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Main dish

Hearty Potato Salad

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Hearty Potato Salad
Hearty Potato Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ lb small red potato, cleaned and unpeeled (680 g)
  • fine sea salt, to taste
  • ½ cup mayonnaise (120 g)
  • ½ lemon, juiced
  • 2 teaspoons dijon mustard
  • ¼ cup red onion, finely chopped (75 g)
  • 2 hard-boiled eggs, coarsely chopped
  • ¼ teaspoon smoked paprika
  • freshly ground black pepper, to taste
  • ⅓ cup dill pickle, coarsely chopped (50 g)
  • 2 tablespoons chives, finely chopped, plus more for garnish
Instructions
  1. Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
  2. Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
  3. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
  4. Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
  5. Enjoy!

Watch the recipe video here:

Hearty Potato Salad

This hearty potato salad is so delicious! ?FULL RECIPE: https://tasty.co/recipe/hearty-potato-salad

Posted by Tasty on Tuesday, October 23, 2018

Main dish

Chicken Fajita Pepper Rings

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Chicken Fajita Pepper Rings
CHICKEN FAJITA PEPPER RINGS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts shredded
  • 1 onion, diced and caramelised
  • 1 cup cream cheese
  • 2 tbsp fajita seasoning
  • 3 peppers, seeded, cut Ito ½" rings
  • 1 cup cheddar cheese
  • 3 eggs, whisked
  • 1 cup seasoned flour
  • 2 cups seasoned breadcrumbs
  • Oil for frying
  • 1 cup sour cream
  • Juice of 1 lime
  • 1 garlic clove, minced
  • Salt and pepper to taste
Instructions
  1. Mix together chicken, cream cheese, onion, cheddar cheese, and fajita seasoning.
  2. Arrange pepper rings on a parchment-lined baking sheet. Fill each with chicken mix and flatten the surface. Place in the freezer for 30 minutes.
  3. Meanwhile, heat oil in a deep pot to 170ºC for frying.
  4. Coat each ring in flour, then egg then breadcrumbs. Carefully lace into the oil and fry until golden brown.
  5. Mix together sour cream, lime juice, garlic and salt, and pepper to taste. Serve alongside Chicken Fajita Pepper rings, enjoy!

Watch the recipe video here:

Chicken Fajita Pepper Rings

Chicken Fajita Pepper Rings

Posted by Twisted on Tuesday, October 23, 2018

Main dish

Ramen Any Vegan or Vegetarian Will Love

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Ramen Any Vegan or Vegetarian Will Love
Mmmhmm.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon oil
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger, minced
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 6 cups vegetable stock
  • 1 cup water
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon miso paste
  • Ramen noodles
Toppings
  • Bok choy, sautéed
  • Peppers, sliced and sautéed
  • Parsley
  • Kimchi
  • Soft-boiled egg
  • Nori
  • Rainbow carrots, diced and sautéed
  • Radishes, sliced
  • Onions, sliced and sautéed
  • Spinach
  • Bean sprouts, sautéed
  • Corn
  • Jalapeños, sliced and sautéed
  • Green onions, sliced
Instructions
  1. # In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
  2. # Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
  3. # Uncover the pot, add the miso paste, and stir.
  4. # Ladle the broth into a bowl and add noodles and toppings of your choice.
  5. # Enjoy!

Watch the recipe video here:

Ramen Any Vegan or Vegetarian Will Love

Ramen lovers will fall for this vegetarian or vegan take on the delicious soup ??FULL RECIPE: http://bzfd.it/2sCs2Wk

Posted by Tasty on Tuesday, October 23, 2018

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
Crispy Chicken Teriyaki Rice Balls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup soy sauce (60 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup bell pepper, julienned (100 g)
  • 1 cup carrot, julienned (120 g)
  • 4 cups short grain rice, cooked (800 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 1 cup scallion, thinly sliced (100 g)
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

Crispy Chicken Teriyaki Rice Balls

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by Tasty on Tuesday, October 23, 2018

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.3 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Chicken Curry Naan Bowls

WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! ?FULL RECIPE: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Proper Tasty on Monday, October 22, 2018

Main dish

Peanut Butter Banana Brownies

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Peanut Butter Banana Brownies
Use your overripe bananas & reduce your waste with these peanut butter banana brownies! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ripe bananas
  • 1 cup sugar (200 g)
  • ½ cup unsalted butter, melted, plus 1 tablespoon (130 g)
  • 1 teaspoon vanilla extract
  • ¾ cup flour (95 g)
  • ¼ cup cocoa powder, plus 1 tablespoon (40 g)
  • ⅛ teaspoon salt
  • ½ cup creamy peanut butter (120 g)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
  3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
  4. Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
  5. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
  6. Pour batter into prepared baking dish.
  7. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
  8. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
  9. Allow brownies to cool completely before cutting.
  10. Enjoy!

Watch the recipe video here:

Peanut Butter Banana Brownies

Use your overripe bananas & reduce your waste with these peanut butter banana brownies! ?FULL RECIPE: https://tasty.co/recipe/peanut-butter-banana-brownies

Posted by Tasty on Monday, October 22, 2018

Main dish

Apple Pie Bars

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Apple Pie Bars
Fall is here! Make Ina Garten's Apple Pie Bars to celebrate! ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the crust:
  • 1 pound (4 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ½ cup chopped walnuts
  • 1 teaspoon ground cinnamon
For the apple filling:
  • 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  • 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 4 tablespoons (1/2 stick) unsalted butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Watch the recipe video here:

How To Make Ina's Apple Pie Bars

Fall is here! Make Ina Garten's Apple Pie Bars to celebrate! ? ?Watch the premiere of #BarefootContessa: Cook Like a Pro > Sunday at 12:30|11:30c.Get the recipe: https://foodtv.com/2J0d9W1!

