Main dish

Fried Cabbage with Bacon, Onion, and Garlic

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Fried Cabbage with Bacon, Onion, and Garlic
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Watch the recipe video here:

Fried Cabbage with Bacon, Onion, and Garlic: https://trib.al/bqk04px

Posted by Allrecipes on Friday, August 16, 2019

Breakfast

Chicken Taco Cups

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Chicken Taco Cups
For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing.
Author:
Cuisine: Mexican
Recipe type: Breakfast
Ingredients
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 envelope reduced-sodium taco seasoning
  • 1 small onion, chopped
  • 1 jar (16 ounces) salsa, divided
  • 2 cups shredded reduced-fat cheddar cheese, divided
  • 36 wonton wrappers
  • Sour cream, chopped green onions and chopped ripe olives, optional
Instructions
  1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
  2. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
  3. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
  4. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

Watch the recipe video here:

Chicken tacos baked in mini muffin tins make winning bites for potlucks. FULL RECIPE for Chicken Taco Cups: https://trib.al/nEsJEFF

Posted by Taste of Home on Friday, August 16, 2019

Main dish

GREEK PASTA SALAD

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GREEK PASTA SALAD
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • ⅓ cup olive oil
  • ½ tsp garlic powder
  • 1 tsp oregano
  • ½ tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free
  • ½ cup halved pitted kalamata olives, plus 2 tablespoons brine
  • ⅓ cup red onion, diced
  • 3 cups (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • ½ cup feta cheese, cubed
  • fresh oregano, optional garnish
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  2. Drain and rinse under cold water, drain.
  3. Meanwhile, In a large bowl, combine the dressing ingredients.
  4. Add the olives, red onion and brine from the olives and mix to combine.
  5. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.

Watch the recipe video here:

Greek Pasta Salad is loaded with cucumbers, tomatoes, bell peppers and olives! It's so delicous and perfect with…

Posted by Skinnytaste on Friday, August 16, 2019

Main dish

Crab Cake Sliders with Blood Orange Aioli

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Crab Cake Sliders with Blood Orange Aioli
Crab Cake Sliders with Blood Orange Aioli
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Blood Orange Aioli:
  • 1 cup mayonnaise
  • 2 to 3 tablespoons freshly squeezed blood orange juice (about ½ orange)
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon blood orange zest
  • 1 clove garlic, grated
  • Kosher salt and freshly ground black pepper
Crab Cake Sliders:
  • 18 butter crackers, crushed (about ¾ cup)
  • ¼ to ½ cup mayonnaise, plus more for schmearing
  • 1 tablespoon roughly chopped fresh parsley
  • 1½ teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing
  • 8 dashes hot sauce
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 2 pounds lump blue crab meat, shell and cartilage picked out
  • Butter, for spreading
  • 24 potato slider buns, split
  • Baby mesclun greens, for topping
Instructions
  1. Preheat the oven to 350 degrees F.
  2. For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.
  3. For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with ¼ teaspoon of mayonnaise, and sprinkle with additional seafood seasoning.
  4. Bake until light golden brown, 10 to 15 minutes.
  5. Butter each slider bun and lightly griddle to toast.
  6. For the sandwich build: Spread the bottom half of a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.

Watch the recipe video here:

Did someoneeeee say CRAB CAKE sliders?! Get Jeff Mauro's recipe: https://foodtv.com/2ZYvN8d!

Posted by Food Network on Wednesday, August 14, 2019

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
I've always dreamed of having naan bowls for my curry!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.5 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • 2 cups basmati rice, or long-grain jasmine, cooked, for serving (460 g)
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

I've always dreamed of having naan bowls for my curry! Full Recipe: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Tasty on Wednesday, August 14, 2019

Main dish

Instant Pot Zuppa Toscana

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Instant Pot Zuppa Toscana
Clean-up is a snap with this one-pot meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 1 pound hot (or mild) Italian sausage, casings removed
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth, heated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoes, unpeeled, sliced ¼” thick and quartered
  • 2 cups kale, cut into thin strips
  • 1 cup heavy cream
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  2. Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  3. Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  9. Serve warm topped with crumbled bacon.

Watch the recipe video here:

Clean-up is a snap with this one-pot meal.RECIPE: http://chopsecrets.com/instant-pot-zuppa-toscana/

Posted by Chop Secrets on Thursday, August 15, 2019

Dessert

Ruby Grape Pie

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Ruby Grape Pie
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups halved seedless red grapes (about 2 pounds)
  • ⅔ cup sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter
Instructions
  1. In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil.
  3. Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

Watch the recipe video here:

This pie is a knockout!–> Get the recipe for Ruby Grape Pie: https://trib.al/PM1p71K

Posted by Taste of Home on Thursday, August 15, 2019

Main dish

Instant Pot Better-Than-Takeout Chicken Fried Rice

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Instant Pot Better-Than-Takeout Chicken Fried Rice
Leftovers are delicious the next day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups white rice, rinsed
  • 2 cups water
  • 3 tbsp toasted sesame oil
  • 1 small onion, finely diced
  • 10 oz frozen peas and carrots mixture
  • 6-8 oz diced cooked chicken (rotisserie works great)
  • 1 tbsp butter
  • 4 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • Garnish with sliced green onion and additional sesame seeds (optional)
Instructions
  1. Add rinsed rice and water to the pot, 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 4 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
  5. Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  6. When oil gets hot, add onion to the pot and saute 2 minutes.
  7. Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  8. Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  9. Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  10. Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

Watch the recipe video here:

Leftovers are delicious the next day!RECIPE: http://chopsecrets.com/instant-pot-better-than-takeout-chicken-fried-rice/

Posted by Chop Secrets on Thursday, August 15, 2019

Breakfast

DIY Ramen Soup

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DIY Ramen Soup
This jarred version of ramen soup is a healthier alternative than most commercial varieties. Play favorites with the veggies to suit your taste.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon reduced-sodium chicken base
  • 1 to 2 teaspoons Sriracha chili sauce
  • 1 teaspoon minced fresh gingerroot
  • ½ cup shredded carrots
  • ½ cup shredded cabbage
  • 2 radishes, halved and sliced
  • ½ cup sliced fresh shiitake mushrooms
  • 1 cup shredded cooked chicken breast
  • ¼ cup fresh cilantro leaves
  • 1 large hard-boiled egg, halved
  • 2 lime wedges
  • 4 cups boiling water
Instructions
  1. Cook ramen according to package directions; cool.
  2. In each of two 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place egg and lime wedge in 4-oz. glass jars or other airtight containers. Cover all four containers and refrigerate until serving.
  3. To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup and place egg on top.

Watch the recipe video here:

This jarred version of ramen soup is so convenient to make-and-take!–> Get the recipe for DIY Ramen Soup: https://trib.al/FKaa0Pi

Posted by Taste of Home on Thursday, August 15, 2019

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
These crispy chicken teriyaki rice balls are seriously delicious! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup soy sauce (60 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup bell pepper, julienned (100 g)
  • 1 cup carrot, julienned (120 g)
  • 4 cups short grain rice, cooked (800 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 1 cup scallion, thinly sliced (100 g)
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by BuzzFeed Food on Wednesday, August 14, 2019