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Main dish

Chicken Mushroom Ranch Penne

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Chicken Mushroom Ranch Penne
CHICKEN MUSHROOM RANCH PENNE recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp pepper
  • 3 chicken breasts
  • 1 tbsp oil
  • 1 tbsp butter
  • 200g oyster mushrooms
  • 3 garlic cloves, crushed
  • 500ml double cream
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1 tbsp dried dill
  • 1 tsp salt
  • 400g penne, cooked to packet instructions
Instructions
  1. Mix together the oregano, onion powder, garlic powder, salt, cayenne and pepper. Sprinkle this mixture over the chicken breasts.
  2. Heat the oil and butter in a large pan and fry the chicken breasts for around 5 minutes on each side until cooked through. Remove from the heat and, when cool enough to handle, cut into chunks.
  3. Meanwhile, fry the mushrooms in the pan with the butter and oil. Add the garlic and cook until fragrant.
  4. Pour over the cream and reduce the heat to barely a simmer. Allow to thicken for 5 minutes, then add the dried herbs and salt. Add the cooked chicken and pasta and stir to combine.
  5. Serve hot. Enjoy!

Watch the recipe video here:

Chicken Mushroom Ranch Penne

Chicken Mushroom Ranch Penne

Posted by Twisted on Friday, September 21, 2018

Dessert

Blackberry Swirl Cheesecake

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Blackberry Swirl Cheesecake
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • One 9-ounce box chocolate wafer cookies
  • ¼ cup sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
Filling:
  • Three 11.5-ounce containers whipped cream cheese
  • 1¼ cups sugar
  • One 16-ounce container sour cream, at room temperature
  • 1 cup heavy cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Two 6-ounce containers blackberries
  • Whipped cream, for serving
Instructions
Special equipment:
  1. a 10-inch springform pan and a wooden skewer
For the crust:
  1. Position a rack in the middle of the oven and preheat to 325 degrees F.
  2. Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  3. Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
  4. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling:
  1. Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
  2. Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in ¼ cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
  3. Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
  4. Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
  5. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
  6. Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

Watch the recipe video here:

How to Make Blackberry Swirl Cheesecake

This beautiful Blackberry Swirl Cheesecake is a surefire way to impress any guest! ??

Posted by Food Network on Monday, February 26, 2018

Main dish

Carne Asada Fries

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Carne Asada Fries
Carne Asada Fries recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
OVEN-BAKED FRENCH FRIES
  • 2 russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
CARNE ASADA
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, minced
  • ½ cup fresh orange juice (120 mL)
  • ¼ cup fresh lime juice (60 mL)
  • ½ lb flank steak (225 g)
  • 1 tablespoon canola oil
  • ½ cup shredded Pepper Jack cheese (50 g)
FOR SERVING
  • sour cream
  • guacamole
  • diced tomatoes
  • fresh cilantro leaves
  • cotija cheese, grated
Instructions
  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
  3. Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
  4. In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
  5. Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
  6. After 10 minutes dice the steak.
  7. In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
  8. Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
  9. Enjoy!

Watch the recipe video here:

Carne Asada Fries – Latest and Greatest Cookbook Bumpers

Holy guacamole! These carne asade fries are amazing ?Full Recipe: https://tasty.co/recipe/carne-asada-fries

Posted by Tasty on Wednesday, September 19, 2018

Uncategorized

Chai-Spiced Cheesecake Muffins

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Chai-Spiced Cheesecake Muffins
Sweater weather is coming and chai is the only thing on my mind ☕️
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • MUFFINS
  • 1 ¾ cups all-purpose flour (215 g)
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups applesauce (520 g)
  • 1 ¼ cups brown sugar (275 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • CHEESECAKE FILLING
  • 8 oz cream cheese, room temperature (225 g)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon vanilla extract
  • nonstick cooking spray, for greasing
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
  3. In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
  4. Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
  5. Grease a 2 12-cup muffin tin with nonstick spray.
  6. Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
  7. Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
  8. Let cool for 5 minutes before serving.
  9. Enjoy!

Watch the recipe video here:

Chai-Spiced Cheesecake Muffins

Sweater weather is coming and chai is the only thing on my mind ☕️Full Recipe: https://tasty.co/recipe/chai-spiced-cheesecake-muffins

Posted by Tasty on Thursday, September 20, 2018

Main dish

Stuffed Bell Peppers

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Stuffed Bell Peppers
Stuffed Bell Peppers are proof that veggies can be delicious ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 bell peppers, any color
  • 4 tablespoons olive oil, plus more for drizzling
  • 8 ounces lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 Roma tomatoes, seeded and finely diced
  • Red pepper flakes, as needed
  • 1 cup cooked long-grain and wild rice
  • 1½ cups grated pepper Jack cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Watch the recipe video here:

How to Make Ree's Stuffed Bell Peppers

Stuffed Bell Peppers are proof that veggies can be delicious ?See more from The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, June 16, 2018

Main dish

Loaded Garlic Mashed Potatoes

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Loaded Garlic Mashed Potatoes
Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces bacon (about 10 strips)
  • 1 head of garlic
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper
  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
  • ½ cup heavy cream
  • 4 tablespoons salted butter
  • ¼ cup sour cream
  • 2 cups grated sharp Cheddar
  • 3 scallions, thinly sliced on the bias
Instructions
  1. Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
  2. Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
  3. Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
  4. Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1¾ cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
  5. Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.

