Main dish

Cordon Bleu Chicken Sheet Pan Quesadilla

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Cordon Bleu Chicken Sheet Pan Quesadilla
CORDON BLEU CHICKEN SHEET PAN QUESADILLA
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g flour, seasoned
  • 3 eggs, beaten with a little milk
  • 200g panko breadcrumbs
  • 3 chicken breasts, cut into strips
  • Tortillas, sliced in half
  • Sliced emmental
  • Sliced hams
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Butterfly the chicken breasts and dip them in the seasoned flour, eggs, and panko, shaking off any excess as you go.
  3. Fry them in oil until crisp and cooked through then set aside somewhere warm.
  4. Lay the tortillas on a baking tray to make a rectangle. Scatter with grated Emmental. Place the fried chicken pieces on top and cover with ham and then the Emmental.
  5. Place more tortillas on top and cover with a layer of greaseproof paper and another baking tray. Bake for around 20 minutes until the tortillas are crispy.

Watch the recipe video here:

Cordon Bleu Chicken Sheet Pan Quesadilla

Cordon Bleu Chicken Sheet Pan Quesadilla

Posted by Twisted on Saturday, October 13, 2018

Main dish

Golden Shepherd’s Pie

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Golden Shepherd's Pie
Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 3 lb ground lamb (1.3 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • 3 lb yukon gold potato, cubed (1.3 kg)
  • ¼ cup unsalted butter, ½ stick (55 g)
  • 4 large egg yolks
  • 1 cup sour cream (230 g)
  • 1 cup grated parmesan cheese (110 g)
Instructions
  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!

Watch the recipe video here:

Golden Shepherd's Pie

Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!Get the recipe: https://tasty.co/recipe/golden-shepherd-s-pie

Posted by Tasty on Saturday, October 13, 2018

Main dish

Ranch Pork Chop Sheet Pan Supper

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Ranch Pork Chop Sheet Pan Supper
Recipe of the Day: The Pioneer Woman - Ree Drummond's Ranch Pork Chop Sheet Pan Supper ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • One 3.5-ounce packet ranch dressing mix
  • 5 tablespoons olive oil
  • 1½ teaspoons freshly ground black pepper
  • 4 boneless pork chops (1/2 inch thick)
  • 1 pound baby Yukon gold potatoes, halved
  • 8 ounces green beans, trimmed
  • 2 tablespoons fresh parsley leaves
Instructions
  1. Preheat the oven to 475 degrees F.
  2. In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
  3. Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
  4. In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and ¼ teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
  5. Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and ¼ teaspoon pepper and toss.
  6. When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

Watch the recipe video here:

How to Make Ree's Ranch Pork Chop Sheet Pan Supper

Recipe of the Day: The Pioneer Woman – Ree Drummond's Ranch Pork Chop Sheet Pan Supper ??? Save the recipe: https://foodtv.com/2yo5jAF

Posted by Food Network on Saturday, October 13, 2018

Main dish

Mama Guilla’s Sancocho

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Mama Guilla's Sancocho
Mama Guilla's Sancocho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped (150 g)
  • 1 cup green pepper, diced (100 g)
  • 1 ½ cups fresh cilantro, chopped, plus more for serving (60 g)
  • 5 cloves garlic, chopped
  • ½ cup white cooking wine (120 mL)
  • 14.5 oz diced tomato, 2 cans (410 g)
  • 15 oz tomato sauce, 1 can (425 g)
  • 2 tablespoons sofrito
  • 2 tablespoons recaito
  • 3 tablespoons spanish green olive
  • 2 teaspoons ground cumin
  • salt, to taste
  • pepper, to taste
  • 1 lb chuck roast, or stew beef (455 g)
  • 2 cups chicken broth (480 mL)
  • 4 cups water (960 mL)
  • 1 lb chicken drumstick (455 g)
  • 3 ears corn, shucked, broken into large pieces
  • 2 russet potatoes, peeled and cubed
  • 1 yucca, peeled and cubed
  • 2 plantains, sliced into 2 in (5 cm) pieces
  • avocado, halved, for serving
  • white rice, cooked, for serving
  • lime wedge, for serving
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
  3. Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
  4. Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
  5. Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
  6. Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
  7. Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
  8. Enjoy!

Watch the recipe video here:

Mama Guilla's Sancocho

Mama Guilla's sancocho to make you feel at home ?Full Recipe: https://tasty.co/recipe/mama-guilla-s-sancocho

Posted by Tasty on Friday, October 12, 2018

Main dish

French Onion Chips & Dip Chicken Sliders

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French Onion Chips & Dip Chicken Sliders
Make these sliders with chips AND Dean’s® French Onion Dip for the ultimate party snack! Get your $1 off coupon here!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1–1½ pounds chicken breast
  • ⅓ cup Dean’s® French Onion Dip
  • ¼ cup buttermilk
  • 1 egg
  • ¾ cup flour
  • 1 teaspoon salt
  • 3 cups ridged potato chips
  • Sauce:
  • 3 tablespoons Dean’s® French Onion Dip
  • 1 tablespoon mayonnaise
  • Slider buns
  • Shredded lettuce
Instructions
  1. Mix flour and salt, then set aside. Crush chips using food processor or rolling pin and bag, until fine crumbs. Set aside. Mix dip, egg, and buttermilk. Set aside.
  2. Pound chicken until about ½” thick, cut into 4–6 (2½”) pieces, dredge in flour, dip in egg mixture, and then potato chip crumbs.
  3. Fry in a skillet with 1½” vegetable oil (set to about 320) until golden brown on both sides and cooked through (about 8–10 minutes). Drain on paper towels.
  4. Combine the 3 tablespoons of Dean’s® French Onion Dip and 1 tablespoon of mayo to make the sauce. Spread sauce on buns, and place the chicken, lettuce, and any other fixins on buns.

