Main dish

Croquette Mozzarella Sticks

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Croquette Mozzarella Sticks
Croquette Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb russet potato, peeled and quartered (910 g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • ½ cup grated parmesan cheese, plus more for garnish (55 g)
  • 4 large eggs, beaten, divided
  • salt, to taste
  • black pepper, to taste
  • 12 sticks mozzarella cheese, halved crosswise
  • 1 cup all-purpose flour (125 g)
  • 1 cup plain breadcrumbs (115 g)
  • oil, for frying
  • marinara sauce, for serving
  • fresh parsley, chopped, for garnish
Instructions
  1. Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
  2. Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
  3. Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
  4. Take a spoonful of potatoes and form into a patty.
  5. Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
  6. Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
  7. Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  8. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
  9. Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
  10. Let cool for a few minutes as they will be HOT.
  11. Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
  12. Enjoy!

Watch the recipe video here:

Mozzarella sticks just got EVEN BETTER ?FULL RECIPE: https://tasty.co/recipe/croquette-mozzarella-sticks

Posted by Tasty on Wednesday, April 10, 2019

Dessert

Blackberry Icebox Cake

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Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pints blackberries, divided
  • ½ cup blackberry jam
  • 1 lemon
  • 2 cups chilled heavy cream
  • ¼ cup powdered sugar
  • Pinch of kosher salt
  • 8 oz. vanilla wafers, divided
Instructions
  1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
  2. Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
  3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
  4. Basically How To Alert
EVERYTHING YOU EVER WANTED TO KNOW ABOUT WHIPPED CREAM.
  1. Beat in ¼ cup powdered sugar and a pinch of salt just to combine.
  2. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
  3. Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
  4. Bring up plastic overhang to cover and chill at least 24 hours.
  5. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
  6. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
  7. Cut reserved berries in half lengthwise and arrange them on top.
  8. Slice cake into 8 pieces to serve.
Do Ahead:
  1. Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Watch the recipe video here:

This is the no-bake dessert you'll be making all summer.Make it: http://bonap.it/EJHnzze

Posted by Bon Appétit Magazine on Wednesday, April 10, 2019

Dessert

The Best Chewy Chocolate Chip Cookies

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The Best Chewy Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup granulated sugar (100 g)
  • ¾ cup brown sugar, packed (165 g)
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted (115 g)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (155 g)
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks (110 g)
  • 4 oz dark chocolate chunk, or your preference (110 g)
Instructions
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
  9. Enjoy!

Watch the recipe video here:

These are the best chewy chocolate chip cookies ever! ?FULL RECIPE:https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies

Posted by Tasty on Wednesday, April 10, 2019

Dessert

No Bake Lemon Meringue Mousse Cake

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No Bake Lemon Meringue Mousse Cake
A lemon meringue pie is a thing of wonder, but we decided to elevate it by making our lemon filling beautifully airy, keeping it nice and light. This is the kind of classy dessert you would be happy to take home and meet your parents.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 400g digestive biscuits, crushed
  • 350g melted butter
  • 350g sugar
  • 4 tsp cornflour
  • 160ml lemon juice
  • 1 lemons, zest
  • 4 eggs
  • 4 egg yolks
  • 150g butter, cut in cubes
  • 75ml water
  • 4 tsp gelatin powder
  • 5 egg whites
  • 170g sugar
  • 375ml double cream
  • 3 egg whites
  • 150g sugar
Instructions
  1. Put your sugar and cornstarch in a saucepan and stir to combine. Gradually pour in the lemon juice, whisking all the while so it smoothly dissolves the cornstarch. Add the eggs, yolks and butter then turn up the heat to medium and stir until the mixture thickens. Pour into a sieve set over a bowl and set aside to cool.
  2. Combine your digestives with your melted butter, then press into the bottom and edges of a lightly greased springform cake tin. Pop in the fridge to set up for an hour.
  3. Pour your water into a small saucepan and sprinkle the surface evenly with gelatin. Leave it to stand for 10 mins whilst it softens.
  4. Gently warm your lemon curd in one pan and your gelatine in another. Once the gelatine has dissolved, whisk it into the lemon curd until fully combined. Pour into a large bowl.
  5. Whisk your double cream until it can hold itself in peaks, then set aside.
  6. Set your egg whites in a heatproof bowl over a gently simmering pan. Whisk to soft peaks, then gradually add your caster sugar and continue whisking until it is mousse and falls in soft-medium peaks.
  7. Fold your egg white mixture into your lemon curd in a few batches, then fold through the cream.
  8. Pour your cheesecake mixture into your biscuit tin. Pop in the fridge to set overnight.
  9. Add your egg whites and sugar to a heatproof bowl set over a pan of gently simmering water. Whisk with an electric whisk on a high heat until the sugar has dissolved.
  10. Remove the pan from the heat and whisk on a medium-high speed until stiff peaks form and the mixture is thick and glossy.
  11. Pour this mixture on top of the lemon curd and arrange in peaks. Torch with a blowtorch to caramelise the meringue, then serve!

