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Main dish

SMOKED SALMON BREAKFAST FLATBREAD

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SMOKED SALMON BREAKFAST FLATBREAD
These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup 5 oz all purpose or white whole wheat flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, not regular, drained if there's any liquid*
  • olive oil spray
  • Everything Bagel Seasoning, store bought or homemade (see recipe above)
  • ½ red onion, peeled and sliced into thin strips
  • 1 tablespoon extra virgin olive oil
  • 2 ounces ½ cup ⅓ less fat cream cheese
  • 1 beefsteak tomato, sliced thin
  • 4 ounces smoked salmon or nova lox
  • 2 tablespoons capers, drained
  • fresh dill, for garnish
  • *For gluten free I suggest Cup 4 Cup flour.
Instructions
  1. Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  5. Divide into 4 equal balls about 3-3/8 oz each.
  6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  7. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
  8. Combine half of the red onion with olive oil, scatter the onion in the center of each.
  9. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
  10. Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
  11. Top with tomato, then salmon and top with capers and dill.
Air Fryer Directions
  1. Preheat the air fryer to 400F.
  2. When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.

Watch the recipe video here:

These flatbreads are EVERYTHING! 6 Freestyle Points • 247 Calorieshttps://www.skinnytaste.com/smoked-salmon-breakfast-flatbread/

Posted by Skinnytaste on Sunday, June 30, 2019

Main dish

Crispy Chicken with Creamy Bacon & Mushroom Pasta

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Crispy Chicken with Creamy Bacon & Mushroom Pasta
CRISPY CHICKEN WITH CREAMY BACON & MUSHROOM PASTA recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • 1 ½ cups plain flour
  • ½ cup grated parmesan
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp chopped parsley
  • 2 cups buttermilk
  • 2 eggs, whisked
  • 8 rashers bacon, chopped
  • 1 tbsp butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups, sliced mushrooms
  • ½ cup chicken stock
  • 3 cups heavy cream
  • 4 cups baby spinach
  • ½ cup grated parmesan cheese
  • 400g cooked linguine
  • Salt and pepper to taste
Instructions
  1. Add flour, parmesan, salt, pepper and parsley to a bowl. Mix to combine. In a separate bowl, whisk buttermilk and eggs together. Coat each chicken breast in flour, then into the buttermilk then back into the flour mixture.
  2. Heat oil in a large pan over medium heat. Sear the chicken breasts on both sides until golden brown. Transfer to a baking pan and bake for 10 minutes or until cooked through. Keep warm.
  3. Heat a pan over medium heat. Add bacon and fry until just crispy. Add butter, mushrooms and onions. Cook until softened, adding a lid to help. Add garlic and cook until aromatic.
  4. Pour in the chicken stock and cream. Stir to combine and bring to a simmer. Cook for 15 minutes until reduced and thickened.
  5. Add the spinach and cook until wilted. Add in the cooked pasta, parmesan and season with salt and pepper.
  6. Serve pasta in bowls. Slice the chicken and serve on top.
  7. Garnish with pasta, enjoy!

Watch the recipe video here:

Crispy Chicken with Creamy Bacon & Mushroom Pasta

Posted by Twisted on Sunday, June 30, 2019

Main dish

Instant Pot Corndog Minis

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Instant Pot Corndog Minis
I love that these bite-size corn dog minis aren’t fried, and are totally delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8.5 oz box cornbread mix, prepared
  • 2-3 hot dog weiners, cut into 1.5” lengths
  • (optional) 7 popsicle sticks, cut in half with any jagged edges removed
  • 1 cup water
  • Ketchup, mustard or other condiments for serving
Instructions
  1. Prepare cornbread mix according to package directions.
  2. Coat the inside of a silicone egg bite mold with nonstick spray (we love this one: https://amzn.to/2Q2dnyq).
  3. (Optional) Insert a halved popsicle stick into the cut end of each hot dog segment.
  4. Place a hot dog segment in each egg bite mold.
  5. Divide cornbread batter amongst the egg bite molds. Tap the mold on the counter to settle the batter and remove any air pockets.
  6. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the egg bite mold on to the steam rack.
  7. Cover loosely with foil, 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 5 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Unmold the corn dog bites and serve with ketchup, mustard or other condiments of your choice.

