Salads

LOW CARB POTATO SALAD

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LOW CARB POTATO SALAD
A low-carb faux "potato" salad made with cauliflower instead of potatoes, perfect for Keto or if you're just looking to eat less carbs.
Author:
Cuisine: American
Recipe type: Salat
Ingredients
  • 1 pound cauliflower florets, chopped into ½ inch pieces
  • Kosher salt
  • ½ cup olive oil mayonnaise, I love Sir Kensington
  • 1 teaspoon yellow mustard
  • 1 ½ teaspoon fresh dill
  • Freshly ground black pepper, to taste
  • ¼ cup finely chopped dill pickle
  • 1 medium celery stalk, finely chopped
  • ¼ cup chopped red onions
  • 1 tablespoon pickle juice
  • 6 hard boiled eggs, sliced
  • paprika, for garnish
Instructions
  1. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
  2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
  3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
  4. Add pickle, celery, ¼ teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Watch the recipe video here:

Low Carb "Potato" Salad is actually made with cauliflower, you'll be surprised how good this is!!! 4 Freestyle Points • 222 Calories https://www.skinnytaste.com/low-carb-potato-salad/

Posted by Skinnytaste on Monday, July 15, 2019

Main dish

Vegan dim sum buns

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Vegan dim sum buns
Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cloves of garlic
  • 1 thumb-sized piece of fresh ginger
  • ½ a bunch of fresh coriander , (15g)
  • groundnut oil
  • 450 g mixed mushrooms , such as shiitake and chestnut
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons low-salt soy sauce
  • 4 spring onions
  • 1 fresh red chilli
  • sesame oil
  • 1 x 400 g tin of light coconut milk
  • 500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting
  • 2 tablespoons sesame seeds
  • hoisin sauce , to serve
Instructions
  1. To make the filling, peel and finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
  2. Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
  3. Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in 1 tablespoon of sesame oil, then set aside.
  4. Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of sea salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
  5. Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
  6. Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
  7. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Watch the recipe video here:

Jamie's dim sum buns are vegan-friendly! Who needs this recipe in their life?? jamieol.com/DimSumBun

Posted by Jamie Oliver on Monday, July 15, 2019

Main dish

Instant Pot Hasselback Spiral Potatoes

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Instant Pot Hasselback Spiral Potatoes
Magical hasselback-style potatoes in only 20 minutes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup water
  • 4 small (4 oz) russet potatoes
  • 3 tbsp butter, melted
  • 1 tbsp finely minced parsley
  • 1 tsp garlic salt
Instructions
  1. Insert a 6” skewer lengthwise through the center of each potato.
  2. Starting at one end, cut the potato crosswise in a ¼″ spiral pattern.
  3. Very gently spread the potatoes on the skewer so that each layer is slightly separated from its neighbors. Work carefully so as not to tear the layers.
  4. Pour one cup of water in the Instant Pot and insert the steam rack.
  5. Carefully arrange the skewers with one end in the middle of the steam rack, and the other end leaning on the side of the pot. Do not exceed the max line marked on the pot.
  6. Secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. Meanwhile, in a small bowl, combine the melted butter with the parsley and garlic salt.
  9. When the time is up, quick-release the pressure. Carefully remove the potatoes from the pot to a serving plate.
  10. Slide the skewer out of each potato and carefully press on an angle to separate the layers.
  11. Brush with garlic butter and serve hot.

Watch the recipe video here:

Magical hasselback-style potatoes in only 20 minutes!RECIPE: http://chopsecrets.com/instant-pot-hasselback-spiral-potatoes/

Posted by Chop Secrets on Monday, July 15, 2019

Breakfast

Mary Pat’s Tuna Melt

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Mary Pat's Tuna Melt
This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (5 ounce) can olive-oil packed tuna, undrained
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 dill pickle, chopped
  • 2 tablespoons minced red onion
  • 4 slices rustic whole-grain bread
  • 4 slices Irish Cheddar cheese
  • 2 tablespoons whipped cream cheese, divided
  • 1 cup coarsely crushed potato chips (such as Utz®)
  • 2 tablespoons mayonnaise, divided
Instructions
  1. Mix tuna, ¼ cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.
  2. Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.
  3. Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1½ teaspoon mayonnaise and press into the chips. Repeat on other side.
  4. Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

Watch the recipe video here:

Cheesy Potato Chip Tuna Melt: https://trib.al/AnuVKPf

Posted by Allrecipes on Monday, July 15, 2019

Main dish

Chicken Tikka Masala Dip

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Chicken Tikka Masala Dip
If you like buffalo chicken dip, you’ll love this super creamy version of chicken tikka masala. Thanks to the cream cheese, its tangier than traditional tikka masala. Don’t use Greek yogurt—it’s too chalky and astringent for this. Pulsing the chicken and yogurt helps tenderize everything and makes it scoopable. For a more flavorful twist, try chicken thighs instead of breasts. Serve this at your next party and blow everyone away.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 teaspoons ground turmeric
  • 1½ teaspoons garam masala
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • ½ teaspoon crushed red pepper
  • 5 garlic cloves, grated (2 tsp.)
  • 1½ pounds boneless, skinless chicken breasts, cubed
  • ¾ cup plain whole-milk yogurt
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter
  • 1 cup very finely chopped yellow onion (from 1 [4-oz.] onion)
  • 3 tablespoons tomato paste
  • 1 (15-oz.) can tomato puree
  • 2¼ cups (18 oz.) cream cheese, softened
  • ⅔ cup chopped fresh cilantro, divided Miniature rice cakes or naan chips, for serving
Instructions
  1. Preheat oven to 375°F. Stir together turmeric, garam masala, coriander, cumin, crushed red pepper, and garlic in a small bowl. Pulse chicken and yogurt in a food processor until meat is shredded, 6 to 8 times. Stir in 1 teaspoon of the salt and half of the turmeric-spice mixture. Set aside.
  2. Cook butter in a large Dutch oven over medium-high until foamy. Stir in onion, tomato paste, and remaining 1 teaspoon salt. Cook, stirring occasionally, until onion softens and tomato paste begins to brown, about 4 minutes. Stir in remaining turmeric-spice mixture; cook, stirring often, until very fragrant, 4 to 5 minutes. Add tomato puree; increase heat to high, and bring to a boil. Stir in chicken-yogurt mixture; simmer 2 minutes. Remove from heat; let cool 10 minutes. Stir in cream cheese and ½ cup of the cilantro.
  3. Transfer mixture to a 2-quart round baking dish. Bake in preheated oven until bubbly and lightly browned, 25 to 30 minutes. Let cool 10 minutes.
  4. Sprinkle with remaining cilantro. Serve with rice cakes and/or naan chips.

