Main dish

Chicken Tamale Pie

Save Print
Chicken Tamale Pie
A layer of cornbread topped with cheesy shredded chicken = DINNER GOALS.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box JIFFY corn muffin mix
  • ½ c. sour cream
  • 1 large egg
  • ½ c. corn kernels (canned, fresh, or frozen)
  • 2 tbsp. melted butter
  • Cooking spray, for skillet
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. Taco Seasoning
  • kosher salt
  • 2 c. Shredded chicken
  • ¾ c. enchilada sauce, divided
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • Chopped fresh cilantro, for garnish
Instructions
  1. Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, egg, corn, and melted butter. Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray. Pour into a large cast-iron skillet and bake until golden, 15 minutes. Let cool slightly.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and ½ cup enchilada sauce and stir until combined.
  3. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining ¼ cup enchilada sauce over poke holes and top with chicken mixture.
  4. Top with cheddar and Monterey Jack and bake 20 minutes more.
  5. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Chicken Tamale Pie

This Chicken Tamale Pie will be gone before the skillet cools off.Full recipe: http://dlsh.it/uWqaZ0L

Posted by Delish on Monday, September 11, 2017

Lasagna

Cheesesteak Lasagna Wheels

Save Print
Cheesesteak Lasagna Wheels
Cheesesteak Lasagna Wheels
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 steaks, cut into thin strips
  • 2 green peppers, sliced thinly
  • 1 white onion, sliced thinly
  • 2 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp cooking oil
  • 1 cup cream cheese
  • 2 cup cream, hot
  • 3 cups mozzarella, grated
  • 1 tsp paprika
  • ¼ tsp ground nutmeg
  • 1 tsp salt
  • 10 lasagna sheets, par cooked
  • 1 Jalapeño, deseeded and finely chopped (optional)
Instructions
  1. In a large skillet over medium-high heat, add ½ tbsp oil. Add sliced steak and cook until browned and no liquid remains. Remove from pan and set aside.
  2. In the same pan heat remaining oil. Add onions and peppers. Cover and cook until softened and lightly caramelized, about 10 minutes. Add steak back in with garlic, spices and Worcestershire sauce. Stir until garlic is just cooked, about 2 minutes. Set aside to cool
  3. In a blender add cream cheese, 1 cup mozzarella, spices and hot cream. Blend until smooth.
  4. Preheat oven to 180C (350F). Grease a large oven-proof dish.
  5. Take lasagna sheets and cut in half, sprinkle with cheese leaving an open edge of pasta at the end. Top with steak mixture evenly but not too much, about 1-2tbsp per roll. Roll up tightly. Cut each roll in half.
  6. Pour ¼ of the sauce on the bottom of the pan. Arrange the pasta pinwheels neatly on top of the sauce. Cover with remaining sauce.
  7. Bake for 30-40 minutes until sauce is bubbling and pasta is just golden brown on top.
  8. Sprinkle with jalapeño pepper and enjoy!

Watch the recipe video here:

Cheesesteak Lasagna Wheels

Posted by Twisted on Tuesday, September 12, 2017

Noodle

Turkey Noodle Casserole

Save Print
Turkey Noodle Casserole
Recipe of the Day: Rachael's Turkey Noodle Casserole
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • ½ pound extra wide egg noodles
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 slices bacon or turkey bacon, chopped
  • 1⅓ pound, the average weight of 1 package, ground turkey breast
  • 1 pound white mushrooms, wiped, trimmed and sliced
  • 1 medium onion, chopped
  • Black pepper
  • 2 teaspoons dried thyme or poultry seasoning
  • ½ cup dry white wine
  • 1 cup chicken stock, available on soup aisle, eyeball it
  • ½ cup heavy cream, 3 turns of the pan
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons softened butter
  • 2 cups grated Gruyere, about an 8-ounce brick
  • 1 cup plain bread crumbs
  • 2 to 3 tablespoons chopped parsley leaves
Instructions
  1. Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
  2. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
  3. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

Watch the recipe video here:

