Breakfast

No Carb Philly Cheesesteaks

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No Carb Philly Cheesesteaks
Make your favorite sandwich without the carbs.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. vegetable oil, divided
  • 1 large onion, thinly sliced
  • 2 large bell peppers, thinly sliced
  • 1 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. skirt steak, thinly sliced
  • 1 c. shredded provolone
  • 8 large butterhead lettuce leaves
  • 1 tbsp. chopped parsley
Instructions
  1. Heat 1 tablespoon of oil in a large skillet over medium heat, then add onion and bell peppers. Season with oregano, salt and pepper. Cook, stirring often, until the onions and peppers are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.
  2. Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and is cooked to your liking, about 2 minutes more for medium.
  3. Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
  4. Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.

Watch the recipe video here:

How To Make No-Carb Philly Cheesesteaks

No-Carb Philly Cheesesteaks are the easiest way to ditch those extra cals. Full recipe: http://dlsh.it/UfSEGVu

Posted by Delish on Sunday, January 7, 2018

Main dish

Crack Chicken

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Crack Chicken
We dare you to stop eating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 c. all-purpose flour
  • 2 lb. chicken tenders
  • 2 c. panko breadcrumbs
  • 3 large Eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • ½ c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • Ranch dressing, for serving (optional)
Instructions
  1. Preheat oven to 425° and line a large baking sheet with parchment paper. In a large resealable Ziploc bag, combine flour and chicken. Shake until fully coated.
  2. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip chicken in beaten eggs, then panko until fully coated. Transfer to baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 20 to 25 minutes.
  4. Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
  5. Coat baked chicken in sauce and serve with ranch, if desired.

Watch the recipe video here:

How To Make Crack Chicken

Crack Chicken is impossible to resist. Just try it.Full recipe: http://dlsh.it/edn1eak

Posted by Delish on Sunday, January 7, 2018

Main dish

Ham Egg & Cheese Roll-Ups

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Ham Egg & Cheese Roll-Ups
Ham Egg & Cheese Roll-Ups
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 eggs
  • 2 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 1½ c. shredded Cheddar
  • 1 c. baby spinach
  • 1 c. chopped tomatoes
  • 20 slices ham
Instructions
  1. Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper.
  2. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined.
  3. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs.
  4. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Watch the recipe video here:

How To Make Ham, Egg & Cheese Roll-Ups

Ham, Egg & Cheese Roll-Ups are like low-carb breakfast burritos.Full recipe: http://dlsh.it/X9dlyqL

Posted by Delish on Sunday, January 7, 2018

Breakfast

Tuna Melt Pickles

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Tuna Melt Pickles
See ya later, bread.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (6-oz.) can tuna, drained
  • 2 tbsp. mayonnaise
  • 2 tsp. Dijon mustard
  • 1 stalks celery, finely chopped
  • Juice of ½ lemon
  • 1 tbsp. chopped dill, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 3 dill pickles
  • ¼ c. grape tomatoes, sliced in rounds
  • ½ c. shredded Cheddar cheese
Instructions
  1. Preheat oven to 325°. In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice, and dill. Mix until combined and season with salt and pepper.
  2. Slice pickles in half lengthwise. Using a spoon, scoop out the seeds to create boats. Place pickles on a small baking sheet, fill with tuna salad and top with sliced tomatoes. Sprinkle all over with cheddar and place in the oven. Bake until cheese is melted, 8 to 10 minutes. Serve.

Watch the recipe video here:

How To Make Tuna Melt Pickles

We hate how much we love these stuffed pickles.Full recipe: http://dlsh.it/B5qEfUj

Posted by Delish on Sunday, January 7, 2018

Dessert

Grilled Cheese Soup Dippers

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Grilled Cheese Soup Dippers
Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 tbsp. butter
  • 1 onion, finely diced
  • 1 Garlic clove, minced
  • 28 oz. crushed tomatoes
  • 3 c. chicken (or vegetable) stock
  • ¼ c. heavy cream
  • Fresh basil, for serving
  • 8 slices white bread, crusts removed
  • 8 slices cheddar cheese
  • kosher salt
  • Freshly ground pepper
Instructions
  1. Make soup. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion cook until beginning to soften, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, stock, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil and simmer 15 minutes. Stir in cream and garnish with fresh basil.
  2. While the soup is simmering, make the grilled cheese roll-ups. Using a rolling pin, roll bread into flat, ¼-inch thick squares. Place a cheese slice on each slice of bread and roll up tightly.
  3. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups.
  4. Ladle soup into bowls and serve with grilled cheese roll-ups.

Watch the recipe video here:

How To Make Grilled Cheese Dippers

These Grilled Cheese Dippers make eating tomato soup SO much more fun.Full recipe: http://dlsh.it/4J5Jlvz

Posted by Delish on Sunday, January 7, 2018

Lasagna

Long Lasagna Roll-ups

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Long Lasagna Roll-ups
Long Lasagna Roll-ups
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 cups ricotta cheese
  • ½ cup cooked spinach, drained
  • ½ cup finely grated parmesan
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • 1 egg
  • 6 Lasagna sheets
  • 1½ cup bechamel sauce
  • 2 cups ragu
  • 9 slices mozzarella cheese
  • Basil
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl mix together ricotta, spinach, parmesan, egg, salt, pepper, and nutmeg until smooth. Lay out lasagna noodles and spread each with ricotta mixture. Roll each into a tight log.
  3. Spread béchamel on the bottom of a baking dish. Lay each roll on the béchamel without touching each other.
  4. Spread rage over top and lay mozzarella to cover.
  5. Cover with parchment and foil and bake for 25 minutes until sauce is bubbly and noodles are cooked.
  6. Remove foil and parchment and grill for 5 minutes until golden and bubbly.
  7. Sprinkle with fresh basil. Enjoy!

