Breakfast

Shrimp Francese

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Shrimp Francese
Shrimp Francese recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ pounds extra-large shrimp, peeled and deveined (about 20 shrimp)
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • Pure olive oil, for frying
  • 1½ cups all-purpose flour
  • ⅔ cup low-sodium chicken broth
  • ¾ cup dry white wine
  • Juice of 1½ lemons
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Two 5-ounce packages baby spinach
Instructions
  1. Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.
  2. Whisk the eggs with 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about ⅛ inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
  3. Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
  4. Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

Watch the recipe video here:

How to Make Shrimp Francese

Recipe of the Day: Shrimp Francese ??Save this recipe: http://bit.ly/2HRrpzv.

Posted by Food Network on Friday, March 2, 2018

Pasta

Lemon Asparagus Chicken Pasta

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Lemon Asparagus Chicken Pasta
This pasta tastes like spring!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • kosher salt
  • 1 lb. linguine or spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Freshly ground black pepper
  • 2 tsp. Italian seasoning
  • 2 tbsp. butter
  • 1 small red onion, chopped
  • 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
  • ¾ c. heavy cream
  • ½ c. low-sodium chicken broth
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • ¾ c. shredded mozzarella
  • ½ c. freshly grated Parmesan, plus more for garnish
  • 1 lemon, sliced into half moons
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
  4. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
  5. Top with sliced chicken and garnish with more Parmesan and parsley.

Watch the recipe video here:

How To Make Lemon Asparagus Chicken Pasta

TBH, this is the best chicken pasta we've ever made.Full recipe: http://dlsh.it/OXaQUu3

Posted by Delish on Friday, March 2, 2018

Main dish

Tuscan Butter Salmon

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Tuscan Butter Salmon
Your new favorite salmon recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 4 (6-oz) salmon fillets, patted dry with paper towels
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1½ c. halved cherry tomatoes
  • 2 c. baby spinach
  • ½ c. heavy cream
  • ¼ c. Parmesan
  • ¼ c. chopped herbs (such as basil and parsley)
  • Lemon wedges, for serving (optional)
Instructions
  1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  4. Return salmon back to skillet and simmer until salmon is cooked through, about 3 minutes more.
  5. Garnish with more herbs and squeeze lemon juice on top. Serve immediately.

Watch the recipe video here:

How To Make Tuscan Butter Salmon

Tuscan Butter Salmon is the impressive dinner that's actually SO easy.Full recipe: http://dlsh.it/vH6lh68

Posted by Delish on Wednesday, February 28, 2018

Breakfast

Drunken Strawberries

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Drunken Strawberries
These strawberries know how to have a good time.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. strawberries
  • 2½ c. rosé
  • ½ c. vodka
  • ½ c. sugar
Instructions
  1. In a large bowl, place strawberries. Pour over rosé and vodka and let sit, soaking up the booze, at least 1 hour.
  2. Drain in a colander and pat strawberries dry with paper towels.
  3. Roll strawberries in sugar and serve.

Watch the recipe video here:

How To Make Drunken Strawberries

Drunken Strawberries = instant happiness.Full recipe: http://dlsh.it/J4oDaAg

Posted by Delish on Wednesday, February 28, 2018

Taco

Zucchini Taco Shells

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Zucchini Taco Shells
Turn zucchini into taco shells for your next taco night.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 3 c. grated zucchini (about 3 small zucchinis)
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. almond flour
  • ½ c. grated Cheddar cheese
  • 1 Egg, lightly beaten
  • ¼ tsp. garlic powder
  • Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)
Instructions
  1. c. grated zucchini (about 3 small zucchinis)
  2. kosher salt
  3. Freshly ground black pepper
  4. /4 c. almond flour
  5. /2 c. grated Cheddar cheese
  6. Egg, lightly beaten
  7. /4 tsp. garlic powder
  8. Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)

Watch the recipe video here:

How To Make Zucchini Taco Shells

This low-carb hack is what your next taco night needs ?Full recipe: http://dlsh.it/846ZZcp

Posted by Delish on Wednesday, February 28, 2018

Breakfast

Bell Pepper Meatball Subs

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Bell Pepper Meatball Subs
Bell peppers can be so much more than just forgotten dippers.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. ground beef
  • ⅓ c. breadcrumbs
  • ¼ c. chopped parsley
  • ¼ c. grated Parmesan, plus more for garnish
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp. kosher salt
  • ½ tsp. red pepper flakes
  • 2 tbsp. olive oil, divided
  • 1 (15-oz) jar marinara
  • 4 bell peppers, cored and halved
Instructions
  1. Preheat oven to 350°. In a large bowl, combine beef, breadcrumbs, parsley, parmesan, egg, garlic, salt and red pepper flakes. Mix until just combined and form into 16 balls.
  2. In a skillet over medium-high heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally, until seared on all sides, about 10 minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about 10 minutes more.
  3. Place bell peppers cut side-up on a large rimmed baking sheet and drizzle with olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through.
  4. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more parmesan, if using. Place remaining bell halves on top and serve.

