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Main dish

Plum-Rosemary-Crisp with Oat-Spelt Topping

Plum-Rosemary-Crisp with Oat-Spelt Topping
Double up on the topping and save half for later. Baked on its own, it’s great with yogurt. As an alternative, try the topping with an oat-quinoa flour mixture here. This recipe is from Tandem in Portland, ME.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Filling
  • 1 tablespoon unsalted butter, melted
  • 3 pounds ripe plums, cut into wedges
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons finely grated lemon zest
  • Pinch of kosher salt
  • 3 tablespoons all-purpose flour
Topping and Assembly
  • 1 cup old-fashioned oats
  • ¾ cup spelt flour
  • ¼ cup raw sugar or (packed) dark brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cardamom
  • 6 tablespoons unsalted butter, melted, slightly cooled
Instructions
Filling
  1. Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
  2. Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
  3. Transfer filling to prepared baking dish and spread out to make an even layer; set aside.
Topping and Assembly
  1. Preheat oven to 350°. Whisk oats, spelt flour, raw sugar, salt, cinnamon, and cardamom in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
  2. Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.
Do Ahead:
  1. Topping can be made 2 days ahead; after drying out, cover and chill. Crisp can be baked 8 hours ahead; let cool, then tent with foil. Reheat, uncovered, in 350° oven 10–15 minutes.

Watch the recipe video here:

Summer is coming, do you know where your fruit crisp is? RECIPE: http://bonap.it/kFgYIQ4

Posted by Bon Appétit Magazine on Saturday, April 13, 2019

Breakfast

Peach Cobbler Stuffed ‘Beignets’

Peach Cobbler Stuffed ‘Beignets’
Peach Cobbler Stuffed ‘Beignets’
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons unsalted butter
  • 1 lb jar peaches, chopped (455 g)
  • ⅓ cup brown sugar (75 g)
  • ½ teaspoon cinnamon
  • 1 tablespoon all-purpose flour, plus additional for dusting
  • ¼ teaspoon nutmeg
  • 2 lb pizza dough (905 g)
  • oil, for frying
  • ½ cup powdered sugar (60 g)
Instructions
  1. Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
  2. In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
  3. On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
  4. Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
  5. Heat oil in a large pot to 350°F (180°C).
  6. Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
  7. Transfer beignets to a paper towel-lined plate or wired rack to drain.
  8. Dust with powdered sugar.
  9. Enjoy!

Watch the recipe video here:

Here's a short-cut with how to make the most amazing peach cobbler beignets ?FULL RECIPE: https://tasty.co/recipe/peach-cobbler-stuffed-beignets

Posted by Tasty on Saturday, April 13, 2019

Main dish

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins
A dessert-type muffin that disappears in minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ (8 ounce) package cream cheese, softened
  • ¼ cup confectioners' sugar
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1¼ cups milk
  • ½ cup brown sugar
  • ⅓ cup butter, melted
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon vanilla extract
  • ¼ cup strawberry jam
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Beat together cream cheese and confectioners' sugar until smooth; set aside.
  3. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  4. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
  5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Watch the recipe video here:

Strawberry Cheesecake Muffins: https://trib.al/Qowsl8X

Posted by Allrecipes on Saturday, April 13, 2019

Main dish

Soba and Maitake Mushrooms in Soy Broth

Soba and Maitake Mushrooms in Soy Broth
This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 garlic cloves, peeled, crushed
  • 1 1” piece peeled ginger, thinly sliced
  • ½ cup reduced-sodium soy sauce
  • ¼ cup dried wakame (optional)
  • 2 tablespoons vegetable oil
  • ½ pound maitake mushrooms, torn into large pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces soba (Japanese-style noodles)
  • 4 baby turnips or radishes, trimmed, thinly sliced
  • 4 large egg yolks
  • 4 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
  2. Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
  3. Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
  4. Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.

Watch the recipe video here:

Noodle soup: never a bad idea.GET THE RECIPE: http://bonap.it/DRrZFlf

Posted by Bon Appétit Magazine on Saturday, April 13, 2019

Drink

Berry Vodka Sunrise

Berry Vodka Sunrise
Berry Vodka Sunrise
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 cups vodka (710 mL)
  • 3 cups orange juice (710 mL)
  • 3 cups sparkling water (710 mL)
  • 1 ½ cups mixed berries (150 g)
  • 1 ½ cups tart cherry juice (360 mL)
  • 1 ½ cups maraschino cherry liquid, ¼ cup (60 ml) of grenadine will work as a substitute (360 mL)
  • fresh orange slice, to garnish
  • maraschino cherry, to garnish
Instructions
  1. Combine vodka, orange juice, and sparkling water in a pitcher.
  2. Stir in the fresh oranges.
  3. Set aside and chill.
  4. Puree mixed berries, tart cherry juice, and maraschino cherry liquid in a blender or food processor.
  5. Strain the purée through a sieve into a separate pitcher.
  6. When ready to serve, pour orange vodka mixture into a glass of ice, leaving some room.
  7. Top off the drink with the berry liquid and watch it settle to the bottom.
  8. Garnish with an orange and maraschino cherry.
  9. Enjoy!

