Main dish

Zucchini-Parmesan Cheese Fritters

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Zucchini-Parmesan Cheese Fritters
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large zucchini, finely grated
  • ½ teaspoon salt
Batter:
  • 1 egg5 tablespoons all-purpose flour
  • 4 tablespoons Parmesan cheese
  • ¼ teaspoon saltground black pepper to tasteoil for frying
Toppings:
  • 1 tablespoon grated Parmesan cheese, or to taste
  • 1 pinch salt
Instructions
  1. Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
  2. Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
  3. Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Watch the recipe video here:

Zucchini-Parmesan Cheese Fritters: https://trib.al/4iPgvW9

Posted by Allrecipes on Saturday, August 3, 2019

Main dish

Thai Chicken Thigh Bake

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Thai Chicken Thigh Bake
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • ¼ cup peanut butter
  • 3 tablespoons hoisin sauce
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons chile-garlic paste
  • 1 tablespoon cornstarch
  • 10 boneless, skinless chicken thighs, cut into bite-sized cubes
  • ¼ cup chopped fresh cilantro, or to taste (optional)
Instructions
  1. Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
  3. Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
  4. Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Watch the recipe video here:

Thai Chicken Thigh Bake: https://trib.al/aRgTpAL

Posted by Allrecipes on Saturday, August 3, 2019

Main dish

Roth Family Matzo Ball Soup

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Roth Family Matzo Ball Soup
Learn how to make Mike's grandparents' warm and fuzzy matzo ball soup recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons canola oil
  • 2 cups medium yellow onion, diced (300 g)
  • 1 cup celery stalk, diced (225 g)
  • 2 teaspoons garlic, minced
  • 1 cup shredded carrot (110 g)
  • 3 qt low-sodium chicken broth (3 L)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon dried chive
  • ½ teaspoon dried parsley
  • 20 matzo balls
Instructions
  1. In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
  2. Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
  3. Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
  4. When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
  5. Ladle into bowls.
  6. Enjoy!

Watch the recipe video here:

Learn how to make Mike's grandparents' warm and fuzzy matzo ball soup recipe ??Get the recipe: https://tasty.co/recipe/roth-family-matzo-ball-soup

Posted by Tasty on Sunday, August 4, 2019

Main dish

Instant Pot Maple Candied Pecans

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Instant Pot Maple Candied Pecans
Beware, they’ll disappear in a flash!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Syrup Mixture:
  • ⅔ cup pure maple syrup
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • ½ tsp ground ginger
  • ½ tsp coarse salt
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper, or to taste
  • ¼ tsp maple extract (optional, but amazing!)
  • 4 cups pecan halves (about 20 oz)
  • ⅓ cup water
Sugar Finish Mixture (optional)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
Instructions
  1. Combine Syrup Mixture ingredients in the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. Add pecans and cook and stir constantly for 5 minutes, or until pecans are tender.
  3. Add water to the pot and stir to combine.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  6. When the time is up, quick-release the pressure, then stir to combine.
  7. Using a slotted spoon, carefully remove pecans to parchment-lined baking sheet in a single layer.
  8. Bake at 300 degrees for 10 minutes, then stir. Bake an additional 5 minutes, watching carefully for signs of burning.
  9. (Optional) Remove from oven and allow to cool for 5 minutes, then mix Sugar Mixture ingredients in a gallon bag and add pecans, shaking to coat.
  10. Spread pecans evenly on parchment and allow to cool before packaging.

Watch the recipe video here:

Beware, they’ll disappear in a flash!RECIPE: http://chopsecrets.com/instant-pot-maple-candied-pecans/

Posted by Chop Secrets on Wednesday, July 31, 2019

Main dish

Greek Orzo Salad

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Greek Orzo Salad
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups uncooked orzo pasta
  • 2 (6 ounce) cans marinated artichoke hearts
  • 1 tomato, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1 red onion, chopped
  • 1 cup crumbled feta cheese
  • 1 (2 ounce) can black olives, drained
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon lemon pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  3. Just before serving, drizzle reserved artichoke marinade over salad.

