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Main dish

Cajun Chicken Alfredo

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Cajun Chicken Alfredo
Cajun Chicken Alfredo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cajun Chicken Alfredo
  • 4 (5-ounce) boneless, skinless chicken breasts
  • 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • ¼ cup white wine
  • 3 cups heavy cream
  • ¾ cup grated Parmesan
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound cooked fettuccine
  • ½ cup sliced scallions
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  3. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  4. When the cream sauce is to desired consistency, stir in ½ cup Parmesan, salt, pepper, and pasta.
  5. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining ¼ cup Parmesan.

Watch the recipe video here:

Recipe of the Day: Guy Fieri's Cajun Chicken Alfredo ? Save the recipe: https://foodtv.com/2E2Iw1M

Posted by Food Network on Monday, December 10, 2018

Main dish

Deviled Bacon and Eggs

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Deviled Bacon and Eggs
Why are The Pioneer Woman - Ree Drummond 's Deviled Eggs better than all the rest? Because they have BACON ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices peppered bacon
  • 1 dozen eggs
  • ¼ cup mayonnaise
  • ¼ cup heavy cream
  • 1 teaspoon yellow mustard
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • Hot sauce, such as Tabasco, as needed
  • Kosher salt and freshly ground black pepper
  • Paprika, for sprinkling
Instructions
  1. Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
  2. Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
  3. Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
  4. Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.

Watch the recipe video here:

How to Make Ree's Deviled Bacon and Eggs

Why are The Pioneer Woman – Ree Drummond 's Deviled Eggs better than all the rest? Because they have BACON ?

Posted by Food Network on Wednesday, February 7, 2018

Main dish

Cheeseburger Dip

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Cheeseburger Dip
This Cheeseburger Dip is so good it will make you want to do a victory dance ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 tablespoons tomato paste
  • ½ teaspoon garlic powder
  • One 15-ounce jar salsa con queso
  • ⅓ cup half-and-half
  • 1 cup shredded yellow Cheddar
  • ¼ cup mayonnaise
  • 2 tablespoons pickle relish
  • 2 tablespoons ketchup, plus more for serving
  • Kosher salt and freshly ground black pepper
  • Chopped onion, dill pickle chips, thinly shredded iceberg lettuce, diced tomato and yellow mustard, for garnish
  • Round white tortilla chips, for serving
Instructions
  1. Preheat the oven to broil.
  2. Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes.
  3. Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper.
  4. Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.

Watch the recipe video here:

Eddie’s Game Day Cheeseburger Dip

This Cheeseburger Dip is so good it will make you want to do a victory dance ?

Posted by Food Network on Monday, January 29, 2018

Main dish

Fully Loaded Baked Potato Soup

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Fully Loaded Baked Potato Soup
Bacon, cheese and potatoes come together to create an out-of-this-world soup from Guy Fieri ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 large baking potatoes (Idaho or russet)
  • 12 slices thick-cut applewood smoked bacon
  • ½ cup all-purpose flour
  • 6 cups 2 percent low-fat milk, heated
  • 5 ounces sharp Cheddar, grated
  • Kosher salt and freshly ground black pepper
  • 4 ounces sour cream
  • 3 tablespoons finely chopped fresh chives
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  3. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  4. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  5. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  6. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  7. Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

Watch the recipe video here:

How To Make Guy's Fully Loaded Potato Soup

Bacon, cheese and potatoes come together to create an out-of-this-world soup from Guy Fieri ?

Posted by Food Network on Monday, January 29, 2018

Main dish

Pulled Pork Nachos

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Pulled Pork Nachos
Pulled Pork + Nachos = love at first bite ❤️ (via Chef Damaris Phillips)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pulled Pork:
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ancho chile powder
  • ½ teaspoon Italian seasoning
  • 2 small or 1 large bay leaf
  • Kosher salt and freshly ground black pepper
  • 3 pounds boneless pork butt, cut into 4 pieces
  • One large yellow onion, diced
  • ½ cup sorghum (see Cook's Note)
  • ¼ cup unrefined coconut oil
  • ¼ cup sherry vinegar
  • 2 teaspoons liquid smoke
Queso Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • One 5.2-ounce container soft creamy black pepper cheese, such as Boursin
  • 4 ounces shredded sharp Cheddar
  • ¼ cup chopped pickled jalapenos
Avocado Sour Cream:
  • 2 medium avocados
  • ⅔ cup sour cream
  • Juice of 2 limes
  • Pinch of kosher salt
Nachos:
  • 2 tablespoons vegetable oil
  • One 16-ounce can refried beans or whole black beans
  • 1 pound bag tortilla chips
  • 1 medium tomato, diced
  • ½ bunch fresh cilantro, chopped
Instructions
Special equipment: a 6-quart slow cooker
For the pulled pork:
  1. In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces.
  2. In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork.
  3. Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve.
For the queso sauce:
  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve.
For the avocado sour cream:
  1. When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve.
For the nachos:
  1. Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through.
  2. Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro.
  3. Serve immediately.
Cook’s Note
Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers.

Watch the recipe video here:

How To Make Damaris' Pulled Pork Nachos

Pulled Pork + Nachos = love at first bite ❤️ (via Chef Damaris Phillips)

Posted by Food Network on Wednesday, January 10, 2018

Dessert

Candy Cane Heart Pops

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Candy Cane Heart Pops
These candy pops are easy to make. Simply soften the candy canes to attach them to the sticks and fill with white chocolate and sweet holiday decorations.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 mini candy canes
  • 8 ounces white chocolate chips or white candy melts
  • Holiday-themed sprinkles or crushed candy canes, for decorating
Instructions
Special equipment: Baker's twine, 12 cardboard lollipop sticks and a piping bag or resealable plastic bag
  1. Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
  2. With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
  3. Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
  4. Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
Ornament Variation:
  1. Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.

