Main dish

Grilled Scallops with Nori, Ginger, and Lime

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Grilled Scallops with Nori, Ginger, and Lime
We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Then hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ cup mayonnaise
  • 2 tsp. fresh lime juice
  • Kosher salt
  • 1 toasted nori sheet
  • 1 tsp. ground coriander
  • ½ tsp. ground ginger
  • 2 Tbsp. vegetable oil, plus more for grill
  • 12 large dry sea scallops, side muscles removed, patted dry
  • ½ lime
  • 3 scallions, dark green parts only, very thinly sliced
  • 1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
Special Equipment
  • A spice mill; eight 8" wooden skewers, soaked at least 1 hour
Instructions
  1. Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
  2. Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
  3. Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
  4. Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
  5. Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

Watch the recipe video here:

Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes the cover of our June Grilling Issue, grilled scallops….

Posted by Bon Appétit Magazine on Wednesday, September 4, 2019

Main dish

Chewy Strawberry Sugar Cookies

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Chewy Strawberry Sugar Cookies
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups white sugar
  • 1 cup butter, softened
  • 1 egg
  • 3 tablespoons strawberry puree
  • 2¾ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup white sugar
  • 1 teaspoon red colored sugar (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1½ cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  3. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  4. Stir ½ cup white sugar and red sugar together in a shallow bowl.
  5. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1½ inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  6. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Watch the recipe video here:

Chewy Strawberry Sugar Cookies: https://trib.al/KbREocI

Posted by Allrecipes on Saturday, April 27, 2019

Main dish

This Chicken Bacon Ranch Casserole Is Something the Whole Family Will Love

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This Chicken Bacon Ranch Casserole Is Something the Whole Family Will Love
Casseroles are great for those busy weeknight dinners, and this one is absolutely delicious! This Chicken Bacon Ranch Casserole is something the whole family will devour - even the kids! Use up your leftover rotisserie chicken for this one dish meal. Just mix up your ingredients, lay down some crescent roll dough, and bake away for a dinner you won't soon take off the menu!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can crescent rolls
  • 2 cups shredded rotisserie chicken
  • 8 slices cooked crumbled bacon, divided
  • 1 cup mayonnaise
  • 1 tablespoon dry ranch seasoning
  • 1 large tomato, chopped
  • 3 medium green onions, chopped
  • 1 cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Spread crescent rolls onto a 13í—9 inch baking pan, sealing perforated edges. Bake 10 minutes.
  3. Meanwhile, mix mayo and ranch seasoning until well combined.
  4. In a medium bowl crumble 6 slices of bacon, add shredded chicken, and ½ cup of the mayo ranch mixture. Stir until combined.
  5. Remove baked crescent sheet from oven, spread the remaining mayo ranch mixture over the top within a ¼ inch of edges.
  6. Spread the chicken mixture over the top of the ranch mixture, then sprinkle with tomato and cheese.
  7. Bake 10 to 12 minutes or until cheese is hot and melted.
  8. Sprinkle with remaining bacon and green onions. Enjoy!

Watch the recipe video here:

Use up your leftover chicken for this tasty one dish mealRecipe: http://sha.red/zuMLM

Posted by Shared Food on Saturday, April 27, 2019

Dessert

Blueberry Lime Cheesecake {Vegan, GF, Paleo}

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Blueberry Lime Cheesecake {Vegan, GF, Paleo}
Tangy, creamy, berrylicious no-bake cheesecake you won't believe is healthy!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • ¾ cup walnuts
  • ½ cup almonds
  • 1 cup medjool dates
  • ½ tsp ground vanilla beans or extract
  • Pinch of Himalayan pink salt
  • Splash of water if needed to help blend
Cheesecake Layer Ingredients:
  • 2¼ cup raw cashews soaked
  • ¼ to ⅓ cup maple syrup or honey
  • 2 tsp vanilla extract
  • ¼ cup lime juice
  • ⅓ cup coconut oil melted
  • 1 tsp lime zest + more for garnish
  • 1 cup blueberries + more for garnish
Instructions
To make the crust:
  1. Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.
To make the lime cheesecake layer:
  1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, ¼ cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
  2. Scoop out enough of the cheesecake filling to cover the crust with about ½ to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
To make the blueberry cheesecake layer:
  1. Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
  2. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
  3. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.

