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Breakfast

Sausage Biscuits and Gravy

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Sausage Biscuits and Gravy
Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (19 ounce) can Southern-style flaky refrigerated biscuits (such as Pillsbury Grands®)
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 3 tablespoons all-purpose flour, or as needed
  • 1 (12 ounce) can evaporated milk
  • 1½ cups milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon butter
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange biscuits about 1½ inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  4. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  5. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
  6. Place biscuits with cut sides up on serving plates; top with sausage gravy.

Watch the recipe video here:

Sausage Biscuits and Gravy: https://trib.al/AMlWHAr

Posted by Allrecipes on Monday, August 19, 2019

Main dish

Loaded Chicken Potato Soup

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Loaded Chicken Potato Soup
Chicken pot pie meets a loaded baked potato.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ pounds russet potatoes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 onion, diced
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup bite-size broccoli florets
  • ½ cup bacon bits, divided
  • 2 green onions, chopped
  • 5 ounces shredded sharp Cheddar cheese, divided
  • 1 cup sour cream
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork and wrap each potato in aluminum foil.
  3. Bake in the preheated oven until potatoes are tender, 1½ to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  4. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and ½ teaspoon pepper and toss to coat.
  5. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  6. Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  7. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  8. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about ¼ cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  9. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, ½ of the bacon bits, ½ of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  10. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Watch the recipe video here:

Loaded Chicken Potato Soup: https://trib.al/oSfHdMo

Posted by Allrecipes on Saturday, August 17, 2019

Main dish

Fried Cabbage with Bacon, Onion, and Garlic

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Fried Cabbage with Bacon, Onion, and Garlic
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Watch the recipe video here:

Fried Cabbage with Bacon, Onion, and Garlic: https://trib.al/bqk04px

Posted by Allrecipes on Friday, August 16, 2019

Main dish

Shrimp Lemon Pepper Linguini

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Shrimp Lemon Pepper Linguini
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup white wine
  • 1 lemon, juiced
  • ½ teaspoon lemon zestsalt to taste
  • 2 teaspoons freshly ground black pepper
  • 1 pound fresh shrimp, peeled and deveined
  • ¼ cup butter
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about ½.
  3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Watch the recipe video here:

Shrimp Lemon Pepper Linguini: https://trib.al/utNFdsW

Posted by Allrecipes on Tuesday, August 13, 2019

Main dish

Traditional Filipino Lumpia

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Traditional Filipino Lumpia
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 2 cloves garlic, crushed
  • ½ cup chopped onion
  • ½ cup minced carrots
  • ½ cup chopped green onions
  • ½ cup thinly sliced green cabbage
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 30 lumpia wrappers
  • 2 cups vegetable oil for frying
Instructions
  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1½ inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to ½ inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Watch the recipe video here:

Traditional Filipino Lumpia: https://trib.al/tnkjdRQ

Posted by Allrecipes on Monday, August 12, 2019

Main dish

Cuban-Style Roast Pork

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Cuban-Style Roast Pork
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 3 tablespoons olive oil
  • 1½ teaspoons white wine vinegar
  • 1 (4 pound) pork shoulder roast
Instructions
  1. Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  3. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  4. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  5. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Watch the recipe video here:

Cuban-Style Roast Pork: https://trib.al/yoGoAw5

Posted by Allrecipes on Sunday, August 11, 2019

Main dish

Hot Spinach and Artichoke Dip

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Hot Spinach and Artichoke Dip
I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can quartered marinated artichoke hearts, drained
  • 1 (5 ounce) container garlic-herb flavored cheese spread
  • 1 cup grated Parmesan cheese
  • 1 (8 ounce) container sour cream
  • ½ cup mayonnaise
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
  3. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
  4. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Watch the recipe video here:

Hot Spinach and Artichoke Dip: https://trib.al/dN1TNzG

Posted by Allrecipes on Friday, August 9, 2019

Main dish

Zucchini-Parmesan Cheese Fritters

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Zucchini-Parmesan Cheese Fritters
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large zucchini, finely grated
  • ½ teaspoon salt
Batter:
  • 1 egg5 tablespoons all-purpose flour
  • 4 tablespoons Parmesan cheese
  • ¼ teaspoon saltground black pepper to tasteoil for frying
Toppings:
  • 1 tablespoon grated Parmesan cheese, or to taste
  • 1 pinch salt
Instructions
  1. Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
  2. Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
  3. Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Watch the recipe video here:

Zucchini-Parmesan Cheese Fritters: https://trib.al/4iPgvW9

Posted by Allrecipes on Saturday, August 3, 2019

Main dish

Thai Chicken Thigh Bake

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Thai Chicken Thigh Bake
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • ¼ cup peanut butter
  • 3 tablespoons hoisin sauce
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons chile-garlic paste
  • 1 tablespoon cornstarch
  • 10 boneless, skinless chicken thighs, cut into bite-sized cubes
  • ¼ cup chopped fresh cilantro, or to taste (optional)
Instructions
  1. Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
  3. Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
  4. Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Watch the recipe video here:

Thai Chicken Thigh Bake: https://trib.al/aRgTpAL

Posted by Allrecipes on Saturday, August 3, 2019

Main dish

Greek Orzo Salad

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Greek Orzo Salad
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups uncooked orzo pasta
  • 2 (6 ounce) cans marinated artichoke hearts
  • 1 tomato, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1 red onion, chopped
  • 1 cup crumbled feta cheese
  • 1 (2 ounce) can black olives, drained
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon lemon pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  3. Just before serving, drizzle reserved artichoke marinade over salad.

Watch the recipe video here:

Greek Orzo Salad: https://trib.al/OoLXwKH

Posted by Allrecipes on Wednesday, July 31, 2019