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Main dish

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

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Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 shallot, peeled and quartered
  • 4 large garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • kosher salt to taste
  • 1½ pounds Brussels sprouts, halved
  • 2 tablespoons coarse Dijon mustard
  • 1 teaspoon olive oil
  • 1 pound kielbasa sausage, cut on the bias into ¼-inch slices
  • 1 tablespoon olive oil
  • ¼ cup heavy cream
  • 1 cup white kidney beans, drained and rinsedground black pepper to taste
Instructions
  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
  3. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
  4. Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
  5. Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.

Watch the recipe video here:

Kielbasa with Brussels Sprouts in Mustard Cream Sauce: https://trib.al/T73daGP

Posted by Allrecipes on Monday, January 14, 2019

Main dish

Award Winning Peaches and Cream Pie

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Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/Al4pTll

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Copycat Panera Broccoli Cheddar Soup

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Copycat Panera Broccoli Cheddar Soup
This copycat version of Panera’s broccoli cheddar soup makes the fan-favorite dish easy to enjoy anytime. Plus, this simple-to-follow recipe rivals the original in terms of flavor, and at a fraction of the cost. The roux (a thickening base made of flour and butter) is used to create the soup’s signature smooth, rich consistency. The addition of turmeric brightens the natural yellow tint of this cheesy soup and adds a subtle depth of flavor. Meanwhile, the white pepper and ground nutmeg lend the soup a gentle warmth that balances out the richness of the dairy ingredients. The chicken broth and cheddar cheese provide a good amount of saltiness in this recipe, but be sure to give it a taste before serving, and stir in an additional pinch of salt if desired.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup all-purpose our
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • 4 cups broccoli orets (about 1 large
  • head)
  • ½ cup shredded carrots
  • 8 ounces shredded sharp cheddar
  • cheese (about 2 cups)
Instructions
  1. Melt butter in a large saucepan over medium heat. Add onions and garlic to pan; sauté until fragrant and slightly translucent, but not brown, about 3-4 minutes. Stir in the flour to form a paste; cook 1 minute, stirring constantly.
  2. Whisk in the chicken broth, milk, heavy cream, white pepper, black pepper, ground nutmeg, and turmeric powder. Simmer on low for 15 minutes or until the mixture has thickened slightly.
  3. Stir in the broccoli florets, carrots, and cheese; cover pan. Simmer for 5-6 minutes, or until the broccoli is tender; add salt to taste. Serve Immediately .

Watch the recipe video here:

A secret ingredient in our copycat version makes it extra vibrant ?GET THE RECIPE: https://trib.al/4CO6khd (via Well Done)

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Pad Thai Quinoa Bowl

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Pad Thai Quinoa Bowl
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups low-sodium chicken broth
  • 2 cups quinoa, rinsed and drained
  • 1 tablespoon coconut oil, divided
  • 1 large boneless, skinless chicken breast, cut into thin strips
  • ¾ cup shredded cabbage
  • ½ cup edamame
  • ¼ cup diced broccoli stems
  • 2 carrots, cut into matchsticks
  • 2 green onions, chopped
  • 3 eggs
  • 1 teaspoon sesame oil
Thai peanut sauce:
  • ¼ cup natural peanut butter
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons chopped fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • ½ cup salted peanuts, chopped
  • 3 tablespoons chopped fresh cilantro
Instructions
  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
  2. Heat 1½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1½ teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
  3. Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
  4. Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
  5. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

Watch the recipe video here:

Pad Thai Quinoa Bowl: https://trib.al/8cPBHEo

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Roasted Cabbage

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Roasted Cabbage
Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ head green cabbage, cut into 4 wedges
  • 1 pinch garlic powder, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 lemons, halved
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Watch the recipe video here:

Easy and Delicious Roasted Cabbage: https://trib.al/7vUfmT4

Posted by Allrecipes on Tuesday, January 8, 2019

Main dish

Bacon Cheeseburger Dogs

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Bacon Cheeseburger Dogs
Bacon Cheeseburger Dog' is a great meal for a hungry man or if you just can't decide whether you want a burger or a hot dog! Now you can have both! It's a hot dog wrapped in hamburger wrapped in bacon topped with cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • cooking spray (such as Pam®)6 all-beef hot dogs
  • 1 teaspoon butter
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 small onion, diced
  • 2½ pounds ground beef
  • 12 slices bacon
  • 6 hero rolls
  • 12 slices American cheese
  • 2 teaspoons hamburger seasoning
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes.
  3. Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes.
  4. Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about ¼-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about ⅙ the mushroom mixture over hot dog.
  5. Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon.
  6. Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Watch the recipe video here:

You can have both!GET THE RECIPE for Bacon Cheeseburger Dogs: https://trib.al/Iu9SD3y

Posted by Allrecipes on Sunday, January 6, 2019

Main dish

Macaroni and Cheese with Caramelized Onions and Bacon

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Macaroni and Cheese with Caramelized Onions and Bacon
Very intense, rich dish due to the sharpness of the cheeses melded with spicy, creamy, and tangy flavors.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 ounce) package elbow macaroni
  • ¼ cup butter
  • ½ cup sour cream
  • 1 egg, beaten
  • 2 tablespoons cream cheese, softened
  • 4 cups grated Asiago cheese
  • 4 cups grated Vermont Cheddar cheese
  • 4 slices bacon
  • 2 tablespoons butter
  • 1 large onion, sliced thin
  • 4 cloves garlic, minced
  • ⅛ teaspoon brown sugar
  • ¼ cup chopped fresh parsley
  • ¼ cup panko bread crumbs
  • 2 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • ½ teaspoon ground mustard
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon hot pepper sauce
Instructions
  1. Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with ¼ cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
  5. Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
  6. Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
  7. Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

Watch the recipe video here:

Macaroni and Cheese with Caramelized Onions and Bacon: https://trib.al/4SuO5dr

Posted by Allrecipes on Saturday, January 5, 2019

Main dish

Super Easy Egg Casserole

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Super Easy Egg Casserole
Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup shredded Cheddar cheese
  • 6 eggs, whisked6 slices bacon, diced
  • 2 slices bread, cubed
  • ⅓ red bell pepper, diced
  • 2 green onions, chopped
  • 3 tablespoons milk
  • ½ teaspoon minced garlic, or to taste (optional)
  • salt and ground black pepper to taste
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
  3. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Watch the recipe video here:

Super Easy Egg Casserole: https://trib.al/XGu2iXO

Posted by Allrecipes on Friday, January 4, 2019

Main dish

Cordon Bleu Chicken Rolls

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Cordon Bleu Chicken Rolls
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 skinless, boneless chicken breasts
  • 8 slices cooked ham
  • 4 slices Swiss cheese, cut into 1 inch pieces
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • ¼ cup melted butte
  • r1/2 cup cornflakes cereal crumbs
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ½ cup sour cream1 teaspoon lemon juice
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about ⅛ inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
  4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
  5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of ¼ cup each.

Watch the recipe video here:

Cordon Bleu Chicken Rolls: https://trib.al/jdJk9pm

Posted by Allrecipes on Friday, January 4, 2019

Main dish

Chicken Fajita Pasta Bake

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Chicken Fajita Pasta Bake
I created this with ingredients I had in the pantry, and it turned into a family favorite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ziti pasta
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 pound boneless chicken breast, cubed
  • 1 (16 ounce) jar salsa
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (1 ounce) package taco seasoning
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (16 ounce) package shredded Cheddar cheese, divided
Instructions
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
  2. Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
  3. Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
  6. Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

Watch the recipe video here:

Chicken Fajita Pasta Bake Recipe: https://trib.al/OpjUnuC

Posted by Allrecipes on Thursday, January 3, 2019