Watch the recipe video here:

Long Lasagna Roll-ups

Long Lasagna Roll-ups

Posted by Twisted on Friday, January 5, 2018

Breakfast

Good Morning Muffins

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Good Morning Muffins
Good Morning Muffins
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Muffin Batter:
  • 4 cups all-purpose flour
  • Generous ½ cup granulated sugar
  • 2 tablespoons baking powder
  • 4 tablespoons unsalted butter
  • ¼ cup shortening
  • 1½ to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't)
  • 1 cup orange juice
  • 2 teaspoons vanilla extract
  • 3 whole eggs, beaten
Topping:
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • Wheat germ, for sprinkling
Instructions
  1. Preheat the oven to 375 degrees F.
  2. For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
  3. Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
  4. For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
  5. Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle ½ teaspoon wheat germ over the top for extra crunch if desired.
  6. Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.

Watch the recipe video here:

How To Make Ree's Good Morning Muffins

Recipe of the Day: The Pioneer Woman – Ree Drummond's Good Morning MuffinsSave this recipe: http://bit.ly/2DmmNxZ.

Posted by Food Network on Friday, January 5, 2018

Main dish

Mongolian Beef Ramen

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Mongolian Beef Ramen
Instant ramen noodles never tasted so good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. sirloin streak, sliced against the grain
  • 2 tbsp. corn starch
  • 2 tbsp. vegetable oil
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 1 tsp. minced ginger
  • ½ c. soy sauce
  • ¼ c. brown sugar
  • 1 c. chicken broth
  • pinch red pepper flakes
  • 1 large head broccoli, cut into florets
  • 1 carrot, peeled and cut into matchsticks
  • 3 package instant ramen, flavor pack discarded
  • 3 green onions, thinly sliced
  • Toasted sesame seeds
Instructions
  1. Cook ramen noodles according to package instructions. Drain and set aside.
  2. In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch. Cook until crispy, about 2 minutes per side. Transfer to a plate.
  3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar and chicken broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
  4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
  5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Watch the recipe video here:

How To Make Mongolian Beef Ramen

Mongolian Beef Ramen will make you swear off takeout.Full recipe: http://dlsh.it/Jcl4PxQ

Posted by Delish on Friday, January 5, 2018

Main dish

Chicken Fried Cauliflower

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Chicken Fried Cauliflower
Chicken Fried Cauliflower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head of cauliflower
  • 1 c. flour
  • 1 tsp. garlic powder
  • kosher salt
  • ½ tsp. paprika
  • 3 eggs, lightly beaten
  • vegetable oil
  • ¼ c. honey
  • 1 tsp. Hot sauce
Instructions
  1. Slice cauliflower into thick steaks, about ¾- to 1-in thick.
  2. Place the cauliflower steaks in a large skillet and pour enough water to come halfway up sides of the cauliflower. Bring the water to a simmer over medium heat, cover the pan and steam for 4-5 minutes, until the cauliflower is fork tender. Drain cauliflower and let cool completely. Pour out leftover water in pan.
  3. Meanwhile, set up a dredging station. Put the eggs and flour in separate shallow bowls or plates. Mix garlic powder, paprika and 1 tsp of salt with the flour. Dip both sides of the cooled cauliflower steaks in the flour mixture until coated completely. Toss the flour-coated cauliflower pieces into the eggs until they’re evenly coated, then return to flour mixture to toss again.
  4. Pour in about ¼- to ½-in of vegetable oil to the same (dry) skillet. Heat over medium-high heat. When the oil is hot, add the cauliflower steaks and fry until golden-brown underneath, about 2 minutes. Flip and fry for another 2 minutes. Remove the cooked cauliflower from pan and drain on paper towels.
  5. Whisk together honey and hot sauce. Drizzle spicy honey over fried cauliflower steaks.

Watch the recipe video here:

How To Make Chicken Fried Cauliflower

Even vegetable haters will go after this Chicken Fried Cauliflower.Full recipe: http://dlsh.it/6RItXaR

Posted by Delish on Friday, January 5, 2018

Main dish

Taco Pockets

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Taco Pockets
Taco Pockets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1⅓ pounds ground sirloin or ground turkey breast
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon (a palmful) ground cumin
  • 1 tablespoon, (a palmful) dark chili powder
  • 1 teaspoon cayenne pepper sauce
  • 1 teaspoon (1/3 palmful) coarse salt
  • 1 tablespoon (1 turn around the pan) vegetable oil
  • 4 (12-inch diameter) soft flour tortillas
  • 1 cup mild taco sauce
  • 1 heart of romaine lettuce, shredded
  • 2 small plum tomatoes, seeded and chopped
  • 2 cups shredded monterey jack
Accompaniments:
  • Cut fresh seasonal vegetable pieces and strips
  • Assorted organic tortillas like blue corn, red corn or black bean
  • Prepared mild salsa, for dipping chips and vegetables, recipe follows
So Mild Salsa:
  • 1 tablespoon (1 turn around the pan) extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (1/3 palmful) ground cumin
  • Salt and pepper
  • 1 (15-ounce) can chunky-style crushed tomatoes
Instructions
Accompaniments:
  1. Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
  2. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
  3. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa:
  1. Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
  2. Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

Watch the recipe video here:

How To Make Rachael's Taco Pockets

Recipe of the Day: Rachael's Taco PocketsSave this recipe: http://bit.ly/2Cbyvw1.

Posted by Food Network on Wednesday, January 3, 2018