Main dish

Classic Chickpea Hummus

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Classic Chickpea Hummus
Za’atar, a Middle Eastern spice blend that usually contains a mix of dried thyme, sumac, and sesame seeds, is available at specialty stores or online. And while it's terrific on hummus, it's also totally optional—you can’t go wrong with a drizzle of good olive oil and a sprinkling of sesame seeds or just some flaky sea salt. Once you've got the base recipe down, here are four more ways to riff on it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15½-oz. can chickpeas
  • 1 large lemon
  • 1 garlic clove
  • ½ cup tahini, well mixed
  • ¾ tsp. (or more) kosher salt
  • 10 cranks freshly ground black pepper
  • ¼ tsp. ground cumin
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Za’atar and/or sesame seeds (for serving)
Instructions
  1. Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
  2. Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
  3. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
  4. Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
  5. Process until smooth, about 1 minute.
  6. With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
  7. Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

Watch the recipe video here:

So easy, you'll never buy hummus again. (via Basically)Make it: http://bonap.it/i988gjU

Posted by Bon Appétit Magazine on Saturday, April 27, 2019

Main dish

Taco Mac ‘N’ Cheese Garlic Bread Pie

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Taco Mac 'N' Cheese Garlic Bread Pie
Taco Mac 'N' Cheese Garlic Bread Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 slices of white bread
  • 150g butter
  • 2 tbsp parsley, chopped
  • 2 cloves of garlic, chopped
  • 6 slices of mozzarella
  • 30g butter
  • 30g flour
  • ½ tbsp mustard
  • ½ tsp smoked paprika
  • 500ml whole milk
  • 200g macaroni, cooked
  • 150g cheddar, grated
  • 100g mozzarella, grated
  • 1 tsp salt
  • 1 tsp pepper
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 3 tbsp taco seasoning
  • 500g beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • 100g cheddar/mozzarella mix, grated
  • 2 tbsp chopped parsley, to serve
Instructions
  1. Cut the crusts off the bread and brush with garlic butter on both sides. Lay in a high sided s baking dish and bake for 15 mins at 180C/375F. Place the sliced mozzarella on top and bake for another 10 mins.
  2. Heat some oil in a large saute pan on a medium heat. Add your onion and peppers for 5 mins until soft and starting to caramelise. Add your garlic and taco seasoning and cook our for another 2 mins. Add your beef mince and turn up the heat, sautéing until it is browned but still tender, about 5 mins. Set aside.
  3. Melt your butter in a large pan. Add your flour, smoked paprika and mustard powder cook out for 2 mins. Gradually add your milk in small increments, beating all the while. Bring to a boil, then turn down and simmer for 2 mins. Add your cooked macaroni, cheddar, mozzarella, salt and pepper and stir to combine.
  4. Spoon your beef mix into your bread lined dish and top with your macaroni cheese. Finish with your cheddar mozzarella cheese mix and bake for 15 mins.
  5. Sprinkle with chopped parsley and serve!

Watch the recipe video here:

Taco Mac 'N' Cheese Garlic Bread Pie

Posted by Twisted on Saturday, April 27, 2019

Main dish

Whip up All the Fixings for the Ultimate in Comfort Food with This Amazing One Pan Meatloaf Dinner!

