Main dish

Grilled and Dilled Corn on the Cob

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Grilled and Dilled Corn on the Cob
This creamy, savory topping perfectly compliments sweet corn on the cob.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup canola mayonnaise
  • ½ cup light sour cream
  • ¼ cup chopped fresh dill
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ears shucked corn Cooking spray
  • 2 ounces cotija cheese, queso blanco, or feta cheese, finely grated (about ½ cup)
  • 1½ teaspoons chipotle chile powder
Instructions
  1. Preheat grill to medium-high heat.
  2. Combine first 6 ingredients in a shallow dish.
  3. Place corn on a grill rack coated with cooking spray; cover. Grill corn 12 minutes or until lightly charred, turning occasionally. Place hot corn in mayonnaise mixture; toss to coat. Place corn on a platter; sprinkle with cheese and chile powder.

Watch the recipe video here:

Take your basic corn on the cob to the next level. GET THE RECIPE: https://trib.al/Dtm6EFI (via Well Done)

Posted by MyRecipes on Friday, July 19, 2019

Main dish

Mexican Steak and Veggie Salad

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Mexican Steak and Veggie Salad
Marinated and roasted tomatoes, onion, and black beans are tossed with flank steak, cilantro, and queso fresco in this Mexican-inspired salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds flank steak
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup lime juice
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black peppercooking spray
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1½ cups cherry tomatoes
  • 1 red onion, chopped
  • 8 cups chopped romaine lettuce
  • 1 cup crumbled queso fresco
  • ¼ cup chopped fresh cilantro
Instructions
  1. Put steak in a large resealable plastic bag. Whisk olive oil, lime juice, Worcestershire sauce, garlic, oregano, salt, cumin, and black pepper in a small bowl. Reserve ½ cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  2. Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Toss black beans, tomatoes, and onion, with reserved ½ cup marinade on the prepared baking sheet and spread in an even layer.
  4. Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  5. Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  6. Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side.
  7. Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Serve warm steak and vegetables with pan juices over romaine; top with queso fresco and cilantro.

Watch the recipe video here:

Mexican Flank Steak and Veggie Salad: https://trib.al/yMgzbfJ

Posted by Allrecipes on Thursday, July 18, 2019

Dessert

Campfire S’Mores Bread Pudding

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Campfire S'Mores Bread Pudding
Delicious recipe your family and friends are sure to love.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 hot dog buns, cut into 1-inch pieces
  • 1 (14 ounce) can sweetened condensed milk
  • ¾ cup milk
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1 cup miniature marshmallows
  • ¾ cup miniature semisweet chocolate chips
  • 5 graham cracker squares, crushed
  • 2 tablespoons milk
  • 2 tablespoons miniature marshmallows, or more to taste
  • 2 tablespoons miniature semisweet chocolate chips, or more to taste
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
  2. Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
  3. Beat condensed milk, ¾ cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
  4. Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and ¾ cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
  5. Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
  6. Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

Watch the recipe video here:

Campfire S'Mores Bread Pudding: https://trib.al/ziYpdJj

Posted by Allrecipes on Wednesday, July 17, 2019

Main dish

Grilled Sausage with Potatoes and Green Beans

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Grilled Sausage with Potatoes and Green Beans
An old crock-pot favorite ready for the grill.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ pound fresh green beans, trimmed and halved
  • ½ pound red potatoes, quartered
  • 1 large onion, sliced
  • 1 pound smoked sausage, cut into 1 inch pieces
  • 1 teaspoon salt1 teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
  • ⅓ cup water
Instructions
  1. Preheat an outdoor grill for high heat.
  2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
  3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Watch the recipe video here:

Grilled Sausage with Potatoes and Green Beans: https://trib.al/1rMZQf4 #EatOutside #Campout

