Main dish

Chicken a La Croix

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Chicken a La Croix
Everyone's favorite can of sparkling water is the perfect instrument for this moist, fragrant roasted chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (3-pound) roaster chicken
  • 3 tablespoons olive oil
  • 2 tablespoons tangerine zest
  • 1 tablespoon lemon zest
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh thyme leaves, picked, plus more for roasting
  • 1 teaspoon fresh rosemary, minced, plus more for roasting
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tangerines, halved
  • 1 lemon, sliced into rounds
  • 1 head garlic, halved
  • ¼ cup white wine
  • 1 (12-ounce) can citrus seltzer like La Croix Tangerine or Grapefruit
Instructions
  1. Preheat the oven to 400 degrees and remove the second rack. Secure the lower rack at the lowest setting so the chicken will fit standing upright.
  2. Pat chicken skin dry. In a small bowl, combine olive oil, tangerine zest, lemon zest, brown sugar, thyme leaves and minced rosemary. Stir to combine and brush over entire chicken. Stuff 1 tangerine half in the top cavity of the chicken. Sprinkle entire bird with salt and pepper.
  3. In a medium roasting pan, place remaining halved tangerines, sliced lemon, halved garlic and additional sprigs of rosemary and thyme. Add white wine. Place open seltzer can in the middle of the pan.
  4. Place the chicken over the can by opening the rear cavity and sliding it over the can until only about an inch of the can is showing. Rest legs on sliced citrus to avoid burning.
  5. Roast for 15 minutes to brown skin, then reduce heat to 350 and roast for 45 minutes, or until the internal temperature is 160 and the skin is crisp and golden.
  6. Remove the pan from the oven and carefully transfer the chicken from the can to a flat surface. Let rest for 20 minutes before slicing to serve. Serve drizzled with pan juices.

Watch the recipe video here:

Chicken a La Croix

We stuffed your favorite drink where?! That's right, and it tastes delicious.Full Recipe: taste.md/2BFgFUq

Posted by Tastemade on Monday, January 1, 2018

Lasagna

Lasagna Soup

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Lasagna Soup
This laughs in the face of basic noodle soup.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 yellow onion, chopped
  • kosher salt
  • 1 lb. ground beef
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. dried oregano
  • 4 c. low-sodium chicken broth
  • 8 oz. lasagna noodles, broken into 2" pieces
  • 2 c. shredded mozzarella
  • Grated Parmesan, for garnish
  • Torn fresh basil, for garnish
Instructions
  1. In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot.
  2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes, balsamic, and dried oregano.
  3. Pour in chicken broth and bring to a simmer.
  4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
  5. Add mozzarella and stir, letting melt into soup.
  6. Garnish with Parm and basil.

Watch the recipe video here:

How To Make Lasagna Soup

Lasagna soup is the ultimate soup for pasta lovers.Full recipe: http://dlsh.it/AVVqD7G

Posted by Delish on Monday, January 1, 2018

Main dish

Gravy-stuffed Duchesse Potatoes

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Gravy-stuffed Duchesse Potatoes
Gravy-stuffed Duchesse Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups gravy
  • 3 lb russet potatoes, cubed
  • ½ cup butter, soft
  • ½ cup sour cream
  • 4 egg yolks, beaten
  • salt, to taste
  • pepper, to taste
  • ½ teaspoon nutmeg
  • egg wash
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
  3. Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
  4. Drain the potatoes until completely dry.
  5. While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
  6. To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
  7. Transfer the mixture to a piping bag or a zip-top bag with a star tip.
  8. Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
  9. Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
  10. Freeze until the potatoes are firm.
  11. Brush with egg wash until completely coated.
  12. Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
  13. Serve while still hot.
  14. Enjoy!

Watch the recipe video here:

Gravy-Stuffed Mashed Potatoes (Duchesse)

We bet you've never had mashed potatoes like this ?FULL RECIPE: https://tasty.co/recipe/gravy-stuffed-duchesse-potatoes

Posted by Proper Tasty on Tuesday, January 2, 2018

Drink

Christmosas

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Christmosas
The only thing you need in your hand while you open presents.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 Granny Smith apples, chopped
  • 1 c. whole fresh cranberries
  • 1 c. green grapes, halved
  • 1 c. pomegranate seeds
  • 1 c. sparkling grape juice
  • 1 bottle champagne, prosecco, or cava
Instructions
  1. In a large pitcher or punch bowl, add apples, cranberries, grapes, and pomegranate seeds. Pour over sparkling grape juice and champagne just before serving.

Watch the recipe video here:

How To Make Christmosas

You should have a Christmosa in your hand all Christmas morning. Full recipe: http://dlsh.it/v0YUWjE

Posted by Delish on Friday, December 22, 2017

Main dish

French Onion Bread Bowl

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French Onion Bread Bowl
Is it even winter if you're not eating soup in a bread bowl?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • 3 large onions, thinly sliced
  • ⅓ c. red wine
  • 4 c. beef broth
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 c. shredded Gruyere
  • boule
  • 3 tbsp. flour
  • 3 cloves garlic, minced
  • Finely chopped parsley, for garnish
Instructions
  1. Combine butter and olive oil in a large pot over medium heat. Heat until the butter is melted. Add onions, thyme and bay leaf. Season with salt and pepper and cook until the onions are soft and starting to caramelize. Remove aromatics and pour in red wine. Bring to simmer and cook until almost evaporated. Stir in flour garlic, then add beef broth. Simmer slowly for about 20 minutes to allow the flavors to meld. Check for seasoning, adding more salt and pepper if necessary.
  2. Meanwhile, cut off the top off boule and scoop out the inside bread to create two bowls. Discard (or save for another use).
  3. Place the bread bowls on a small sheet pan. Sprinkle cheese inside the bottom of each bread bowl. Ladle the soup into the bowl. Top with cubed bread and remaining cheese on top. Broil until the cheese is melted, about 2 minutes. Garnish with parsley.