How To Make Rachael's Turkey Noodle Casserole

Recipe of the Day: Rachael's Turkey Noodle Casserole

Posted by Food Network on Monday, September 11, 2017

Pasta

Farmer’s Pasta

Save Print
Farmer's Pasta
Trending on Pinterest: Giada's Fan-Favorite Cheesy Farmer's Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Butter, for greasing pan
  • 2 tablespoons (or more) olive oil
  • 6 ounces pancetta, chopped
  • 4 teaspoons minced garlic
  • ⅓ cup all-purpose flour
  • 7 cups whole milk
  • 8 ounces Fontina cheese, grated
  • 4 ounces mozzarella cheese, grated
  • ¾ cup freshly grated Parmesan
  • 6 ounces provolone cheese, grated
  • 1 pound rigatoni pasta
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 3 tablespoons chopped fresh basil leaves
  • Salt and freshly ground black pepper
  • 2 cups fresh coarse bread crumbs
  • Extra-virgin olive oil, for drizzling
Instructions
  1. Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but ¼ cup of the pan drippings (if necessary, add more oil to the pan drippings to equal ¼ cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
  4. Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

Watch the recipe video here:

How To Make Farmer's Pasta

Trending on Pinterest: Giada's Fan-Favorite Cheesy Farmer's Pasta

Posted by Food Network on Sunday, September 10, 2017

Dessert

Chocolate French Toast Loaf

Save Print
Chocolate French Toast Loaf
Chocolate French Toast Loaf
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large loaf of bread
  • ¾ cup chocolate hazelnut spread
  • 4 eggs
  • 1 cup cream
  • ½ cup milk
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • ¼ cup butter, melted
  • 3 tbsp coarse sugar
Instructions
  1. Pre-heat oven to 180C (350F). Slice a loaf of bread into ½- inch slices without slicing all the way through.
  2. Spread hazelnut spread on each slice evenly.
  3. In a large measuring cup whisk together eggs, cream, sugar and cinnamon. Pour over loaf opening the slices to be sure to get inside.
  4. Flip loaf upside down and soak for 20 minutes. Flip loaf back cut side up and soak for another 10 minutes.
  5. Pour melted butter over cut-side of bread and sprinkle sugar evenly. Bake in the oven for 40 minutes until golden brown.
  6. Serve with whipped cream, enjoy!

Watch the recipe video here:

Chocolate French Toast Loaf

Posted by Twisted on Monday, September 11, 2017

Main dish

Chicken Alfredo Garlic Knot Ring

Save Print
Chicken Alfredo Garlic Knot Ring
Mmmmm, this garlic knot chicken alfredo ring is gonna steal the show at your next get-together ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 13.8-ounce packages (1½ pounds) pizza dough
  • 2 cups chicken, cooked and shredded
  • 1 cup bacon, cooked and chopped
  • 2 cups shredded mozzarella
  • 1 cup Parmesan, grated
  • 3 tablespoons parsley, chopped
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 cup alfredo sauce
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Cut pizza dough into 2-inch pieces and roll into balls.
  3. In a bowl, add pizza dough balls, chicken, bacon, mozzarella, Parmesan, parsley, pepper, garlic powder, olive oil, and alfredo sauce, and mix to combine.
  4. Scoop mixture evenly into a greased bundt pan, or a 9-inch cake pan.
  5. Bake for 20 minutes, until top is golden and bubbling.
  6. Use a spatula help the ring out of the pan, then invert onto a plate.
  7. Place small bowl of alfredo sauce in the ring hole.
  8. Serve immediately. Enjoy!

Watch the recipe video here:

Garlic Knot Chicken Alfredo Ring

Mmmmm, this garlic knot chicken alfredo ring is gonna steal the show at your next get-together ?!FULL RECIPE: http://bzfd.it/2vLH78NFIND IT IN THE APP: http://tstyapp.com/m/ROktIwuSfG

Posted by Tasty on Saturday, September 9, 2017

Main dish

Cheddar BBQ Meatloaf Muffins

Save Print
Cheddar BBQ Meatloaf Muffins
Recipe of the Day: Cheddar BBQ Meatloaf Muffins
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • ⅔ cup milk
  • ½ cup plain dry breadcrumbs
  • 2 pounds meatloaf mix (ground beef, pork and veal)
  • 1¼ cups shredded Cheddar (about 5 ounces)
  • ½ cup barbecue sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 small green onions, finely chopped (about ⅓ cup)
  • 2 cloves garlic, minced
  • 1 large egg
  • Serving suggestions: mashed potatoes and a green salad
Instructions
  1. Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, ¼ cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
  2. Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining ¼ cup barbecue sauce on top of the meat.
  3. Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining ¼ cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
  4. Arrange on a serving platter and serve with mashed potatoes and a green salad.
Cook's Note
  1. This recipe may be doubled and frozen for future meals. After baking, remove the meatloaf muffins from the pan to cool. Wrap each individual portion with aluminum foil and freeze. To reheat: Thaw overnight in the refrigerator or on your counter for about 4 hours. Preheat the oven to 375 degrees F. Place the thawed muffins on a baking sheet in their foil packets and bake for 25 minutes. Carefully open the foil and continue to bake for 5 minutes until warmed through.

