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Main dish

Sesame Salmon With Orange Slaw

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Sesame Salmon With Orange Slaw
Sesame Salmon With Orange Slaw
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 orange
  • ½ napa cabbage, thinly sliced
  • ¼ red cabbage, thinly sliced
  • 3 carrots, peeled and coarsely grated
  • 3 green onions, white and green parts thinly sliced
  • 3 tablespoons oil
  • 2 tablespoons rice vinegar
  • salt, to taste
  • black pepper, to taste
  • 4 salmon fillets
  • 2 tablespoons sesame seed, divided, plus more for garnish
  • 1 lemon, sliced, optional
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
  3. Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
  4. In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
  5. Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
  6. Transfer the fillets to a greased rimmed baking sheet.
  7. Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
  8. Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
  9. Enjoy!

Watch the recipe video here:

Zest up your dinner plans with this sesame salmon and orange slaw! FULL RECIPE: https://tasty.co/recipe/sesame-salmon-with-orange-slaw

Posted by Tasty on Saturday, January 19, 2019

Main dish

Oven-Barbecued Chicken

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Oven-Barbecued Chicken
No backyard? No problem! With the help of a quick spice rub, your favorite store-bought barbecue sauce, and a blast from your oven’s broiler, you can the sticky-sweet goodness of barbecued chicken—no grill necessary. It takes a little patience for the skin to crisp and the meat to tenderize, so don’t try to rush those steps (it’s worth it!).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pieces skin-on, bone-in chicken thighs and/or drumsticks (about 3 lb.)
  • 3 tsp. kosher salt, plus more
  • 1½ tsp. light brown sugar
  • 1½ tsp. ground cumin
  • 1 tsp. freshly ground black pepper, plus more
  • 1 tsp. sweet paprika
  • 1 tsp. garlic powder
  • 2 medium onions
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 cup store-bought barbecue sauce
Instructions
  1. Arrange a rack in top third of oven; preheat to 350°. Pat 8 chicken thighs and/or legs dry with paper towels, then transfer to a medium bowl.
  2. Toss 3 tsp. salt, 1½ tsp. brown sugar, 1½ tsp. cumin, 1 tsp. pepper, 1 tsp. paprika, and 1 tsp. garlic powder in a small bowl. Sprinkle entire spice rub over chicken in bowl. Toss with tongs until pieces are coated.
  3. Peel and halve 2 onions through the root end. Place onion cut sides down on cutting board, then thinly slice lengthwise.
  4. Cover a rimmed baking sheet with foil. Transfer onion to baking sheet and drizzle with 2 Tbsp. oil; season with more salt and pepper. Toss to coat.
  5. Spread onion mixture on baking sheet and place chicken legs over skin side up, spacing evenly.
  6. Roast chicken on top rack until skin is rendered and meat is tender all the way to the bone, 40–45 minutes. Turn on broiler and continue to roast until chicken skin is blistered and crisp in spots, 2–4 minutes depending on the strength of you broiler. Remove from oven and let chicken rest 5 minutes to allow juices to settle.
  7. Stir 1 Tbsp. vinegar and 1 cup barbecue sauce in a small bowl with a pastry brush.
  8. Turn chicken pieces over with tongs. Push onions toward center of baking sheet to form a pile. Paint a generous layer of barbecue sauce over surface of chicken. Using tongs, arrange chicken over onions. Broil until sauce is caramelized in spots, 2–4 minutes.
  9. Remove baking sheet from oven and turn chicken one more time, placing in same position as before, only sauced side down (the skin should be facing up). Paint skin sides of chicken generously with barbecue sauce mixture (you most likely won’t use all of it). Return to top rack and broil until skin is bubbling and charred in spots, about 4 minutes.
  10. Let rest 5–10 minutes. Serve chicken over onions with remaining barbecue sauce mixture.

Watch the recipe video here:

No backyard? No problem! Make it: http://bonap.it/rXpoz7a

Posted by Bon Appétit Magazine on Friday, January 18, 2019

Main dish

Quick Baked Chicken Parmesan

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Quick Baked Chicken Parmesan
In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • canola oil cooking spray
  • ½ cup water
  • 1 egg, beaten
  • 1½ cups bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 6 skinless, boneless chicken breast halves
  • 2 cups spaghetti sauce
  • 1 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
  3. Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
  4. Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Watch the recipe video here:

