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Main dish

You’ll Love This Classic & Delicious Meal-In-A-Bag: Frito Chili Pie!

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You'll Love This Classic & Delicious Meal-In-A-Bag: Frito Chili Pie!
Frito chili pie has a well-known history that goes back a good amount of time. The meal is known to some as the “walking taco” or “Frito boat” but no matter what you call it, if you’ve tried it, you know it’s delicious. Frito Chili Pie is a true icon of American food, and the no-fuss aspects of this recipe make it a winner when feeding a crowd. Whether you buy up some snack-size bags of Fritos, or divvy up the chips into bowls yourself, you’ll love the crunch, and the flavor from the chili is out of this world! Don’t forget all the fixings for topping this yummy dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds ground beef
  • 3 cloves garlic, minced
  • 1 can (12-14 ounce) tomato sauce
  • 1 can (10 ounce) diced tomatoes and chilies
  • ½ teaspoon salt
  • 1 teaspoon ground oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 can (14 ounce) kidney beans, drained and rinsed
  • 1 can (14 ounce) pinto beans, drained and rinsed
  • ¼ cup cornmeal
  • ½ cup warm water
  • Individual bags of Fritos
  • Sharp Cheddar cheese, grated
  • Diced red onion, for topping
  • Diced jalapeno, for topping
  • Diced green onion, for topping
  • Sour cream, for topping
Instructions
  1. Brown ground beef with garlic in a pot over medium-high heat. Add tomato sauce, diced tomatoes, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
  2. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
  3. Mix cornmeal with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
  4. Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and any other desired toppings. Serve immediately with plastic forks. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2036008553102818/

Main dish

Roasted Peppers with Parm Breadcrumbs

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Roasted Peppers with Parm Breadcrumbs
Basically just an excuse to eat breadcrumbs by the handful, TBH. Great hot and at room temperature, these make a great, low-stress addition to an antipasti meat and cheese plate.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 bell peppers, any color
  • 4 Tbsp. extra-virgin olive oil, divided
  • ¾ tsp. kosher salt, divided
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup finely grated Parmesan
  • 1 tsp. garlic powder
  • 1 lemon
  • 4 sprigs parsley
  • 1 tsp. Aleppo-style or other mild red pepper flakes
Instructions
  1. Preheat oven to 450°. Place 3 bell peppers upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.
  2. Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.
  3. Gently mix 1 cup panko, ½ cup Parmesan, 1 tsp. garlic powder, 2 Tbsp. oil, and remaining ¼ tsp. salt with your hands in a medium bowl.
  4. Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.
  5. Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.
  6. Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.
  7. Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.

Watch the recipe video here:

Basically just an excuse to eat breadcrumbs by the handful, TBH.Make it: http://bonap.it/yNiBF7p

Posted by Bon Appétit Magazine on Saturday, January 12, 2019

Main dish

Lamb Meatballs with Raisin Pesto

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Lamb Meatballs with Raisin Pesto
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large egg
  • ½ cup panko (Japanese breadcrumbs)
  • ½ tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. ground turmeric
  • ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
  • 2 Tbsp. plus ½ cup extra-virgin olive oil
  • 1½ tsp. kosher salt, plus more
  • 2 garlic cloves, divided
  • 1 lb. ground lamb
  • 2 cups mint leaves
  • 3 Tbsp. golden raisins
  • Plain whole-milk Greek yogurt (for serving)
Instructions
  1. Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
  2. Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.
  3. Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
  4. Spread yogurt over plates and divide pesto and meatballs on top.
Do Ahead: Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.

Watch the recipe video here:

Not exaggerating, everyone on staff is obsessed with these lamb meatballs.Make them: http://bonap.it/R9obOka

Posted by Bon Appétit Magazine on Saturday, January 12, 2019

Main dish

Baked Sweet-and-Sour Chicken

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Baked Sweet-and-Sour Chicken
Baked Sweet-and-Sour Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons ketchup
  • 2 tablespoons orange marmalade or apricot preserves
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 1-inch piece ginger, peeled and finely grated
  • Large pinch of cayenne pepper (optional)
  • 2 bell peppers (1 red, 1 yellow), quartered lengthwise
  • 1 bunch scallions, cut into 3-inch pieces
  • 3 teaspoons extra-virgin olive oil
  • Kosher salt
  • 8 skin-on, bone-in chicken thighs (3 to 3¾ pounds)
  • Cooked white rice, for serving (optional)
Instructions
  1. Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1½ teaspoons olive oil and a pinch of salt.
  2. Heat the remaining 1½ teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with ½ teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
  3. Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

Watch the recipe video here:

Sweet and sour chicken is the best of both worlds! ??Save this recipe: https://foodtv.com/2SGx941

Posted by Food Network on Sunday, January 13, 2019

Main dish

Put-It-On-Everything Cashew Sauce

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Put-It-On-Everything Cashew Sauce
This rich, creamy vegan(!) sauce is your new all-purpose condiment. Packed with herbs, it's a no-brainer for a seasonal veggies-and-dip situation, but can easily be dressed up to suit any occasion. Swap the herbs and vinegar for lime juice and zest and you've got a perfect taco-topper. Add some chipotles in adobo to make a spicy, smoky bottom-of-the-plate schmear for roasted veggies. Or spike it with some grated garlic and thin it with lemon juice for a killer dairy-free ranch dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups raw cashews
  • 1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil
  • 2 Tbsp. unseasoned rice or distilled white vinegar
  • 1 Tbsp. kosher salt
  • Crudités, such as radicchio, carrots, radishes, and batons of bread (for serving)
Instructions
  1. Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
  2. Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
  3. Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
  4. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
  5. Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

