Main dish

Greek Shrimp and Couscous

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Greek Shrimp and Couscous
Greek Shrimp and Couscous recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup whole-wheat couscous
  • 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Pinch of red pepper flakes
  • 2 medium plum tomatoes, diced
  • 1 small bulb fennel, halved, cored and sliced
  • 2 cloves garlic, finely chopped
  • ⅓ cup dry white wine
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh dill
  • ½ cup crumbled feta cheese (about 2 ounces)
Instructions
  1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and ⅓ cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Watch the recipe video here:

What We're Loving: Greek Shrimp and CouscousSave the recipe: https://foodtv.com/2KtFRlN

Posted by Food Network on Tuesday, June 25, 2019

Main dish

Favorite Baked Spaghetti

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Favorite Baked Spaghetti
This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • ½ teaspoon seasoned salt
  • 2 large eggs
  • ⅓ cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups Daisy 4% cottage cheese
  • 4 cups part-skim shredded mozzarella cheese
  • Chopped fresh basil, optional
Instructions
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
  2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
  3. Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
  4. Cover and bake at 350° for 40 minutes. Uncover; bake until cheese is melted, 20-25 minutes longer. If desired, sprinkle with basil.

Watch the recipe video here:

You'll serve up seconds and THIRDS of this classic spaghetti casserole.FULL RECIPE here–> https://trib.al/CFihb6s

Posted by Taste of Home on Tuesday, June 25, 2019

Uncategorized

Make Appetizers Fun with These Scrumptious Fajita Potato Bites!

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Make Appetizers Fun with These Scrumptious Fajita Potato Bites!
Make appetizers fun with these scrumptious Fajita Potato Bites! These little slices of magic are packed with Mexican-inspired flavors and toppings galore! This dish makes the perfect appetizer, and if you've got a full on party going, you might want to double up on everything since they'll go fast! Serve these up with some margaritas and you've got a party to remember!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 3 medium Russet potatoes
  • ¼ cup sour cream
  • 1 medium onion, julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • ¼ cup salsa
  • 3 green onions
  • 1 tablespoon fajita mix
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
  2. Wash the potatoes and cut the end off. Slice the potatoes into slice that are about ¼ inch in thickness. Season potatoes with salt and pepper. Bake for 20 minutes, turn the slices over and bake for another 30 minutes.
  3. In the meantime, heat the olive oil in a skillet over medium heat. Add onions and cook until it's slightly translucent. Add the peppers and the fajita mix and toss. Cook until onions are golden brown and peppers are cooked through.
  4. To assemble top each potato slice with a teaspoon or so of sour cream, followed by the onion and pepper mixture, salsa, and green onions. Season with salt and pepper.

Watch the recipe video here:

Scrumptious Fajita Potato Bites ?

These little slices of magic are packed with Mexican-inspired flavors and toppings galore ?

Posted by Food Crunch on Sunday, July 16, 2017

Dessert

Strawberry Cheesecake Lush

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Strawberry Cheesecake Lush
The word lush brings to mind all things elaborate and swanky, but when it comes to dessert it just means an easy and simple layered confection that tastes rich. A crunchy base of cookies is topped with a couple of silky layers of cheesecake, pudding and whipped topping and chilled until set, and there you have it – the incredible, irresistible lush.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package vanilla sandwich cookies (36 cookies)
  • ½ cup (1 stick) unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1½ cups powdered sugar
  • 2 (16 ounce) containers whipped topping, divided
  • 2 packages (3.4 oz each) instant pudding mix, cheesecake flavor
  • 3 cups milk
  • 4 cups sliced strawberries
Instructions
  1. Using a food processor, pulse sandwich cookies until they are fine crumbs. You can also place cookies in a large ziploc bag and crush them with a rolling pin or heavy glass.
  2. In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator.
  3. Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.
  4. In the same bowl, combine pudding mix, milk, and 1 cup of whipped topping, and beat with electric mixer for 2 minutes. Spread over cream cheese layer in pan.
  5. Top with sliced strawberries and spread more whipped topping over the top to cover. Garnish with additional strawberries if desired. Chill until ready to serve.

Watch the recipe video here:

?No-Bake Strawberry Cheesecake Lush ?Written recipe: http://po.st/Tz8wUb

Posted by 12 Tomatoes on Saturday, May 4, 2019

Main dish

FOOD Here’s Exactly How To Make The Best Brownies Of Your Life

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FOOD Here's Exactly How To Make The Best Brownies Of Your Life
Little changes, big difference.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing
  • 8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
  • ¾ cup unsweetened Dutch process cocoa powder, divided
  • 1 tablespoon espresso powder
  • 2 cups granulated sugar
  • ½ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 6 large eggs
  • 1 cup all-purpose flour
  • Flaky sea salt, for sprinkling
Instructions
  1. Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  2. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  4. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  6. Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  8. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  9. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  10. Set the brownies on a cooling rack and cool completely in the pan.
  11. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