Posted by Allrecipes on Wednesday, July 17, 2019

Dessert

BA’s Best Morning Buns

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BA's Best Morning Buns
Too many morning buns for your crowd? This recipe halves easily. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 1 cup whole milk, warmed, plus ¼ chilled milk
  • 1 teaspoon plus ¼ cup honey
  • 4 large eggs, separated, plus 1 large egg yolk
  • 3½ cups (or more) bread flour, divided
  • 1 cup whole wheat flour
  • 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
  • 2 teaspoons finely grated orange zest (optional)
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
Filling and Assembly
  • ¾ cup (packed) light brown sugar
  • 1 tablespoon ground cinnamon
  • ¾ teaspoon ground cardamom
  • ½ cup honey, divided
  • 12 tablespoons (1½ sticks) unsalted butter, divided
  • Bread flour (for surface)
  • Nonstick vegetable oil spray
  • Fine sanding sugar or granulated sugar (for sprinkling)
Instructions
Dough
  1. Whisk yeast, 1 cup warm milk, and 1 tsp. honey in the bowl of an electric mixer fitted with paddle attachment to combine, then let sit until foamy, about 5 minutes. Add egg whites, 2 cups bread flour, and remaining ¼ cup honey and beat with paddle on medium-high speed until mixture is very light and thick, about 3 minutes. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle whole wheat flour and 1½ cups bread flour over top (do not stir). Place bowl in a warm spot and let sit uncovered until mixture is bubbling up around flour, 30–40 minutes.
  2. Add salt, orange zest (if using), vanilla extract, 5 egg yolks, and remaining ¼ cup cold milk to mixture and mix with dough hook on low speed until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic and climbing up the hook, 8–10 minutes (it will clear the sides of the bowl but still stick slightly to the bottom; if after 5 minutes the dough is still very sticky, add bread flour a tablespoonful at a time until dough is just tacky). Reduce mixer speed to medium-low and add butter pieces one at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky and have a soft, buoyant texture. Cover and chill at least 8 hours and up to 16 hours.
Filling and Assembly
  1. Cook brown sugar, cinnamon, cardamom, ¼ cup honey, and 8 Tbsp. butter in a small saucepan over low heat, stirring constantly, just until butter is melted and mixture is smooth. Let cool.
  2. Punch down dough and turn out onto a lightly floured surface. Divide in half, place 1 piece back into bowl, cover, and chill while you work. Roll out remaining piece of dough on a sheet of lightly floured parchment paper to roughly a 16x12" rectangle. Spread half of brown sugar mixture over dough. Starting at side closest to you (make sure it’s a long side) and using the parchment paper to help you, roll dough into a tight log. If dough gets too warm or sticky to work with, slide (with parchment) onto a baking sheet and chill until firm, then proceed. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20–30 minutes.
  3. Repeat process with second half of dough and remaining brown sugar mixture. Spray cups of two 12-cup muffin pans with nonstick spray. Place a rack in center of oven and preheat to 350°.
  4. Trim chilled dough logs about ½" from ends and cut each on a slight diagonal into 12 equal pieces. Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap. Let sit at room temperature until puffed and expanded to edges of muffin cups (dough will spring back when poked but hold a slight indentation), 25–35 minutes.
  5. Bake buns, rotating pans once left to right and front to back, until golden brown all over, 20–25 minutes.
  6. Meanwhile, heat remaining 4 Tbsp. butter and remaining ¼ cup honey in a small saucepan over low, stirring a bit, until smooth. Remove from heat.
  7. Pull buns out of oven and brush tops with butter mixture; sprinkle with sanding sugar. Transfer buns to a wire rack (if sugar cools in pan, it will harden and buns will stick); let cool.

Watch the recipe video here:

All mornings should start with morning buns.GET THE RECIPE: http://bonap.it/y7v7xE7

Posted by Bon Appétit Magazine on Wednesday, July 17, 2019

Main dish

BAKED SHRIMP TAQUITOS

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BAKED SHRIMP TAQUITOS
Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 teaspoon olive oil
  • 1 vine tomato, diced
  • 12 ounces raw, peeled and deviened shrimp, chopped
  • kosher salt
  • 2 tablespoons finely chopped cilantro
  • ¾ cup shredded pepperjack cheese
  • 12 6-inch corn tortillas
  • olive oil spray, I use my Misto
  • jarred or homemade salsa verde, optional for dipping
  • guacamole, optional for dipping
Instructions
  1. In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and ¼ teaspoon salt and cilantro and cook medium high heat 1 minute.
  2. Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
  3. Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Watch the recipe video here:

Baked Shrimp Taquitos are so much lighter and healthier than frying! The shrimp filling is SO good, you’ll be tempted to…

