Main dish

Chicken Enchilada Nachos

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Chicken Enchilada Nachos
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter, divided
  • ¼ cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 chile pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • ½ cup chicken broth
  • 1 skinless, boneless chicken breast half, cubed
  • ¼ teaspoon chili powder
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sour cream
  • ½ cup shredded pepperjack cheese
  • 2 cups tortilla chips, or to taste
  • 2 tablespoons pico de gallo, or to taste (optional)
Instructions
  1. Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
  2. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
  3. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
  4. Spread chips onto a serving platter; top with sauce and pico de gallo.

Watch the recipe video here:

Chicken Enchilada Nachos: https://trib.al/rgheyk1

Posted by Allrecipes on Sunday, May 5, 2019

Main dish

Hearty Potato Soup

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Hearty Potato Soup
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes, peeled and sliced
  • 2 carrots, chopped
  • 6 celery ribs, chopped
  • 8 cups water
  • 1 onion, chopped
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1-1/2 cups 2% milk
Instructions
  1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
  2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Watch the recipe video here:

"Wow this is this good! "> Get the recipe for Hearty Potato Soup: https://trib.al/dXuhrxX

Posted by Taste of Home on Sunday, May 5, 2019

Dessert

Peachy Cookies

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Peachy Cookies
One bite of these pretty pastries and you'll think they came fresh off the tree instead of the cookie plate. Andrea Cuteri from Coraopolis, Pennsylvania bakes them for holidays, weddings and celebrations that call for a peach of a cookie!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large eggs
  • 1 cup sugar
  • ¾ cup canola oil
  • ½ cup 2% milk
  • ½ teaspoon vanilla extract
  • 4 cups all-purpose flour
  • ¾ teaspoon baking powder
FILLING:
  • 1 cup peach or apricot preserves
  • ½ cup finely chopped pecans
  • 3 ounces cream cheese, softened
  • 2 tablespoons unsweetened instant tea
  • ¾ teaspoon ground cinnamon
COATING:
  • 2 packages (3 ounces each) lemon gelatin
  • 2 packages (3 ounces each) peach or orange gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • ½ cup sugar
  • Mint leaves and additional apricot preserves
Instructions
  1. In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture.
  2. Roll into ¾-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks.
  3. While cookies are warm, use a sharp knife and small spoon to cut and scoop out about ½ teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely.
  4. In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling.
  5. In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl.
  6. Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour.
  7. Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.

Watch the recipe video here:

The cutest cookies you'll ever eat!> Get the recipe for Peachy Cookies: https://trib.al/zBQg3Wm

Posted by Taste of Home on Sunday, May 5, 2019

Main dish

Ratatouille

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Ratatouille
For a little spice, you can add either dried or fresh chiles (like Fresno, Thai, or red pepper flakes) to this classic ratatouille recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large globe eggplant, peeled, coarsely chopped
  • 1 large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup olive oil, divided
  • 5 sprigs thyme
  • 1 large onion, halved, sliced ½ inch thick
  • 1 red bell pepper, ribs and seeds removed, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, divided
  • Freshly ground black pepper
  • 1 cup torn basil leaves
Instructions
  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  4. Remove thyme bundle. Transfer to a serving platter and top with basil.

Watch the recipe video here:

Andy makes ratatouille even though he has never seen the movie Ratatouille.Make it: http://bonap.it/MPxqzG8

Posted by Bon Appétit Magazine on Sunday, May 5, 2019

Breakfast

Deep Dish Pizza Bread Bowl, the Easiest Pizza You’ll Ever Make!

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Deep Dish Pizza Bread Bowl, the Easiest Pizza You'll Ever Make!
Deep dish pizza is not the easiest way to make pizza but can be extremely delicious. I had to figure out a way to make one at home but on the other hand be super easy and I think I figured it out! Pizza dough from scratch, no thank you. I don’t have the time or the know how to do it. Instead grab a large french bowl and hollow it out. Now it’s as simple as filing your giant deep dish crust with all your favorite pizza toppings! But in this case pizza Fillings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 cups mozzarella cheese (grated)
  • ½ cup pepperoni
  • 1 cups canned plum tomatoes, drained well
  • 1 teaspoon oregano
  • 2 garlic cloves, peeled and crushed
  • ½ cup grated parmesan cheese, for topping
  • 3 tablespoons olive oil
Instructions
  1. Preheat oven to 350.
  2. Slice top off of bread and remove most of the insides.
  3. Layer ¼ of the cheese on the bottom of bread bowl and a pinch of oregano, then a single layer of pepperoni, then ⅔ cup crushed tomatoes and garlic. Repeat 3 times with mozzarella being the top layer.
  4. Sprinkle with parmesan and drizzle with olive oil, wrap in tinfoil.
  5. Bake for 30 minutes, remove tin foil and bake for an additional 20-30 minutes.
  6. Cool for 10 minutes, slice and serve.

