Main dish

Crock Pot Italian Turkey Meatballs

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Crock Pot Italian Turkey Meatballs
Delicious Italian turkey meatballs, all made in the slow cooker. No baking or frying required!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 oz (1.3 lb) ground turkey breast 93% lean
  • ¼ cup whole wheat seasoned breadcrumbs
  • ¼ cup Reggiano Parmigiano cheese, grated
  • ¼ cup parsley, finely chopped
  • 1 egg
  • 1 large clove garlic, crushed
  • 1 tsp kosher salt + fresh pepper
For the sauce:
  • 1 tsp olive oil
  • 4 cloves garlic, smashed
  • 28 oz can crushed tomatoes (I like Tuttorosso)
  • 1 bay leaf
  • salt and fresh pepper to taste
  • ¼ cup fresh chopped basil or parsley
Instructions
  1. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
  2. Using clean hands, mix all the ingredients and form small meatballs, about ⅛th cup each.
  3. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
  4. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
  5. Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
  6. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
  7. Serve with ricotta, over pasta or enjoy with French bread.

Watch the recipe video here:

Crock Pot Italian Turkey Meatballs, serve them over pasta, zoodles or on a roll!4 Freestyle Points • 200 Calorieshttps://www.skinnytaste.com/crock-pot-italian-turkey-meatballs/

Posted by Skinnytaste on Thursday, February 7, 2019

Main dish

Proper English Cottage Pie

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Proper English Cottage Pie
Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • 1 onion, diced
  • 3 carrots, diced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 1½ cups beef broth
  • 1 tablespoon tomato pastesalt and pepper to taste
  • 4 potatoes, peeled and diced
  • ¼ cup butter, softened
  • 1 cup milksalt and pepper to taste
  • ¼ pound shredded Cheddar cheese
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
  3. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
  4. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
  5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
  6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Watch the recipe video here:

Proper English Cottage Pie: https://trib.al/NeIhWpy

Posted by Allrecipes on Thursday, February 7, 2019

Dessert

Mini Chili Pot Pies

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Mini Chili Pot Pies
You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb ground beef (at least 80% lean)
  • ½ cup chopped onion
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
  • 1½ teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
  • 4 teaspoons yellow cornmeal
Instructions
  1. Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  2. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  3. Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  4. In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  5. Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Watch the recipe video here:

You’ve never had chili like this before!Mini Chili Pot Pies recipe:…

Posted by Pillsbury on Thursday, February 7, 2019

Main dish

Spicy Dorito® Taco Salad

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Spicy Dorito® Taco Salad
A delicious refreshing taco salad with a tangy twist.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground beef
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • 1 head lettuce, chopped
  • 5 cups crushed nacho cheese-flavored tortilla chips
  • 2 cups shredded Colby-Jack cheese
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 tomato, diced
  • ⅓ cup chopped onion
  • ¼ cup pickled jalapeno peppers, chopped
  • 1 cup vegetable oil
  • ½ cup white sugar
  • ½ cup ketchup
  • 1 envelope taco seasoning mix
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
Instructions
  1. Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
  2. Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
  3. Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

Watch the recipe video here:

Spicy Dorito® Taco Salad: https://trib.al/VX1jnwM

Posted by Allrecipes on Thursday, February 7, 2019

Main dish

Sheet-Pan Shakshuka Toast

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Sheet-Pan Shakshuka Toast
Sheet-Pan Shakshuka Toast
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 9 slices whole wheat bread
  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 2 red bell peppers, seeded and diced
  • 3 cloves garlic, chopped
  • 2 teaspoons salt, plus more taste
  • 1 teaspoon pepper, plus more to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon chili powder
  • 28 oz chopped tomato, 1 can (795 g)
  • 9 large eggs
  • ½ cup fresh parsley, chopped, for garnish (20 g)
Instructions
  1. Preheat oven to 350°F (180°C). Set a wire rack over a baking sheet.
  2. Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
  3. Heat the olive oil in a large cast-iron skillet over high heat. Add the onion and cook for 5 minutes, until softened.
  4. Add the red pepper and cook for 5 minutes, or until softened.
  5. Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
  6. Spoon the shakshuka sauce onto the bread. Spread evenly.
  7. Make a small well in the center of the sauce on each slice of bread. Carefully add an egg to each well.
  8. Season the eggs with salt and pepper.
  9. Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
  10. Sprinkle with chopped parsley and serve warm.
  11. Enjoy!

Watch the recipe video here:

Brunch for a crowd, without all the mess! ✨FULL RECIPE: https://tasty.co/recipe/sheet-pan-shakshuka-toast

Posted by Proper Tasty on Friday, February 8, 2019

Main dish

Giant Valentines Strawberry Eclair

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Giant Valentines Strawberry Eclair
Treat your lover to this enormous eclair. Incorporating traditional Valentines ingredients of strawberries and chocolate, it's all about to get very sexy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 220ml water
  • 85g butter
  • 105g plain flour
  • ¼ tsp salt
  • 3 eggs, beaten
  • 750g strawberries, hulled and quartered
  • 30g sugar
  • Juice of ½ lemon
  • 400ml double cream
  • 70g icing sugar
  • 300g dark chocolate, finely chopped
  • 150ml double cream
  • Freeze dried strawberries, to serve
Instructions
  1. Add the water and butter to a small saucepan. Bring to a boil, allowing the butter to pool in the centre of the saucepan, then remove from the heat
  2. Sift the flour with the salt and tip into the water butter mixture. Beat vigorously over the heat until you have a smooth mixture. Tip this mixture into a food processor and allow to cool slightly.
  3. Blitz the mixture in the food processor and gradually pour in the eggs (you might not need all of them!) until you have a luscious shiny mixture. When you tip some off a spoon it should have a reluctant dropping consistency.
  4. Pop the mixture into a piping bag and cut a large hole.
  5. Bake at 200C/400F for 35 mins. Poke holes in either end, turn the temperature down to 150C/300F and return to the oven for 20 further mins. Place on a wire rack to cool.
  6. Add the strawberries into a large pan with the sugar and lemon juice. Simmer and allow the strawberries to break down and form a thick compote, about 10 mins. Leave to cool completely.
  7. Put the cream and icing sugar in a large bowl and whisk into stiff peaks with a hand mixer. Add the cold strawberry compote, and whisk again until it is of piping consistency.
  8. Heat the cream in a small saucepan, then pour over the dark chocolate in a heatproof bowl. Leave to sit for 2 mins before stirring to combine into a smooth ganache.
  9. Cut the eclair in half lengthways and pipe in the strawberry cream mix.
  10. Put the top of the eclair on top. Pipe the chocolate ganache over the top of the eclair and sprinkle with the freeze-dried strawberries. Serve!

