Main dish

Potato Deviled Eggs

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Potato Deviled Eggs
Eggs and potatoes are a classic combo, but we bet you’ve never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 baby red potatoes
  • 3 teaspoons kosher salt, divided
  • 12 hard boiled egg yolks
  • ½ cup sour cream (115 g)
  • 1 teaspoon dijon mustard
  • ½ teaspoon ground black pepper
  • 2 teaspoons fresh chives, minced, plus more for garnish
  • 2 strips bacon, cooked and crumbled
Instructions
  1. Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
  2. Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
  3. In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
  4. Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
  5. Pipe the filling into the potato cups. Garnish with the bacon and chives.
  6. Enjoy!

Watch the recipe video here:

Eggs and potatoes are a classic combo, but we bet you’ve never had them like this! Recipe: https://tasty.co/recipe/potato-deviled-eggs

Posted by Tasty on Friday, August 9, 2019

Main dish

Smoky Grilled Pizza with Greens & Tomatoes

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Smoky Grilled Pizza with Greens & Tomatoes
This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 3 tablespoons olive oil, divided
  • 1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
  • 2 tablespoons olive oil
  • 10 cups beet greens, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • ¾ cup prepared pesto
  • ¾ cup shredded Italian cheese blend
  • ½ cup crumbled feta cheese
  • 2 medium heirloom tomatoes, thinly sliced
  • ¼ cup fresh basil leaves, chopped
Instructions
  1. Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
  2. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
  3. Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes.
  4. For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
  5. Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.
  6. Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.

Watch the recipe video here:

Tastes like summer came early!–> Get the recipe for this Smoky Grilled Pizza with Greens & Tomatoes: https://trib.al/Y3cSP7l

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Cheddar Spirals

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Cheddar Spirals
Our kids just love this cheesy pasta and will sample a spoonful right from the slow cooker when they walk by. Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to make it into a hearty dinner. —Heidi Ferkovich, Park Falls, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (16 ounces) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter, melted
  • 4 cups shredded cheddar cheese
Instructions
  1. Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Watch the recipe video here:

Cheesy goodness!!Get the recipe for our Cheddar Spirals here –> https://trib.al/TvhLTAj

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Apple-Cinnamon Cheesecake Bars

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Apple-Cinnamon Cheesecake Bars
Creamy cheesecake filling gets mixed with chopped apples and nestled between two buttery crescent layers to make the best dessert bar you’ll try this fall. And the crazy delicious apple-cinnamon sugar topping takes it over the top in the best way possible. Trust us, you’re going to want to make these bars more than once!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet SAVE $
  • 2½ cups finely chopped peeled sweet-tart apples (Honeycrisp)
  • 1 teaspoon apple pie spice or ground cinnamon
  • 2 packages (8 oz each) cream cheese, softened
  • 1¼ cups sugar
  • 1 teaspoon vanilla
  • ¼ cup butter, melted
  • Cool Whip™ original whipped topping (thawed), if desired
Instructions
  1. Heat oven to 350°F. Unroll 1 dough sheet, and place in ungreased 13x9-inch (3-quart) glass baking dish, stretching to cover and firmly pressing dough to cover bottom.
  2. In small microwavable bowl, mix apples and ½ teaspoon of the apple pie spice. Microwave uncovered on High 2 to 3 minutes, stirring after each minute, until apples are softened.
  3. In medium bowl, mix cream cheese, 1 cup of the sugar and the vanilla with electric mixer on medium speed until smooth. Stir in apple mixture, and spread on top of dough in baking dish.
  4. Unroll remaining dough sheet, and carefully place on top of cream cheese layer, slightly stretching to cover. Carefully pour melted butter onto dough, and brush to spread evenly over top. In small dish, mix remaining ¼ cup sugar and ½ teaspoon apple pie spice. Sprinkle evenly over top of dough.
  5. Bake 28 to 33 minutes or until dough is deep golden brown and baked through. Cool on cooling rack 1 hour; refrigerate 2 hours, and cut into 5 rows by 3 rows. Serve topped with whipped topping, and sprinkle with additional apple pie spice, if desired.

