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Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

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Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound peeled and deveined large shrimp, tails removed
  • 1 cup unsweetened shredded coconut
  • Zest and juice of 1 lime
  • Kosher salt and freshly ground black pepper
  • 2 large egg whites
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon red pepper flakes
  • 1 small clove garlic
  • ½ small fresh pineapple, peeled, cored and roughly chopped
Instructions
  1. Special equipment: seven 6-inch skewers, soaked for 30 minutes if wood or bamboo
  2. Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
  3. Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
  4. Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

Watch the recipe video here:

Coconut-Crusted Shrimp

Bring tropical flavors and spice to a cold winter day with these Coconut-Crusted Shrimp with Pineapple-Chili Sauce. (Bonus: they're Whole30-approved!) (Via You (Better))

Posted by Food Network on Friday, January 12, 2018

Main dish

Crab and Cherry Tomato Fettuccini

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Crab and Cherry Tomato Fettuccini
Because Sunday = pasta night. Crab and Cherry Tomato Fettuccini ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 pound fettuccini
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 1 clove garlic, smashed and peeled
  • ½ cup dry white wine
  • Two 14-ounce cans cherry or baby Roma tomatoes
  • ½ teaspoon dried oregano
  • 1 cup jumbo lump crabmeat, picked through for shells
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1¼ cups freshly grated Parmesan, plus more for serving
  • Torn basil leaves, for garnish, optional
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  3. Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and ½ cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  5. Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  6. Serve sprinkled with additional Parmesan and torn basil, if desired.

Watch the recipe video here:

Giada's Crab and Tomato Fettuccini

Because Sunday = pasta night. Crab and Cherry Tomato Fettuccini ?Watch Giada De Laurentiis on #GiadaEntertains, today @ 11a|10c!

Posted by Food Network on Sunday, January 14, 2018

Main dish

Loco Moco

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Loco Moco
Guy Fieri makes his version of Hawaiian Loco Moco!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Rice:
  • 2 cups long grain rice
  • 3½ cups low-sodium chicken broth
Burgers:
  • 1 pound ground beef (80/20 blend)
  • ¼ cup diced Maui onion
  • Kosher salt and freshly cracked black pepper
  • Canola oil
Gravy:
  • 1 tablespoon unsalted butter
  • ¼ cup roughly chopped cremini mushrooms
  • ¼ cup diced Maui onion
  • 1½ cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch
Eggs:
  • Canola oil
  • 4 large eggs
  • 2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
  • ¼ cup seeded and diced Roma tomato, for garnish, optional
Instructions
  1. For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
  2. For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
  3. Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
  4. For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
  5. In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
  6. For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
  7. To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

Watch the recipe video here:

Guy's Loco Moco

Guy Fieri makes his version of Hawaiian Loco Moco!Guy hosts Part 3 of the #GroceryGames DDD Tournament tonight at 9|8c"

Posted by Food Network on Sunday, April 1, 2018

Main dish

Bang Bang Shrimp

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Bang Bang Shrimp
Jeff Mauro's Bang Bang Shrimp is easy as 1-2-3 ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package frozen popcorn shrimp (about 18 ounces)
  • ¼ cup Thai chili sauce
  • 2 tablespoons mayonnaise
  • 1½ tablespoons honey
  • 1 tablespoon sriracha
  • 4 lettuce leaves, for serving
  • Chopped scallions, for garnish
Instructions
  1. Cook the shrimp according to the package instructions.
  2. Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
  3. Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

Watch the recipe video here:

How To Make Jeff's Shortcut Bang Bang Shrimp

Jeff Mauro's Bang Bang Shrimp is easy as 1-2-3 ??Save the recipe: https://foodtv.com/2Ym1eM7!

Posted by Food Network on Monday, April 9, 2018

Lasagna

Ice Cream Lasagna

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Ice Cream Lasagna
Ice Cream Lasagna is a thing you NEED in your life.??
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 vanilla pound cake or loaf cake
  • 2 quarts vanilla ice cream, softened
  • Strawberry Sauce, recipe follows
  • 2½ cups chocolate rice puff cereal
  • ½ cup grated white chocolate
Strawberry Sauce:
  • ¾ cup strawberry preserves
  • Juice of 1 lemon
  • 1 quart strawberries, hulled and halved (or quartered if they are large)
Instructions
  1. Slice the cake from end to end (not side to side) into 8 long slices (about ¼ inch thick).
  2. Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
Strawberry Sauce:
  1. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