Watch the recipe video here:

Rich, creamy, AND vegan—meet your new all-purpose condiment. (via Basically)Make it: http://bonap.it/m38Psgz

Posted by Bon Appétit Magazine on Sunday, January 13, 2019

Main dish

Instant Pot Elvis-Style Steel Cut Oatmeal

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Instant Pot Elvis-Style Steel Cut Oatmeal
This creamy confection would make The King proud.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 1½ cups steel-cut oats
  • 4½ cups water
  • ½ tsp kosher salt
  • ⅓ cup brown sugar
  • ⅓ cup peanut butter
  • 2 bananas, sliced
  • Cinnamon, for serving
  • Half and half or cream, for serving (optional)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter melts, add the oats and saute, stirring often, for about 5 minutes or until lightly toasted and fragrant.
  3. Add the water and salt and stir to combine, ensuring all oats are submerged.
  4. Turn the pot off by selecting CANCEL, 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 12 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Stir the oatmeal to incorporate remaining liquid, then stir in brown sugar and peanut butter until combined.
  8. Serve hot topped with bananas, a sprinkle of cinnamon and a drizzle of half and half or cream (optional).

Watch the recipe video here:

This creamy confection would make The King proud.RECIPE: http://chopsecrets.com/instant-pot-elvis-style-steel-cut-oatmeal/

Posted by Chop Secrets on Sunday, January 13, 2019

Main dish

Award Winning Peaches and Cream Pie

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Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/Al4pTll

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Mini Jalapeno Popper Egg Rolls Are What’s Been Missing From Your Dinner

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Mini Jalapeno Popper Egg Rolls Are What's Been Missing From Your Dinner
Who doesn't love a jalapeno popper? Who doesn't love an egg roll? Why has no one ever thought to combine the two until now?! These amazing little bite sized treats combine your favorite appetizers into Mini Jalapeno Popper Egg Rolls and you will wonder why you haven't been eating these forever. They are super quick to make and you are going to love them!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces cream cheese, softened
  • 1 cup cheddar cheese
  • 4 ounces canned jalapeno peppers,diced
  • ½ teaspoon garlic powder
  • 2 green onions, finely sliced
  • 1 package wonton wrappers
  • Vegetable oil for frying
Instructions
  1. Preheat your oil to 350 degrees.
  2. Use a mixer to soften cream cheese until creamy, then stir in cheese, jalapenos, green onions and garlic powder and fold them in.
  3. Scoop about a teaspoon of the jalapeno mix into the center of a wonton wrapper and then fold it into a triangle before rolling it up.
  4. Drop the egg rolls into the oil and let cook until brown and crispy, about three minutes.
  5. Let cool for a few minutes before serving as filling will be hot.

Watch the recipe video here:

These amazing little bite sized treats combine your favorite appetizersRecipe: http://sha.red/ptFf5

Posted by Shared Food on Saturday, January 12, 2019

Main dish

Almost-Famous Chimichangas

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Almost-Famous Chimichangas
Almost-Famous Chimichangas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Kosher salt
  • 1 small tomato, chopped, plus more for topping
  • 2 tablespoons chopped fresh cilantro
  • 2½ cups shredded rotisserie chicken
  • ¼ cup sour cream
  • 1 15-ounce can refried beans
  • 4 10-inch flour tortillas
  • 1 cup shredded monterey jack cheese, plus more for topping
  • Mexi-sauce, for topping (see below)
  • Shredded lettuce, for topping
  • Mexican rice, for serving
Instructions
  1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup cheese. Fold in the ends and roll up.
  3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Make Chi-Chi's Mexi-sauce:
  1. Saute ½ cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in ¼ cup chopped cilantro.

Watch the recipe video here:

Recipe of the Day: Almost-Famous Chimichangas ? Save the recipe: https://foodtv.com/2secGYP

Posted by Food Network on Saturday, January 12, 2019

Main dish

Instant Pot Caramel Apple Monkey Bread

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Instant Pot Caramel Apple Monkey Bread
Always moist and full of melt-in-your-mouth goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 12 oz cans Pillsbury cinnamon rolls, separated and quartered, icing reserved
  • 1 granny smith apple, peeled and diced
  • ⅓ cup caramel topping (we like Smucker’s: https://amzn.to/2NxIMfd)
  • 1 cup water
Instructions
  1. Coat the inside of a 6-cup bundt pan in non-stick spray (we love this pan: https://amzn.to/2xy7RMZ)
  2. Layer ⅓ of the quartered roll pieces in the bottom of the pan, pressing lightly into an even layer.
  3. Top with ½ of the apple pieces, and an additional ⅓ of the roll pieces. Repeat with remaining apple pieces and roll pieces.
  4. Pour the caramel topping evenly over the rolls, then cover the pan loosely with foil. Do not seal.
  5. Pour 1 cup of water into the Instant Pot and insert the steam rack.
  6. Carefully lower the bundt pan onto the steam rack, 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 20 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the bundt pan and let cool for 5 minutes before inverting onto a serving plate.
  10. Top with reserved icing. Serve warm.

Watch the recipe video here:

Always moist and full of melt-in-your-mouth goodness.RECIPE: http://chopsecrets.com/instant-pot-caramel-apple-monkey-bread/

Posted by Chop Secrets on Saturday, January 12, 2019