Watch the recipe video here:

Doesn't this look amazing?Recipe: http://sha.red/KvsYO

Posted by Shared Food on Sunday, May 5, 2019

Main dish

Chicken Taco-Stuffed Crescent Rolls

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Chicken Taco-Stuffed Crescent Rolls
Pillsbury™ crescent dinner rolls, Old El Paso™ taco seasoning mix and Velveeta™ cheese come together for a fun take on taco night in these easy-to-make stuffed crescent rolls. Serve with seasoned sour cream, and garnish with chopped fresh cilantro.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sour cream
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • ⅓ cup Old El Paso™ medium Thick 'n Chunky salsa (from 16-oz jar)
  • 4 oz Kraft™ Velveeta™ prepared cheese product, cut into cubes (from 16-oz package)
  • 1½ cups chopped cooked chicken
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 tablespoon butter, melted
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix sour cream and 1 tablespoon of the taco seasoning mix, stirring well. Cover and refrigerate.
  2. In medium microwavable bowl, add salsa and cheese. Microwave 1½ to 2 minutes uncovered on High, stirring after 1 minute, until cheese is melted. Stir in 3½ teaspoons of the taco seasoning mix and the chicken until well mixed. Cool 10 minutes.
  3. Separate dough into 8 triangles. On wide end of each triangle, spoon about 2 generous tablespoonfuls of the chicken mixture. Roll up, starting at wide end, gently wrapping dough around chicken mixture and rolling to opposite point. Carefully place onto cookie sheet, spacing apart.
  4. In small bowl, mix melted butter and remaining ½ teaspoon seasoning mix; brush mixture on top of crescent dough.
  5. Bake 13 to 17 minutes or until golden brown. Serve with seasoned sour cream. Garnish with cilantro before serving.

Watch the recipe video here:

You had us at "taco-stuffed."Chicken Taco-Stuffed Crescent Rolls recipe:…

Posted by Pillsbury on Sunday, May 5, 2019

Main dish

Spicy, Smokey, Cheesy and Just Amazing! Jalapeno Popper Potato Bombs!

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Spicy, Smokey, Cheesy and Just Amazing! Jalapeno Popper Potato Bombs!
Potato skins are not a new idea but what you put in them can be. Jalapeno popper is the first place my mind goes when making recipes so here we go again! Let’s get poppin! The potato skin is the perfect vessel to put your favorite flavor in! Crispy potato stuffed with creamy and gooey cheese. Salty and smoky bacon. Topped off with the star of the show, Jalapenos! Every bite is as good as the last!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 russet potatoes
  • 6 tablespoons cream cheese
  • 24 pickled jalapeno slices
  • 1½ cups Mexican cheese, shredded
  • 6 slices bacon, cooked and crumbled
Instructions
  1. Bake your potatoes for an hour at 400 degrees and cool completely.
  2. Slice them in half and scoop out most of the insides, leaving about a ¼ inch of potato in the skin. Brush each side of the potato skin with oil and bake for another 10 minutes at 400 degrees.
  3. Spread a small amount of cream cheese in the bottom of each potato skin. Top with crumbled bacon, jalapeño slices, and cheese. Bake for an additional 5 minutes until the cheese is melted. Serve immediately.

Watch the recipe video here:

Spicy, smoky, cheesy amazing-ness!Recipe: http://sha.red/9FWBd

Posted by Shared Food on Sunday, May 5, 2019

Main dish

Hanger Steak with Charred Scallion Sauce

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Hanger Steak with Charred Scallion Sauce
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup crushed or coarsely chopped walnuts
  • 1 small garlic clove
  • 9 Tbsp. extra-virgin olive oil, divided
  • 1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
  • Kosher salt, freshly ground pepper
  • ¾ tsp. Aleppo-style pepper, plus more for serving
  • 12 scallions
  • 5 tsp. sherry vinegar or red wine vinegar
  • 1 Tbsp. chopped cornichons
  • 1 Tbsp. chopped drained capers
  • 1 Tbsp. whole grain mustard
  • ¾ tsp. chopped thyme
  • Pinch of sugar
  • Flaky sea salt
Instructions
  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
  2. Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
  3. Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
  4. Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

Watch the recipe video here:

