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Main dish

Zucchini-Herb Fritters with Garlic Yogurt

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Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Garlic Yogurt
  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
Fritters and Assembly
  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • Olive oil (for serving)
Instructions
Garlic Yogurt
  1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and Assembly
  1. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
  2. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  3. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Watch the recipe video here:

There's literally never a bad time to make these.Recipe: http://bonap.it/CeIRRoh

Posted by Bon Appétit Magazine on Tuesday, January 1, 2019

Main dish

Baked Chicken Schnitzel

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Baked Chicken Schnitzel
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil, or as desired
  • 6 chicken breasts, cut in half lengthwise (butterflied)salt and ground black pepper to taste
  • ¾ cup all-purpose flour
  • 1 tablespoon paprika
  • 2 eggs, beaten
  • 2 cups seasoned bread crumbs
  • 1 large lemon, zested
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
  2. Flatten chicken breasts so they are all about ¼-inch thick. Season chicken with salt and pepper.
  3. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
  4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
  5. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 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:

Baked Chicken Schnitzel: https://trib.al/56VMOk1

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Favorite Chicken Potpie

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Favorite Chicken Potpie
Chock-full of poultry, potatoes, peas and corn, this recipe for chicken pot pie makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • ⅔ cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • ¾ teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie crust
Instructions
  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Watch the recipe video here:

Dinner this week?Favorite Chicken Potpie Recipe: https://trib.al/vvUicEe.

Posted by Taste of Home on Wednesday, January 2, 2019

Main dish

Northern Italian Beef Stew

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Northern Italian Beef Stew
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds lean top round, trimmed and cut into 1-inch cubes
  • 2 large sweet onions, diced
  • 2 cups large chunks of celery
  • 4 large carrots, peeled and cut into large rounds
  • 1 pound crimini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 2 cups dry red wine
  • 4 large tomatoes, chopped
  • 1½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried sage
  • 1 quart beef stock
  • 2 cups tomato sauce
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  2. Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  3. Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  4. Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  5. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Watch the recipe video here:

Northern Italian Beef Stew: https://trib.al/VhwKmE3

Posted by Allrecipes on Monday, December 31, 2018

Main dish

Oven-Baked Potato Fries

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Oven-Baked Potato Fries
This is a great recipe to get kids started learning how to cook. Take a day, take a week, teach them new things each day. We used this for our 'at-home' camp week. Taught the kids how to cook one new thing each day for an entire week.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds baking potatoes, each cut into six wedges
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon ground black pepper
  • salt to taste
  • ¼ cup shredded Cheddar cheese (optional)
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
  3. Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

Watch the recipe video here:

Oven-Baked Potato Fries: https://trib.al/Qdq9nx6

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Cheesy Bacon Bombs

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Cheesy Bacon Bombs
First of all, Let’s talk about any form of cheese ball. You can NEVER go wrong! Especially when BACON is also involved. These Bombs will do no wrong. They take under 20 minutes to make and taste AMAZING. Kids having a sleepover? No big deal. You got this! CHEESY. BACON. BOMBS. Do it. Love it. Regret nothing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8OZ medium cheddar cheese, cut into 1-inch cubes
  • Bacon Bits
  • 1 Can refrigerator biscuits, 5 or 8 per package
  • 4 TBSP Butter
  • ½ CUP shredded Parmesan cheese
  • 1 TSP dried parsley flakes
  • 2 Cloves garlic, minced
Instructions
  1. Preheat oven to 375°F.
  2. Spray pan with nonstick spray.
  3. Cut each biscuit in half and slightly flatten with your fingers.
  4. Place a cheese cube and bacon in the middle and wrap the biscuit dough around the cube.
  5. In a small bowl, melt the butter in the microwave, approximately 20 seconds. Set aside.
  6. In another small bowl, combine the Parmesan, dried parsley flakes, and minced garlic. Stir to combine.
  7. One by one, roll each cheese bomb in butter and then dip in the cheese mixture.
  8. Place each cheese bomb on the baking sheet approximately 2 inches apart.
  9. Bake on the center rack for 12-14 minutes or until bombs are golden.
  10. Remove from oven and serve immediately.
  11. Enjoy!

Watch the recipe video here:

Cheesy Bacon BombsFULL RECIPE: http://chopsecrets.com/cheesy-bacon-bombs/

Posted by Chop Secrets on Tuesday, January 1, 2019

Main dish

Frying Pan Soup Dumplings

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Frying Pan Soup Dumplings
Frying Pan Soup Dumplings
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 dumpling wrappers
  • ⅔ cup water (150 mL)
SOUP
  • ⅔ cup hot water (150 mL)
  • 0.2 oz gelatin powder (5 g)
  • 1 tablespoon soy sauce
  • 1 tablespoon chicken stock
FILLING
  • 5 oz ground pork (130 g)
  • 1 green onion, finely chopped
  • 2 shiitake mushrooms, finely chopped
  • ½ inch piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon sake
Instructions
  1. For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
  2. When set, fluff and break up the jellied soup with a fork.
  3. For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
  4. Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
  5. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
  6. Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
  7. Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
  8. Enjoy!

