Main dish

Caramel Churro Chex Mix

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Caramel Churro Chex Mix
First of all, can I just say that ANY puppy chow recipe is going to be fun and delicious to eat?! Especially when it’s coated with cinnamon and sugar. Only the best combo ever! These were seriously gone in no time!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups Rice Chex cereal
  • 1CUP Packed brown sugar
  • 1 Stick Salted butter
  • ¼ CUP Light corn syrup
  • ¼ tsp Baking soda
  • ⅔ CUP Granulated sugar
  • 2 tsp Ground cinnamon
Instructions
  1. Preheat oven to 350°F
  2. Place cereal in a large, heat safe bowl. Line a large baking sheet with foil and spray with nonstick baking spray.
  3. In a small bowl, combine cinnamon and sugar and set aside.
  4. In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil.
  5. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated.
  6. Spread cereal on prepared baking sheet.
  7. Sprinkle evenly with cinnamon/sugar mixture.
  8. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown.
  9. Enjoy!

Watch the recipe video here:

Caramel Churro Chex MixFULL RECIPE: http://chopsecrets.com/caramel-churro-chex-mix/

Posted by Chop Secrets on Tuesday, January 15, 2019

Main dish

Easy Sticky Chicken Drumsticks

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Easy Sticky Chicken Drumsticks
https://www.facebook.com/1737181656494507/posts/2276956672517000/
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 chicken drumsticks
MARINADE
  • 6 cloves garlic, crushed
  • 3 tablespoons ginger
  • 1 red chili
  • 3 tablespoons honey
  • ½ cup soy sauce (100 mL)
GARNISH
  • sesame seed
  • spring onion
Instructions
  1. In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
  2. Mix in the chicken drumsticks.
  3. Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
  4. Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
  5. Remove from the pan and pour in the marinade.
  6. Bring to a boil and stir, until the marinade is thick and resembles a sauce.
  7. Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
  8. Garnish with sesame seeds and spring onions.
  9. Enjoy!

Watch the recipe video here:

Easy Sticky Chicken Drumsticks ?FULL RECIPE: https://tasty.co/recipe/easy-sticky-chicken-drumsticks

Posted by Proper Tasty on Tuesday, January 15, 2019

Main dish

Firecracker Shrimp Will You New Years Blowing up with Flavor

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Firecracker Shrimp Will You New Years Blowing up with Flavor
Let’s face it shrimp rings with cocktail sauce is delicious, but its been done to death! New years is chilly enough and I wanted to make some some snacks for my party-goers. With a little marinade and some egg roll wrappers, you can transform some ordinary shrimp into a crispy, spicy and absolutely delicious experience! You’ll never through another party without these guys, that’s for sure!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 frozen jumbo/large shrimp, defrosted
  • 6 egg roll wrappers
  • Oil for frying
  • 1 tbsp of flour with a little water
  • 3 tbsp of Sriracha or Hot Sauce
  • 1 tbsp Soy Sauce
  • ½ tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 3 cloves of garlic
  • zest & juice of ½ a lime
  • 1 tbsp of sugar
  • Salt and pepper to taste
Instructions
  1. Start by preparing a marinade for the shrimp. In a shallow bowl or zip lock bag, add the sriracha/hot sauce, soy sauce, rice vinegar and sesame oil.
  2. Then grate the fresh peeled garlic cloves, directly into the bowl.
  3. Zest half a lime, cut it and squeeze it’s juice into the marinade.
  4. Season the marinade with a sprinkling of salt an pepper. Stir all the ingredients well to mix them. Also add a tablespoon of sugar to balance out all the flavors.
  5. Toss the shrimp in the bowl or bag and gently mix them around with a spoon to coat them well in the marinade. Cover and place the marinated shrimp in the fridge for 15-30 minutes.
  6. After the shrimp has had some time to soak in all those flavors. Prepare the wrapping by placing an egg roll/spring roll wrapper on a cutting board diagonally so it looks like a diamond shape. Then cut it in half and repeat with the rest of the wrappers.
  7. Place a shrimp on left side of the wrapper with the tail sticking out and fold over the left corner wrapping the shrimp as tightly as you can.
  8. Then fold the top corner down, making sure to cover the top end of the shrimp.Roll the shrimp as tightly as possible and as straight as you can manage until there’s just a little corner left.
  9. Using your finger apply a little of the flour paste (a little flour and water mix) to the corner of the wrapper and seal it.
  10. Repeat the same wrapping method for the rest of the shrimp.
  11. In a pan, add about an inch or so of oil to fry the shrimp.(You can use a deep fryer if you have one, but enough oil to cover at least ¾ of the shrimp if not the whole shrimp is all you really need) Heat the oil through on medium-high. To test and see if the oil is hot enough for frying, pinch a tiny piece of wrapper and drop it in the oil…if it bubbles and comes to rises to the top quickly it’s hot enough.
  12. Fry the shrimp in small batches depending on the size of your pan and cook them for 2-3 minutes on each side till golden brown. I’d suggest cooking one to time it and one you take it out, cut it in half to see if the shrimp is cooked through but not rubbery.
  13. Serve hot with some sweet and spicy dipping sauce. …yummm!