Watch the recipe video here:

How To Make A French Onion Soup Bread Bowl

Our French Onion Soup in a bread bowl will save you a trip to Panera Bread.Full recipe: http://dlsh.it/yjebAQE

Posted by Delish on Saturday, December 23, 2017

Pizza

Grilled Cheese Crust Pizza

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Grilled Cheese Crust Pizza
Get extra cheese in every bite with a layer of mozzarella baked into this thick crust pepperoni pizza.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 4 tablespoons olive oil, divided
  • 2 packages Pillsbury thin crust pizza dough
  • 2½ cups part-skim shredded mozzarella, divided
  • ¾ cup pizza sauce
  • 20 slices pepperoni
Instructions
  1. Heat oven to 400 degrees.
  2. Drizzle 3 tablespoons olive oil oil into a nonstick 9x13 cake pan. Lay one of the pizza crusts in the pan. Layer 1½ cups of shredded mozzarella on the dough, spreading all the way to the edges of the pan. Place second layer of dough on top and brush with olive oil. Bake for 8 minutes, until just lightly golden.
  3. Remove pizza from oven and spread remaining 1 cup mozzarella over the top crust, touching the sides of the pan. Drizzle sauce down the pizza in 4 rows. Top with pepperoni slices. Bake for 12 minutes, until cheese is melted and the edges are dark and crisp.
  4. Remove to wooden board, slice into squares and serve.

Watch the recipe video here:

Grilled Cheese Crust Pizza

Grilled Cheese + Pizza = Speechless Full Recipe: taste.md/2CjViGi

Posted by Tastemade on Friday, December 29, 2017

Main dish

Greek Shrimp and Couscous

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Greek Shrimp and Couscous
Greek Shrimp and Couscous
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.
  2. Photograph by Christopher Testani

Watch the recipe video here:

How to Make Greek Shrimp and Couscous

Shrimp and warm feta will make you feel like you're on a Greek vacation! (Trending on Pinterest)

Posted by Food Network on Sunday, December 31, 2017

Pizza

Zucchini Pizza Bites

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Zucchini Pizza Bites
Topped with sauce, mozz, and mini pepperonis, zucchini makes a surprisingly adorable base for pizza.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 3 large zucchini, sliced into ¼" rounds
  • Extra-virgin olive oil, for brushing
  • ¼ c. marinara or pizza sauce
  • ⅓ c. shredded mozzarella
  • ⅓ c. mini pepperoni
  • Dried oregano, for sprinkling
Instructions
  1. Preheat oven to 400°. Place zucchini on a baking sheet and brush with olive oil. Bake until slightly tender, 5 minutes.
  2. Spoon a thin layer of sauce over each slice, then top with mozzarella and mini pepperoni. Sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, 10 minutes.

Watch the recipe video here:

How To Make Zucchini Pizza Bites

Zucchini Pizza Bites are the low-carb snack you'll actually want to eat.Full recipe: http://dlsh.it/sKnUhfD

Posted by Delish on Sunday, December 31, 2017

Salads

Guacamole Salad

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Guacamole Salad
Turn your favorite dip into a healthy and hearty salad.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ¼ c. extra-virgin olive oil
  • Juice of 1 lime
  • ¼ tsp. cumin
  • kosher salt
  • Freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • ½ c. black beans, drained and rinsed
  • ½ c. corn
  • ½ medium red onion, finely chopped
  • 1 jalapeno, minced
  • 2 ripe avocados, cubed
  • 2 tbsp. cilantro, chopped
Instructions
  1. In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin. Season with salt and pepper. Set aside.
  2. In a large bowl, combine remaining ingredients. Toss with dressing until well combined.

Watch the recipe video here:

How To Make Guacamole Salad

We could have Guacamole Salad for lunch every, single, day.Full recipe: http://dlsh.it/kdyQZop

Posted by Delish on Sunday, December 31, 2017

Breakfast

Lemon Meringue Bombs

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Lemon Meringue Bombs
Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Lemon Meringue Bombs
  • Meringue shells
  • Lemon curd
Lemon Curd
  • 4 medium eggs
  • Scant 1¼ cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2⅔ sticks butter, at room temperature
Meringue Shells
  • 3.2 ounces egg whites (from about 3 medium eggs)
  • ½ cup granulated sugar
  • ¾ cup plus 1 tablespoon powdered sugar
  • Yellow gel food coloring
Instructions
Lemon Meringue Bombs
  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.
Lemon Curd
  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl. Gradually add in the butter one piece at a time, whisking until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Meringue Shells
  1. Preheat oven to 180 degrees, and place 2 6-cavity silicone dome molds on a baking tray bottom side up. Lightly spray domes with nonstick spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium speed, then slowly add in granulated sugar. Turn speed to high, and beat whites until stiff and glossy. Whisk in food coloring to reach a lemon yellow shade. Sift in the powdered sugar and fold to fully incorporate. Working in batches, transfer mixture to a pastry bag fitted with a 5 to 9 mm tip.
  3. Starting at the bottom of the domes, pipe meringue in a consecutive spiral from the bottom to the top of the domes, taking care to have no holes in the shape. Make a peak at the top of the dome for the ends of the lemons. Place in the bottom rack of the oven to bake for 45 minutes. The meringue should not change color, but should be crispy on the outside and still slightly marshmallow-like on the inside. Let meringue cool 10 minutes in the oven, then remove and gently remove from mold.

Watch the recipe video here:

Lemon Meringue Bombs

This dessert is the [lemon] ? .comFull Recipe: taste.md/2CiL09q

Posted by Tastemade on Sunday, December 31, 2017