Watch the recipe video here:

Greek Orzo Salad: https://trib.al/OoLXwKH

Posted by Allrecipes on Wednesday, July 31, 2019

Main dish

Giant Peanut Butter Cup

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Giant Peanut Butter Cup
Giant Peanut Butter Cup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups milk chocolate chips, divided (700 g)
  • 2 cups creamy peanut butter (480 g)
  • 2 cups powdered sugar, sifted (320 g)
  • ½ cup butter, softened (115 g)
Instructions
  1. In a small bowl, place half of the chocolate chips.
  2. Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  3. Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  4. Refrigerate until set.
  5. In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  6. Pour the peanut butter into the tart pan and smooth the surface.
  7. Melt remaining chocolate and pour over the peanut butter.
  8. Smooth out the chocolate making sure it covers the entire surface.
  9. Refrigerate until set, about 1 hour.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

How To Make A Giant Peanut Butter Cup With AlixGet the recipe: https://tasty.co/recipe/giant-peanut-butter-cup

Posted by Tasty on Wednesday, July 31, 2019

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb duck breast, 1-pound (910 g)
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato (455 g)
  • 1 sprig fresh rosemary
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Pat dry the duck breasts with a paper towel.
  2. Score the duck skin with sharp knife, making sure to not cut into the flesh.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  5. Using the bottom of a ramekin or your palm, gently smash the potatoes.
  6. Preheat the oven to 400˚F (200˚C).
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, or 6 minutes for medium.
  10. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
  11. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch (1 cm) pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

This dinner will leave your guests saying wow ? ✨FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes

Posted by Proper Tasty on Wednesday, July 31, 2019

Main dish

Instant Pot Rotisserie Herb Chicken

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Instant Pot Rotisserie Herb Chicken
You may never buy a grocery store chicken again!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
1 whole chicken, (3½ – 4 lbs), rinsed and patted dry
1 cup chicken broth
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.

Watch the recipe video here:

You may never buy a grocery store chicken again!RECIPE: http://chopsecrets.com/instant-pot-rotisserie-herb-chicken/

Posted by Chop Secrets on Wednesday, July 31, 2019

Main dish

Birds Eye Fish Finger Lasagne

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Birds Eye Fish Finger Lasagne
Our latest collaboration with Birds Eye features layers of their legendary Fish Fingers, stacked with peas, greens and creamy sauce to create the ultimate Fish Finger lasagne. Move over, mince. There’s a new family favourite on the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 Birds Eye Fish Fingers
  • 50g Unsalted Butter
  • 1 large carrot, finely chopped
  • 2 large leeks, finely chopped
  • 60g Plain Flour
  • 800ml Semi-Skimmed Milk
  • 100g grated parmesan
  • Freshly ground Black Pepper
  • 200g Birds Eye Peas, cooked
  • 400g Fresh spinach, wilted
  • 6 Fresh Lasagna Sheets
Instructions
  1. Preheat the oven to 180°C.
  2. Place the Fish Fingers on a baking tray and bake until crispy and golden.
  3. Meanwhile heat half the butter in a saucepan until foaming. Add the carrots and cook for around 5 minutes, then add the leeks and continue cooking until soft.
  4. Add the rest of the butter and flour and cook out for a minute or so until smelling biscuity.
  5. Pour in the milk gradually, beating it in with a wooden spoon, until you have a thick sauce. Bring to a simmer and cook for a few minutes then add most of the parmesan.
  6. Use a little oil to grease a medium sized baking dish and add a layer of the sauce. Place the first layer of lasagna sheets on top.
  7. Top with another layer of the sauce, half the fish fingers, spinach, peas. Top with lasagna sheets and repeat again, topping with a final layer of lasagna sheets, sauce and sprinkling of parmesan.
  8. Bake for around 30 minutes until golden and bubbling.

Watch the recipe video here:

Birds Eye Fish Finger Lasagne

Posted by Twisted on Tuesday, July 30, 2019

Main dish

Jerk Pork Tenderloin with Blueberry Salsa

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Jerk Pork Tenderloin with Blueberry Salsa
Easy side: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (2-lb.) package pork tenderloins
  • 2 tablespoons olive oil
  • 2 tablespoons Caribbean jerk seasoning
  • 2 cups fresh blueberries
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh basil
  • ¼ cup mango chutney
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon dried crushed red pepper
Instructions
  1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
  2. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
  3. Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.

Watch the recipe video here:

It's the summer flavor combo you didn't know you needed.GET THE RECIPE: https://trib.al/awup21L (via Well Done)

Posted by MyRecipes on Tuesday, July 30, 2019