Main dish

Kale Caesar Mac and Cheese

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Kale Caesar Mac and Cheese
Rich, creamy and fully loaded with our favorite Caesar salad flavors, this dish uses only one pot from start to finish, making cleanup a breeze.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups whole milk
  • 12 ounces elbow macaroni (about 3 cups)
  • 8 cups chopped kale
  • 8 ounces mild white Cheddar, shredded (about 2 cups)
  • 3 ounces part-skim mozzarella, shredded (about ¾ cup)
  • 2 ounces cream cheese, cut into small pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing
  • 2 tablespoons grated Parmesan
  • 1 cup seasoned croutons
Instructions
  1. Add the milk and macaroni to a medium saucepan and bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Lower to a simmer and cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Stir in the kale and continue cooking until fully wilted, about 2 minutes.
  2. Lower the heat, add the Cheddar, mozzarella, cream cheese and 1½ teaspoons salt and stir until smooth, thick and creamy. Stir in the Creamy Parmesan Caesar Dressing. Remove from heat and top with the Parmesan, croutons and several grinds of black pepper. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

Watch the recipe video here:

Caesar salad lovers — this one’s for you. You need to try this mashup: https://foodtv.com/2lshSbf.

Posted by Food Network on Wednesday, September 4, 2019

Main dish

Cheesy Shrimp-and-Grits Casserole

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Cheesy Shrimp-and-Grits Casserole
Creamy cheese grits and succulent shrimp make a devine casserole. Don't expect leftovers because your guests are certain to ask for seconds—maybe even thirds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups chicken broth
  • ½ teaspoon salt
  • 1 cup regular grits
  • 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
  • 2 tablespoons butter or margarine
  • 6 green onions, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 pound small fresh shrimp, peeled and cooked
  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Bring 4 cups chicken broth and ½ teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
  2. Stir together grits, ¾ cup Cheddar cheese, and Monterey Jack cheese.
  3. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
  4. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining ¼ cup shredded Cheddar cheese.
  5. Bake at 350° for 30 to 45 minutes.

Watch the recipe video here:

Don't expect leftovers of this creamy, cheesy casserole! GET THE RECIPE: https://trib.al/aRbF99T

Posted by MyRecipes on Wednesday, September 4, 2019

Main dish

Instant Pot Lasagna

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Instant Pot Lasagna
This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ lb ground beef (225 g)
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • 2 cups marinara sauce (520 g)
  • 1 cup whole milk ricotta cheese (250 g)
  • 1 ½ cups low-moisture mozzarella, divided (150 g)
  • ¾ cup grated parmesan cheese, divided (80 g)
  • 1 cup fresh parsley, minced, loosely packed (35 g)
  • 1 large egg, beaten
  • 1 teaspoon olive oil
  • 10 lasagna noodles, uncooked
  • 1 cup water (240 mL)
SPECIAL EQUIPMENT
  • instant pot
  • springform pan, 7 inch (17 cm)
Instructions
  1. Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
  2. In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
  3. Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
  4. Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
  5. Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to “sealing”. Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
  6. Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to “venting” and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
  7. Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
  8. Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
  9. Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
  10. Enjoy!

Watch the recipe video here:

This instant pot lasagna recipe will be your new favorite. Trust us ?Get the recipe: https://tasty.co/recipe/instant-pot-lasagna

Posted by Tasty on Wednesday, September 4, 2019

Main dish

Buttery Alfredo Sauce

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Buttery Alfredo Sauce
This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 cup unsalted butter
  • 1½ tablespoons minced garlic
  • 1 tablespoon all-purpose flour
  • 4 cups heavy cream
  • ¼ cup whole milk
  • 8 ounces freshly shredded Parmesan cheese
  • 2 ounces shredded fontina cheese
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
  1. Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Watch the recipe video here:

