Main dish

Chocolate Oat Milk

Chocolate Oat Milk
Once you make our version of silky chocolate oat milk, there will be no going back to the store-bought kind with all its added sugar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup old-fashioned oats, rinsed
  • ¼ cup plus 2 tablespoons honey
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon vanilla extract
  • Kosher salt
Instructions
  1. Combine the oats with enough water to cover in a medium bowl. Refrigerate the oats to soften, at least 6 hours and up to overnight.
  2. Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.)
  3. Warm 1 cup of the oat milk in a microwave-safe container, about 2 minutes.
  4. Add the honey and cocoa powder to the hot milk and stir until all the lumps are gone.
  5. Add the vanilla, remaining cold oat milk and ¼ teaspoon salt; stir to combine. Store the chocolate oat milk in an airtight container in the refrigerator for up to 5 days.

Watch the recipe video here:

What We're Loving: How to Make Chocolate Oat MilkSave the recipe: https://foodtv.com/2sWEW2r!

Posted by Food Network on Thursday, February 7, 2019

Main dish

Chicken Parmesan Stuffed Shells

Chicken Parmesan Stuffed Shells
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 24 jumbo pasta shells (about 10 ounces)
  • 6 frozen chicken tenders (about 12 ounces)
  • 1 pound whole-milk ricotta
  • 1 cup grated Parmesan
  • 1½ teaspoons Italian seasoning
  • 3 cups shredded mozzarella (about 12 ounces)
  • 2½ cups marinara sauce
Instructions
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
  3. Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
  4. Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1½ cups of the mozzarella and ½ teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip ½ inch off one corner of the bag.
  5. Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1½ tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1½ cups marinara sauce over the shells, then sprinkle with the remaining 1½ cups mozzarella.
  6. Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

Watch the recipe video here:

Chicken parm stuffed into pasta shells might be the most-comforting dinner ever!Get the recipe: https://foodtv.com/2t03gQX

Posted by Food Network on Wednesday, February 6, 2019

Main dish

GIANT BUTTER CHICKEN STUFFED NAAN

GIANT BUTTER CHICKEN STUFFED NAAN
We love butter chicken and naan, what a perfect pairing. Stuffing a giant naan is incredibly fun and much easier than you'd think!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Naan:
  • 150ml warm water
  • 1 tsp sugar
  • 1 ½ tsp yeast
  • 5 tbsp natural yoghurt
  • 300g bread flour
  • 2 tbsp melted butter
  • 1 ½ tsp salt
Chicken Marinade:
  • 3 chicken breasts
  • 1 cup yoghurt
  • 1 tbsp tandoori masala
  • 2 tsp lemon juice
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 green chilli, chopped
  • 1 tsp lemon juice
  • 1 tsp salt
Sauce:
  • Oil
  • 1 tsp cumin seeds
  • 1 onions, finely chopped
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 cup tomato puree
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 cup tomato puree
  • 2 tsp water
  • Salt to taste
  • 2 tsp sugar
  • ¾ cup double cream
  • ¼ cup butter
  • ¼ cup chopped coriander
  • 1 cup grated mozzarella
  • ¼ cup garlic butter
  • Chopped coriander
  • Nigella seeds
  • Yoghurt sauce for dip
Instructions
Giant Naan:
  1. Put the warm water, yeast and sugar in a bowl and stir well. Leave until it begins to froth. Stir the yoghurt into the yeast mixture.
  2. Put the flour and salt into a large mixing bowl. Pour the butter and yeast mixture into the flour. Mix to combine.
  3. Tip out on a lightly floured surface and knead for about five minutes until smooth, then transfer to a lightly oiled bowl. Cover let rise until doubled in size in a warm area, about 30-40 minutes.
Butter chicken:
  1. Preheat oven to 180ºC.
  2. In a bowl mix together all marinade ingredients. Slit chicken, add to mixture and toss to coat. Marinate for 20 minutes or up to 24 hours.
  3. Transfer chicken to a greased sheet pan and discard remaining marinade. Bake for 30-40 minutes until chicken is cooked through. Shred into small pieces.
  4. Heat oil in a pan over medium heat, add cumin seeds and onions. Cook until onions are softened and caramelised. Reduce heat to medium-low. Add tomato puree and spices except for garam masala. Stir to combine and cover with a lid and simmer for 10 minutes until slightly thickened.
  5. Add cream and butter. Stir to combine and melt butter. Add shredded chicken and coat in sauce. Stir through chopped cilantro.
  6. Cover and cook for 5 minutes.
Assembly:
  1. Tip the risen dough back out onto the lightly floured surface and knock the air out. Roll out into a large circle/oval. Meanwhile, heat a large cast iron pan or heavy pan in a 200ºC oven.
  2. Transfer the dough to a piece of parchment paper for easy transport. Sprinkle half the cheese on the bottom half of the dough leaving a ½” border. Top with shredded butter chicken and remaining cheese. Fold top over and press the edges together to seal.
  3. Using the parchment, carefully place the naan onto the heated pan.
  4. Bake for 30-40 minutes until golden brown.
  5. Remove from the oven and while still hot, brush with garlic butter and top with chopped coriander and nigella seeds

