Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
Chicken Curry Naan Bowls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.5 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
  • NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Naan bowls for my curry? Yes please! ?FULL RECIPE: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Proper Tasty on Thursday, April 4, 2019

Main dish

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers
Stuffed Rigatoni Poppers
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons salt, divided
  • 16 oz rigatoni, 1 box (455 g)
  • 1 tablespoon olive oil
  • 1 lb ground beef (455 g)
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (100 g)
  • oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 1 cup bread crumbs (115 g)
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving
Instructions
  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!

Watch the recipe video here:

These stuffed rigatoni poppers are going to be your new favorite appetizer ?FULL RECIPE: https://tasty.co/recipe/stuffed-rigatoni-poppers

Posted by Tasty on Thursday, April 4, 2019

Main dish

Crispy Salt-and-Vinegar Potatoes

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Crispy Salt-and-Vinegar Potatoes
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)
Instructions
  1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
  2. Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

Watch the recipe video here:

Make these crispy salt-and-vinegar potatoes ASAP. Recipe: http://bonap.it/Noj5oFD

Posted by Bon Appétit Magazine on Thursday, April 4, 2019

Main dish

Stuffed Eggplant Parmesan

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Stuffed Eggplant Parmesan
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 medium eggplants, cut in half lengthwise and hollowed out to
  • ¼ inch flesh rim
  • ½ cup chopped onion
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oreganofreshly ground black pepper to taste1/4 cup grated Parmesan cheese1/2 cup bread crumbs1 teaspoon chopped fresh Italian parsley2 cups tomato sauce1 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
  3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Watch the recipe video here:

Stuffed Eggplant Parmesan: https://trib.al/82262V0

Posted by Allrecipes on Thursday, April 4, 2019

Main dish

Pecan Cobbler

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Pecan Cobbler
Pecan Cobbler
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • 1½ cups pecans, roughly chopped
  • 1½ cups self-rising flour
  • 1½ cups sugar
  • ⅔ cup whole milk
  • 1 teaspoon vanilla extract
  • 1½ cups brown sugar, packed
  • 1½ cups hot water
Instructions
  1. Preheat oven to 350º F.
  2. Place 6 tablespoons butter in 9x13-inch baking dish, then place baking dish in oven for butter to melt.
  3. Sprinkle pecans over melted butter, then set baking dish aside.
  4. In a large bowl, whisk together flour, granulated sugar, milk and vanilla until mixture comes together.
  5. Pour batter over pecans and spread gently into an even layer. Don’t mix pecans into the batter once batter gets poured into baking dish.
  6. Sprinkle brown sugar in an even layer on top of cake (without mixing), then carefully pour hot water on top of sugar.
  7. Place baking dish in oven and bake for 30-35 minutes, or until cake is golden brown.
  8. Remove from oven and let cool for at least 15 minutes before serving.

Watch the recipe video here:

How to make Pecan Cobbler Written recipe: http://po.st/ayd0PQ

Posted by 12 Tomatoes on Thursday, April 4, 2019

Main dish

Kung Pao Chicken Tacos

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Kung Pao Chicken Tacos
A kickin’ chicken taco of this caliber is not to be underestimated. Sure, this is an inexpensive, family-friendly weeknight dinner… but it’s a cool inexpensive, family-friendly weeknight dinner. Also, it’s just a ridiculously tasty recipe. For more meals like it, grab a copy of Julie Grimes’s $10 Dinners: Delicious Meals for a Family of 4 that Don't Break the Bank.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • ¼ cup lower-sodium soy sauce, divided
  • 2 tablespoons dark sesame oil, divided
  • 2 tablespoons honey, divided
  • 6 tablespoons cornstarch, divided
  • ½ teaspoon kosher salt
  • 2 tablespoons canola oil, divided
  • 2 teaspoons rice vinegar
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 1 large garlic clove, minced
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • ¾ cup diagonally sliced celery (about 2 stalks)
  • 8 (6-inch) corn tortillas
  • ½ medium red bell pepper, thinly sliced
  • 2 green onions, trimmed and thinly diagonally sliced
  • 4 lime wedges
Instructions
  1. Place chicken in a large zip-top plastic bag. Whisk together 2 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1½ tsp. honey in a small bowl. Add soy mixture to bag with chicken; seal. Marinate at room temperature for 30 minutes, turning bag over after 15 minutes. Remove chicken from bag; discard marinade.
  2. Place ⅓ cup cornstarch in a shallow dish. Sprinkle chicken evenly with salt. Dredge chicken in cornstarch; shake off excess. Heat a large skillet over medium-high heat. Add 1 Tbsp. canola oil to pan; swirl to coat. Add half of coated chicken; sauté 6 minutes or until done, turning to brown on all sides. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 Tbsp. canola oil and coated chicken.
  3. Whisk together remaining 2 Tbsp. soy sauce and 1½ tsp. cornstarch in a large microwave safe bowl. Add 1 Tbsp. sesame oil, 1½ tsp. honey, vinegar, and sambal; whisk until well blended. Microwave at HIGH for 1½ minutes or until slightly thick, stirring twice. Stir in garlic. Add chicken, peanuts, and celery to bowl with sauce; toss.
  4. Toast tortillas under broiler until lightly blistered or heat according to package directions. Divided chicken filling evenly among warm tortillas; top tacos with bell pepper and green onions; serve with lime wedges.

