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Main dish

Sticky Buns

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Sticky Buns
It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 2 tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups bread flour
SAUCE:
  • ½ cup packed brown sugar
  • ¼ cup butter, cubed
  • ¼ cup corn syrup
  • ½ cup chopped pecans
FILLING:
  • ⅓ cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish.
  4. Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Watch the recipe video here:

Make a batch and watch 'em disappear! Get the recipe for Sticky Buns here–> https://trib.al/h3xwSyc

Posted by Taste of Home on Thursday, June 20, 2019

Main dish

Instant Pot Guacamole Deviled Eggs

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Instant Pot Guacamole Deviled Eggs
These luscious and tasty guacamole deviled eggs are the best.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup water
  • 6 eggs
  • 1 large ripe avocado
  • 1 tbsp lime juice
  • ½ tsp kosher salt
  • 1 tbsp sour cream
  • 1 tbsp finely chopped cilantro
  • 1 tbsp snipped chives
  • Additional cilantro leaves for garnish
Instructions
  1. Pour one cup of water in the Instant Pot and insert the steam rack. Arrange the eggs on the rack, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Immediately move the eggs to an ice bath for at least 5 minutes, then peel.
  5. Cut the eggs in half lengthwise and set the yolks aside. Arrange the emptied eggs on a serving dish.
  6. In a medium bowl, roughly mash avocado with a fork, then stir in lime juice, salt, sour cream and two of the egg yolks (reserve the remaining 4 yolks for another use).
  7. Fold in chopped cilantro, chives and jalapeno (if using).
  8. Fill eggs with avocado mixture and top each with a small sprig of cilantro.

Watch the recipe video here:

These luscious and tasty guacamole deviled eggs are the best. RECIPE: http://chopsecrets.com/instant-pot-guacamole-deviled-eggs/

Posted by Chop Secrets on Thursday, June 20, 2019

Main dish

Tennessee Peach Pudding

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Tennessee Peach Pudding
Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, optional
  • ½ cup whole milk
  • 3 cups sliced peeled fresh or frozen peaches
TOPPING:
  • 1-1/2 cups water
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 tablespoon butter
  • ¼ teaspoon ground nutmeg
  • Half-and-half cream
Instructions
  1. Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
  2. For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with cream.

Watch the recipe video here:

Summer calls for fresh peaches and this mouthwatering dessert!Get our Tennessee Peach Pudding recipe here–> https://trib.al/wW1kC9U

Posted by Taste of Home on Wednesday, June 19, 2019

Main dish

Pomegranate-Glazed Chicken with Buttery Pine Nuts

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Pomegranate-Glazed Chicken with Buttery Pine Nuts
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 garlic cloves, finely grated
  • ¼ cup plain whole-milk yogurt (not Greek)
  • ⅓ cup plus 2 tablespoons pomegranate molasses
  • 4 tablespoons honey, divided
  • 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt, plus more
  • 1 3½–4-pound chicken, backbone removed, halved
  • Extra-virgin olive oil (for drizzling)
  • 2 tablespoons unsalted butter
  • ¼ cup pine nuts or blanched slivered almonds
  • 1½ cups pomegranate juice, room temperature
  • 1 lime, halved
Instructions
  1. Combine garlic, yogurt, ⅓ cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
  2. Let chicken sit at room temperature 1 hour before cooking.
  3. Place a rack in top position of oven; preheat to 450°. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
  4. Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
  5. Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25–30 minutes. Transfer to a cutting board and let rest 15 minutes.
  6. Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don’t let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
  7. Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

Watch the recipe video here:

Join Andy in the Bon Appétit Test Kitchen as he makes pomegranate-glazed chicken. Make it here: http://bonap.it/UosHE88

Posted by Bon Appétit Magazine on Wednesday, June 19, 2019

Main dish

Butter Chicken Meatballs

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Butter Chicken Meatballs
Butter Chicken Meatballs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MEATBALLS
  • ½ cup bread crumbs (60 g)
  • ½ cup milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground chicken (455 g)
  • 1 tablespoon vegetable oil
SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon ginger, minced
  • 1 ½ teaspoons McCormick ® Ground Cumin
  • 1 teaspoon McCormick ® Paprika
  • 2 ½ teaspoons garam masala, divided
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons salt
  • 14 oz crushed tomato (390 g)
  • 3 tablespoons butter
  • ½ cup heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
Instructions
Meatballs:
  1. In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
Sauce:
  1. Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  2. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  3. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  4. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  5. Garnish with cilantro. Serve with rice and lime wedges.
  6. Enjoy!