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Whip up All the Fixings for the Ultimate in Comfort Food with This Amazing One Pan Meatloaf Dinner!
I’ve made many one pan dinners using my trusty baking sheets, but an entire classic Sunday dinner? This One Pan Meatloaf Dinner is perfect for a no-fuss delicious comfort food meal. You’ll be amazed at the fact that you can whip up everything from the mashed potatoes to the meatloaf to the green beans, all on one pan! Anything that leaves me with less dishes to clean is a winner in my book! You’ll love the flavors in this dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the mashed potatoes:
  • 1½ pounds russet potatoes, peeled and chopped into small pieces
  • ⅓ cup water
  • 1 tablespoon unsalted butter
  • ⅔ cup milk
  • 1 packet gravy mix and water, optional
For the mini meatloaves:
  • 17-20 saltine crackers, crushed fine (about ⅔ cup)
  • ¼ cup whole milk
  • ⅓ cup minced fresh parsley
  • 3 tablespoons Worcestershire sauce
  • 1 large egg
  • 1½ tablespoons Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1½ pounds ground beef
For the meatloaf glaze:
  • ½ cup ketchup
  • ¼ cup packed light brown sugar
  • 4 teaspoons cider vinegar
For the roasted green beans:
  • 1 pound fresh green beans, trimmed
  • 1½ tablespoons olive oil
  • Salt and pepper, to taste
Instructions
  1. Start by preheating the oven to 425 degrees. Place a large sheet of regular foil on a large (13x18) sheet pan. Spray both the sheet pan and the foil generously with nonstick cooking spray.
  2. Place the peeled and chopped (into small pieces) potatoes along with a generous pinch of salt and pepper in the center of the foil.
  3. Fold the foil up around the potatoes and add in the water. Seal the potatoes into a packet. Do not use heavy duty foil or more than one piece of foil or the potatoes won't cook properly.
  4. Place in the oven for 10 minutes. Meanwhile, prepare the mini meatloaves.
  5. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper together in a large bowl. Add ground beef and combine until well-mixed. Shape mixture into 6 oval loaves. Add to the tray with the potatoes. Mix the glaze ingredients and spread evenly over the top of the meatloaves.
  6. Place in the oven for 20-25 minutes. Remove from the oven, and add the trimmed green beans in the last section of the sheet pan. Drizzle with olive oil and about ½ teaspoon salt and ¼ teaspoon pepper. Toss and place in the oven for another 15-20 minutes or until the beans are roasted and the meatloaf is cooked to an internal temperature of 160 degrees.
  7. Remove from the oven, and carefully open the foil pack of potatoes. Transfer the potatoes to a large mixing bowl and add in the butter, milk, and salt and pepper to taste. Use a potato masher to mash the potatoes.
  8. If desired, prepare the gravy packet according to package directions to serve with the potatoes.
  9. Enjoy immediately.

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2185051284865210/

Main dish

Instant Pot Buffalo Ranch Chicken Dip

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Instant Pot Buffalo Ranch Chicken Dip
Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ lbs boneless, skinless chicken breast, cut into 6 pieces
  • ¼ cup water
  • 1 cup Buffalo-style hot sauce
  • 1 1 oz package ranch seasoning mix
  • 4 tbsp butter, cut into 4-6 pieces
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar-jack cheese
  • Additional Buffalo hot sauce for garnish
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Sprinkle ranch dip over the top, then dot with butter–do not stir.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
  7. Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
  8. Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.

Watch the recipe video here:

Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!RECIPE: http://chopsecrets.com/instant-pot-buffalo-ranch-chicken-dip/

Posted by Chop Secrets on Thursday, April 25, 2019

Main dish

Falafel

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Falafel
Falafel
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chickpeas:
  • 1 cup dried chickpeas, soaked overnight
  • 2 cloves garlic
  • 1 bay leaf
  • 1 carrot, peeled
  • 1 rib celery
  • 1 bundle fresh thyme
  • ½ Spanish onion
  • Kosher salt
Falafel:
  • 1½ teaspoons coriander seeds
  • 1½ teaspoons cumin seeds
  • ½ cup finely chopped fresh cilantro
  • ½ cup finely chopped fresh Italian parsley
  • ¼ cup breadcrumbs
  • ½ teaspoon cayenne pepper
  • 2 cloves garlic, smashed and finely chopped
  • 2 to 3 grates lemon zest
  • ½ Spanish onion, small diced
  • Flour, for dusting
  • Kosher salt
Garnish:
  • Pita bread
  • Chopped lettuce
  • Diced tomatoes
  • Peeled, diced cucumbers
  • Tahini Sauce, recipe follows
Tahini Sauce:
  • 1 cup tahini
  • ⅓ cup fresh lemon juice
  • ¼ cup finely chopped fresh cilantro
  • 2 cloves garlic, smashed and finely chopped
  • Pinch cayenne pepper
  • 2 tablespoons olive oil
  • Kosher salt
Instructions
  1. Peanut or other neutrally flavored oil, for frying
  2. To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan. Toss in the garlic, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the chickpeas by about 2 inches of water.
  3. Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes. Turn the heat off.
  4. Season the water generously with salt and let sit for 15 minutes. Drain the chickpeas from the cooking liquid and remove the veggies, bay leaf and thyme and discard.
  5. To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree.
  6. In a dry saute pan, toast the coriander and cumin seeds over medium heat until they are very aromatic, 3 to 4 minutes. Pulverize in a spice grinder until they are a powder.
  7. Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, cayenne, garlic, lemon zest, onions and ground spices. Gently stir to combine. Taste the mixture to see if the mix needs seasoning, season with salt if needed.
  8. Form the mixture into balls the size of walnuts and gently press to make patties. Lightly dust with flour on both sides and pat off excess. Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour.
  9. Add oil to a large straight-sided saute pan until the oil is about ½-inch deep. Bring the oil to a medium-high heat. Add the falafel to the pan and fry them on both sides until they are brown and crispy.
  10. Remove the falafel from the pan and dry on paper towels.
  11. Serve the falafel in pitas with lettuce, tomatoes, cucumbers and Tahini Sauce.
Tahini Sauce:
  1. In the food processor, combine the tahini, lemon juice, cilantro, garlic and cayenne. Puree until smooth. While the machine is running, add the olive oil and about ½ cup water. Season the sauce with salt. Taste and re-season, if needed. Refrigerate, covered, until ready to serve.

