Main dish

Spiked Watermelon Punch

Save Print
Spiked Watermelon Punch
Burnett's Vodka provides the boozy base in this spiked punch perfect for your next house party!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Lime Cubes
  • 1½ cups lime juice
  • Punch
  • 32 cups cubed watermelon
  • 1¼ cups lime juice
  • 2 cups Burnett’s Vodka
  • Handful mint sprigs
  • 4 limes, thinly sliced
Instructions
Cubes:
  1. Pour lime juice into an ice cube tray and freeze overnight.
  2. Place a few handfuls of watermelon cubes into a blender. Blend until liquid. Pour in more
  3. watermelon and blend until blender is full. Repeat until all of the watermelon has been
  4. blended.
  5. Place 2 mesh strainers on top of each other and balance on a punch bowl. Pour the
  6. watermelon juice through the strainer and use a silicone spatula to push all the juice
  7. through. Remove the strainers.
  8. Stir in the lime juice and Burnett’s Vodka. Add in the lime juice, ice cubes, plus more ice.
  9. Float mint sprigs and thinly sliced limes as garnish. Serve!

Watch the recipe video here:

Spiked Watermelon Punch

Burnett's Vodka provides the boozy base in this spiked punch perfect for your next house party!

Posted by Tasty on Saturday, September 22, 2018

Pasta

Cajun Chicken Pasta

Save Print
Cajun Chicken Pasta
Cajun Chicken Pasta is ready in 25 minutes from start to finish. ? (Thanks, The Pioneer Woman - Ree Drummond!)
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 pound fettuccine
  • About 3 teaspoons Cajun spice mix
  • 3 whole boneless, skinless chicken breasts, cut into cubes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 whole green bell pepper, seeded and sliced
  • 1 whole red bell pepper, seeded and sliced
  • ½ large red onion, sliced
  • Salt
  • 4 whole Roma tomatoes, diced
  • 2 cups low-sodium chicken broth
  • ½ cup white wine
  • 1 cup heavy cream
  • Cayenne pepper, for sprinkling
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish
Instructions
  1. Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
  2. Sprinkle 1½ teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
  3. With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
  4. Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
  5. Top with chopped fresh parsley and chow down!

Watch the recipe video here:

How to Make Ree's Cajun Chicken Pasta

Cajun Chicken Pasta is ready in 25 minutes from start to finish. ? (Thanks, The Pioneer Woman – Ree Drummond!)

Posted by Food Network on Tuesday, March 20, 2018

Main dish

Barbecued Chinese Chicken Lettuce Wraps

Save Print
Barbecued Chinese Chicken Lettuce Wraps
Rachael's Barbecued Chinese Chicken Lettuce Wraps will change your life ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to 1½ pounds thin cut chicken breast or chicken tenders
  • 2 tablespoons light colored oil, such as vegetable oil or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated, optional
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head iceberg lettuce, core removed, head quartered
  • Wedges of navel orange -- platter garnish
Instructions
  1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Watch the recipe video here:

How To Make Barbecued Chinese Chicken Lettuce Wraps

Rachael's Barbecued Chinese Chicken Lettuce Wraps will change your life ?

Posted by Food Network on Wednesday, March 21, 2018

Main dish

Cheesy Potato Pancakes

Save Print
Cheesy Potato Pancakes
Cheesy Potato Pancakes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb yukon gold potato, peeled (907 g)
  • ½ yellow onion
  • 3 eggs
  • 2 tablespoons garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup cheddar cheese, grated (55 g)
  • ½ cup monterey jack cheese, grated (55 g)
  • ⅓ cup breadcrumb meal (30 g)
  • ¼ cup olive oil, for frying (78 mL)
  • 1 sour cream, to serve
  • 1 green onion, chopped, to serve
Instructions
  1. Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  2. Set aside and grate the onion.
  3. Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  4. Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  5. Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  6. Serve with sour cream and green onions on top, and enjoy!
  7. Enjoy!

Watch the recipe video here:

Cheesy Potato Pancakes

Omg…cheesy potato pancakes = everything ✨!FULL RECIPE: https://tasty.co/recipe/cheesy-potato-pancakes

Posted by Tasty on Thursday, September 20, 2018

Main dish

Chicken Mushroom Ranch Penne

Save Print
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

Spaghetti

Spaghetti alla Carbonara

Save Print
Spaghetti alla Carbonara
Cheesy and creamy Spaghetti alla Carbonara! (via Tyler Florence)
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped
Instructions
  1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce if you wish.
  3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Watch the recipe video here:

Tyler's Spaghetti alla Carbonara

Cheesy and creamy Spaghetti alla Carbonara! (via Tyler Florence)The recruits make pasta from scratch on an all-new #WorstCooks tonight at 9|8c.

Posted by Food Network on Sunday, February 25, 2018

Dessert

Blackberry Swirl Cheesecake

Save Print
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

Save Print
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

Save Print
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

Save Print
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