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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

Dessert

3-Ingredient Oreo™ Stuffed Cinnamon Rolls

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3-Ingredient Oreo™ Stuffed Cinnamon Rolls
Yep, we went there. Though we love Pillsbury™ Grands!™ cinnamon rolls on their own, we just couldn’t resist stuffing them with crushed Oreo™ cookies and coating them in a cream cheese icing for an irresistible treat that is kind of outrageous (in the very best way). Is it breakfast or dessert? You decide!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can (17.5 oz) Pillsbury™ Grands!™ cinnamon rolls with icing SAVE $
  • 1½ cups chopped Oreo™ cookies (about 13 cookies)
  • 2 oz (from 8-oz package) cream cheese, softened
Instructions
  1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
  2. Separate dough into 5 rolls; reserve icing. Unroll each cinnamon roll. Press ¼ cup of the chopped cookies onto each dough strip, and roll back into spiral. If necessary, replace any cookies that may fall out while rolling up. Place rolls in pan.
  3. Bake 17 to 21 minutes or until tops are golden brown.
  4. In small bowl, beat icing (from cinnamon roll can) and cream cheese with spoon or electric mixer on medium speed until no lumps remain. Spread icing mixture on top of warm cinnamon rolls; garnish with remaining ¼ cup chopped cookies. Serve warm.

Watch the recipe video here:

Is it breakfast or dessert? You decide!3-Ingredient Oreo™-Stuffed Cinnamon Rolls recipe:…

Posted by Pillsbury on Monday, January 14, 2019

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

Dessert

Chocolate Peanut Butter No Bake Pi

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Chocolate Peanut Butter No Bake Pi
This no-bake peanut butter chocolate pie is absolutely to die for! It’s so rich and creamy, you will just melt after one bite! It’s also super easy to make! And the fact that it’s a no bake is awesome! Have this recipe in the books for birthdays..events..any occasion! It’s perfect!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 chocolate Oreo cookie pie crust
  • Peanut Butter Pie Filling
  • 1 CUP Smooth peanut butter
  • ½ CUP Greek yogurt
  • ⅕ CUP Sweetened condensed milk
Chocolate Pie Filling
  • ½ CUP Heavy Whipping Cream
  • 12 oz Milk chocolate chips
Instructions
  1. In a medium bowl stir together the peanut butter, Greek yogurt, and sweetened condensed milk.
  2. Spoon the peanut butter pie filling into the prepared chocolate Oreo cookie pie crust.
  3. Melt the chocolate chips with about 2 tablespoons of heavy cream in the microwave for about 30 seconds at a time.
  4. May have to repeat 3 times or so. Set aside.
  5. In another bowl or stand mixer whip the remaining heavy cream until it forms soft peaks.
  6. Add ½ cup whipped cream to the melted chocolate and stir until combined.
  7. Pour the chocolate pie filling on top of the peanut butter layer. Let chill in the refrigerator overnight.
  8. The next day remove the Chocolate Peanut Butter pie from the refrigerator and let it sit for about 5 minutes.
  9. Slice and serve topped with whipped cream.
  10. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter No Bake PieFULL RECIPE: http://chopsecrets.com/chocolate-peanut-butter-no-bake-pie/

Posted by Chop Secrets on Sunday, January 13, 2019

Dessert

Marshmallow Creme-Filled Bundt Cake

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Marshmallow Creme-Filled Bundt Cake
Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 15.25-ounce box yellow cake mix (plus required ingredients)
  • 6 large egg whites, beaten to stiff peaks
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup marshmallow creme
  • ½ cup confectioners' sugar
  • 1 tablespoon heavy cream
Instructions
  1. Special equipment: a 12-cup bundt pan and a piping bag fitted with a long thin round tip
  2. Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
  3. Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
  4. Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.

Watch the recipe video here:

Recipe of the Day: Marshmallow Creme-Filled Bundt Cake ? Save the recipe: https://foodtv.com/2LUDXbG

Posted by Food Network 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