Watch the recipe video here:

Cheesecake meets apple pie in this ode to fall. Apple Cinnamon Cheesecake Bars recipe:…

Posted by Pillsbury on Tuesday, August 6, 2019

Dessert

Italian Rainbow Cookie Cake

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Italian Rainbow Cookie Cake
The Italian bakery cookie's iconic almond flavor and colorful stripes are on display in this giant-sized twist on the dessert. Store-bought almond pastry filling takes the place of almond paste here, offering extra richness and a superbly moist texture.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 ounces bittersweet chocolate chips, finely chopped
  • ⅔ cup heavy cream
  • 1 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1½ cups all-purpose flour, plus more for the pans (see Cook's Note)
  • 1½ teaspoons baking powder
  • ¾ cup sugar
  • One 12-ounce can almond cake and pastry filling, such as Solo brand (1 cup plus 2 tablespoons)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • ½ teaspoon green liquid food coloring
  • ½ teaspoon yellow liquid food coloring
  • ¼ teaspoon red liquid food coloring
  • ½ cup seedless raspberry or apricot jam
Instructions
  1. Make the ganache: Place the chocolate in a medium bowl. Bring the cream and ½ teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
  2. Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
  3. Whisk the flour, baking powder and the remaining ½ teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
  4. Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
  5. Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
  6. Place the green cake on a cake stand and spread ¼ cup jam evenly over the top. Place the yellow cake over the green and spread the remaining ¼ cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
  7. Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.
Cook’s Note
  1. When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Our test kitchen used regular store-bought chocolate chips for this recipe. If you use a premium variety, the ganache may not need to stand for the full 2 hours.

Watch the recipe video here:

Wait until you see the inside of this Italian Rainbow Cookie Cake ???Get the recipe: https://foodtv.com/2Iu0YnS!

Posted by Food Network on Wednesday, August 7, 2019

Main dish

Spaghetti Pie Casserole

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Spaghetti Pie Casserole
My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. —Patricia Lavell, Islamorada, Florida
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
Instructions
  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Watch the recipe video here:

"A cheesy, yummy dish that I will definitely make again. Everyone loved it!"> Get the recipe for Spaghetti Pie Casserole: https://trib.al/tVpm0DS

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Greek Pork Chops with Squash and Potatoes

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Greek Pork Chops with Squash and Potatoes
One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (1-inch-thick) frenched pork loin chops
  • ½ cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced
  • ½ inch thick
  • 1 large zucchini, sliced
  • ½ inch thick
  • ½ pound small red potatoes, quartered
Instructions
  1. Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2½ teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.
  2. Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.
  3. Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.
  4. Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining ½ teaspoon salt, and serve with pork.

Watch the recipe video here:

We're halfway through SQUASH WEEK with a delicious Greek-Style sheet pan dinner. GET THE RECIPE: https://trib.al/OcHmNtN

Posted by MyRecipes on Wednesday, August 7, 2019

Main dish

Fresh Herb Falafel

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Fresh Herb Falafel
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces dried chickpeas, soaked overnight, drained
  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 3 tablespoons chickpea flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Vegetable oil (for frying; about 8 cups)
  • Shredded Cabbage Salad with Pomegranate and Tomatoes
  • Spiced Green Tahini Sauce
  • Warm thick pita with pockets (for serving)
Special Equipment
  • A deep-fry thermometer
Instructions
  1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
  2. Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
  3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Watch the recipe video here:

Idea: throw a falafel party and invite all your pals. Make it: http://bonap.it/ygpRikD

Posted by Bon Appétit Magazine on Monday, August 5, 2019

Main dish

Spaghetti Cacciatore

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Spaghetti Cacciatore
What We're Loving: Spaghetti Cacciatore
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 10 ounces spaghetti
  • 3 slices thick-cut bacon, chopped
  • 8 ounces oyster mushrooms, sliced
  • ½ red onion, chopped
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 teaspoon dried oregano
  • ¼ cup grated parmesan cheese, plus more for topping
  • 2 tablespoons extra-virgin olive oil
  • Chopped fresh parsley, for topping
Instructions
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve ½ cup cooking water, then drain.
  2. Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
  3. Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and ½ teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
  4. Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.

Watch the recipe video here:

What We're Loving: Spaghetti CacciatoreSave the recipe: https://foodtv.com/2KQhZ9f

Posted by Food Network on Tuesday, August 6, 2019

Dessert

Chocolate Lava Cakes

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Chocolate Lava Cakes
When you just really need that chocolate lava... ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 tablespoons unsalted butter, plus more, softened, for greasing ramekins
  • 2 tablespoons granulated sugar
  • ¼ cup heavy cream (60 mL)
  • 1 ¼ cups dark chocolate chip, divided (215 g)
  • 2 large eggs
  • 2 large egg yolks
  • ⅓ cup light brown sugar (75 g)
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons all purpose flour
  • 1 cup whipped cream, for serving (240 mL)
  • 1 cup fresh berries, for serving (150 g)
Instructions
  1. Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
  2. Heat the heavy cream in a small pot until boiling.
  3. Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
  4. Preheat the oven to 425°F (220°C).
  5. In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
  6. In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
  7. Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
  8. Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
  9. Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
  10. Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

When you just really need that chocolate lava… ?Recipe: https://tasty.co/recipe/chocolate-lava-cakes

Posted by Tasty on Tuesday, August 6, 2019