Watch the recipe video here:

Transform ordinary shrimp into a crispy, spicy and absolutely delicious experienceRecipe: http://sha.red/W21Mm

Posted by Shared Food on Tuesday, January 15, 2019

Main dish

Instant Pot Pizza Pasta Casserole

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Instant Pot Pizza Pasta Casserole
Kids will line up for this pizza-flavored dish.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 tbsp butter
  • 1 lb Italian sausage, casings removed
  • 1 onion, finely diced
  • 8 oz sliced mushrooms (optional)
  • 4 cups chicken or beef broth
  • 1 cup pasta sauce
  • 14-16 oz cavatappi, rotini, penne or other short pasta
  • 14 oz jar pizza sauce
  • 2 oz + 1 oz sliced pepperoni, divided
  • 4 oz + 4 oz shredded mozzarella, divided
  • Fresh basil for garnish (optional)
Instructions
  1. Cut 2 oz of the pepperoni in quarters. Leave the other 1 oz in whole slices. Set aside.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When butter gets hot, add sausage and onion. Cook and stir until no pink remains.
  4. Add mushrooms (optional) and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Onto the meat mixture, evenly layer pasta sauce, then pasta, then pizza sauce. 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 5 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Add the 2oz of quartered pepperoni and 4 oz of cheese and stir to combine.
  10. Top with remaining cheese and whole pepperoni and close the lid until the cheese is melted and pepperoni heated through. Serve warm.

Watch the recipe video here:

Kids will line up for this pizza-flavored dish.RECIPE: http://chopsecrets.com/instant-pot-pizza-pasta-casserole/

Posted by Chop Secrets on Tuesday, January 15, 2019

Main dish

Chipotle Tortilla Chip-Crusted Shrimp

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Chipotle Tortilla Chip-Crusted Shrimp
Chipotle Tortilla Chip-Crusted Shrimp
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped pickled jalapenos
  • 2 tablespoons canned chopped green chiles
  • Juice of 1 lime, plus wedges for serving
  • 2 tablespoons chopped fresh cilantro
  • Kosher salt
  • 1½ cups all-purpose flour
  • 2 large eggs
  • 1 cup finely ground tortilla chips (about 4 ounces)
  • 1 pound large shrimp, peeled and deveined
  • ½ to 1 teaspoon chipotle chile powder
  • Vegetable oil, for frying
  • Chipotle barbecue sauce, for serving
Instructions
  1. Combine the mayonnaise, jalapenos, green chiles, lime juice, cilantro and a pinch of salt in a small bowl; refrigerate until ready to use.
  2. Put 1 cup flour in a small shallow bowl; whisk the eggs in a separate shallow bowl. Combine the ground tortilla chips and the remaining ½ cup flour in a third bowl.
  3. Season the shrimp with salt and the chile powder. Dredge the shrimp in the plain flour, dip in the egg, letting the excess drip off, then press into the tortilla chip?flour mixture until evenly coated. Transfer to a large plate.
  4. Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in two batches, add the shrimp and cook, turning, until golden and crisp, about 3 minutes. Transfer to a paper towel?lined plate to drain. Season with salt. Serve with the jalapeno mayonnaise, chipotle barbecue sauce and lime wedges.

Watch the recipe video here:

What We're Loving: Tortilla Chip Crusted Shrimp ???Save the recipe: https://foodtv.com/2RBXinl

Posted by Food Network on Tuesday, January 15, 2019

Main dish

Ultimate Fudgy Brownies

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Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats. —Sarah Thompson, Greenfield, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup butter, cubed
  • ¼ cup water
  • 2 teaspoons instant coffee granules, optional
  • 2-3/4 cups bittersweet chocolate chips, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment paper, remove brownies from pan. Cut into squares.
Nutrition Facts
  1. brownie: 344 calories, 18g fat (10g saturated fat), 67mg cholesterol, 197mg sodium, 47g carbohydrate (35g sugars, 2g fiber), 4g protein.