Watch the recipe video here:

Giant Butter Chicken Stuffed Naan

Posted by Twisted on Wednesday, February 6, 2019

Main dish

Spinach Artichoke Ravioli Bake

Spinach Artichoke Ravioli Bake
Spinach Artichoke Ravioli Bake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz cream cheese (225 g)
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • 5 oz spinach, cooked and chopped (25 g)
  • 16 oz artichoke heart (455 g)
  • ½ cup grated parmesan cheese (55 g)
  • ¾ cup sour cream (170 g)
  • 1 cup milk (240 mL)
  • 20 oz frozen ravioli (570 g)
Instructions
  1. Preheat the oven to 375ºF (190ºC).
  2. In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
  3. Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
  4. Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
  5. Bake for 30–35 minutes, or until browned.
  6. Enjoy!

Watch the recipe video here:

Spinach Artichoke Ravioli Bake ?FULL RECIPE: https://tasty.co/recipe/spinach-artichoke-ravioli-bake

Posted by Proper Tasty on Wednesday, February 6, 2019

Dessert

Instant Pot Pumpkin Spice Pudding Cake

Instant Pot Pumpkin Spice Pudding Cake
It’s ready to serve in just 22 minutes!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup white chocolate chips
  • 4 tbsp butter
  • ½ cup pumpkin purée, room temperature
  • 2 eggs, beaten
  • 6 tbsp flour
  • 1 tsp pumpkin pie spice
  • ⅛ tsp salt
  • 1 cup water, heated
  • Whipped cream or ice cream for serving (optional)
  • Cinnamon or additional pumpkin pie spice for garnish (optional)
Instructions
  1. In a small bowl, melt together the white chocolate and butter. Make sure bowl and utensils are dry. Heat slowly, stir often, do not overheat. Stir until smooth and completely combined.
  2. Fold in in pumpkin puree and mix until uniform, then add eggs, one at a time, and stir until completely combined.
  3. Add flour, pumpkin pie spice and salt and mix well.
  4. Coat the inside of 4 ramekins with nonstick spray. Divide the batter amongst the ramekins.
  5. Place the steam rack in the Instant Pot followed by 1 cup heated water. Arrange the ramekins on the steam rack. You may have to stack three on the bottom and one on the top. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  7. When the time is up, quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  9. (Optional) Serve warm with whipped cream or ice cream. Sprinkle with cinnamon or additional pumpkin pie spice

Watch the recipe video here:

It’s ready to serve in just 22 minutes!RECIPE: http://chopsecrets.com/instant-pot-pumpkin-spice-pudding-cake/

Posted by Chop Secrets on Wednesday, February 6, 2019

Main dish

Instant Pot Crispy Frittata Florentine

Instant Pot Crispy Frittata Florentine
This marvelous meal is on the table in only 25 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 2 tbsp oil
  • 2 cups frozen hash browns
  • 5 eggs
  • 2 tbsp half and half (or milk)
  • 1 tsp mustard powder
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • ⅔ cup fresh spinach, finely chopped
Instructions
  1. In a medium bowl, whisk together eggs, half and half and spices. Stir in spinach and set aside.
  2. Using the display panel select the SAUTE function. Add chopped bacon to the Instant Pot and cook until crisp.
  3. Using a slotted spoon, remove bacon to a paper towel-lined plate.
  4. Add frozen hash browns in an even layer and brown, without stirring, 6-8 minutes.
  5. Drizzle with oil, then turn the hash browns in sections. Cook without stirring an additional 4-6 minutes.
  6. Turn the pot off by selecting CANCEL. Remove hash browns to a plate, leaving any remaining drippings.
  7. Pour in egg mixture and use a wooden spoon to scrape the brown bits from the bottom of the pot.
  8. Return the hash browns to the pot and fold in gently, then sprinkle cooked bacon evenly over the top.
  9. Secure the lid, making sure the vent is closed.
  10. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 1 minute and adjust to LOW PRESSURE.
  11. When the time is up, quick-release the remaining pressure. Cut frittata into wedges and serve warm.