Watch the recipe video here:

Giant Valentines Strawberry Eclair

Posted by Twisted on Thursday, February 7, 2019

Main dish

One-Pan Shrimp Fajitas

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One-Pan Shrimp Fajitas
Dinner with only one pan, you'll be a fan!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 flour tortillas
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ orange bell pepper, sliced
  • ½ red onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 lime, juiced
  • Salsa
  • Guacamole
Instructions
  1. Preheat oven to 400°F/200°C.
  2. Wrap the tortillas in foil and place on the corner of a baking sheet.
  3. Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
  4. Toss to coat.
  5. Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
  6. Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
  7. Enjoy!

Watch the recipe video here:

One-Pan Shrimp Fajitas ?FULL RECIPE: http://bzfd.it/2n2wObW

Posted by Proper Tasty on Thursday, February 7, 2019

Main dish

Chocolate Sablés with Date Sugar

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Chocolate Sablés with Date Sugar
Grating the chocolate bar into shards helps give structure to the cookies; once the cookies cool, the chocolate will hold them together, but the sables will still melt on your tongue.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ounce bittersweet dark chocolate (60–70% cacao)
  • ¾ cup all-purpose flour
  • ¼ cup Dutch-processed cocoa powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¾ cup date sugar
  • 10 tablespoons unsalted butter, room temperature
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon mixed golden flaxseeds, brown flaxseeds, sesame seeds, and/or hemp seeds
  • ½ teaspoon flaky sea salt
Instructions
  1. Grate chocolate using the large holes of a box grater. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl.
  2. Using an electric mixer on medium-high speed, beat sugar and butter in a large bowl, scraping down sides occasionally, until butter lightens and looks creamy, about 4 minutes. Beat in egg yolks one at a time, beating well between additions. Beat in vanilla and 1 tsp. water. Reduce mixer speed to low and beat in dry ingredients, scraping down sides occasionally, until just combined. Beat in chocolate. Increase speed to medium and beat 30 seconds (this will help develop gluten in the flour, lending a less crumbly texture to the cookies).
  3. Transfer dough to a large sheet of parchment paper or plastic wrap. Form dough into a log about 2" thick. Chill until firm, at least 45 minutes.
  4. Preheat oven to 350° and line a rimmed baking sheet with parchment. Slice dough with a serrated knife into coins that are a generous ¼" thick. Transfer to prepared baking sheet. Mix seeds and sea salt in a small bowl; sprinkle over cookies.
  5. Bake cookies until edges are firm and tops are mostly firm but give just slightly when pressed, 11–13 minutes. Let cool.
  6. Do Ahead: Dough can be made 3 days ahead; keep chilled. Sables can be made 4 days ahead; store in an airtight container at room temperature.

Watch the recipe video here:

You have a date with these cookies. (via Healthyish)Recipe: http://bonap.it/4gi6nZM

Posted by Bon Appétit Magazine on Thursday, February 7, 2019

Main dish

Skillet Deep Dish Pizza

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Skillet Deep Dish Pizza
Skillet Deep Dish Pizza
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)
  • 2 tablespoons unsalted butter, softened
  • 1 pound fresh pizza dough, at room temperature
  • 10 ounces whole milk low-moisture mozzarella, thinly sliced
  • 1 cup your favorite marinara sauce or 1½ cups crushed and strained San Marzano tomatoes
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • ½ cup grated Parmesan
Instructions
  1. Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
  2. Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1½ inches up the sides.
  3. The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
  4. Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

Watch the recipe video here:

Recipe of the Day: Skillet Deep-Dish Pizza ? Save the recipe: https://foodtv.com/2WFPlgm!

Posted by Food Network on Thursday, February 7, 2019

Main dish

Instant Pot Garlic Butter Shrimp with Broccoli

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Instant Pot Garlic Butter Shrimp with Broccoli
A delicate white wine and garlic sauce that you’ll love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 2 shallots, finely diced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • ½ cup chicken broth
  • 1½ tbsp lemon juice
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1½ lbs peeled, deveined shrimp (not frozen)
  • 2½ cups bite-size broccoli florets
  • 2 tbsp grated parmesan cheese, additional for garnish
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted add the shallots to the pot and saute until soft, 3 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add broth, lemon juice, salt, pepper and shrimp to the pot. Stir to combine.
  5. Add broccoli in an even layer–do not stir.
  6. Turn the pot off by selecting CANCEL, 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 0 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir in parmesan cheese and serve immediately, with additional parmesan cheese for garnish (optional).

Watch the recipe video here:

A delicate white wine and garlic sauce that you’ll love.RECIPE: http://chopsecrets.com/instant-pot-garlic-butter-shrimp-with-broccoli/

Posted by Chop Secrets on Thursday, February 7, 2019