Watch the recipe video here:

No Bake Lemon Meringue Mousse Cake

Posted by Twisted on Tuesday, April 9, 2019

Main dish

Arancini

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Arancini
Arancini recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups low-sodium chicken broth
  • Kosher salt
  • 1 cup arborio rice
  • 2 tablespoons pine nuts, toasted
  • ½ cup shredded mozzarella cheese (2 ounces)
  • ½ cup shredded fontina cheese (2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs
  • ½ cup grated parmesan cheese
  • 1½ cups breadcrumbs
  • Vegetable oil, for frying
Instructions
  1. Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
  2. Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
  3. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and ⅔ cup breadcrumbs. Shape the mixture into sixteen 1½-inch balls.
  4. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
  5. Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Watch the recipe video here:

What We're Loving: AranciniSave the recipe: https://foodtv.com/2I6Fhcs

Posted by Food Network on Tuesday, April 9, 2019

Main dish

Chicken Enchilada Pasta Bake

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Chicken Enchilada Pasta Bake
Chicken Enchilada Pasta Bake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 oz.) package spaghetti
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10.75 oz) can fiesta nacho cheese
  • 1 (15 oz.) can rotel fire-roasted tomatoes
  • 1 (4 oz.) can green chiles
  • 1 cup low-sodium chicken broth
  • 1 cup sour cream
  • ½ cup black olives, plus more for garnish
  • 2 cups Mexican blend cheese, grated, divided
  • 3 cups cooked chicken, shredded or cubed
  • Green onion, finely chopped, garnish
  • Cilantro, garnish
Instructions
  1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
  2. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  3. In a large bowl, combine chicken soup, nacho cheese, sour cream, chicken broth, fire-roasted tomatoes, green chiles, olives and 1 cup of the Mexican cheese, and stir until well-combined.
  4. Add drained pasta and cooked chicken into nacho cheese mixture, toss together to combine, then transfer to greased baking dish.
  5. Sprinkle remaining Mexican cheese blend over baking dish, then place in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through. Top with green onions and olives, serve, and enjoy!

Watch the recipe video here:

Creamy Chicken "Enchilada" Spaghetti – the kiddos go crazy for this one! Written recipe: https://po.st/mbjaFd

Posted by 12 Tomatoes on Tuesday, April 9, 2019

Main dish

Omelet With Bacon, Mushrooms, and Ricotta

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Omelet With Bacon, Mushrooms, and Ricotta
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Omelet
  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs
Salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives
Instructions
Omelet
  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
  2. While the bacon is cooking, finely chop the mushrooms.
  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
Salad and Assembly
  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  2. Top omelet with remaining chives cut in half and serve with salad.

Watch the recipe video here:

This is what brunch dreams are made of.Recipe: http://bonap.it/DWS0Zss

Posted by Bon Appétit Magazine on Sunday, April 7, 2019

Main dish

Bacon-wrapped Jalapeño Popper Dogs

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Bacon-wrapped Jalapeño Popper Dogs
Bacon-wrapped Jalapeño Popper Dogs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup cream cheese, room temperature (115 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 4 large jalapeñoes
  • ¼ cup brown sugar (55 g)
  • 4 beef hot dogs
  • 8 strips bacon
  • 4 hot dog buns
Instructions
  1. Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
  2. Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
  3. Butterfly the hot dogs.
  4. Stuff them with a few spoonfuls of the filling.
  5. Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
  6. Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
  7. Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don’t have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
  8. Remove the toothpicks and serve in buns with your desired toppings.
  9. Enjoy!

Watch the recipe video here:

Spice up your day with these bacon-wrapped jalapeño popper hotdogs! ?FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-jalapeno-popper-dogs

Posted by Tasty on Monday, April 8, 2019

Dessert

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker)
  • 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This fresh, flavorful cake is perfect for #Easter—or any spring day. GET THE RECIPE: https://trib.al/cDigSEl (via Well Done)

Posted by Allrecipes on Monday, April 8, 2019

Main dish

Creamy Hummus with Cumin

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Creamy Hummus with Cumin
Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus. This recipe is from Tusk in Portland, OR.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup dried chickpeas
  • ½ teaspoon baking soda
  • 3 garlic cloves, 2 smashed, 1 finely grated
  • 1 dried red chile (such as chile de árbol)
  • 1 bay leaf
  • ⅓ cup (or more) fresh lemon juice
  • Kosher salt
  • 1 cup tahini
  • ⅓ cup olive oil
  • 1 teaspoon ground cumin
Instructions
  1. Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.
  2. Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
  3. Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
  4. Do Ahead: Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

Watch the recipe video here:

What's your hummus swooshing strategy? RECIPE: http://bonap.it/KMuBfvx

Posted by Bon Appétit Magazine on Monday, April 8, 2019