Watch the recipe video here:

How To Make Bell Pepper Meatball Subs

Bell Pepper Meatball Subs are the low-carb dinner of your dreams. Full recipe: http://dlsh.it/ClMi0WS

Posted by Delish on Thursday, March 1, 2018

Lasagna

Cheesy Penne Lasagna

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Cheesy Penne Lasagna
No bother fussing to make a béchamel or cooking lasagna noodles! Layered bolognese with creamy coated penne bakes up beautifully for an easy spin on a lasagna!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 500g beef mince
  • 1 onion, diced
  • 1 tbsp oil
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp oregano
  • 2 tbsp tomato paste
  • ⅓ cup red wine
  • 4 cups passata
  • 500g cooked penne
  • 1½ cups ricotta cheese
  • 1 cup grated mozzarella, split
  • ½ cup grated parmesan
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup heavy cream
  • Chopped parsley
Instructions
  1. In a large saute pan, heat oil over medium heat. Add onions and cook until softened, add garlic and cook until fragrant. Add mince, breaking apart with a spoon and brown.
  2. Stir in tomato paste until coated. Cook for 2 minutes. Add red wine scraping the bottom of the pan to release the bits. Let reduce by half.
  3. Add the passata, salt, pepper and oregano. Bring to a boil then reduce to a simmer and cover. Cook until thickened.
  4. In a large bowl mix penne, ricotta cheese, half the mozzarella, parmesan, salt, pepper and cream.
  5. Layer bolognese into a dish, topped with pasta, more bolognese and finish with pasta later. Top with remaining mozzarella cheese.
  6. Bake covered in a 180ºF oven for 30 minutes. Grill for 5 minutes until golden brown.
  7. Enjoy!

Watch the recipe video here:

Cheesy Penne Lasagna

Cheesy Penne Lasagna

Posted by Twisted on Thursday, March 1, 2018

Breakfast

PB&J Cups

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PB&J Cups
Like your favorite sandwich but better.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. creamy peanut butter
  • ¼ c. coconut oil, melted
  • ¼ c. raspberry or strawberry jam
  • ½ c. Chopped peanuts
Instructions
  1. Line a muffin tin with paper liners. In a small bowl, stir together the peanut butter and coconut oil until combined.
  2. Divide half the mixture evenly among the 12 muffin cups, then freeze for 15 minutes.
  3. Spoon a teaspoon of jam in the middle of each peanut butter layer.
  4. Top with the remaining peanut butter mixture, sprinkle chopped peanuts, then freeze until solid, another 25 minutes.

Watch the recipe video here:

How To Make PB&J Cups

PB&J cups are the healthiest dessert you never knew you needed. Full recipe: http://dlsh.it/mx0vhX0

Posted by Delish on Tuesday, February 27, 2018

Breakfast

Mug Lasagna

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Mug Lasagna
Want a quick, simple meal that's also hearty and filling? Toss together this lil' lasagna for a single-serving meal in a mug!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 sheet lasagna, cooked
  • ½ cup ricotta
  • ½ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons shredded mozzarella, plus more for topping
  • 4 tablespoons marinara sauce
  • 1 teaspoon chopped oregano
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix ricotta, salt, pepper and olive oil. Place the lasagna noodle on a plate or cutting board and spread ricotta mixture evenly across it, two tablespoons at a time. Sprinkle with two tablespoons of shredded mozzarella. Roll up into a circle.
  3. Place remaining mozzarella and two tablespoons of marinara on the bottom of a 12-ounce coffee mug. Place the rolled lasagna noodle inside the cup and top with remaining marinara and shredded mozzarella. Bake for 20 to 25 minutes until cheese is golden and bubbles over. Remove from oven and place a saucer or small plate on top. Flip over and top with oregano. Serve immediately.

Watch the recipe video here:

Mug Lasagna

Lasagna for 1 just got 10x easier.Full Recipe: taste.md/2nJj3AC

Posted by Tastemade on Tuesday, February 27, 2018

Cake Dessert

Strawberry Souffle Pancakes

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Strawberry Souffle Pancakes
Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
Cheesecake filling:
  • 8 ounces cream cheese
  • ½ cup powdered sugar, sifted
  • ⅓ cup whipped cream
  • ⅛ cup strawberry sauce
Pancakes:
  • ½ cup cake flour, sifted
  • 4 eggs, separated
  • 4 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • Graham cracker crumbs, to garnish
Instructions
  1. For the strawberry sauce: In a large saucepan over medium-high heat, add strawberries, sugar and vanilla. Bring to boil, stirring occasionally. Reduce heat to a low simmer for about 15 to 20 minutes until mixture thickens to a syrup-like consistency. Remove from heat and set aside.
  2. For the cheesecake filling: In the bowl of a stand mixer with the paddle attachment, add cream cheese and powdered sugar and mix until smooth. Add whipped cream and strawberry sauce; stir until fully combined. Add to a piping bag and set aside.
  3. For the pancakes: In a large bowl, add flour, egg yolks, milk, vanilla and melted butter. Stir until fully combined and smooth. Set aside.
  4. In a large mixing bowl, add egg whites and sugar and beat until stiff peaks form. Fold the whites into the flour mixture, one-third at a time, making sure there are no white streaks left.
  5. Spray a nonstick pan with cooking spray and place over low heat. Spray a ring mold with cooking spray and add it to the center of the pan. Pour the batter into the ring mold, filling mold about halfway. Cook on low for about 5 minutes, giving the bottom time to brown. Pour a tablespoon of water into the pan but not directly on pancake, and cover with a lid. Cook another 3 to 4 minutes. Using tongs, slowly remove the ring mold, and gently flip the pancake with a spatula. Cook an additional 3 minutes and remove from heat. Repeat with remaining pancake batter.
  6. Place pancake on a plate, pipe filling on top and stack with another pancake. Top with more cheesecake filling, top with strawberries and graham cracker crumbs.

Watch the recipe video here:

Strawberry Cheesecake Souffle Pancakes

Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce.Full Recipe: taste.md/2F1ZLPj

Posted by Tastemade on Wednesday, February 28, 2018