Watch the recipe video here:

#TacoTuesday—but with an unexpected twist ?GET THE RECIPE: https://trib.al/zlvoV3d (via Well Done)

Posted by MyRecipes on Tuesday, April 2, 2019

Breakfast

Grilled Cheese Dippers

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Grilled Cheese Dippers
Transform a grilled cheese sandwich into a delicious dipper! Coated with breadcrumbs and perfect for dunking into soup, you’ll never make this classic the same way again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon butter
  • ⅛ teaspoon garlic powder
  • ⅓ cup Progresso™ original panko crispy bread crumbs (from 8-oz box)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 3 slices (0.8 oz each) deli sliced American cheese, cut in half
  • 3 Cheddar cheese sticks (0.75 oz each), unwrapped and cut in half crosswise
  • Your favorite tomato soup, if desired
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small microwavable bowl, microwave butter and garlic powder uncovered on High 20 to 30 seconds or until butter is melted. Stir in bread crumbs; transfer to pie plate or shallow dish.
  2. Unroll dough sheet on work surface; reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, cut dough sheet into 6 squares, 4x4 inches each.
  3. Place 1 cheese slice half and 1 cheese stick half onto 1 end of each square near center. For each roll-up, roll side with cheese, rolling to opposite side, and pinching seam to secure. Continue for remaining roll-ups.
  4. Roll dough sticks into bread crumbs; place seam side down on cookie sheet. With sharp knife, pierce top of each dough stick 3 times. Bake 15 to 19 minutes or until dough is golden brown and baked through. Serve warm with tomato soup.

Watch the recipe video here:

You may never make this classic the same way again!Grilled Cheese Dippers recipe:…

Posted by Pillsbury on Wednesday, April 3, 2019

Main dish

Instant Pot Cilantro Lime Wings

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Instant Pot Cilantro Lime Wings
This low-carb recipe is perfect for your picky eaters and foodies friends alike.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1½ – 2 lbs chicken wingettes
  • 4 cloves minced garlic
  • ⅓ cup chicken broth
  • 3 tbsp lime juice
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp chopped cilantro
  • Additional chopped cilantro for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on 2 sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  3. Add garlic and cook for 1-2 minutes more.
  4. Return all chicken to the pot. Add broth and lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Sprinkle cayenne, salt and cilantro over the top. Do not stir.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a foil-lined baking sheet and set under a broiler until golden brown, about 5 minutes.
  10. Serve warm sprinkled with additional cilantro.

Watch the recipe video here:

This low-carb recipe is perfect for your picky eaters and foodies friends alike.RECIPE: http://chopsecrets.com/instant-pot-cilantro-lime-wings/

Posted by Chop Secrets on Wednesday, April 3, 2019

Main dish

Zucchini-Herb Fritters with Garlic Yogurt

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Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Garlic Yogurt
  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Fritters and Assembly
  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • Olive oil (for serving)
Instructions
Garlic Yogurt
  1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and Assembly
  1. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
  2. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  3. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Watch the recipe video here:

There's literally never a bad time to make these.Recipe: http://bonap.it/CeIRRoh

Posted by Bon Appétit Magazine on Wednesday, April 3, 2019

Dessert

Mississippi Mud Cookie Bars

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Mississippi Mud Cookie Bars
Chocolate lovers, this one’s for you! A chocolate chip cookie base gets topped with chocolate fudge pudding, creamy marshmallow-Oreo™ filling, and drizzled with a chocolate-fudge sauce for a decadent brownie treat that’s oh-so-good.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies SAVE $
  • 3 tablespoons unsweetened baking cocoa
  • 1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
  • 1½ cups milk
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme
  • 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
  • 16 Oreo™ chocolate sandwich cookies, coarsely chopped (about 2 cups)
  • 2 tablespoons chocolate fudge sauce, if desired
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, break apart cookie dough. Knead in cocoa until thoroughly combined. Press in pan.
  2. Bake 12 to 14 minutes or until set around edges. Cool completely, at least 30 minutes.
  3. In medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spoon over cooled cookie base, and spread evenly. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in marshmallow creme and whipped topping until well blended. Stir in 1 cup of the chopped cookies. Drop cream cheese mixture by spoonfuls over pudding layer; evenly spread. Cover and refrigerate 4 hours.
  4. When ready to serve, sprinkle remaining 1 cup chopped cookies over top. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownies. Store remaining brownies covered in refrigerator.

Watch the recipe video here:

Chocolate, chocolate and even more chocolate! Mississippi Mud Pie Cookie Bars recipe:…

Posted by Pillsbury on Wednesday, April 3, 2019