Watch the recipe video here:

Crispy, light falafel gets stuffed into pitas for a handheld dinner! ?Watch Anne Burrell on #WorstCooks Celebrity Edition > Sundays at 9|8cSave the recipe: https://foodtv.com/2GzVeoj!

Posted by Food Network on Thursday, April 25, 2019

Main dish

Put-It-On-Everything Cashew Sauce

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Put-It-On-Everything Cashew Sauce
Put-It-On-Everything Cashew Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups raw cashews
  • 1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil
  • 2 Tbsp. unseasoned rice or distilled white vinegar
  • 1 Tbsp. kosher salt
  • Crudités, such as radicchio, carrots, radishes, and batons of bread (for serving)
Instructions
  1. Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
  2. Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
  3. Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
  4. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
  5. Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

Watch the recipe video here:

Rich, creamy, AND vegan—meet your new all-purpose condiment. (via Basically)Make it: http://bonap.it/m38Psgz

Posted by Bon Appétit Magazine on Wednesday, April 24, 2019

Main dish

Giant Spaghetti Meatball Calzone

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Giant Spaghetti Meatball Calzone
Didn't think you could love pizza any more? You were wrong! Meet this giant calzone who has been stuffed with pizza sauce, mozzarella and... wait for it.... SPAGHETTI AND MEATBALLS. You'll welcome.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 320ml warm water
  • 2¼ tsp instant yeast
  • 1½ tbsp granulated sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 450g plain flour
  • 2 cloves of garlic, chopped
  • ½ tsp chilli flakes
  • 1l passata
  • ½ tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 250g spaghetti, cooked
  • 500g beef mince
  • 500g pork mince
  • ½ cup breadcrumbs
  • 1 onion, finely chopped
  • 2 tbsp chopped parsley
  • 1 clove of garlic, chopped
  • 1 egg
  • ¼ cup parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 400g mozzarella, sliced
For the garlic butter:
  • 100g butter
  • 2 cloves of garlic, crushed
  • 1 tbsp parsley, chopped
Instructions
  1. Pop the water, yeast and sugar in a bowl and leave for 10 mins for the yeast to activate. Add the olive oil, salt and flour and stir to combine. Tip onto a floured surface and knead for 5 mins until the dough is totally smooth. Put in a lightly oiled bowl, cover with cling film and leave somewhere warm to prove for about an hour, or until it has doubled in size.
  2. Combine your beef mince, pork mince, breadcrumbs, onion, parsley, garlic, egg, parmesan, salt and pepper in a large bowl. Roll into small balls.
  3. Heat your oven to 200C/400F.
  4. Heat a frying pan on a medium-high heat then fry your meatballs until nicely browned. Set aside.
  5. On a medium heat, fry your garlic and chilli flakes until fragrant, about 1 min. Add your passata, oregano, salt and pepper and cook for 15 mins, until nice and thick. Remove a couple of ladles of sauce and set aside.
  6. Add your spaghetti along with ½ cup pasta water and your meatballs and stir to combine. Set aside to cool.
  7. Roll out your dough out to a large oblong shape. In one half, place half of your reserved tomato sauce followed by half of your mozzarella. Top with your spaghetti mix, then your remaining mozzarella and sauce. Fold the other half over and place on a baking tray. Brush with olive oil and bake for 20 mins, until the dough is puffy and golden.
  8. Brush with garlic butter and serve immediately!