Posted by Food Network on Saturday, October 20, 2018

Main dish

Eggplant Nachos

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Eggplant Nachos
Eggplant Nachos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 eggplants
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken, shredded (250 g)
  • ½ lime, juiced
  • 1 cup shredded monterey jack cheese (100 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 cup guacamole, to serve (225 g)
  • pickled jalapenos, to serve
  • fresh cilantro, chopped, to serve
  • salsa, to serve
  • cooking oil spray
Instructions
  1. Preheat oven to 250˚F (120˚C).
  2. In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside.
  3. On a cutting board, take one of the eggplants and cut off one end.
  4. Thinly slice the eggplant into ¹⁄₁₆ of an inch (1 mm) slices. Repeat with the rest of the eggplant.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix.
  7. Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice.
  8. Bake for one hour, or until the chips are crisp.
  9. In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized.
  10. Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly.
  11. In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes.
  12. Place dollops of guacamole over the nachos and top with pickled jalapeños. Pour salsa into the ramekin and sprinkle with cilantro. Serve immediately.
  13. Enjoy!

Watch the recipe video here:

Loaded Eggplant "Nachos"

Nachos with a delicious, crispy twist ?FULL RECIPE: https://tasty.co/recipe/eggplant-nachos

Posted by Tasty on Sunday, October 21, 2018

Main dish

Sunny’s Bacon Cheeseburger Casserole

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Sunny's Bacon Cheeseburger Casserole
Bacon ? Cheeseburger ? Casserole ? (We dare you not to drool over this one.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Beef:
  • 8 strips bacon, chopped
  • 1 tablespoon olive oil
  • 2 pounds ground chuck (80 percent beef, 20 percent fat)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Mexican oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
Sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, at room temperature
  • 1 pint (2 cups) heavy cream, at room temperature
  • 2 tablespoons yellow mustard
  • Kosher salt
Casserole:
  • 2 pounds frozen cheese ravioli, thawed
  • 8 slices Swiss cheese
  • 2 plum tomatoes, seeded and chopped
  • 8 slices American cheese
  • 8 ounces shredded Cheddar and Monterey Jack cheese blend
  • 1 head iceberg lettuce, finely shredded (like straw)
  • ¼ cup thinly sliced red onion (like paper thin!)
  • 2 tablespoons pickle juice
Instructions
For the beef:
  1. In a large pan with straight sides on medium-high heat, add the bacon and cook, while stirring, until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon fat in the pan and add the olive oil, beef, onion powder, garlic powder, oregano, salt and pepper. Brown the beef while breaking it up into bits, about 10 minutes. Remove the beef with a slotted spoon to a plate and reserve. Leave the fat in the pan for the sauce.
For the sauce:
  1. Add the butter and flour to the already-hot pan from the beef. If the butter begins to brown, lower the heat while working it into the flour. Cook, stirring, for a few minutes, then raise the heat and slowly whisk in the milk. Once it begins to thicken slightly, add the heavy cream and continue to cook until the sauce reduces a bit more and thickens as well. Add the mustard. The sauce will not be thick like gravy, but not as thin as water either. Taste and season with a pinch of salt.
For the casserole:
  1. Preheat the oven to 350 degrees F.
  2. Using a 13-by-9-inch casserole dish, layer starting at the bottom with: a few spoonfuls of sauce to cover the bottom, half of the ravioli in 1 layer, the Swiss cheese, half of the beef, half of the tomatoes, half of the remaining sauce, the remaining ravioli in 1 layer, the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce and the reserved bacon. Top with all of the shredded cheese blend. Bake until the edges are bubbly and the cheese begins to brown, 30 to 35 minutes.
  3. Toss the lettuce and onion in a large bowl with the pickle juice. Serve each portion of casserole with a mound of this garnish over the top.

Watch the recipe video here:

Bacon Cheeseburger Casserole

Bacon ? Cheeseburger ? Casserole ? (We dare you not to drool over this one.)#TheKitchen > Tomorrow at 11a|10c

Posted by Food Network on Friday, June 22, 2018

Main dish

Homemade Apple Cider

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Homemade Apple Cider
You can make apple cider with no added sugar in your crock pot! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 granny smith apples, sliced
  • 4 red delicious apples, sliced
  • 1 orange, sliced
  • 1 ½ tablespoons whole allspice
  • 1 ½ tablespoons whole clove
  • 3 cinnamon sticks
  • 8 cups water (1.9 L)
Instructions
  1. Place fruit and spices into a slow cooker.
  2. Add 8 cups of water.
  3. Cook on high heat for 3-4 hours.
  4. Uncover the slow cooker, and mash the softened fruit with a potato masher.
  5. Cover again and cook on low for 1-2 hours.
  6. Strain out fruit and spices from the slow cooker into a cheesecloth in a bowl.
  7. Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker.
  8. Serve warm.
  9. Enjoy!

Watch the recipe video here:

No-Added-Sugar Apple Cider

You can make apple cider with no added sugar in your crock pot! ?Full Recipe: https://tasty.co/recipe/homemade-apple-cider

Posted by Tasty on Friday, October 19, 2018