Main dish

Mushroom, Leek, and Fontina Frittata

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Mushroom, Leek, and Fontina Frittata
Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • ½ cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • ¾ cup shredded Fontina cheese, divided
  • Kosher salt, freshly ground pepper
Instructions
  1. Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
  2. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in ½ cup cheese. Season with salt and pepper.
  3. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
  4. Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Watch the recipe video here:

This frittata is perfectly acceptable to eat at any time of day.GET THE RECIPE: http://bonap.it/CXZMwiJ

Posted by Bon Appétit Magazine on Saturday, July 6, 2019

Dessert

BLUEBERRY DOUGHNUT MUFFINS

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BLUEBERRY DOUGHNUT MUFFINS
Blueberry Doughnut Muffins bake up high and mighty and are topped with a sweet and tangy lemon glaze. They’re perfect for breakfast or an afternoon snack.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the Muffins
  • zest of 2 lemons
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2⅔ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup milk
  • 1⅓ cup fresh blueberries
For the Glaze
  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon warm water
Instructions
  1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
  3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
  4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
  5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
  8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
  9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Watch the recipe video here:

These Glazed Blueberry Doughnut Muffins are always a huge hit!PRINTABLE RECIPE: https://www.mybakingaddiction.com/blueberry-doughnut-muffins/

Posted by My Baking Addiction on Saturday, July 6, 2019

Main dish

Avocado Basil Cucumber Bites

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Avocado Basil Cucumber Bites
Refreshing, healthy, and so-tasty appetizer that takes just minutes to prepare but looks exotic. Great for the abundance of cukes and tomatoes in the garden.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ripe avocado, peeled and pitted
  • ½ cup fresh basil leaves
  • 1 tablespoon lime juice
  • 1 clove garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cucumber, cut into ¼-inch slices
  • 1 plum tomato, cut into ¼-inch slices
  • 1 tablespoon plain yogurt, or to taste (optional)
Instructions
  1. Blend avocado, basil, lime juice, garlic, salt, and pepper together in a food processor or blender until smooth.
  2. Spread avocado mixture onto each cucumber slice and top with tomato slice and yogurt.

Watch the recipe video here:

Avocado Basil Cucumber Bites: https://trib.al/h0rElm8

Posted by Allrecipes on Saturday, July 6, 2019

Main dish

Bacon-wrapped Mashed Potato-stuffed Meatloaf

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Bacon-wrapped Mashed Potato-stuffed Meatloaf
Bacon-wrapped Mashed Potato-stuffed Meatloaf recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (900 g)
  • 1 cup onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup panko breadcrumbs (50 g)
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 teaspoons worcestershire sauce
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley, finely chopped (15 g)
GLAZE
  • 1 ½ cups ketchup (360 mL)
  • ½ cup brown sugar (110 g)
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • ¼ cup tomato paste (55 g)
MASHED POTATOES
  • 1 lb yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk (240 mL)
  • 28 slices bacon, slices
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!

Watch the recipe video here:

The ULTIMATE meatloaf!!! ?Get the recipe: https://tasty.co/recipe/bacon-wrapped-mashed-potato-stuffed-meatloaf