Watch the recipe video here:

French Onion Chips & Dip Chicken Sliders

Make these sliders with chips AND Dean’s® French Onion Dip for the ultimate party snack! http://bit.ly/DeansOffer

Posted by Tasty on Friday, October 12, 2018

Dessert

2-ingredient Chocolate Cake

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2-ingredient Chocolate Cake
2-ingredient Chocolate Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 eggs, whites and yolks separated
  • 9 oz semi sweet chocolate (255 g)
  • powdered sugar, to serve
  • vanilla ice cream, to serve
  • seasonal fruit, to serve
Instructions
  1. Preheat the oven to 325˚F (170˚C).
  2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
  3. Separate the egg yolks and egg whites. Using a hand mixer, whisk the whites until soft peaks form.
  4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
  5. Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.
  6. Pour the batter in a greased 6-inch (15 cm) cake mold.
  7. Bake for 30 minutes.
  8. Once the cake is cool to the touch, gently invert it onto a plate.
  9. Optional: Sprinkle with powdered sugar, slice and serve top with ice cream. Serve with seasonal fruit.
  10. Enjoy!

Watch the recipe video here:

2-ingredient chocolate cake

For a chocolate emergency.Get the recipe: https://tasty.co/recipe/2-ingredient-chocolate-cake

Posted by Tasty on Friday, October 12, 2018

Breakfast

Cauliflower Tots

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Cauliflower Tots
Cauliflower Tots recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 16 oz cauliflower, minced (455 g)
  • 1 egg
  • ⅔ cup bread crumbs (75 g)
  • 1 cup cheddar cheese, shredded (100 g)
  • 1 cup parmesan cheese, shredded (110 g)
  • 2 large cloves garlic, minced
  • ¼ teaspoon salt
Instructions
  1. Fill a saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the cauliflower in boiling water for about 5 minutes. Drain and finely chop the cooked cauliflower.
  2. In a mixing bowl, add cauliflower, egg, bread crumbs, cheddar cheese, parmesan cheese, garlic, and salt. Chill in the refrigerator for 15-20 minutes.
  3. Preheat your oven to 400°F (200°C).
  4. Spray a nonstick baking sheet with nonstick spray.
  5. Shape the mixture into tot shapes and spread them evenly on the sheet. Bake for 10 minutes at 400°F (200°C). Flip and then bake for an additional 10 minutes on the other side until golden brown.
  6. Enjoy!

Watch the recipe video here:

Cauliflower Tots

Cauliflower tots when you need to be a little healthy ?FULL RECIPE: https://tasty.co/recipe/cauliflower-tots

Posted by Tasty on Tuesday, October 9, 2018

Dessert

Crispy Rice Cereal Chocolate Cheesecake

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Crispy Rice Cereal Chocolate Cheesecake
You won't believe how delicious this crispy rice cereal chocolate cheesecake is! ???
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup unsalted butter, ½ stick (60 g)
  • 10 oz mini marshmallows (285 g)
  • 6 cups crispy rice cereal (180 g)
  • 8 oz semisweet chocolate (225 g)
  • ¼ cup heavy cream (60 mL)
  • 16 oz cream cheese, softened (455 g)
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla
  • 2 ½ cups whipped cream, divided (150 g)
  • chocolate bar, for shaving
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
  3. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
  4. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
  5. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
  6. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
  7. Pour in the melted chocolate and stir to incorporate.
  8. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
  9. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  10. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
  11. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
  12. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Crispy Rice Cereal Chocolate Cheesecake

You won't believe how delicious this crispy rice cereal chocolate cheesecake is! ???FULL RECIPE: https://tasty.co/recipe/crispy-rice-cereal-chocolate-cheesecake

Posted by Proper Tasty on Thursday, October 11, 2018

Main dish

Brown Butter Sage Pierogi

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Brown Butter Sage Pierogi
Brown Butter Sage Pierogi
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb russet potato, peeled and halved (455 g)
  • 1 cup onion, chopped (150 g)
  • 6 tablespoons unsalted butter, divided
  • ½ cup shredded cheddar cheese (50 g)
  • ¼ cup sour cream (60 g)
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more for serving
  • 1 ½ cups all-purpose flour, plus more for dusting (190 g)
  • ⅓ cup warm water (80 mL)
  • 1 tablespoon olive oil
  • 1 large egg, lightly beaten
  • 10 fresh sage leaves
Instructions
  1. Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
  2. As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
  3. In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
  4. Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
  5. Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
  6. Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
  7. Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
  8. Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
  9. To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
  10. Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don’t stick together.
  11. Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
  12. To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
  13. Enjoy!

Watch the recipe video here:

Brown Butter Sage Pierogi

Don't challenge me in a pierogi eat-off… I. WILL. WIN!Get the recipe here: https://tasty.co/recipe/brown-butter-sage-pierogi

Posted by Tasty on Thursday, October 11, 2018

Main dish

Fried Deviled Eggs

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Fried Deviled Eggs
Fried Deviled Eggs… when crunchy and creamy join forces in the BEST possible way.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons yellow mustard
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • 1¼ cups panko
  • Paprika and pickled jalapeno slices, for serving
Instructions
  1. Special equipment: a pastry bag fitted with a small round tip and a deep-frying thermometer
  2. Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
  3. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, ¼ teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
  4. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with ½ teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with ¼ cup water. Put the panko on another plate. Line a third plate with paper towels.
  5. Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
  6. Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

Watch the recipe video here:

How to Make Fried Deviled Eggs

Fried Deviled Eggs… when crunchy and creamy join forces in the BEST possible way.Save the recipe: https://foodtv.com/2QSo22y

Posted by Food Network on Tuesday, March 20, 2018