Watch the recipe video here:

These are the best brownies you'll EVER eat.Check out the full post: https://bzfd.it/2NxvzPB

Posted by Tasty on Saturday, May 4, 2019

Dessert

Lemon Cupcake with Blackberry Buttercream

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Lemon Cupcake with Blackberry Buttercream
A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup white sugar
  • ½ cup butter
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ cup low-fat milk
  • 1 lemon, juice and zest
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups confectioners' sugar
  • ½ cup seedless blackberry jam
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and ½ cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1½ teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Watch the recipe video here:

Lemon Cupcake with Blackberry Buttercream: https://trib.al/z62prpM

Posted by Allrecipes on Thursday, June 6, 2019

Main dish

Instant Pot Zuppa Toscana

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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 Thursday, June 6, 2019

Main dish

Instant Pot Risotto Bolognese

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Instant Pot Risotto Bolognese
Restaurant-worthy risotto in less time and with a whole lot less work!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 slices bacon, chopped
  • ½ of an onion, finely diced
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 1 clove garlic, minced
  • 1 cup risotto rice
  • ⅓ cup marsala wine
  • 5 cups beef broth, warmed
  • 14.5 oz can diced tomatoes, undrained
  • 6 oz cooked sausage crumbles
  • 1 tbsp tomato paste
  • 1 bay leaf
  • ¼ cup freshly grated parmesan
  • 2 tbsp chopped fresh parsley and additional grated parmesan, for garnish
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is nearly crisp.
  2. Add onion, carrot, celery and garlic to the pot and saute until softened, 4-5 minutes.
  3. Add rice and cook and stir 3 minutes more.
  4. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add diced tomatoes and their juices, sausage crumbles, tomato paste and bay leaf. Stir to incorporate.
  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 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Stir to incorporate remaining liquid, returning to SAUTE mode as needed.
  10. Stir in parmesan and adjust seasonings.
  11. Serve hot garnished with chopped fresh parsley and additional grated parmesan.

Watch the recipe video here:

Restaurant-worthy risotto in less time and with a whole lot less work!RECIPE: http://chopsecrets.com/instant-pot-risotto-bolognese/

Posted by Chop Secrets on Thursday, June 6, 2019

Main dish

Bacon-Wrapped Burger Ring

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Bacon-Wrapped Burger Ring
This bacon-wrapped burger ring is gonna WOW everyone at your next party ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
BURGER
  • 2 lb ground beef (910 g)
  • ¼ cup worcestershire (70 mL)
  • ¼ cup dijon mustard (60 g)
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lb bacon (455 g), cut in half
  • 8 rolls
  • 1 cup lettuce (70 g), chopped
  • 1 tomato, sliced
FONDUE
  • 1 ½ cups milk (360 mL), divided
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese (100 g)
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup green chilli (50 g)
  • ¼ cup dijon mustard (60 g)
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
  3. Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it’s 2 inches (5 cm) thick.
  4. Place each piece of bacon around the meat ring tucking the bacon underneath.
  5. Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
  6. In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
  7. Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
  8. Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
  9. Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
  10. Place fondue in the center of the meat ring. Slice and serve immediately.
  11. Enjoy!

Watch the recipe video here:

This bacon-wrapped burger ring is gonna WOW everyone at your next party ?FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-burger-ring

Posted by Proper Tasty on Wednesday, June 19, 2019

Main dish

Instant Pot Miracle Mom Breakfast Burritos

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Instant Pot Miracle Mom Breakfast Burritos
Breakfast for the whole week that can be heated up in only seconds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 eggs
  • ¼ cup milk
  • ¼ cup sour cream
  • ½ cup shredded cheddar cheese
  • 1 tsp onion salt
  • ⅛ tsp pepper
  • 2½ cups frozen hash browns
  • 1 cup diced ham
  • 1 cup fresh spinach, chopped (optional)
  • 12 6” flour tortillas (“fajita size”), warmed
Instructions
  1. In a medium bowl, whisk the Egg Mixture ingredients until thoroughly incorporated. Set aside.
  2. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray.
  3. Layer hash browns then ham in an even layer in the casserole dish. Pour egg mixture over the top. Cover with foil.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, quick-release the remaining pressure. Open the pot and rinse the inside of the lid in cold water to help it reseal.
  7. Add the chopped fresh spinach, stir, then replace the foil. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  9. When the time is up, quick-release the remaining pressure.
  10. Divide the egg mixture among the tortillas, roll and serve immediately, or store for up to 4 days in the refrigerator in a tightly sealed container. Reheat for 30 seconds in the microwave for a quick on-the-go breakfast.

Watch the recipe video here:

Breakfast for the whole week that can be heated up in only seconds!RECIPE: http://chopsecrets.com/instant-pot-miracle-mom-breakfast-burritos/

Posted by Chop Secrets on Friday, May 24, 2019