Watch the recipe video here:

This marvelous meal is on the table in only 25 minutes.RECIPE: http://chopsecrets.com/instant-pot-crispy-frittata-florentine/

Posted by Chop Secrets on Tuesday, February 5, 2019

Main dish

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana
Clean-up is a snap with this one-pot meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 1 pound hot (or mild) Italian sausage, casings removed
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth, heated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoes, unpeeled, sliced ¼” thick and quartered
  • 2 cups kale, cut into thin strips
  • 1 cup heavy cream
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  2. Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  3. Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  9. Serve warm topped with crumbled bacon.

Watch the recipe video here:

Clean-up is a snap with this one-pot meal.RECIPE: http://chopsecrets.com/instant-pot-zuppa-toscana/

Posted by Chop Secrets on Monday, February 4, 2019

Dessert

Caramel-Drizzled Brownie Hearts

Caramel-Drizzled Brownie Hearts
Love brownies? Here's a special way to love every chocolaty crumb.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 48 caramels, unwrapped (from 14 oz)
  • 3 tablespoons heavy whipping cream
  • ⅓ cup chopped pecans
Instructions
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil. Grease bottom only of foil with shortening or cooking spray. Make brownie mix as directed on box. Cool completely, about 1 hour.
  2. Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 12 brownies.
  3. In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.
  4. Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.

Watch the recipe video here:

Spread the love with this sweet brownie treat.Caramel-Drizzled Brownie Hearts recipe:…

Posted by Betty Crocker on Monday, February 4, 2019

Main dish

Crispy Buttercup Squash Poppers

Crispy Buttercup Squash Poppers
Packed with creamy flavor, but lower in fat, these squash poppers make the perfect dinner or side dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 to 3½-pound buttercup or butternut squash
  • 2 eggs, lightly beaten
  • 3 tablespoons all-purpose our
  • ¾ cup panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon black pepper
  • Nonstick olive oil cooking spray
  • 1 lemon
  • 1 5.3 to 6-ounce carton plain fat-free Greek yogurt
  • ¼ cup light mayonnaise
  • 1 clove garlic, minced
  • 1 dash salt
Instructions
  1. Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Halve, seed, and peel squash. Cut half of the squash into 3-inch strips. Reserve the
  2. remaining squash for another use.
  3. In a shallow dish combine eggs and our. In another shallow dish stir together bread crumbs, cheese, and black pepper. Roll squash strips in egg
  4. mixture, then in crumb mixture to coat. Place in the prepared baking pan.
  5. Lightly coat tops of squash strips with cooking spray. Bake 20 to 25 minutes or until tender and golden.
  6. Meanwhile, for sauce, remove ½ tsp. zest and squeeze 2 tsp. juice from lemon. In a small bowl combine lemon zest, 1 to 2 tsp. of the juice, and the
  7. next ve ingredients (through ground chipotle pepper). If desired, sprinkle with additional chipotle pepper.
  8. If desired, arrange squash poppers on a bed of arugula. Serve with sauce for dipping

Watch the recipe video here:

Once you pop these Crispy Butternut Squash “Fries” you can't stop. Get the recipe: https://trib.al/f0485H8

Posted by MyRecipes on Monday, February 4, 2019

Dessert

3-Ingredient Sheet-Pan Peanut Blossoms

3-Ingredient Sheet-Pan Peanut Blossoms
Make peanut blossoms for a crowd with almost no effort at all! The secret? Your trusty sheet pan and just three ingredients. No dough rolling required.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 rolls (16.5 oz each) Pillsbury™ refrigerated peanut butter cookies
  • 1 teaspoon sugar
  • 48 Hershey’s™ Kisses™ Brand any variety candies, unwrapped
Instructions
  1. Heat oven to 350°F.
  2. Crumble both rolls cookie dough in ungreased 15x10x1-inch pan. Press evenly in pan. Sprinkle evenly with sugar.
  3. Bake 12 to 16 minutes or until golden brown. Remove from oven. Immediately press a variety of chocolate candies into bars, in 8 rows of 6 candies each. Cool about 2 hours or until candies are set. Cut into bars with chocolate candy in center of each. Store in airtight container.

Watch the recipe video here:

A seriously simple sweet treat that never disappoints. 3-Ingredient Sheet-Pan Peanut Blossoms recipe:…

Posted by Pillsbury on Sunday, February 3, 2019