Watch the recipe video here:

Get garden party ready with this berry vodka sunrise cocktail ?☀️FULL RECIPE: https://tasty.co/recipe/berry-vodka-sunrise

Posted by Proper Tasty on Friday, April 12, 2019

Main dish

Disappearing Marshmallow Puffs

Disappearing Marshmallow Puffs
Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 16 large marshmallows
  • ¼ cup butter, melted
GLAZE:
  • ½ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 2 to 3 teaspoons milk
  • ¼ cup chopped nuts
Instructions
  1. Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar.
  2. Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter.
  3. Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks.
  4. For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

Watch the recipe video here:

Satisfying to watch AND eat!> Get the recipe for Disappearing Marshmallow Puffs: https://trib.al/QuCKLkz

Posted by Taste of Home on Thursday, April 11, 2019

Main dish

Chinese Takeaway-style Orange Chicken

Chinese Takeaway-style Orange Chicken
Chinese Takeaway-style Orange Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MARINADE
  • 1 ¼ cups chicken breast, diced (150 g)
  • 1 orange, zested
  • 1 teaspoon garlic, crushed
  • 1 tablespoon soy sauce
  • 1 pinch salt
  • 1 pinch pepper
CHICKEN
  • ½ cup plain flour (50 g)
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs (50 g)
  • 2 cups oil (500 mL)
ORANGE SAUCE
  • ¼ cup chicken stock (50 mL)
  • 1 orange, zested
  • 2 oranges, juiced
  • 4 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon corn flour
Instructions
  1. Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes.
  2. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  3. In a medium-sized saucepan heat the oil to 170°C (325˚F).
  4. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through.
  5. In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
  6. Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
  7. Add the chicken to the frying pan and coat with the orange sauce.
  8. Serve on top of rice and add toppings of your choice.
  9. Enjoy!

Watch the recipe video here:

Chinese Takeaway-style Orange Chicken ?FULL RECIPE: https://tasty.co/recipe/chinese-takeaway-style-orange-chicken

Posted by Proper Tasty on Thursday, April 11, 2019

Main dish

Veggie Sushi 4 Ways

Veggie Sushi 4 Ways
Veggie Sushi 4 Ways recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ tablespoons rice vinegar
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 3 cups sushi rice, cooked (600 g)
  • 1 cup black rice, cooked (230 g)
  • 4 sheets roasted nori
SHIITAKE VEGGIE ROLL
  • 1 tablespoon sesame oil
  • 1 cup shiitake mushroom, sliced (75 g)
  • 1 tablespoon soy sauce
  • ¼ teaspoon garlic powder
  • pepper, to taste
  • 8 leaves fresh spinach
  • 4 sticks cucumber
  • 4 sticks carrot
SWEET POTATO TEMPURA ROLL
  • vegetable oil, for frying
  • ½ cup all purpose flour (60 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup ice water (180 mL)
  • 1 medium sweet potato, cut into sticks
  • 2 slices avocado
AVOCADO CUCUMBER MANGO ROLL
  • 4 slices avocado
  • 4 sticks cucumber
  • 4 sticks mango
TERIYAKI TOFU ROLL
  • 4 strips teriyaki tofu, baked
  • 4 sticks red bell pepper
  • 4 sticks carrot
FOR SERVING
  • wasabi
  • pickled ginger
  • soy sauce
Instructions
  1. In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
  2. Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
  3. Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
  4. Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  5. Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  6. Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
  7. In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
  8. Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
  9. Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  10. Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  11. Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  12. Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  13. Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  14. Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  15. Serve the sushi with wasabi, pickled ginger, and soy sauce.
  16. Enjoy!

Watch the recipe video here:

Sushi is perfect for a date night in ?Get the recipes: https://tasty.co/recipe/veggie-sushi-4-ways

Posted by BuzzFeed Food on Thursday, April 11, 2019

Dessert

Peach Pretzel Salad

Peach Pretzel Salad
Peach Pretzel Salad recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 cups pretzels, crushed
  • ¾ cup (1½ sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
Filling:
  • 2 cans peaches, drained, peaches pat dry
  • 2 cups water, boiling
  • 1 (8 oz.) container frozen whipped topping
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 (6 oz.) package peach jello
  • ½ cup sugar
Instructions
  1. Preheat oven to 400ºF, and grease a 13x9-inch baking dish with nonstick spray.
  2. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
  3. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
  4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
  5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
  6. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
  7. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
  8. Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!

Watch the recipe video here:

Peach Pretzel Jello Salad – just trust us on this one! ? Written recipe: http://po.st/T8T0or

Posted by 12 Tomatoes on Thursday, April 11, 2019

Main dish

Shrimp Scampi Mac and Cheese

Shrimp Scampi Mac and Cheese
This mash-up of macaroni 'n' cheese and your favorite garlicky shrimp dish is deeply cheesy and satisfying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • ½ cup panko breadcrumbs
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 2 tablespoons chopped fresh parsley
  • 1 pound medium pasta shells
  • 2½ cups half-and-half
  • 8 ounces cream cheese, at room temperature
  • 8 ounces shredded Italian cheese blend (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 pound large shrimp, peeled, deveined and cut into 1-inch pieces
  • Finely grated zest of 1 lemon
Instructions
  1. Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, ¼ teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside.
  3. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
  4. Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining ¼ teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with ½ teaspoon salt and set aside.
  5. Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.

Watch the recipe video here:

Shrimp Scampi met Mac and Cheese and the rest was history ??Save this recipe: https://foodtv.com/2N9ze6r!

Posted by Food Network on Wednesday, April 10, 2019