Watch the recipe video here:

These delicious Butter Chicken Meatballs are fantastic for dinner.Get the recipe: https://tasty.co/recipe/butter-chicken-meatballs

Posted by BuzzFeed Food on Wednesday, June 19, 2019

Main dish

Butter Chicken Meatballs

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Butter Chicken Meatballs
Butter Chicken Meatballs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • MEATBALLS
  • ½ cup bread crumbs (60 g)
  • ½ cup milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground chicken (455 g)
  • 1 tablespoon vegetable oil
  • SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon ginger, minced
  • 1 ½ teaspoons McCormick ® Ground Cumin
  • 1 teaspoon McCormick ® Paprika
  • 2 ½ teaspoons garam masala, divided
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons salt
  • 14 oz crushed tomato (390 g)
  • 3 tablespoons butter
  • ½ cup heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
Instructions
  1. Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
  3. Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  4. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  5. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  6. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  7. Garnish with cilantro. Serve with rice and lime wedges.
  8. Enjoy!

Watch the recipe video here:

These delicious Butter Chicken Meatballs are fantastic for dinner.Get the recipe: https://tasty.co/recipe/butter-chicken-meatballs

Posted by Tasty on Tuesday, June 18, 2019

Main dish

CHICKEN SHAWARMA KEBAB SALAD

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CHICKEN SHAWARMA KEBAB SALAD
This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki. Read more at https://www.skinnytaste.com/chicken-shawarma-salad/#WjHEAKSz7qBmmSh0.99
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound 2 boneless, skinless chicken thighs
  • 1 tablespoons extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • ⅛ teaspoon cinnamon
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
FOR THE SALAD:
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers, chopped
  • 1 cup 145 g cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • ¼ cup feta, the kind that comes in brine, crumbled
  • 4 cups butter lettuce, torn
  • 1 cup Skinny Tzatziki, from my blog
Instructions
  1. Cut the chicken thighs into 1-inch pieces.
  2. In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
  3. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade over the chicken making sure it evenly coat (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
  4. Preheat an outdoor grill or indoor grill pan to medium-low heat.
  5. Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  6. Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.To make the salad:
For the salad:
  1. In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
  2. Divide the lettuce between 4 bowls, top with tomato salad, feta and grilled chicken. Serve with Tzaziki for dipping.

Watch the recipe video here:

Grilled Chicken Shawarma Skewers with Tzatziki 6 Freestyle Points • 284 Calories https://www.skinnytaste.com/chicken-shawarma-salad/

Posted by Skinnytaste on Tuesday, June 18, 2019

Main dish

Orange Dream Pull-Apart Bread

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Orange Dream Pull-Apart Bread
My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. —Vickie Friday Martin, Scroggins, Texas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) cream cheese
  • 2 tubes (7-1/2 ounces each) small refrigerated buttermilk biscuits (10 count)
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 4 teaspoons grated orange zest
  • ½ cup butter, melted
Instructions
  1. Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal.
  2. In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan.
  3. Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

Watch the recipe video here:

Perfect baking therapy! Get the recipe for Orange Dream Pull-Apart Bread here–> https://trib.al/diE4eKY

Posted by Taste of Home on Tuesday, June 18, 2019

Main dish

Polish Noodles (Cottage Cheese and Noodles)

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Polish Noodles (Cottage Cheese and Noodles)
This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup butter
  • 1 small onion, diced
  • 1 (16 ounce) package egg noodles
  • 1 (16 ounce) package cottage cheese
  • ½ cup sour cream
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
  3. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Watch the recipe video here:

Polish Noodles (Cottage Cheese and Noodles): https://trib.al/XLFO7CA

Posted by Allrecipes on Tuesday, June 18, 2019

Main dish

Ultimate Tomahawk Steak

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Ultimate Tomahawk Steak
Whether you're sharing it with a loved one or serving it up to your family, this steak is destined to impress. Be sure to call your butcher ahead of time to reserve a tomahawk.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (3½-lb.) tomahawk rib-eye steak
  • 1½ tablespoons kosher salt
  • 2½ teaspoons black pepper
Instructions
  1. Let steak stand at room temperature 30 minutes to an hour before cooking. Preheat grill to medium-high (400°F to 450°F). Sprinkle steak evenly on both sides with salt and pepper. Lightly coat grill grates with oil or grilling spray.
  2. Place steak on hot grates, and grill, undisturbed, until it releases easily from the grates, about 4 minutes. Flip, and repeat on the other side. Continue grilling, turning occasionally, until a thermometer inserted into thickest portion of steak registers 125°F, 30 to 40 minutes. Transfer to a cutting board; let rest 15 minutes. Run a knife along the inside edge of the bone to remove the steak from bone in 1 piece; slice against the grain.

Watch the recipe video here:

This steak is destined to impress. GET THE RECIPE: https://trib.al/EjKbFvg

Posted by MyRecipes on Sunday, June 16, 2019