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Main dish

Chipotle Tortilla Chip-Crusted Shrimp

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Chipotle Tortilla Chip-Crusted Shrimp
Chipotle Tortilla Chip-Crusted Shrimp
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped pickled jalapenos
  • 2 tablespoons canned chopped green chiles
  • Juice of 1 lime, plus wedges for serving
  • 2 tablespoons chopped fresh cilantro
  • Kosher salt
  • 1½ cups all-purpose flour
  • 2 large eggs
  • 1 cup finely ground tortilla chips (about 4 ounces)
  • 1 pound large shrimp, peeled and deveined
  • ½ to 1 teaspoon chipotle chile powder
  • Vegetable oil, for frying
  • Chipotle barbecue sauce, for serving
Instructions
  1. Combine the mayonnaise, jalapenos, green chiles, lime juice, cilantro and a pinch of salt in a small bowl; refrigerate until ready to use.
  2. Put 1 cup flour in a small shallow bowl; whisk the eggs in a separate shallow bowl. Combine the ground tortilla chips and the remaining ½ cup flour in a third bowl.
  3. Season the shrimp with salt and the chile powder. Dredge the shrimp in the plain flour, dip in the egg, letting the excess drip off, then press into the tortilla chip?flour mixture until evenly coated. Transfer to a large plate.
  4. Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in two batches, add the shrimp and cook, turning, until golden and crisp, about 3 minutes. Transfer to a paper towel?lined plate to drain. Season with salt. Serve with the jalapeno mayonnaise, chipotle barbecue sauce and lime wedges.

Watch the recipe video here:

What We're Loving: Tortilla Chip Crusted Shrimp ???Save the recipe: https://foodtv.com/2RBXinl

Posted by Food Network on Tuesday, January 15, 2019

Main dish

Ultimate Fudgy Brownies

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Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats. —Sarah Thompson, Greenfield, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup butter, cubed
  • ¼ cup water
  • 2 teaspoons instant coffee granules, optional
  • 2-3/4 cups bittersweet chocolate chips, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment paper, remove brownies from pan. Cut into squares.
Nutrition Facts
  1. brownie: 344 calories, 18g fat (10g saturated fat), 67mg cholesterol, 197mg sodium, 47g carbohydrate (35g sugars, 2g fiber), 4g protein.

Watch the recipe video here:

These are simply irresistible!> Get the recipe for Ultimate Fudgy Brownies: https://trib.al/MOxJSNz

Posted by Taste of Home on Tuesday, January 15, 2019

Main dish

A Pad Thai Worth Making

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A Pad Thai Worth Making
The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package dried flat rice noodles
  • 3 tablespoons fish sauce
  • ¼ cup fresh lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons oyster sauce
  • 1½ tablespoons Asian chile pepper sauce, divided
  • ¼ cup chicken stock
  • ¼ cup vegetable oil
  • 1 tablespoon chopped garlic
  • 8 ounces medium shrimp - peeled and deveined
  • 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 eggs, beaten
  • 3 cups bean sprouts
  • 6 green onions, chopped into 1 inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into 8 wedges
  • 2 cups bean sprouts
Instructions
  1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
  2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
  3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
  4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
  5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Watch the recipe video here:

