Main dish

Easy-Peasy Potato Curry

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Easy-Peasy Potato Curry
Easy-Peasy Potato Curry
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 teaspoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon cayenne
  • 2 teaspoons cumin powder
  • ½ teaspoon allspice
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon black pepper
  • 2 lb potato, peeled and cubed (907 g)
  • 15 oz chickpeas, 1 can, drained (425 g)
  • 1 cup vegetable broth (240 mL)
  • 1 tablespoon lemon juice
  • 14 oz diced tomato, 1 can (395 g)
  • 14 oz coconut milk, 1 can (415 mL)
  • rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
  9. Enjoy!

Watch the recipe video here:

This potato curry is so easy to make ?FULL RECIPE https://tasty.co/recipe/easy-peasy-potato-curry

Posted by Proper Tasty on Saturday, June 22, 2019

Main dish

Creamy Corn and Vegetable Soup

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Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
  • 2 cups nonfat milk
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 medium zucchini, (about ½ pound) diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 plum tomatoes, seeded and diced
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • ½ cup fresh basil leaves, cut into ribbons
Instructions
  1. Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
  2. Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Watch the recipe video here:

Ellie Krieger swears by this soup when she's craving something creamy!Save the recipe: https://foodtv.com/2WR52Ad!

Posted by Food Network on Saturday, June 22, 2019

Main dish

Cast-Iron Peach Crostata

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Cast-Iron Peach Crostata
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons plus ¾ cup packed brown sugar, divided
  • 1-1/4 teaspoons salt, divided
  • ½ cup cold unsalted butter, cubed
  • 2 tablespoons shortening
  • 3 to 5 tablespoons ice water
  • 8 cups sliced peaches (about 7-8 medium)
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar
  • ⅓ cup water
  • 1 cup fresh raspberries, optional
Instructions
  1. Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
  3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
  4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

Watch the recipe video here:

Vibrant and so delicious! Get the recipe for Cast-Iron Peach Crostata here–> https://trib.al/YjbT9V7

Posted by Taste of Home on Saturday, June 22, 2019

Main dish

Instant Pot French Dip Sandwich

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Instant Pot French Dip Sandwich
Better-than-restaurant French dip sandwiches at home!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast, left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 onion, thinly sliced
  • ½ cup red wine
  • 14 oz beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt, or to taste
  • 6 soft rolls
  • 3 tbsp butter, melted
  • ½ tsp garlic salt
  • 6 slices provolone cheese
  • Flat-leaf parsley for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season the beef with salt, pepper and garlic powder.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 100 minutes.
  9. When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and shred.
  11. Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  12. Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  13. Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  14. Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  15. Top with chopped parsley (optional) and serve with au jus for dipping.

Watch the recipe video here:

Better-than-restaurant French dip sandwiches at home!RECIPE: http://chopsecrets.com/instant-pot-french-dip-sandwich/

Posted by Chop Secrets on Saturday, June 22, 2019

Burgers

Vegan Copycat: Chick-fil-A Sandwich

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Vegan Copycat: Chick-fil-A Sandwich
If you think being vegan means that we have to miss out on great (fried) food or rely on ultra processed faux meat options, then you're sadly mistaken. This vegan take on Chick-fil-A's classic chicken sandwich will satisfy even the most die-hard meat eater. The secret is brining the tofu in pickle juice (like they do with their chicken) and a mix of spices.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 1 lb. pressed extra firm tofu
  • ¾ cup pickle juice
  • 1 cup cornstarch
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons powdered sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon powdered mustard
  • ¼ teaspoon paprika
  • Coconut oil, for frying
  • 2 tablespoons margarine, softened
  • 4 buns
  • Pickles, for topping
Instructions
  1. Cut the tofu into ½ inch thick slices. Place in a shallow dish and cover with the pickle juice. Allow to marinate for at least 30 minutes.
  2. In a shallow bowl, mix together the cornstarch, nutritional yeast, powdered sugar, and the spices (salt through paprika).
  3. Pour ½ inch of coconut oil into a cast iron skillet and place over medium-high heat.
  4. Dredge the marinated tofu in the seasoned cornstarch mixture and carefully place in the hot oil. Fry 2-3 minutes on each side, or until golden brown. Remove and place on a paper towel-lined plate to drain. Repeat until all the tofu is fried.
  5. Spread the margarine equally on each of the buns. Lightly toast on a dry skillet over medium heat. Top the buns with tofu and pickles.

Watch the recipe video here:

Best part: You can enjoy it on a Sunday too ?GET THE RECIPE: https://trib.al/v85cZVz (via Well Done)

Posted by MyRecipes on Friday, June 21, 2019

Main dish

Naan Bread Margherita Pizza with Prosciutto

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Naan Bread Margherita Pizza with Prosciutto
This is one of my favorite friday night dishes. This pizza is quick, simple and delicious. Instead of making the pizza dough from scratch I decided to use naan bread for the pizza base. Using naan bread not only saves time but it is great for portion control. The only difference between this recipe and most pizza recipes is that It doesn't include a tomato sauce on the base. I don't like the sogginess that comes from the sauce, but feel free to try it with the sauce as it will still yield good results.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 naan breads
  • 2 teaspoons olive oil, or as needed
  • 1 green onion, sliced
  • 1 clove garlic, finely chopped
  • 8 slices mozzarella cheese
  • 1 large roma tomato, thinly slicedsalt and ground black pepper to taste
  • 1 slice prosciutto, sliced6 leaves fresh basil, roughly chopped
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
  3. Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