Watch the recipe video here:

These are simply irresistible!> Get the recipe for Ultimate Fudgy Brownies: https://trib.al/MOxJSNz

Posted by Taste of Home on Tuesday, January 15, 2019

Main dish

A Pad Thai Worth Making

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A Pad Thai Worth Making
The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package dried flat rice noodles
  • 3 tablespoons fish sauce
  • ¼ cup fresh lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons oyster sauce
  • 1½ tablespoons Asian chile pepper sauce, divided
  • ¼ cup chicken stock
  • ¼ cup vegetable oil
  • 1 tablespoon chopped garlic
  • 8 ounces medium shrimp - peeled and deveined
  • 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 eggs, beaten
  • 3 cups bean sprouts
  • 6 green onions, chopped into 1 inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into 8 wedges
  • 2 cups bean sprouts
Instructions
  1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
  2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
  3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
  4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
  5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Watch the recipe video here:

A Pad Thai Worth Making: https://trib.al/eJHomxg

Posted by Allrecipes on Tuesday, January 15, 2019

Main dish

Spinach Mushroom Tortellini Soup

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Spinach Mushroom Tortellini Soup
Spinach Mushroom Tortellini Soup
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 (8 oz.) package cremini mushrooms, quartered or sliced
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme, stems removed
  • 1 teaspoon dried sage
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon nutmeg
  • ¼ cup all-purpose flour
  • ½ cup white wine
  • 1½ (32 oz.) cartons vegetable or low-sodium chicken broth
  • 1 (8 oz.) package cheese tortellini (or spinach or meat)
  • ¾ cup parmesan cheese, grated, plus more for garnish
  • 1 (10 oz.) package fresh spinach, roughly chopped
  • ½ cup half-and-half
  • Kosher salt and freshly ground pepper, to taste
Instructions
  1. Melt butter and olive oil in a large stock pot or Dutch oven over medium-high heat and sauté mushrooms and onion for 10-12 minutes, or until softened and onions are translucent.
  2. Season with salt and pepper, then add garlic and cook for 1-2 minutes, or until fragrant.
  3. Add thyme, sage, red pepper flakes and nutmeg, and stir to combine.
  4. Sprinkle flour in and cook for 2-3 minutes, or until veggies are thoroughly coated, then pour in white wine to deglaze pan.
  5. Pour in chicken broth and tortellini, then bring to a boil and cook for 7-9 minutes, or until tortellini is cooked and al dente.
  6. Reduce heat to low, then stir in spinach, parmesan cheese and half-and-half, cooking until spinach is wilted and cheese is melted.
  7. Transfer to bowls and serve hot!

Watch the recipe video here:

Creamy Spinach Tortellini SoupWritten recipe: http://po.st/dl0VUH

Posted by 12 Tomatoes on Tuesday, January 15, 2019

Main dish

Country Apple Fritter Bread

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Country Apple Fritter Bread
This country apple fritter bread is absolutely the best I have ever had! I mean, anything that has the title ‘Apple Fritter’ in it is obviously going to be amazing, but this is on a whole new level! This recipe is great to have around the holidays and will bring you all the warm fuzzy feelings after just one bite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ CUP Light brown sugar
  • 1 tsp Ground cinnamon
  • ⅔ CUP White sugar
  • ½ CUP Butter, softened
  • 2 Eggs
  • 1½ tsp Vanilla extract
  • 1½ CUPS All-purpose flour
  • 1¾ tsp Baking powder
  • ½ CUP Milk
  • 2 Apples, peeled and chopped (any kind)
Old-Fashioned Creme Glaze
  • ½ CUP Powdered sugar
  • 2 Tbsp of milk or cream
Instructions
  1. Preheat oven to 350°F.
  2. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
  3. Mix brown sugar and cinnamon together in a bowl. Set aside.
  4. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  5. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  6. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
  7. Mix milk into batter until smooth.
  8. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
  9. Lightly pat apple mixture into batter.
  10. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
  11. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  12. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  13. To make glaze, mix powdered sugar and milk or cream together until well mixed.
  14. Let cool for about 15 minutes before drizzling with glaze.
  15. Enjoy!

Watch the recipe video here:

Country Apple Fritter BreadFULL RECIPE: http://chopsecrets.com/country-apple-fritter-bread/

Posted by Chop Secrets on Tuesday, January 15, 2019

Main dish

Ratatouille Skillet Eggs

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Ratatouille Skillet Eggs
3 tablespoons extra-virgin olive oil 4 scallions, chopped (white and green parts separated) 1 medium zucchini or yellow squash, chopped 1 small or ½ large eggplant, chopped ¼ teaspoon red pepper flakes 4 cloves garlic, chopped Kosher salt and freshly ground pepper 1 15-ounce can petite diced tomatoes 1 15-ounce can cannellini beans (do not drain) 1 cup torn fresh basil 8 large eggs 4 large baguette slices
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 4 scallions, chopped (white and green parts separated)
  • 1 medium zucchini or yellow squash, chopped
  • 1 small or ½ large eggplant, chopped
  • ¼ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • Kosher salt and freshly ground pepper
  • 1 15-ounce can petite diced tomatoes
  • 1 15-ounce can cannellini beans (do not drain)
  • 1 cup torn fresh basil
  • 8 large eggs
  • 4 large baguette slices
Instructions
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
  2. Stir the tomatoes, beans (and their liquid) and ½ cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
  3. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining ½ cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

Watch the recipe video here:

Ratatouille for BREAKFAST? You'll hop on the bandwagon soon enough. Save the recipe: https://foodtv.com/2AB5ZEE.

Posted by Food Network on Monday, January 14, 2019