If you've never charred scallions before, prepared to use this technique frequently. Make it: http://bonap.it/K8oHNd5

Posted by Bon Appétit Magazine on Saturday, May 4, 2019

Main dish

Cinco de Mayo Bullseye Fajita Cake

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Cinco de Mayo Bullseye Fajita Cake
Cakes don't always need to be sweet, but they sure always take centre stage on the table. This Bullseye Fajita cake is perfect for when you can't decide which filling you like best, and it's perfect to serve up for a Cinco de Mayo party!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
Taco Mix:
  • 2 tsp oil
  • ½ onion, diced
  • 400g beef mince
  • 2 garlic cloves, minced
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ cup salsa
  • Salt and pepper to taste
Chicken Fajita:
  • 2 tsp oil
  • ½ onion, diced
  • 1 cup diced mixed peppers
  • 2 tsp fajita seasoning
  • 2 chicken breasts, cooked, shredded
  • 2 tbsp tomato paste
  • 2 tbsp water
Steak Fajita:
  • ½ onion, sliced
  • 1 cup sliced mixed peppers
  • 2 rump steaks, thinly sliced
  • 2 tsp fajita seasoning
  • 2 tsp lime juice
Guacamole:
  • 3 ripe avocados
  • 1 small red onion, finely chopped
  • 1 tbsp finely chopped coriander
  • ½ tsp cumin powder
  • ¼ tsp chilli powder
  • Juice of 2 limes
  • Salt and pepper to taste
  • 8 large tortilla wraps
  • Sliced mozzarella
  • 1 ? ? cups Grated cheddar cheese
  • ? ? cup grated mixed cheddar
  • Salsa
  • Sour Cream
Instructions
  1. Line a cake pan with a removable bottom with parchment paper.
  2. Make taco mix first. Heat oil in a saucepan over medium heat. Add diced onions and saute until just softened. Add beef mince and break apart into small bits with the back of a spoon until browned. Stir in garlic until aromatic. Add spices and salsa to the mix, cook for 2 minutes. Season with salt and pepper and set aside.
  3. To make chicken fajita mix, saute onions and peppers in oil over medium heat until just caramelized and softened. Stir in the tomato paste and fajita seasoning to coat the vegetables. Add in the shredded chicken and stir to coat completely. Add water to loosen and cook to heat through, a few minutes. Set aside.
  4. Heat a pan over medium-high heat. Add oil, sliced peppers and onions. Saute until caramelized and soft. Remove. Add the sliced steak to the pan and sear until browned. Add peppers back into the pan along with fajita seasoning. Pour in lime juice and stir to coat. Set aside.
  5. Add one tortilla to a cake tin and top with sliced mozzarella and ? ? cup grated cheddar topped with another tortilla and press down. Top this tortilla with the taco mince and ? ? grated cheddar cheese.
  6. Repeat with another quesadilla, fajita mix and mixed cheddar, another quesadilla, steak mix and cheddar cheese finishing with a quesadilla on top. Pressing down.
  7. Brush the top with oil.
  8. Bake in an oven at 180ºC for 20-30 minutes until cheese is melted through. Grill for 5 minutes until golden on top.
  9. Meanwhile, make guacamole; mash avocados in a bowl, add red onion, spices, lime juice and season with salt and pepper.
  10. Remove cake from the oven, add a ring of guacamole around the edge, followed by a ring of sour cream and finally the bullseye salsa in the middle.
  11. Slice and serve.

Watch the recipe video here:

This Fajita Cake is perfect for Cinco de Mayo

Posted by Twisted on Saturday, May 4, 2019

Dessert

Chocolate Fondue Banana Bread Boat

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Chocolate Fondue Banana Bread Boat
Chocolate Fondue Banana Bread Boat
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BANANA BREAD
  • 4 bananas, as ripe as possible
  • 4 tablespoons vegetable oil
  • 1 egg
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour (190 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
CHOCOLATE FONDUE
  • 12 oz semi sweet chocolate, chopped (340 g)
  • 6 tablespoons heavy cream
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 bananas, sliced, to serve
  • 12 strawberries, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, sugar, and vanilla. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
  5. Pour the banana bread batter into a greased loaf pan.
  6. Bake for 45-55 minutes, or until a toothpick comes out clean.
  7. In a small saucepan, combine the cream milk and chocolate, and melt over low heat.
  8. Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
  9. Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
  10. Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
  11. Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
  12. Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
  13. Enjoy!

Watch the recipe video here:

Banana bread fondue boat ??FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-banana-bread-boat

Posted by Proper Tasty on Saturday, May 4, 2019