Quick Baked Chicken Parmesan RECIPE HERE: https://trib.al/MDFAPze

Posted by Allrecipes on Friday, January 18, 2019

Main dish

Pretzel-Topped Cheesy Chicken Pot Pie

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Pretzel-Topped Cheesy Chicken Pot Pie
This classic comfort food gets a twist--literally! Soft pretzels top this cheesy pot pie that’s filled with all of your favorite chicken pot pie ingredients. The best part (besides the whole cheesy-pretzel thing) is that you only need one pot to make it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Filling
  • 2 tablespoons butter
  • 1 cup chopped carrots
  • ½ cup chopped onion
  • 3 tablespoons all-purpose flour
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup chopped red bell pepper
  • ¼ teaspoon ground red pepper (cayenne)
  • 3 cups chopped cooked chicken
  • 2 cups shredded Cheddar cheese (8 oz)
Pretzels
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • ¼ cup water
  • 1½ teaspoons baking soda
  • 1 teaspoon kosher salt
Instructions
  1. Heat oven to 375°F. In 12-inch ovenproof nonstick skillet, melt butter over medium-high heat until sizzling. Add carrots and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Reduce heat to medium. Sprinkle flour over vegetables; cook and stir until flour is golden brown.
  2. Slowly stir in broth with spoon (wooden or nylon). Add bell pepper and ground red pepper. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir in chicken and cheese. Cook and stir until cheese is melted. Remove from heat; cover and keep warm.
  3. Unroll dough on lightly floured work surface so short side of rectangle is pointed downward. Cut dough lengthwise into 8 equal 12-inch strips. To make pretzel shape, roll each strip into about 20-inch rope; form dough into U shape.
  4. Twist ends together three times. Press down dough where dough overlaps in an X. Pick ends up, and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzels on cookie sheet lined with waxed paper.
  5. In small microwavable bowl, microwave ¼ cup water uncovered on High 30 to 60 seconds or until very hot but not boiling. Add baking soda; stir until dissolved. Brush pretzels with soda mixture (not all soda mixture will be used). Sprinkle tops of pretzels evenly with salt. Place pretzels on top of filling in skillet.
  6. Bake 19 to 22 minutes or until pretzels are dark golden brown and filling is bubbling. Let stand 10 minutes before serving.

Watch the recipe video here:

This classic comfort food gets a twist—literally!Pretzel-Topped Cheesy Chicken Pot Pie recipe:…

Posted by Pillsbury on Friday, January 18, 2019

Main dish

Instant Pot Mango BBQ Fish Tacos

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Instant Pot Mango BBQ Fish Tacos
You won’t want to wait for Taco Tuesday!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Fish Mixture:
  • 1 lb catfish cut into chunks (or tilapia or flounder)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp pepper
Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
  • ½ cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1½ tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • ½ tsp sugar
  • Salt to taste
  • ½ cup shredded cabbage
For Serving:
  • Corn tortillas, warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced, fresh jalapeno (optional)
Instructions
  1. In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
  2. Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
  3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
  5. Add prepared mango BBQ sauce to the fish and fold in gently.
  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 5 minutes.
  8. Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
  9. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  10. Serve fish mixture on warmed tortillas topped with coleslaw, mango, and optional chopped cilantro/jalapeno.

Watch the recipe video here:

You won’t want to wait for Taco Tuesday!RECIPE: http://chopsecrets.com/instant-pot-mango-bbq-fish-tacos/

Posted by Chop Secrets on Friday, January 18, 2019

Main dish

Italian Sausage Orzo Soup

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Italian Sausage Orzo Soup
Italian Sausage Orzo Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ¾ pound Italian sausage links, casings removed
  • ½ red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 ribs celery, finely chopped
  • 1 cup orzo pasta
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 2 (15 oz.) cans diced tomatoes
  • 1 tablespoons Italian seasoning
  • 1 tablespoon oregano
  • ½ teaspoon ground fennel, optional
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup parmesan cheese, grated
Instructions
  1. Take ground sausage and roll them into small balls. Meatballs should be 1½-2 teaspoons in size.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat and add meatballs, searing until browned on all sides. Transfer sausage balls to a paper towel-lined plate and set aside.
  3. Add onion and celery and cook for 6-8 minutes, or until softened and translucent, then add garlic and cook for another 1-2 minutes, or until fragrant.
  4. Season generously with salt and pepper, Italian seasoning, oregano, fennel and red pepper flakes.
  5. Pour in orzo pasta and toast for 2-3 minutes, stirring so as not to brown, then pour in chicken broth, water and tomatoes (including juices).
  6. Bring mixture to a boil and cook for 9-12 minutes, or until orzo is al dente, then reduce heat to low and return sausage meatballs to warm up. 4-5 minutes.
  7. Taste and adjust seasoning, if necessary, then stir in parmesan cheese and serve hot.