Watch the recipe video here:

I love that these bite-size corn dog minis aren’t fried, and are totally delicious.RECIPE: http://chopsecrets.com/instant-pot-corndog-minis/

Posted by Chop Secrets on Wednesday, June 19, 2019

Main dish

Butter Chicken Meatballs

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Butter Chicken Meatballs
Butter Chicken Meatballs recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • MEATBALLS
  • ½ cup bread crumbs (60 g)
  • ½ cup milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground chicken (455 g)
  • 1 tablespoon vegetable oil
  • SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon ginger, minced
  • 1 ½ teaspoons McCormick ® Ground Cumin
  • 1 teaspoon McCormick ® Paprika
  • 2 ½ teaspoons garam masala, divided
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons salt
  • 14 oz crushed tomato (390 g)
  • 3 tablespoons butter
  • ½ cup heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
Instructions
  1. Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
  3. Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  4. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  5. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  6. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  7. Garnish with cilantro. Serve with rice and lime wedges.
  8. Enjoy!

Watch the recipe video here:

These delicious Butter Chicken Meatballs are fantastic for dinner.Get the recipe: https://tasty.co/recipe/butter-chicken-meatballs

Posted by Tasty on Wednesday, June 19, 2019

Main dish

Aligot (Cheesy Potatoes)

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Aligot (Cheesy Potatoes)
Aligot (Cheesy Potatoes)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ lb yukon gold potato (680 g), peeled and cut into 1-inch (2 cm) pieces
  • 2 cloves garlic, peeled
  • 5 cups cold water (1.18 L)
  • salt, to taste
  • ½ cup butter (115 g), cubed
  • 1 cup heavy cream (240 mL)
  • 2 ½ cups shredded cheese (250 g), such as Swiss, Comté, Fontina or Gruyère
Instructions
  1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  5. Pour in the heavy cream and stir again until combined.
  6. Gradually add in the cheese, stirring between each addition, until completely melted.
  7. Continue stirring the potatoes until smooth, thick, and elastic.
  8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  10. Enjoy!

Watch the recipe video here:

Just look at how mesmerizing these cheesy potatoes are ?!Get the recipe: https://tasty.co/recipe/aligot-cheesy-potatoes

Posted by Tasty on Thursday, June 20, 2019

Main dish

Avocado Breakfast Sandwich

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Avocado Breakfast Sandwich
Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 2 large eggssalt and ground black pepper to taste (optional)
  • 1 tablespoon butter, softened
  • 2 slices Italian bread
  • 1 ounce Swiss cheese, sliced
  • 1 ounce Cheddar cheese, sliced
  • ½ ripe avocado, sliced
Instructions
  1. Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
  2. Spread butter onto 1 side of each bread slice.
  3. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.

Watch the recipe video here:

Avocado Breakfast Sandwich: https://trib.al/evjlQIr

Posted by Allrecipes on Tuesday, March 12, 2019

Main dish

Greek Shrimp and Couscous

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Greek Shrimp and Couscous
Greek Shrimp and Couscous recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup whole-wheat couscous
  • 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Pinch of red pepper flakes
  • 2 medium plum tomatoes, diced
  • 1 small bulb fennel, halved, cored and sliced
  • 2 cloves garlic, finely chopped
  • ⅓ cup dry white wine
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh dill
  • ½ cup crumbled feta cheese (about 2 ounces)
Instructions
  1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and ⅓ cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Watch the recipe video here:

What We're Loving: Greek Shrimp and CouscousSave the recipe: https://foodtv.com/2KtFRlN

Posted by Food Network on Tuesday, June 25, 2019

Main dish

Favorite Baked Spaghetti

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Favorite Baked Spaghetti
This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • ½ teaspoon seasoned salt
  • 2 large eggs
  • ⅓ cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups Daisy 4% cottage cheese
  • 4 cups part-skim shredded mozzarella cheese
  • Chopped fresh basil, optional
Instructions
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
  2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
  3. Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
  4. Cover and bake at 350° for 40 minutes. Uncover; bake until cheese is melted, 20-25 minutes longer. If desired, sprinkle with basil.

Watch the recipe video here:

You'll serve up seconds and THIRDS of this classic spaghetti casserole.FULL RECIPE here–> https://trib.al/CFihb6s

Posted by Taste of Home on Tuesday, June 25, 2019

Main dish

FOOD Here’s Exactly How To Make The Best Brownies Of Your Life

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FOOD Here's Exactly How To Make The Best Brownies Of Your Life
Little changes, big difference.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing
  • 8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
  • ¾ cup unsweetened Dutch process cocoa powder, divided
  • 1 tablespoon espresso powder
  • 2 cups granulated sugar
  • ½ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 6 large eggs
  • 1 cup all-purpose flour
  • Flaky sea salt, for sprinkling
Instructions
  1. Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  2. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  4. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  6. Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  8. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  9. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  10. Set the brownies on a cooling rack and cool completely in the pan.
  11. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

Watch the recipe video here:

These are the best brownies you'll EVER eat.Check out the full post: https://bzfd.it/2NxvzPB

Posted by Tasty on Saturday, May 4, 2019