Posted by Skinnytaste on Tuesday, July 16, 2019

Dessert

5-Ingredient Salted Caramel Crumble Bars

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5-Ingredient Salted Caramel Crumble Bars
Ooey, gooey caramel bars with a sugar cookie crumble topping will be an instant favorite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup caramel topping
  • 2 tablespoons all-purpose flour
  • ½ teaspoon coarse sea salt
  • ½ cup chopped pecans
Instructions
  1. Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  2. Break up cookie dough in pan. Reserve ½ cup of the dough. Press remaining dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.
  4. Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within ¼-inch from edge. Sprinkle salt and ¼ cup of the pecans over caramel.
  5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
  6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

This one is for all the salted caramel fans out there. 5-Ingredient Salted Caramel Crumble Bars recipe:…

Posted by Pillsbury on Tuesday, July 16, 2019

Main dish

Cheesy Sesame Phyllo Bites

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Cheesy Sesame Phyllo Bites
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 sheets fresh phyllo pastry or frozen, thawed
  • 4 tablespoons unsalted butter, melted, slightly cooled
  • 1 large egg white, room temperature, lightly beaten
  • ⅓ cup mixed black and white sesame seeds, divided
  • ½ teaspoon smoked paprika, divided
  • Kosher salt, freshly ground pepper
  • 4 ounces Gruyère, finely grated (about 2 cups), divided
Instructions
  1. Preheat oven to 375°. Place a sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter and top with a second sheet of phyllo, pressing gently to adhere. Brush with butter and top with another sheet, pressing gently again; brush with egg white. Sprinkle half of sesame seeds and half of paprika over phyllo; season with salt and pepper. Scatter half of Gruyère over top. Using a pizza cutter or sharp knife, cut phyllo into 2" squares. Bake crackers until golden brown, 8–10 minutes. Let cool on baking sheet 3 minutes before serving. Repeat with remaining phyllo, butter, egg white, sesame seeds, paprika, Gruyère, and more salt and pepper, building on another parchment-lined baking sheet.
Do Ahead: Crackers can be made 8 hours ahead. Store airtight at room temperature.

Watch the recipe video here:

Yes, it's actually this easy to make crackers from scratch. GET THE RECIPE: http://bonap.it/6T2WjQV

Posted by Bon Appétit Magazine on Tuesday, July 16, 2019

Dessert

Instant Pot Caprese Garlic Butter Portobellos

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Instant Pot Caprese Garlic Butter Portobellos
Make a melty caprese salad inside a portobello mushroom cap.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 2 tsp finely minced parsley
  • 3 3-4” diameter portobello mushrooms, stem removed
  • 6 cherry or grape tomatoes, halved
  • 3 oz pearl mozzarella (or other small mozzarella cut into ½″ pieces
  • 1 cup water
  • Balsamic glaze
  • 1 tbsp fresh basil, cut into ribbons
Instructions
  1. In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine.
  2. Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up.
  3. Divide the tomato halves and mozzarella among the mushrooms.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  5. 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 10 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons.
  9. Serve warm.

Watch the recipe video here:

Make a melty caprese salad inside a portobello mushroom cap.RECIPE: http://chopsecrets.com/instant-pot-caprese-garlic-butter-portobellos/

Posted by Chop Secrets on Tuesday, July 16, 2019

Main dish

BAKED RATATOUILLE WITH HAVARTI CHEESE

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BAKED RATATOUILLE WITH HAVARTI CHEESE
Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium eggplant, sliced ⅛th inch thick
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • ½ small onion, diced
  • 3 garlic cloves, crushed
  • ⅛ tsp cracked black pepper
  • 2 cups crushed tomatoes
  • ⅛ tsp red pepper flakes, optional
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 4 fresh basil leaves, finely chopped
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small, 6 ounce zucchini, sliced ⅛th inch thick
  • 1 smalll, 6 ounce yellow squash, sliced ⅛th inch thick
  • 3 oz light Havarti cheese, shredded
Instructions
  1. Preheat oven to 375F.
  2. In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
  3. In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
  4. Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.

Watch the recipe video here:

Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash. 3 Freestyle…

Posted by Skinnytaste on Monday, July 15, 2019