Watch the recipe video here:

Food Network's Most-Popular Sweet Holiday Recipes

OUR MOST-POPULAR HOLIDAY DESSERTS OF ALL TIME! Plus save our holiday TV lineup for later! #BiggestHolidayEverHoliday #GingerbreadShowdown > Sundays at 9|8c#HolidayBakingChampionship > Mondays at 9|8c#ChristmasCookieChallenge > Mondays at 10|9c

Posted by Food Network on Saturday, December 8, 2018

Dessert

Banana Bread Waffles with Bananas Foster Sauce

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Banana Bread Waffles with Bananas Foster Sauce
That time Bobby Flay turned banana bread into WAFFLES with Bananas Foster Sauce ???
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for the pan and waffle iron
  • 5 tablespoons unsalted butter
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • 3 overripe bananas
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg, beaten
  • Bananas Foster Sauce:
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • ¾ cup light brown muscovado sugar
  • ¼ cup dark rum
  • ¼ cup heavy cream
  • 2 large ripe bananas, peeled and sliced into ½-inch pieces on the bias
Instructions
For the banana bread:
  1. Put a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
  2. Put the butter in a small saucepan over medium heat and cook until the butter turns a deep golden brown. Remove and let cool slightly.
  3. Sift the flour, baking soda, salt and cinnamon into a small bowl. Mash the bananas in a medium bowl, and then whisk in the granulated and brown sugars, egg and cooled brown butter. Add the flour mixture and whisk until just combined; don't over-mix.
  4. Scrape the batter into the prepared pan and bake on the lower rack of the oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a baking rack in the pan for 15 minutes. Remove from the pan and let cool completely on the rack. Once completely cool, wrap and keep overnight.
For the bananas Foster sauce:
  1. Melt the butter in a skillet over high heat. Stir in the muscovado sugar and cook, stirring, until melted. Stir in the rum and cook, stirring, until the rum is almost completely evaporated. Whisk in the cream and cook until just heated through. Add the bananas and cook for 1 minute longer. Keep warm while you make the waffles.
For the waffles:
  1. Heat a waffle iron according to the manufacturer's instructions. Spray with nonstick spray. Slice the banana bread about 1 inch thick, lay the slices on the waffles grates (you may be able to fit just 3 in comfortably), close the cover and cook, pressing if necessary to squeeze the bread, until golden brown and slightly crisped, 40 seconds to 1 minute. Repeat with the remaining banana bread slices. Serve with some of the bananas Foster sauce spooned over the top.

Watch the recipe video here:

Banana Bread Waffles with Bananas Foster Sauce

That time Bobby Flay turned banana bread into WAFFLES with Bananas Foster Sauce ???

Posted by Food Network on Friday, April 20, 2018

Main dish

Parmesan Chicken

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Parmesan Chicken
Here's how to make Ina Garten's favorite weeknight dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1¼ cups seasoned dry bread crumbs
  • ½ cup freshly grated Parmesan, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6, washed and spun dry
  • 1 recipe Lemon Vinaigrette, recipe follows
  • Lemon Vinaigrette:
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ½ cup good olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and ½ cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Watch the recipe video here:

Parmesan Chicken

Here's how to make Ina Garten's favorite weeknight dinner. #BarefootContessa > Sundays at 12|11c.

Posted by Food Network on Saturday, April 7, 2018

Main dish

Meat Pies

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Meat Pies
All eyes on these meat pies! ? (Via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Crust:
  • 20 frozen unbaked dinner rolls, such as Rhodes
  • All-purpose flour, for rolling
  • 2 eggs mixed with 2 tablespoons water, for an egg wash
Filling:
  • 1 tablespoon vegetable oil
  • 2 poblano peppers, seeded and chopped
  • 1 onion, chopped
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • 1½ pounds ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1 cup grated pepper Jack cheese
  • ½ cup chopped fresh parsley
Instructions
For the crust:
  1. Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
For the filling:
  1. Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  2. Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and ¾ teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and ¼ cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  3. Preheat the oven to 400 degrees F.
To form:
  1. Roll out each dinner roll on a lightly floured surface into a 4-inch circle about ¼ inch thick. Put 1½ tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  2. Bake until golden brown, 10 to 12 minutes.

Watch the recipe video here:

How To Make Meat Pies

All eyes on these meat pies! ? (Via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Sunday, April 8, 2018

Main dish

Crispy Un-Fried Chicken

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Crispy Un-Fried Chicken
Bake up the crispiest fried chicken ever with this oil-free method.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • One 3½- to 4-pound whole chicken, cut into 10 pieces
  • 2 cups panko breadcrumbs
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • Freshly ground black pepper
  • Nonstick cooking spray
Instructions
  1. In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
  2. Preheat the oven to 425 degrees F.
  3. Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
  4. Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
  5. Bake until the chicken is golden brown and cooked through, about 40 minutes.

Watch the recipe video here:

Crispy Unfried Chicken

Bake up the crispiest fried chicken ever with this oil-free method.Watch Valerie Bertinelli's #HomeCooking Sundays 11a|10c.

Posted by Food Network on Friday, April 13, 2018