Watch the recipe video here:

Cheddar BBQ Meatloaf Muffins

Recipe of the Day: Cheddar BBQ Meatloaf Muffins

Posted by Food Network on Saturday, September 9, 2017

Cake

Chocolate Chunk Mousse Cake

Save Print
Chocolate Chunk Mousse Cake
Chocolate Chunk Mousse Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Base:
  • 15 digestive cookies
  • 6 tbsp butter, melted and cooled
  • 85g dark chocolate, broken up
Mousse:
  • 400 g dark chocolate, chopped
  • 2½ cups heavy cream
  • ¼ cup espresso
Ganache:
  • 2 cups heavy cream, hot
  • 454g dark chocolate finely chopped
Instructions
  1. Grease and line a 9” springform pan.
  2. In a food processor, pulse the cookies, butter and dark chocolate until crumbled. Pour into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
  3. Melt 400g of chocolate in the microwave in 30-second intervals. Let sit for about 10 minutes to cool.
  4. In a large bowl, whip together heavy cream and espresso until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine.
  5. Pour on top of the base and spread evenly. Refrigerate for 3 hours or overnight.
  6. Meanwhile, make a ganache. Add heavy cream to chocolate. Let sit for 1 minute then stir together starting in the middle until completely combined.
  7. Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides.
  8. Gently tap the tray to pop any air bubbles.
  9. Transfer to fridge for 30 minutes to set.
  10. Enjoy!

Watch the recipe video here:

Chocolate Chunk Mousse Cake

Posted by Twisted on Sunday, September 10, 2017

Main dish

Slow-Cooker Pizza

Save Print
Slow-Cooker Pizza
The easiest way to make your favorite food.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 lb. pizza dough
  • 1 c. pizza sauce
  • 2 c. shredded mozzarella
  • ½ c. freshly grated Parmesan
  • ½ c. sliced pepperoni
  • ½ tsp. Italian seasoning
  • pinch of crushed red pepper flakes
  • 1 tsp. Freshly chopped parsley, for garnish
  • Cooking spray, for slow cooker
Instructions
  1. Spray bottom and sides of a large slow cooker with nonstick cooking spray.
  2. Press pizza dough into bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1" of dough around edges. Top with cheeses, pepperoni, and spices.
  3. Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.
  4. Remove lid and let cool 5 minutes.
  5. Using a spatula, remove pizza from crock pot. Garnish with parsley, slice, and serve.

Watch the recipe video here:

How To Make Slow-Cooker Pizza

FINALLY, an idiot-proof way to make pizza at home.Full recipe: http://dlsh.it/lo98oZV

Posted by Delish on Saturday, September 9, 2017

Main dish

Knorr Butter Chicken Bread Bowl

Save Print
Knorr Butter Chicken Bread Bowl
Whichever way you look at it, there’s no denying butter and chicken are a match made in heaven. However, if you need further proof of this fact, look no further than this ridiculously simple Knorr Butter Chicken Bread Bowl.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Knorr chicken stock pot
  • 50g butter
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 100ml water
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 tbsp tomato puree
  • ½ cup double cream
  • 1 tbsp honey
  • 2 chicken breasts, diced
  • ½ lemon, juice only
  • 1 tbsp coriander, finely chopped
  • salt, to taste
  • 1 small tin loaf, 400g
Instructions
  1. Cut your bread loaf in half and hollow out the middle. Heat the oil over high heat and brown the chicken well. Set aside.
  2. To the same pan, add the onion and fry until nicely translucent and a bit brown. Add ginger / garlic pastes, fry briefly then throw in the spices shortly followed by the tomato puree. Add chicken, hot water and gradually stir through your chicken stock pot. Cover and simmer for 10 minutes on low.
  3. Add cream, honey, salt, butter and coriander. Stir and cook for a further 5 minutes. Serve in your bread bowls!

Watch the recipe video here:

Bacon Cheeseburger Wellington

Posted by Twisted on Saturday, September 9, 2017