Watch the recipe video here:

Italian Sausage Tomato Orzo SoupWritten recipe: http://po.st/uPZ1Q9

Posted by 12 Tomatoes on Friday, January 18, 2019

Main dish

Philly Cheesesteak Biscuit Bombs

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Philly Cheesesteak Biscuit Bombs
Philly cheese steak fans, this one is for you! Just when you thought the classic sandwich couldn’t get any better, we stuffed all of the best Philly cheese steak ingredients inside flaky, buttery biscuits for a winning dish that can double as dinner or party appetizer! Made with only six ingredients, it’s super easy to throw together, whatever the occasion.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz ground beef (at least 80% lean)
  • ½ cup coarsely chopped onion
  • ½ cup coarsely chopped green bell pepper
  • 1 tablespoon Montreal steak grill seasoning
  • 1½ cups shredded Monterey Jack cheese (6 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
  2. In 10-inch skillet, cook beef, onion, bell pepper and seasoning over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Remove from heat. Stir in 1 cup of the cheese until cheese is melted.
  3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming a deep pocket.
  4. Holding opened biscuit in hand, place about ¼ cup beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
  5. Bake 18 to 20 minutes or until biscuit tops are golden brown. Remove from oven; sprinkle tops with remaining cheese. Return to oven 2 to 3 minutes or until cheese is melted.

Watch the recipe video here:

"My picky eaters inhaled these."Philly Cheesesteak Biscuit Bombs recipe:…

Posted by Pillsbury on Wednesday, January 16, 2019

Main dish

This Caramel Apple French Toast Casserole Is the Yummiest Twist for Your Weekend Breakfast

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This Caramel Apple French Toast Casserole Is the Yummiest Twist for Your Weekend Breakfast
French toast is a staple in my household, so we’re always looking for new ways to put a delicious spin on the classic breakfast. This Caramel Apple French Toast Casserole is absolutely scrumptious, and uses up all those yummy apples that are in season right now. This french toast recipe is so easy, as there’s no need to fry each piece of bread individually - just throw it all in a casserole dish and bake it in the oven! You’ll love the heavenly aroma that will fill your home in the morning, and you’ll love eating this even more!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 cups crusty French bread, cut into 1 inch cubes
  • 2 heaping cups peeled apples, cut into ½ inch cubes
  • 8 eggs
  • 2 cups heavy cream
  • 2 teaspoon apple pie spice
  • Caramel topping
  • 2 tablespoon walnuts, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Place bread cubes in a greased 9x13 inch baking pan, then top with apples.
  3. In a separate bowl, combine eggs, cream, and apple pie spice. Whisk until smooth.
  4. Pour egg mixture over bread & apples.
  5. Bake 45-60 minutes, or until golden brown and cooked through.
  6. Remove from oven and drizzle with caramel topping and chopped walnuts before serving.

Watch the recipe video here:

The breakfast you need: Caramel Apple French Toast Casserole Recipe: http://sha.red/xm08Y

Posted by Shared Food on Thursday, January 17, 2019

Main dish

Crockpot BBQ Chicken

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Crockpot BBQ Chicken
Ever craved BBQ chicken but don’t feel like going through the effort of actually making it? This recipe will blow you away once you realize how easy it is! Seriously, I have never made BBQ chicken that was so simple and tasted so delicious! All you do is mix all the ingredients and let it cook while you run your errands or are at work all day! The flavor is so sweet and tangy, it will have you going back for seconds in no time!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2lbs Boneless, skinless chicken breasts
  • 1 CUP BBQ sauce
  • ¼ CUP Zesty Italian dressing
  • ¼ CUP Brown sugar
  • 1 Tbsp Worcestershire sauce
  • Salt to taste
Instructions
  1. Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crockpot.
  2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  3. Pour over chicken, cover and cook on HIGH for 3-4 hours
  4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  5. Serve on fresh rolls, topped with coleslaw.
  6. Enjoy!

Watch the recipe video here:

Crockpot BBQ ChickenFULL RECIPE: http://chopsecrets.com/crockpot-bbq-chicken/

Posted by Chop Secrets on Thursday, January 17, 2019

Main dish

Enjoy Chocolate Turtle Poke Cake All Year Round

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Enjoy Chocolate Turtle Poke Cake All Year Round
Enjoy Chocolate Turtle Poke Cake All Year Round
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package chocolate cake mix, plus ingredients listed on the box.
  • 12 ounces caramel sauce
  • ½ cup mini chocolate chips
  • ¾ cup pecan pieces
  • 1 tub(16 ounces) chocolate frosting
Instructions
  1. Prepare cake mix according to package directions, and bake in 9 x 13 pan. Let cool for 10 minutes.
  2. Using the handle of a wooden spoon, make small holes all over the surface of the cake. Pour 8 ounces of the caramel ice cream topping over the cake, spreading to cover. Let sit until cooled.
  3. Mix 4 oz of caramel with the chocolate icing.
  4. Spread the frosting over the cooled cake.
  5. Sprinkle with pecans and chocolate chips.
  6. Drizzle with the remaining caramel sauce, and sprinkle with the mini chocolate chips and pecans.

Watch the recipe video here:

This cake gives me exactly what I want?Recipe: http://sha.red/JwMzb

Posted by Shared Food on Thursday, January 17, 2019