
  3. Warm 1 cup of the oat milk in a microwave-safe container, about 2 minutes.
  4. Add the honey and cocoa powder to the hot milk and stir until all the lumps are gone.
  5. Add the vanilla, remaining cold oat milk and ¼ teaspoon salt; stir to combine. Store the chocolate oat milk in an airtight container in the refrigerator for up to 5 days.

Watch the recipe video here:

What We're Loving: How to Make Chocolate Oat MilkSave the recipe: https://foodtv.com/2sWEW2r!

Posted by Food Network on Thursday, February 7, 2019

Main dish

Chicken Parmesan Stuffed Shells

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Chicken Parmesan Stuffed Shells
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 24 jumbo pasta shells (about 10 ounces)
  • 6 frozen chicken tenders (about 12 ounces)
  • 1 pound whole-milk ricotta
  • 1 cup grated Parmesan
  • 1½ teaspoons Italian seasoning
  • 3 cups shredded mozzarella (about 12 ounces)
  • 2½ cups marinara sauce
Instructions
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
  3. Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
  4. Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1½ cups of the mozzarella and ½ teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip ½ inch off one corner of the bag.
  5. Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1½ tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1½ cups marinara sauce over the shells, then sprinkle with the remaining 1½ cups mozzarella.
  6. Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

Watch the recipe video here:

Chicken parm stuffed into pasta shells might be the most-comforting dinner ever!Get the recipe: https://foodtv.com/2t03gQX

Posted by Food Network on Wednesday, February 6, 2019

Main dish

GIANT BUTTER CHICKEN STUFFED NAAN

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GIANT BUTTER CHICKEN STUFFED NAAN
We love butter chicken and naan, what a perfect pairing. Stuffing a giant naan is incredibly fun and much easier than you'd think!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Naan:
  • 150ml warm water
  • 1 tsp sugar
  • 1 ½ tsp yeast
  • 5 tbsp natural yoghurt
  • 300g bread flour
  • 2 tbsp melted butter
  • 1 ½ tsp salt
Chicken Marinade:
  • 3 chicken breasts
  • 1 cup yoghurt
  • 1 tbsp tandoori masala
  • 2 tsp lemon juice
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 green chilli, chopped
  • 1 tsp lemon juice
  • 1 tsp salt
Sauce:
  • Oil
  • 1 tsp cumin seeds
  • 1 onions, finely chopped
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 cup tomato puree
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 cup tomato puree
  • 2 tsp water
  • Salt to taste
  • 2 tsp sugar
  • ¾ cup double cream
  • ¼ cup butter
  • ¼ cup chopped coriander
  • 1 cup grated mozzarella
  • ¼ cup garlic butter
  • Chopped coriander
  • Nigella seeds
  • Yoghurt sauce for dip
Instructions
Giant Naan:
  1. Put the warm water, yeast and sugar in a bowl and stir well. Leave until it begins to froth. Stir the yoghurt into the yeast mixture.
  2. Put the flour and salt into a large mixing bowl. Pour the butter and yeast mixture into the flour. Mix to combine.
  3. Tip out on a lightly floured surface and knead for about five minutes until smooth, then transfer to a lightly oiled bowl. Cover let rise until doubled in size in a warm area, about 30-40 minutes.
Butter chicken:
  1. Preheat oven to 180ºC.
  2. In a bowl mix together all marinade ingredients. Slit chicken, add to mixture and toss to coat. Marinate for 20 minutes or up to 24 hours.
  3. Transfer chicken to a greased sheet pan and discard remaining marinade. Bake for 30-40 minutes until chicken is cooked through. Shred into small pieces.
  4. Heat oil in a pan over medium heat, add cumin seeds and onions. Cook until onions are softened and caramelised. Reduce heat to medium-low. Add tomato puree and spices except for garam masala. Stir to combine and cover with a lid and simmer for 10 minutes until slightly thickened.
  5. Add cream and butter. Stir to combine and melt butter. Add shredded chicken and coat in sauce. Stir through chopped cilantro.
  6. Cover and cook for 5 minutes.
Assembly:
  1. Tip the risen dough back out onto the lightly floured surface and knock the air out. Roll out into a large circle/oval. Meanwhile, heat a large cast iron pan or heavy pan in a 200ºC oven.
  2. Transfer the dough to a piece of parchment paper for easy transport. Sprinkle half the cheese on the bottom half of the dough leaving a ½” border. Top with shredded butter chicken and remaining cheese. Fold top over and press the edges together to seal.
  3. Using the parchment, carefully place the naan onto the heated pan.
  4. Bake for 30-40 minutes until golden brown.
  5. Remove from the oven and while still hot, brush with garlic butter and top with chopped coriander and nigella seeds

Watch the recipe video here:

Giant Butter Chicken Stuffed Naan

Posted by Twisted on Wednesday, February 6, 2019

Main dish

Spinach Artichoke Ravioli Bake

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Spinach Artichoke Ravioli Bake
Spinach Artichoke Ravioli Bake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz cream cheese (225 g)
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • 5 oz spinach, cooked and chopped (25 g)
  • 16 oz artichoke heart (455 g)
  • ½ cup grated parmesan cheese (55 g)
  • ¾ cup sour cream (170 g)
  • 1 cup milk (240 mL)
  • 20 oz frozen ravioli (570 g)
Instructions
  1. Preheat the oven to 375ºF (190ºC).
  2. In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
  3. Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
  4. Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
  5. Bake for 30–35 minutes, or until browned.
  6. Enjoy!

Watch the recipe video here:

Spinach Artichoke Ravioli Bake ?FULL RECIPE: https://tasty.co/recipe/spinach-artichoke-ravioli-bake

Posted by Proper Tasty on Wednesday, February 6, 2019