Watch the recipe video here:

This fruity and dairy-free cheesecake is made with soaked cashews instead of cream cheese!Recipe: prettypies.com/recipe/blueberry-lime-cheesecake-vegangfpaleo/

Posted by Tasty on Saturday, April 27, 2019

Dessert

Better than EVER Brownies

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Better than EVER Brownies
Called 'brookies' as well. GOOD stuff. I like to serve them with ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownie Layer:
  • 10 tablespoons unsalted butter
  • 1¼ cups white sugar
  • ¾ cup cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • Cookie Dough Layer:
  • ½ cup unsalted butter
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1¼ teaspoons vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup semisweet chocolate chipscooking spray
  • Cookie Layer:
  • 1 (20 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
Instructions
  1. Melt 10 tablespoons butter in a saucepan over medium-high heat. Whisk 1¼ cup sugar and cocoa powder into the melted butter until dissolved. Remove saucepan from heat; add 2 eggs, 2 teaspoons vanilla extract, and ½ teaspoon salt. Whisk mixture continuously until the eggs are fully beaten into the mixture. Mix ½ cup flour into the mixture; set aside.
  2. Beat ½ cup butter, ¾ cup white sugar, and the brown sugar with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg and 1¼ teaspoon vanilla extract into the creamed butter. Mix 1¼ cup flour, ½ teaspoon salt, baking soda, and baking powder into the butter mixture until just incorporated. Fold chocolate chips into the dough.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch square baking dish with aluminum foil and spray the foil with cooking spray.
  4. Press the cookie dough into the bottom of the prepared pan in an even layer. Spread an even layer of the crushed cookies over the cookie dough. Pour brownie batter over the cookies.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Watch the recipe video here:

Better than EVER Brownies: https://trib.al/VIxmM3C

Posted by Allrecipes on Sunday, April 28, 2019

Dessert

Apple Caramel Cheesecake Swirl Buns

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Apple Caramel Cheesecake Swirl Buns
Apple Caramel Cheesecake Swirl Buns recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 240ml milk, warmed
  • 135g granulated sugar
  • 2 tablespoons active dry yeast
  • 115g unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 560g all-purpose flour, plus more for dusting/rolling
  • 1 tbsp butter
  • 6 Granny Smith apples
  • 100g sugar
  • 100ml water
  • 240g Cream Cheese softened
  • 100g butter, softened
  • 100g granulated sugar
  • 200g brown sugar
  • 4 tbsp butter
  • 100ml single cream
Instructions
  1. Preheat the oven to 180°C.
  2. Whisk together the milk, sugar and yeast and allow to sit for a few minutes for the yeast to activate.
  3. Whisk in the butter and eggs, then fold through the flour and a little salt. Knead, briefly, until the dough comes together.
  4. Cover and leave to rise somewhere warm.
  5. Meanwhile, heat the butter, apples, water and sugar in a frying pan and cook until soft and sticky - roughly 15 minutes.
  6. Whisk together cream cheese, butter and sugar. Roll out the dough to a rectangle and spread over the whole of the rectangle. Sprinkle the apple pieces on top.
  7. Roll up the rectangle into a long sausage and cut into 12. Place snugly in a greased baking tray and allow to rise, then bake for 30 mins until cooked through.
  8. Meanwhile, heat the sugar, butter and cream all together in a saucepan. Allow to bubble up to make a caramel.
  9. Pour over the steamy buns.
  10. Lovely!

Watch the recipe video here:

Apple Caramel Cheesecake Swirl Buns

Posted by Twisted on Sunday, April 28, 2019

Dessert

Pudding Packs Rule the School Yard for Years and Now You Can Make Them at Home!