Posted by BuzzFeed Food on Saturday, July 6, 2019

Dessert

Watermelon Bloody Mary Bar

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Watermelon Bloody Mary Bar
Celebrate summer with this show-stopping Bloody Mary bar. Watermelons of all sizes are turned into garnish bowls in addition to flavoring the traditional cocktail with a watermelon twist.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cooler Bowls:
  • One 18- to 20-pound seedless watermelon
Garnish Bowls:
  • Three 3- to 5-pound seedless watermelons
Bloody Mary Mixer:
  • One 18- to 20-pound seedless watermelon
  • ⅔ cup prepared horseradish
  • ⅔ cup Worcestershire sauce
  • ⅓ cup hot sauce
  • 2½ tablespoons celery salt
  • Kosher salt
  • Two 64-ounce bottles tomato juice, chilled
  • One 750-milliliter bottle tequila, chilled
  • One 750-milliliter bottle vodka, chilled
  • Garnish suggestions: crisp bacon, beef jerky, carrot sticks, celery sticks, lemon wedges, pickled green beans, pickled okra, cornichons, Colby Jack cubes
Instructions
Special equipment: a ratcheting pineapple corer
  1. For the cooler bowls: Set the watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise, resulting in two tall halves. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable, then stand each half flesh-side up. Use a ratcheting pineapple corer to remove the central flesh from each half; the remaining flesh will help the liquor bottles fit snugly. (Reserve the cored flesh for another use.) Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Freeze each watermelon half until solid, 6 hours or up to overnight.
  2. For the garnish bowls: Set a watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable.
  3. Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the juice into a large bowl. Repeat the process with the remaining watermelons. Reserve the strained juice.
  4. Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Pat the watermelon bowls dry with paper towels and set aside.
  5. For the Bloody Mary mixer: Set the remaining 20-pound watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so that the watermelon is stable lying on its side. Cut off a 4-inch slice from the top, exposing the flesh.
  6. Transfer the watermelon to the sink (to avoid splashes). Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the pureed juice out of the watermelon into the bowl with the reserved strained watermelon juice. Use a paring knife to make zigzag cuts around the edge of the watermelon.
  7. Add 16 cups of the watermelon juice to a large pitcher or bowl. Add the horseradish, Worcestershire sauce, hot sauce, celery salt and 1½ tablespoons salt and mix to combine.
  8. Add 1 bottle of tomato juice and 8 cups of the watermelon mixture to the hollowed watermelon. Chill the remaining watermelon mixture in the fridge.
  9. Insert the liquor bottles into the frozen cored watermelons. Fill the small watermelon bowls with your favorite garnishes. Top up the hollowed watermelon with the reserved Bloody Mary mixture and remaining bottle of tomato juice when needed.
  10. To serve, fill a glass with ice cubes. Add equal amounts liquor of choice and Bloody Mary Mixer. Top with your favorite garnishes.

Watch the recipe video here:

Recipe of the Day: Watermelon Bloody Mary Bar?Save the recipe: https://foodtv.com/2NpMMi3!

Posted by Food Network on Saturday, July 6, 2019

Main dish

Peach and Berry Summer Pudding

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Peach and Berry Summer Pudding
Peach and Berry Summer Pudding recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pint fresh strawberries, hulled and sliced
  • 1½ cups sugar
  • 3 half-pints fresh raspberries, divided
  • 2 half-pints fresh blueberries
  • 1 pound peaches, peeled and ½-inch diced
  • 2 tablespoons framboise (raspberry brandy)
  • 1 loaf brioche or egg bread (1 to 1½ pounds)
  • Whipped Cream, for serving (recipe follows)
Whipped Cream:
  • 1 cup cold heavy cream
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
Instructions
  1. Combine the strawberries, sugar, and ¼ cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
  2. Slice the bread into ½-inch-thick slices and remove the crusts. In the bottom of a 7½-inch round by 3-inch high soufflé or baking dish, ladle about ½ cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
  3. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
  4. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
Whipped Cream:
  1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

Watch the recipe video here:

Fresh fruit and sweet bread make for a stunning summer pudding! ??Save Ina Garten's recipe: https://foodtv.com/2xgllw3!