Watch the recipe video here:

It's a flavor explosion in this appetizer your guests will love.GET THE RECIPE: https://trib.al/QA2l0YW (via Well Done)

Posted by MyRecipes on Monday, July 15, 2019

Main dish

Gourmet Mac & Cheese

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Gourmet Mac & Cheese
Gourmet Mac & Cheese recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds cavatappi
  • Kosher salt and freshly ground black pepper
  • 16 ounces pancetta, small diced
  • 4 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 cloves garlic, grated on a rasp
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 4 cups whole milk
  • 8 ounces fontina cheese, grated
  • 8 ounces Gruyere, grated
  • 8 ounces Havarti cheese, grated
  • 4 ounces blue cheese, crumbled
  • 1 tablespoon chopped fresh chives
Instructions
  1. Preheat oven to 350 degrees F.
  2. Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
  3. Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
  4. Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
  5. Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Watch the recipe video here:

Take your classic mac to the next level with crispy pancetta and FOUR cheeses! #NationalMacAndCheeseDay Save Jeff Mauro's recipe: https://foodtv.com/2Jxcr4B.

Posted by Food Network on Sunday, July 14, 2019

Breakfast

Pizza Pretzels

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Pizza Pretzels
What’s better than a soft, hot pretzel? Try one stuffed with classic pizza toppings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 1 tablespoon cornmeal
  • 1 tablespoon Pillsbury BEST® All Purpose Flour
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 28 slices (1½-inch size) pepperoni
  • 8 pieces (1 oz each) mozzarella string cheese
  • 4 teaspoons grated Parmesan cheese
  • 1 cup tomato pasta sauce, heated
Instructions
  1. Heat oven to 425°F. Brush large cookie sheet with ½ tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
  2. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2½-inch-wide) strips.
  3. Evenly place 7 pepperoni slices on each dough strip, leaving ½ inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  4. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining ½ tablespoon oil; sprinkle with Parmesan cheese.
  5. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

Watch the recipe video here:

Dessert

Frozen Margarita Pie

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Frozen Margarita Pie
Your favorite cocktail in pie form—what's not to love? Just keep in mind that you'll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 Tbsp. unsalted butter
  • 10 graham crackers
  • 3 Tbsp. sugar
  • ½ tsp. kosher salt. divided
  • ¾ cup chilled heavy cream
  • 5 limes, divided
  • 1 14-oz. can sweetened condensed milk
  • 3 Tbsp. tequila blanco
Instructions
  1. Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
  2. Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.
  3. Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.
  4. Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.
  5. Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.
  6. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.
  7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.
  8. Using a microplane, zest half of the remaining lime over pie.
  9. Freeze pie at least 8 hours, or preferably overnight.

Watch the recipe video here:

Your favorite cocktail in pie form—what's not to love?Make it: http://bonap.it/F1utDNN

Posted by Bon Appétit Magazine on Friday, July 12, 2019

Nosh

Instant Pot Buffalo Chicken Pinwheels

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Instant Pot Buffalo Chicken Pinwheels
Check out these spicy, creamy, tangy buffalo chicken pinwheels.
Author:
Cuisine: American
Recipe type: Nosh
Ingredients
  • 1 lb boneless, skinless chicken breast, cut into 4 pieces
  • ¼ cup water
  • ½ cup Buffalo-style hot sauce
  • 5 oz cream cheese, softened
  • 2 tbsp ranch dressing
  • ½ cup shredded cheddar-jack cheese
  • 2 tbsp green onions, thinly sliced
  • 2 cups loosely packed fresh spinach
  • 2-3 large “burrito size” flour tortillas
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  6. Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese and green onions. Stir until well blended, returning to SAUTE mode as needed.
  7. Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a ½″ gap around the edge.
  8. Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  9. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
  10. When ready to serve, unwrap and cut into 1” wide slices.

Watch the recipe video here:

Check out these spicy, creamy, tangy buffalo chicken pinwheels.RECIPE: http://chopsecrets.com/instant-pot-buffalo-chicken-pinwheels/

Posted by Chop Secrets on Friday, July 12, 2019

Main dish

Spicy Calabrian Shrimp

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Spicy Calabrian Shrimp
Spicy Calabrian Shrimp recipe.
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon lemon zest (1 lemon)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ small lemon
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Watch the recipe video here:

Spice up your life with Giada De Laurentiis' Calabrian Chili Shrimp ??#GiadaInItaly > Sundays at 11:30a|10:30cSave the recipe: https://foodtv.com/2H0VDBG!

Posted by Food Network on Friday, July 12, 2019