A Pad Thai Worth Making: https://trib.al/eJHomxg

Posted by Allrecipes on Tuesday, January 15, 2019

Main dish

Spinach Mushroom Tortellini Soup

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Spinach Mushroom Tortellini Soup
Spinach Mushroom Tortellini Soup
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 (8 oz.) package cremini mushrooms, quartered or sliced
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme, stems removed
  • 1 teaspoon dried sage
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon nutmeg
  • ¼ cup all-purpose flour
  • ½ cup white wine
  • 1½ (32 oz.) cartons vegetable or low-sodium chicken broth
  • 1 (8 oz.) package cheese tortellini (or spinach or meat)
  • ¾ cup parmesan cheese, grated, plus more for garnish
  • 1 (10 oz.) package fresh spinach, roughly chopped
  • ½ cup half-and-half
  • Kosher salt and freshly ground pepper, to taste
Instructions
  1. Melt butter and olive oil in a large stock pot or Dutch oven over medium-high heat and sauté mushrooms and onion for 10-12 minutes, or until softened and onions are translucent.
  2. Season with salt and pepper, then add garlic and cook for 1-2 minutes, or until fragrant.
  3. Add thyme, sage, red pepper flakes and nutmeg, and stir to combine.
  4. Sprinkle flour in and cook for 2-3 minutes, or until veggies are thoroughly coated, then pour in white wine to deglaze pan.
  5. Pour in chicken broth and tortellini, then bring to a boil and cook for 7-9 minutes, or until tortellini is cooked and al dente.
  6. Reduce heat to low, then stir in spinach, parmesan cheese and half-and-half, cooking until spinach is wilted and cheese is melted.
  7. Transfer to bowls and serve hot!

Watch the recipe video here:

Creamy Spinach Tortellini SoupWritten recipe: http://po.st/dl0VUH

Posted by 12 Tomatoes on Tuesday, January 15, 2019

Main dish

Country Apple Fritter Bread

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Country Apple Fritter Bread
This country apple fritter bread is absolutely the best I have ever had! I mean, anything that has the title ‘Apple Fritter’ in it is obviously going to be amazing, but this is on a whole new level! This recipe is great to have around the holidays and will bring you all the warm fuzzy feelings after just one bite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ CUP Light brown sugar
  • 1 tsp Ground cinnamon
  • ⅔ CUP White sugar
  • ½ CUP Butter, softened
  • 2 Eggs
  • 1½ tsp Vanilla extract
  • 1½ CUPS All-purpose flour
  • 1¾ tsp Baking powder
  • ½ CUP Milk
  • 2 Apples, peeled and chopped (any kind)
Old-Fashioned Creme Glaze
  • ½ CUP Powdered sugar
  • 2 Tbsp of milk or cream
Instructions
  1. Preheat oven to 350°F.
  2. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
  3. Mix brown sugar and cinnamon together in a bowl. Set aside.
  4. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  5. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  6. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
  7. Mix milk into batter until smooth.
  8. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
  9. Lightly pat apple mixture into batter.
  10. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
  11. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  12. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  13. To make glaze, mix powdered sugar and milk or cream together until well mixed.
  14. Let cool for about 15 minutes before drizzling with glaze.
  15. Enjoy!

Watch the recipe video here:

Country Apple Fritter BreadFULL RECIPE: http://chopsecrets.com/country-apple-fritter-bread/

Posted by Chop Secrets on Tuesday, January 15, 2019

Main dish

Ratatouille Skillet Eggs

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Ratatouille Skillet Eggs
3 tablespoons extra-virgin olive oil 4 scallions, chopped (white and green parts separated) 1 medium zucchini or yellow squash, chopped 1 small or ½ large eggplant, chopped ¼ teaspoon red pepper flakes 4 cloves garlic, chopped Kosher salt and freshly ground pepper 1 15-ounce can petite diced tomatoes 1 15-ounce can cannellini beans (do not drain) 1 cup torn fresh basil 8 large eggs 4 large baguette slices
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 4 scallions, chopped (white and green parts separated)
  • 1 medium zucchini or yellow squash, chopped
  • 1 small or ½ large eggplant, chopped
  • ¼ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • Kosher salt and freshly ground pepper
  • 1 15-ounce can petite diced tomatoes
  • 1 15-ounce can cannellini beans (do not drain)
  • 1 cup torn fresh basil
  • 8 large eggs
  • 4 large baguette slices
Instructions
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
  2. Stir the tomatoes, beans (and their liquid) and ½ cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
  3. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining ½ cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

Watch the recipe video here:

Ratatouille for BREAKFAST? You'll hop on the bandwagon soon enough. Save the recipe: https://foodtv.com/2AB5ZEE.