Watch the recipe video here:

Giant Spaghetti Meatball Calzone

Posted by Twisted on Wednesday, April 24, 2019

Dessert

Easy Ice Cube Chocolate Cups

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Easy Ice Cube Chocolate Cups
Easy Ice Cube Chocolate Cups
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • water
  • 2 oz cream cheese, softened (55 g)
  • ¼ cup peanut butter (60 g)
  • 3 ½ teaspoons whole milk, divided
  • ½ teaspoon vanilla extract, divided
  • ¼ cup powdered sugar, plus 2 tablespoons, divided (40 g)
  • 1 pinch kosher salt
  • 1 ¼ cups whipped cream, divided (75 g)
  • 14 chocolate sandwich cookies, divided
  • 2.5 oz pudding mix, chocolate, 1 package (70 g)
  • 1 ½ cups whole milk, cold (360 mL)
  • 2 cups milk chocolate, melted (340 g)
  • 2 cups white chocolate, melted (340 g)
  • 2 cups dark chocolate, melted (340 g)
GARNISH
  • chopped nuts
  • 4 mini peanut butter cups
  • 12 raspberries
  • fresh mint leaf
SPECIAL EQUIPMENT
  • 12 popsicle sticks
Instructions
  1. Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  2. Fill a 12-cup muffin tin with water.
  3. Place a popsicle stick into each muffin cup.
  4. Freeze until solid.
  5. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  6. Fold in ¼ cup of whipped cream with spatula. Set aside.
  7. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  8. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  9. Fold in the remaining cup of whipped cream with a spatula. Set aside.
  10. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  11. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  12. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  13. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  14. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  15. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  16. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  17. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  18. Enjoy!

Watch the recipe video here:

These easy chocolate cups are like magic! ?FULL RECIPE: https://tasty.co/recipe/easy-ice-cube-chocolate-cups???For more new sweet recipes, check out Tasty Dessert ?bzfd.it/2ZGwdRd

Posted by Tasty on Wednesday, April 24, 2019

Dessert

This Single-Serving Mason Jar Monkey Bread Will Be Loved by the Whole Family

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This Single-Serving Mason Jar Monkey Bread Will Be Loved by the Whole Family
Monkey bread is one of my family’s treats - you can mix it up to make just about any kind you like. But...have you ever made Mason Jar Monkey Bread? Yes, single-serving sized monkey bread is now available in a portable mason jar! Clean out those mini mason jars in the cupboard, bake up some biscuits and top it off with yummy frosting...this is the perfect treat for a party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tubes refrigerated biscuit dough
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ½ cup butter, melted
  • Frosting
Instructions
  1. Preheat oven to 400 degrees.
  2. Begin by cleaning out 8 small oven-safe mason jars. Prepare each with a generous spritz of nonstick spray.
  3. Separate the biscuits and cut each into four pieces, placing the pieces in a medium mixing bowl.
  4. Add sugar, cinnamon, and melted butter to the mixing bowl and stir together until the pieces of dough are evenly coated.
  5. Divide the coated biscuit pieces among the prepared mason jars.
  6. Bake 18-20 minutes, or until biscuit pieces are fully cooked and tops are golden brown.
  7. Allow to cool slightly, then top with frosting. Serve warm and enjoy!

Watch the recipe video here:

This is the perfect treat for a partyRecipe: http://sha.red/GXQyQ

Posted by Shared Food on Tuesday, April 23, 2019

Dessert

Dark Chocolate, Cherry, And Date Bars

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Dark Chocolate, Cherry, And Date Bars
Dark Chocolate, Cherry, And Date Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups medjool date, pitted (255 g)
  • ½ cup almond butter (120 g)
  • 1 tablespoon coconut oil, plus 1½ teaspoons, melted
  • 1 cup brown ri, puffed, or puffed quinoa (200 g)
  • 1 cup dried cherry (125 g)
  • ⅓ cup almond, chopped (45 g)
  • ¼ cup water (60 mL)
  • 3 oz dark chocolate, coarsely chopped (85 g)
  • 1 teaspoon flaky sea salt
Instructions
  1. Line an 8-inch (20 cm) square pan with parchment paper.
  2. In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
  3. Add the puffed rice, cherries, and almonds and pulse 5-6 times—just enough so that everything is well incorporated.
  4. Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
  5. Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
  6. Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
  7. Once set, cut into 16 bars.
  8. Enjoy!

Watch the recipe video here:

Salty sweet goodness, perfect for any time of day. Recipe: tasty.co/recipe/dark-chocolate-cherry-and-date-barsServe…

Posted by Tasty on Tuesday, April 23, 2019