Watch the recipe video here:

Naan Bread Margherita Pizza with Prosciutto: https://trib.al/bgFGR2q

Posted by Allrecipes on Friday, June 21, 2019

Main dish

Berbere Spice Chicken Wings

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Berbere Spice Chicken Wings
Berbere Spice Chicken Wings
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
BERBERE SPICE
  • 3 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon cayenne
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 12 chicken drumettes
  • ½ cup flour (60 g)
  • 1 tablespoon baking powder
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
Instructions
  1. In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
  2. Save two tablespoons of spice mix. Set aside.
  3. Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
  4. In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
  5. Preheat the oven to 425˚F (220˚C).
  6. Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
  7. In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
  8. Drizzle the spice butter mixture over the drumettes.
  9. Enjoy!

Watch the recipe video here:

These berebere-spiced chicken wings are a new flavour you won't regret trying!FULL RECIPE: https://tasty.co/recipe/berbere-spice-chicken-wings

Posted by Proper Tasty on Friday, June 21, 2019

Main dish

Instant Pot Easy Chicken Cordon Bleu

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Instant Pot Easy Chicken Cordon Bleu
This family-pleasing dinner is ready in only 30 minutes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup chicken broth
  • 2 lbs chicken breasts (about 4)
  • 1 tbsp butter, melted
  • 2 oz thinly sliced ham
  • 2 oz swiss or provolone cheese
  • Kosher salt
  • Pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup panko bread crumbs
  • 2 tbsp dijon mustard
  • 2 tbsp heavy cream
  • Snipped chives, for garnish
Instructions
  1. Pour chicken broth into the Instant Pot.
  2. Place chicken breasts, smooth side down, between two sheets of plastic wrap and pound to ¼″ thickness.
  3. Brush melted butter evenly over chicken breasts, followed by ham and cheese. Sprinkle with salt and pepper to taste.
  4. Roll up each chicken breast starting at one of the short ends. Place each chicken bundle seam side down in the Instant Pot, 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 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Meanwhile, heat olive oil and butter in a nonstick skillet. When butter is melted, add panko, ¼ tsp salt and several grinds of pepper.
  8. Cook, stirring constantly, until crumbs turn golden brown, then remove from heat immediately and continue to stir for 30 seconds to avoid burning.
  9. In a small bowl, combine dijon and cream. Set aside.
  10. When cooking cycle is complete, carefully remove the roll-ups from the pot, dip each in the skillet to coat the bottom with toasted crumbs, then place on individual serving plates.
  11. Sprinkle remaining toasted crumbs over the top of the roll-ups, drizzle with dijon and top with snipped chives.

Watch the recipe video here:

This family-pleasing dinner is ready in only 30 minutes!RECIPE: http://chopsecrets.com/instant-pot-easy-chicken-cordon-bleu/

Posted by Chop Secrets on Friday, June 21, 2019

Pizza

Spicy Chicken Pizza

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Spicy Chicken Pizza
Spicy Chicken Pizza
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • ¾ cup pizza sauce (180 mL)
  • 1 ½ tablespoons Frank's Red Hot Original, plus more for drizzling
  • 1 tablespoon olive oil
  • 1 ½ teaspoons cornmeal
  • 1 lb pizza dough (455 g)
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • 1 ½ cups shredded chicken (190 g)
  • 3 pieces bacon, torn into ½-inch (1¼ cm) pieces
  • 1 small handful fresh baby spinach
  • ¾ cup cherry tomato, halved (150 g)
  • 2 tablespoons red onion, minced
  • ranch dressing, for drizzling
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. In a small bowl, whisk together pizza sauce with Frank’s Red Hot Original. Set aside.
  3. Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
  4. Press pizza dough into the pan so that it covers the whole surface evenly.
  5. Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
  6. Bake pizza for 14–16 minutes until edges are browned and crisp.
  7. Remove from oven and let cool for 5 minutes, then drizzle with Frank’s Red Hot Original and ranch dressing. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

Surprise your friends or family with this delicious spicy chicken pizza.Get the recipe: https://tasty.co/recipe/spicy-chicken-pizza

Posted by Tasty on Friday, June 21, 2019

Main dish

Zucchini and Bean Burritos

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Zucchini and Bean Burritos
The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup spicy enchilada sauce (such as Las Palmas)
  • 1 (14.5-ounce) can unsalted pinto beans, rinsed and drained
  • 1 (14.5-ounce) can fat-free refried beans
  • 1 tablespoon olive oil
  • 3 cups diced zucchini
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ⅛ teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
  • 8 (8-inch) whole-wheat flour tortillas
  • 4 ounces reduced-fat cheddar cheese, shredded (about 1 cup) Cooking spray
  • ½ cup reduced-fat sour cream
  • ½ cup refrigerated fresh pico de gallo Cilantro sprigs (optional)
Instructions
  1. Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).
  2. Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.
  3. Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.
  4. Prepare rice according to package directions.
  5. Warm tortillas according to package directions. Spread about ⅓ cup bean mixture evenly over each tortilla, leaving a ½-inch border. Top each tortilla with ⅓ cup rice, ⅓ cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.
  6. Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

Watch the recipe video here:

Veggie lovers, this one's for you ?(via Well Done)GET THE RECIPE: https://trib.al/U7TV8Wu

Posted by MyRecipes on Friday, June 21, 2019