Watch the recipe video here:

Soup dumplings are so trendy…and now you can make them at home! ?FULL RECIPE: https://tasty.co/recipe/frying-pan-soup-dumplings

Posted by Proper Tasty on Tuesday, January 1, 2019

Main dish

30-Minute Shakshuka with Yogurt

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30-Minute Shakshuka with Yogurt
Shakshuka might just be the ultimate weeknight pantry meal. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 6 garlic cloves, divided
  • 2 medium shallots, divided
  • 1 12-ounce jar roasted red peppers
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-ounce can whole peeled tomatoes
  • 4 large eggs
  • ½ cup plain Greek yogurt
  • Mint leaves and crusty bread (for serving)
Instructions
  1. Place 1 tsp. coriander seeds and 1 tsp. cumin seeds in little piles on a cutting board. Using the bottom of a medium skillet, crush seeds, pressing down firmly with even pressure. You’ll have to do this several times, repositioning skillet to break apart any whole seeds that remain. Transfer seeds to a small heatproof bowl.
  2. Slice 2 garlic cloves as thinly and evenly as you can; add to bowl with seeds. Finely chop remaining 4 garlic cloves.
  3. Cut half of 1 shallot into thin rounds and add to same bowl with seeds and garlic. Chop remaining shallots.
  4. Open jar of red peppers and pour off any liquid. Remove peppers and coarsely chop.
  5. Combine ¼ cup oil and seed/garlic/shallot mixture in skillet you used for crushing seeds. Heat over medium and cook, stirring constantly with a wooden spoon, until seeds are sizzling and fragrant and garlic and shallots are crisp and golden, about 3 minutes.
  6. Place a strainer over same heatproof bowl and pour in contents of skillet, making sure to scrape in seeds and other solids. Do this quickly before garlic or shallots start to burn. Reserve oil.
  7. Spread out seed mixture across paper towels to cool. Season with salt and pepper.
  8. Return strained oil to skillet and heat over medium. Add remaining chopped garlic and shallot and cook, stirring often, until shallot is translucent and starting to turn brown around the edges, about 5 minutes. Season with salt and lots of pepper.
  9. Add chopped peppers to skillet and stir to incorporate. Using your hands, lift whole peeled tomatoes out of can, leaving behind tomato liquid, and crush up with your hands as you add to skillet (beware squirting tomato juices). Discard leftover liquid. Season with more salt and pepper.
  10. Cook shakshuka, stirring often, until thickened and no longer runs together when a spoon is dragged through, 10–12 minutes.
  11. Reduce heat to low. Using the back of wooden spoon, create four 2"-wide divots in tomato sauce. Working one at a time, carefully crack an egg into each divot.
  12. Cover skillet and cook, simmering very gently and reducing heat if necessary, until whites of eggs are set while yolks are still jammy, 7–10 minutes. Uncover skillet and remove from heat. Season tops of eggs with salt and pepper.
  13. Top shakshuka with dollops of yogurt, sprinkle with seed mixture, then drizzle with more olive oil. Finish by scattering mint leaves over top.
  14. Serve shakshuka with crusty bread alongside.

Watch the recipe video here:

Shakshuka might just be the ultimate weeknight pantry meal. (via Basically)Recipe: http://bonap.it/pn9Us9J

Posted by Bon Appétit Magazine on Tuesday, January 1, 2019

Main dish

Instant Pot Best Pork Carnitas

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Instant Pot Best Pork Carnitas
Every tortilla dreams of being stuffed with carnitas.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oranges, cut in half
  • 2 limes, cut in half
  • Additional orange juice as needed (or water)
  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 3-4 lb well-marbled pork shoulder or butt cut into ~1 lb pieces and left at room temp for 15 minutes
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1 onion, quartered
  • 2 cinnamon sticks
  • Corn or flour tortillas for serving
  • Toppings (optional): ½ cup chopped cilantro, avocado slices, lime wedges
Instructions
  1. Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make ¾ cup liquid, reserve rinds.
  2. In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
  3. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add garlic and cook for 1-2 minutes until lightly browned.
  6. Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour ⅔ cup cooking juice over the meat.
  12. Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
  13. Serve warm on tortillas with your choice of toppings.

Watch the recipe video here:

Every tortilla dreams of being stuffed with carnitas.RECIPE: http://chopsecrets.com/instant-pot-best-pork-carnitas/

Posted by Chop Secrets on Tuesday, January 1, 2019

Main dish

Croque Monsieur Pasta Bake

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Croque Monsieur Pasta Bake
Croque Monsieur, or "crispy mister" en francais - bechamel, mustard, Swiss cheese and ham. Normally a sandwich, but perfectly suited to that other carby vehicle, pasta. Yes please!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 70g butter
  • 2 garlic cloves, crushed
  • 50g plain flour
  • 800ml milk
  • 500g fussilli, cooked to packet instructions
  • 200g thinly sliced ham, chopped
  • 2 tbsp dijon mustard
  • 1 tbsp salt
  • 1 tsp white pepper
  • 400g gruyere, half grated half cut into chunks
  • 200g emmental
Instructions
  1. Preheat the oven to 180°C.
  2. In a large saucepan, heat the butter until foaming and fry the garlic until fragrant. Add the flour and cook out for around 20 seconds.
  3. Add the milk slowly, beating it in thoroughly as you go. Use a whisk if necessary. Bring to the simmer and take off the heat.
  4. Add the pasta, ham, mustard, seasoning and stir thoroughly, then add the gruyere and fold it in.
  5. Pour half into an ovenproof dish and add the gruyere cubes and top with the rest of the pasta.
  6. Sprinkle the emmental on top and bake for around 30 minutes.

Watch the recipe video here:

Croque Monsieur Pasta Bake

Posted by Twisted on Sunday, December 30, 2018