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Pudding Packs Rule the School Yard for Years and Now You Can Make Them at Home!
https://www.facebook.com/1000605023309848/posts/2185107211526284/Growing up my favorite school snack was my pudding packs! My kids are no different but so many additives and ingredients I can't pronounce has made me rethink things. So now I'm making the at home and here's how. These pudding packs boast 2 layers of chocolate, 1 milk and 1 rich deep flavored dark chocolate. Not only do they take no time to make, your kiddos will beg you to make more!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2½ cups whole milk
  • 4 large egg yolks
  • 2 ounces high-quality milk chocolate
  • 2 ounces high-quality dark chocolate
  • 1 tablespoon Dutch-process cocoa powder (optional)
Instructions
  1. Place the milk chocolate and dark chocolate in separate, medium bowls. Bloom the cocoa powder (if using) in a little hot water to make a liquidy paste, and add to the bowl with the dark chocolate. Set aside.
  2. Put the sugar, cornstarch, and salt in a medium saucepan and whisk to combine.
  3. Whisk in the milk, a few tablespoons at a time, making sure to dissolve all the cornstarch, and taking care to smooth out any lumps. Whisk in the egg yolks.
  4. Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes.
  5. Reduce heat to low and continue to cook, whisking constantly, for 1 minute. Divide the pudding, through a strainer, evenly between the two bowls with chocolate. Whisk quickly to incorporate the melted chocolate.
  6. Spoon the milk chocolate pudding into individual serving cups, or transfer to a large serving bowl. Top with the dark chocolate pudding. Press plastic wrap to the surface of the pudding and chill for at least 1 hour.

Watch the recipe video here:

Your kiddos will beg you to make more!Recipe: http://sha.red/V9MuU

Posted by Shared Food on Sunday, April 28, 2019

Main dish

Ranch Chicken Rollup Bake

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Ranch Chicken Rollup Bake
This impressive dinner bake is easy and delicious. Serve with a side salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded deli rotisserie chicken
  • ½ cup ranch dressing
  • ¾ cup shredded Italian cheese blend (6 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 2 tablespoons sliced green onions (2 medium)
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about ½ inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
  3. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

Watch the recipe video here:

"So good, they wanted seconds!"Ranch Chicken Rollup Bake recipe:…

Posted by Pillsbury on Sunday, April 28, 2019

Main dish

Scalloped Potato Roll

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Scalloped Potato Roll
Scalloped Potato Roll recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided (220 g)
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef (455 g)
  • 14 ½ oz diced tomato, 1 can, drained (410 g)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon pepper
  • 6 cups spinach (240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese (250 g)
  • 1 cup shredded mozzarella cheese (100 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

This scalloped potato roll is insanely delicious ?!Get the recipe: https://tasty.co/recipe/scalloped-potato-rollSubscribe to our YouTube for more Tasty! ? http://bzfd.it/moretasty

Posted by Tasty on Wednesday, June 5, 2019

Main dish

Instant Pot Honey Sesame Chicken

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Instant Pot Honey Sesame Chicken
Skip the take-out and try this easy homemade version instead!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 lbs boneless, skinless chicken thighs
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • ½ cup low sodium soy sauce
  • ¼ cup ketchup
  • ¼ tsp red pepper flakes
  • ⅓ cup honey
  • 2 tsp toasted sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp thinly sliced scallions
  • Sesame seeds
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add soy sauce, ketchup and red pepper flakes to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken back into to the pot, turning once to coat.
  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 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board and chop into bite-sized pieces.
  10. Add honey and sesame oil to the pot and stir to combine.
  11. In a small bowl mix together ¼ cup of pot liquid and cornstarch. Stir into the pot until thickened.
  12. Add chicken back to the pot and stir to coat. Adjust seasonings.
  13. Serve hot over rice, noodles or zoodles, garnished with scallions and sesame seeds.

Watch the recipe video here:

Skip the take-out and try this easy homemade version instead!RECIPE: http://chopsecrets.com/instant-pot-honey-sesame-chicken/

Posted by Chop Secrets on Wednesday, June 5, 2019