Watch the recipe video here:

How to Make Ice Cream Lasagna

Ice Cream Lasagna is a thing you NEED in your life.??Save the recipe: https://foodtv.com/2LnHly6

Posted by Food Network on Wednesday, April 11, 2018

Breakfast

Chocolate Slab Ice Cream Sandwiches

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Chocolate Slab Ice Cream Sandwiches
Chocolate Slab Ice Cream Cookie Sandwiches will leave you drooling! ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups finely chopped pecans
  • 1½ teaspoons salt
  • 4 cups semisweet chocolate chips
  • 8 graham crackers, halved
  • 1 pint dulce de leche ice cream
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
  3. Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
  4. Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.

Watch the recipe video here:

How to Make Ree's Chocolate Slab Ice Cream Cookie Sandwiches

Chocolate Slab Ice Cream Cookie Sandwiches will leave you drooling! ?? More recipes from The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Friday, April 13, 2018

Main dish

Bite-Size Beef Wellingtons

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Bite-Size Beef Wellingtons
Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Beef Wellingtons:
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, cut into twenty-four 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, finely chopped
  • 10 ounces cremini mushrooms, stemmed and finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons light cream
  • 1 large egg
  • Horseradish Cream Sauce:
  • 1 cup sour cream
  • ¼ cup light cream
  • ¼ cup horseradish, prepared or fresh
  • Freshly ground black pepper
Instructions
  1. For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
  3. Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and ¼ teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, ¼ teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
  4. On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
  5. In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
  6. Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
  7. For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.

Watch the recipe video here:

How to Make Bite-Sized Beef Wellingtons

These bite size Beef Wellingtons are almost too cute to eat! (Almost.. ?)

Posted by Food Network on Thursday, January 18, 2018

Main dish

Italian Home Fries

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Italian Home Fries
Italian Home Fries are crispy, savory and packed with delicious sausage ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • 3 cloves garlic, smashed into a paste with the back of a chef's knife
  • 1 small Spanish onion, halved and thinly sliced
  • 1 small red bell pepper, diced
  • 1 small yellow pepper, diced
  • 1½ pounds small new potatoes, par-cooked and diced
  • 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons olive oil
Instructions
  1. Heat the butter on a cast-iron griddle or in large saute pan over medium-high. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the peppers and cook another 2 minutes. Add the potatoes, sausage, paprika and sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together. Turn the mixture occasionally to distribute the crispy bits. Toss the mixture with the parsley and transfer to a serving platter. Drizzle with olive oil and serve hot or at room temperature.

Watch the recipe video here:

Bobby Flay's Italian Home Fries

Italian Home Fries are crispy, savory and packed with delicious sausage ?Don't miss Bobby Flay on #BeatBobbyFlay < tonight @ 10|9c!

Posted by Food Network on Thursday, January 18, 2018

Dessert

Oreo Lover’s Cheesecake

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Oreo Lover's Cheesecake
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • One 14.3-ounce package chocolate sandwich cookies, such as Oreos®
  • 1 stick (8 tablespoons) unsalted butter, melted
Filling:
  • Four 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups chocolate sandwich cookies, such as Oreos® (about 18 cookies), roughly chopped
Topping:
  • 14 chocolate sandwich cookies, such as Oreos®
  • 2 ounces cream cheese, at room temperature
  • ½ cup chocolate sprinkles
  • ½ cup hot fudge sauce, warmed
Instructions
  1. For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  2. Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
  3. Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  4. For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
  5. Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  6. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  7. For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
  8. Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

Watch the recipe video here:

How to Make an Oreo Lover's Cheesecake

Recipe of the Day: Oreo Lover's Cheesecake ?Save the recipe: https://foodtv.com/2O0mWA4

Posted by Food Network on Sunday, September 23, 2018

Main dish

Beef Stew with Root Vegetables

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Beef Stew with Root Vegetables
The Pioneer Woman - Ree Drummond's Beef Stew with Root Vegetables will warm you up on the coldest of days!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1½ teaspoons sugar
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
Instructions
  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1½ to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

Watch the recipe video here:

How To Make Ree's Beef Stew with Root Vegetables

The Pioneer Woman – Ree Drummond's Beef Stew with Root Vegetables will warm you up on the coldest of days! Save this recipe: http://bit.ly/2DfswXE.

Posted by Food Network on Sunday, February 4, 2018