Buttery Alfredo Sauce: https://trib.al/H9qO9VE

Posted by Allrecipes on Wednesday, September 4, 2019

Main dish

SLOPPY JOES BAKED SWEET POTATOES

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SLOPPY JOES BAKED SWEET POTATOES
Swapping bread for baked sweet potatoes makes eating a Sloppy Joe so much healthier! This savory-sweet dish is gluten-free, dairy-free, whole30 and Paleo.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium, 7 oz each sweet potatoes, washed and dried
  • ½ lb 93% lean ground beef
  • 1 teaspoon seasoned salt, such as Montreal Steak
  • ⅓ cup chopped carrot
  • ⅓ cup chopped onion
  • ⅓ cup chopped mushrooms
  • 2 tablespoons chopped red bell pepper
  • 1 clove garlic, minced
  • ½ tbsp red wine vinegar
  • ½ tbsp Worcestershire sauce
  • 8 oz can tomato sauce
  • 2 teaspoons tomato paste
  • ⅓ cup water
  • 1 chopped scallion, for garnish
Instructions
  1. Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
  2. Heat a medium skillet over medium high heat. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes. Add tomato sauce, paste and water to the skillet, stir to combine. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.
  3. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with ½ cup of meat and scallion for garnish.

Watch the recipe video here:

Sloppy Joe Baked Sweet Potatoes are SOOO good! 8 Smart Points • 259 Calories (Gluten-free, dairy-free, Whole30 and…

Posted by Skinnytaste on Tuesday, September 3, 2019

Main dish

Peach Slab Pie

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Peach Slab Pie
Serving a crowd? Treat your group of guests with this peach slab pie made using Pillsbury™ pie crust and cookie dough. A mouth-watering dessert that's great served with a scoop of cinnamon ice cream!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • ¾ cup packed brown sugar
  • ¼ cup cornstarch
  • 2 tablespoons lemon juice
  • 9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
  • ½ roll Pillsbury™ refrigerated sugar cookies
Instructions
  1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
  2. In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
  3. Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

Watch the recipe video here:

Pie that serves a crowd? Just peachy!Get the recipe:…

Posted by Pillsbury on Tuesday, September 3, 2019

Main dish

Slow-Cooker Pork Chops

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Slow-Cooker Pork Chops
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup all-purpose flour, divided
  • ½ teaspoon ground mustard
  • ½ teaspoon garlic pepper blend
  • ¼ teaspoon seasoned salt
  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) chicken broth
Instructions
  1. In a shallow bowl, combine ¼ cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides.
  2. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
  3. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Watch the recipe video here:

Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Get the full recipe here –> https://trib.al/4I9zvar

Posted by Taste of Home on Tuesday, September 3, 2019

Main dish

Guinness® Beer Cheese Dip

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Guinness® Beer Cheese Dip
Great for parties when paired with tortilla chips and baked pretzels.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 32 ounces processed cheese food (such as Velveeta®), cut into ½-inch cubes
  • 1 cup Irish stout beer (such as Guinness®)
  • ½ cup salsa
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
Instructions
  1. Heat cheese in slow cooker on High until melted, about 20 minutes.
  2. Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

Watch the recipe video here:

Guinness® Beer Cheese Dip: https://trib.al/fRQyFAK

Posted by Allrecipes on Sunday, September 1, 2019

Burgers

Burger Americana

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Burger Americana
Go on a burger road trip in your own backyard. Grill the patties and load them sky-high. Peanut butter and bacon make them Southern style; coleslaw and tomatoes, a Northern version.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • ½ cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 4 sesame seed hamburger buns, split
  • Toppings of your choice
Instructions
  1. In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four ½-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil.
  2. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings.

Watch the recipe video here:

The ULTIMATE Labor Day grilling recipe!Get the recipe for Burger Americana: https://trib.al/yZZ7z4v

Posted by Taste of Home on Monday, September 2, 2019

Dessert

Carrot Cake Pancakes

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Carrot Cake Pancakes
Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ½ cups all-purpose flour (310 g)
  • ¼ cup brown sugar (50 g)
  • 2 teaspoons kosher salt
  • 1 ¾ teaspoons McCormick® Ground Cinnamon
  • ¼ teaspoon McCormick® allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk (480 mL)
  • 1 stick unsalted butter, melted
  • 2 large eggs
  • 1 ½ cups carrot (165 g)
  • 5 tablespoons unsalted butter
  • ¼ cup walnuts, chopped (25 g)
  • 10 tablespoons cream cheese
  • 10 teaspoons maple syrup
Instructions
  1. In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
  2. In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
  3. Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
  4. Let the batter rest for 15-30 minutes at room temperature.
  5. Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
  6. Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
  7. Enjoy!

Watch the recipe video here:

These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices.Get the recipe: https://tasty.co/recipe/carrot-cake-pancakes

Posted by Tasty on Monday, September 2, 2019