Posted by Food Network on Friday, July 5, 2019

Main dish

Crab Rangoon Mozzarella Sticks

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Crab Rangoon Mozzarella Sticks
Standard mozzarella sticks are good. You know what's even better? Crunchy cheese sticks that taste just like your favorite takeout Chinese appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 8 ounce package imitation crabmeat, chopped
  • 4 green onions, thinly sliced (green and white parts) (1/4 cup)
  • 1 tablespoon powdered sugar
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1 ¾ cups panko bread crumbs
  • Vegetable oil for frying
  • Asian sweet chili sauce
Instructions
  1. Line an 8x8x2-inch baking pan with parchment or waxed paper so the paper hangs over the sides of the pan. In a medium bowl stir together cream cheese, mozzarella cheese, crab meat, green onions, powdered sugar, salt, and garlic powder until combined. Transfer to prepared pan. Spread evenly until smooth and flat. Freeze 30 minutes.
  2. Lift cream cheese mixture from pan using the parchment paper. Cut mixture in half. Cut each half crosswise into 8 sticks (you should have 16 4x1-inch sticks).
  3. Place flour in a shallow dish. In a second shallow dish beat together eggs and water. In a third shallow dish place panko.
  4. Dip cream cheese sticks into the flour, shaking off excess, then dip into the egg mixture. Coat with panko. Place breaded sticks on a baking sheet and freeze 15 minutes.
  5. Meanwhile, preheat oven to 200°F. In a medium saucepan heat 1½-inches of oil to 375°F. Fry 3 to 4 sticks at a time until golden brown, about 1 minute. Drain on paper towels. Keep fried sticks warm on a baking sheet in the oven while frying remaining sticks. Keep uncooked sticks in the freezer until ready to fry. Let oil return to temperature between batches. Serve with Asian sweet chili sauce.

Watch the recipe video here:

Crab Rangoon Mozzarella Sticks (via Better Homes & Gardens): https://trib.al/r1nGrY8

Posted by Allrecipes on Friday, July 5, 2019

Main dish

Tagliatelle with Corn and Cherry Tomatoes

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Tagliatelle with Corn and Cherry Tomatoes
Tagliatelle with Corn and Cherry Tomatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • Pinch crushed red pepper
  • 1 pint grape tomatoes, cut in half
  • 1½ cups chicken or vegetable stock
  • Kosher salt
  • 2 ears corn, kernels cut off the cob
  • ½ pound fresh tagliatelle
  • ½ cup grated parmigiana
  • 6 basil leaves, chiffonade
Instructions
  1. Bring a large pot of well-salted water to a boil.
  2. Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
  3. While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
  4. Buonissimo!!

Watch the recipe video here:

Recipe of the Day: Anne Burrell's Tagliatelle with Corn and Cherry Tomatoes??Save the recipe: https://foodtv.com/2XlHSXM!

Posted by Food Network on Friday, July 5, 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, July 5, 2019

Main dish

Beef Broccoli-Stuffed Rice Triangles

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Beef Broccoli-Stuffed Rice Triangles
Beef Broccoli-Stuffed Rice Triangles recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RICE
  • 3 cups japanese short grain rice (600 g)
  • 3 cups water (720 mL)
STIR FRY SAUCE
  • ½ cup soy sauce (120 mL)
  • ¼ cup honey (85 g)
  • ½ teaspoon garlic, minced
  • 1 clove garlic, minced
FILLING
  • 1 tablespoon vegetable oil
  • ½ lb boneless round steak, diced (225 g)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ small yellow onion, finely chopped
  • 1 cup broccoli, finely chopped (150 g)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ½ tablespoon sesame seeds
  • 2 tablespoons vegetable oil
  • ½ cup soy sauce (120 mL)
  • scallion, thinly sliced, for garnish
Instructions
Make the rice:
  1. Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.
  2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.
Make the stir fry sauce:
  1. In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.
Make the filling:
  1. Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.
  2. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.
  3. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.
  4. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.
  5. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.
  6. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.
  7. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.
  8. Sprinkle the rice triangles with scallions, then serve.
  9. Enjoy!

Watch the recipe video here:

You know what they say, triangles are the tastiest shape! ??FULL RECIPE: https://tasty.co/recipe/beef-broccoli-stuffed-rice-triangles

Posted by Proper Tasty on Friday, July 5, 2019