Watch the recipe video here:

How to Make Trisha's Loaded Garlic Mashed Potatoes

Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?

Posted by Food Network on Sunday, June 17, 2018

Main dish

Potato and Chorizo Enchiladas

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Potato and Chorizo Enchiladas
These Potato and Chorizo Enchiladas might become your new favorite ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Enchilada Sauce:
  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • 2 cups chicken stock
  • 2 tablespoons chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • One 6-ounce can tomato paste
  • Enchiladas:
  • 8 ounces fresh Mexican chorizo
  • ½ cup canola oil
  • 8 corn tortillas
  • ¾ cup frozen home fries or refrigerated diced potatoes
  • 2 cups shredded Mexican blend cheese
  • ¼ cup sour cream
  • 2 teaspoons hot sauce
  • Juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
  2. For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
  3. Preheat the oven to 375 degrees F.
  4. Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
  5. In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
  6. Ladle about ¾ cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about ¼ cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
  7. While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
  8. Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

Watch the recipe video here:

How to Make Katie's Potato and Chorizo Enchiladas

These Potato and Chorizo Enchiladas might become your new favorite ?Catch Katie Lee on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Monday, June 25, 2018

Main dish

Fried Chicken Salad Sandwiches

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Fried Chicken Salad Sandwiches
You haven't lived until you've tried these Fried Chicken Salad Sandwiches!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup whole-grain mustard
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon cayenne
  • Juice of ½ lemon
  • 4 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs)
  • ¼ cup chopped fresh parsley
  • 3 stalks celery, diced
  • 3 green onions, sliced
  • Kosher salt and freshly ground black pepper
  • 4 croissants, split
Instructions
  1. In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

Watch the recipe video here:

How To Make Damaris' Fried Chicken Salad Sandwiches

You haven't lived until you've tried these Fried Chicken Salad Sandwiches!Chef Damaris Phillips judges an all-new #SummerCookOff > Sunday at 8|7c

Posted by Food Network on Sunday, August 19, 2018

Dessert

Cereal-Stuffed French Toast

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Cereal-Stuffed French Toast
Cereal-Crusted French Toast... and it's stuffed with berries and cream cheese! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 loaf challah bread or any tall braided bread
  • 2½ cups tropical or fruity cereal, such as Fruity Pebbles, plus more for garnish
  • 8 ounces cream cheese, softened
  • 2 tablespoons chopped strawberries, plus more for garnish
  • 2 tablespoons chopped blueberries, plus more for garnish
  • 1 cup half-and-half
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 large eggs, beaten
  • 4 tablespoons salted butter
  • Whipped cream, for serving
  • Maple syrup, for serving
Instructions
  1. Cut four 2-inch-thick slices of bread from the center of the loaf (save the rest for another use). Using a paring knife, make a small cut through the bottom of each slice of bread going horizontally to create a pocket for the filling.
  2. Pour the cereal into a large resealable plastic bag and seal. Using a rolling pin, crush the cereal into pieces; stop before it gets too fine. Pour 2 tablespoons of the crushed cereal into a bowl. Add the cream cheese and chopped strawberries and blueberries and mix.
  3. In a shallow baking dish, whisk together the half-and-half, vanilla, cinnamon and eggs.
  4. In a large skillet over medium-low heat, melt 1 tablespoon of the butter.
  5. Using a spoon, stuff a slice of bread with about 2 tablespoons of the filling. Close the opening and dip into the egg mixture to coat (about 5 seconds on each side). Transfer the bread to the bag filled with cereal and carefully coat each side.
  6. Cook the bread in the skillet until toasted on both sides, being careful not to burn it, 3 to 4 minutes per side. Transfer to a serving plate.
  7. Stuff, dip, coat and cook the remaining bread slices one at a time, adding an additional tablespoon of butter to the skillet when cooking each batch (see Cook's Note).
  8. Serve with whipped cream or maple syrup and garnish with berries and more cereal.

Watch the recipe video here:

How to Make Cereal-Crusted French Toast

Cereal-Crusted French Toast… and it's stuffed with berries and cream cheese! ??#LetsEat > Tomorrow at 9a|8c

Posted by Food Network on Saturday, August 25, 2018

Main dish

Elegant Braised Lamb Shank Dinner

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Elegant Braised Lamb Shank Dinner
Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 kg lamb shanks, 1 pound (455 g) each 6 kg
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Elegant Braised Lamb Shanks

Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!Get the full recipe: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by Tasty on Sunday, September 16, 2018