Posted by Food Network on Monday, January 14, 2019

Main dish

Skillet Chicken and Ravioli

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Skillet Chicken and Ravioli
Skillet Chicken and Ravioli
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 9-ounce package small cheese ravioli
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1¼ pounds skinless, boneless chicken breasts, cut into chunks
  • Freshly ground pepper
  • 8 ounces white mushrooms, halved
  • 1 cup halved cherry tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons red wine vinegar
  • ⅓ cup low-sodium chicken broth
  • 2 tablespoons grated parmesan cheese
  • ¼ cup chopped fresh parsley, basil or a combination
Instructions
  1. Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
  2. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
  3. Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Watch the recipe video here:

Recipe of the Day: One-Skillet Chicken + Ravioli ?Save the recipe: https://foodtv.com/2REtpmi.

Posted by Food Network on Monday, January 14, 2019

Main dish

French Dip Sliders

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French Dip Sliders
These sliders were absolutely everything I dreamed they would be! Seriously–the best sliders I’ve ever had. The roast beef with the melted provolone cheese…matched with the perfect amount of crisp from the onions…sooo good. It gets even better once you add the savory sauce that drizzles on top. These flavors will blow you away!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 Tbsp Unsalted butter softened
  • 1 package Hawaiian sweet rolls 12 rolls total
  • 1 pound deli roast beef (I got mine from the deli)
  • 12 slices Provolone cheese separated
  • 1½ CUPS French fried onions
Seasoning:
  • 8 Tbsp Unsalted butter
  • 1 Packet Au Jus seasoning mix separated
  • 1 tsp Worcestershire sauce
  • 1 Tbsp toasted sesame seeds
  • ¾ tsp Dried minced garlic
  • ½ tsp Onion powder
  • ½ tsp Salt
Instructions
  1. Preheat the oven to 350°F.
  2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
  3. Without separating the rolls, slice the package of rolls in half.
  4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
  5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and salt. Whisk until well combined.
  6. In a small pan, heat the butter then Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don’t leave this out). Whisk until well combined.
  7. Top the rolls evenly with this mixture.
  8. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown (about 15-20 minutes)
  9. Enjoy!

Watch the recipe video here:

French Dip SlidersFULL RECIPE: http://chopsecrets.com/french-dip-sliders/

Posted by Chop Secrets on Monday, January 14, 2019

Main dish

Instant Pot French Dip Sandwich

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Instant Pot French Dip Sandwich
Better-than-restaurant French dip sandwiches at home!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast, left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 onion, thinly sliced
  • ½ cup red wine
  • 14 oz beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt, or to taste
  • 6 soft rolls
  • 3 tbsp butter, melted
  • ½ tsp garlic salt
  • 6 slices provolone cheese
  • Flat-leaf parsley for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season the beef with salt, pepper and garlic powder.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 100 minutes.
  9. When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and shred.
  11. Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  12. Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  13. Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  14. Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  15. Top with chopped parsley (optional) and serve with au jus for dipping.

Watch the recipe video here:

Better-than-restaurant French dip sandwiches at home!RECIPE: http://chopsecrets.com/instant-pot-french-dip-sandwich/

Posted by Chop Secrets on Monday, January 14, 2019

Main dish

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

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Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 shallot, peeled and quartered
  • 4 large garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • kosher salt to taste
  • 1½ pounds Brussels sprouts, halved
  • 2 tablespoons coarse Dijon mustard
  • 1 teaspoon olive oil
  • 1 pound kielbasa sausage, cut on the bias into ¼-inch slices
  • 1 tablespoon olive oil
  • ¼ cup heavy cream
  • 1 cup white kidney beans, drained and rinsedground black pepper to taste
Instructions
  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
  3. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
  4. Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
  5. Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.

Watch the recipe video here:

Kielbasa with Brussels Sprouts in Mustard Cream Sauce: https://trib.al/T73daGP

Posted by Allrecipes on Monday, January 14, 2019