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Main dish

Jerk Chicken Nachos

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Jerk Chicken Nachos
Katie Lee's Jerk Chicken Nachos need to get in our bellies ASAP ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Mango and Avocado Salsa:
  • ¼ cup minced fresh cilantro
  • 2 cloves garlic, minced
  • 1 mango, cut into small dice
  • 1 avocado, cut into small dice
  • 1 jalapeno, minced (seeds and membranes removed for less heat)
  • Juice of ½ lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Jerk Chicken Nachos:
  • ½ rotisserie chicken, meat shredded (skin and bones discarded)
  • 2 tablespoons jerk seasoning
  • 3 cups tortilla chips
  • 3 cups plantain chips
  • One 15-ounce can pinto beans, rinsed and drained
  • 2½ cups shredded Cheddar
  • ½ cup sour cream

Watch the recipe video here:

How To Make Katie's Jerk Chicken Nachos

Katie Lee's Jerk Chicken Nachos need to get in our bellies ASAP ???

Posted by Food Network on Sunday, February 4, 2018

Dessert

No-Bake Avocado Cheesecake

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No-Bake Avocado Cheesecake
This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for spraying the pan and plastic wrap
  • 9 ounces graham crackers
  • 1 cup granulated sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 12 ounces cream cheese, at room temperature
  • 3 firm but ripe avocados, peeled, pitted and roughly chopped
  • Zest and juice of 1½ limes
  • One 5.4-ounce can coconut cream
  • ½ cup heavy cream
  • Whipped cream, for serving
Instructions
  1. Spray a 9-inch springform pan with cooking spray. Add the graham crackers and ¼ cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
  2. Add the cream cheese, avocados, lime zest and juice and remaining ¾ cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
  3. Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
  4. Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

Watch the recipe video here:

How to Make No-Bake Avocado Cheesecake

No-Bake Avocado Cheesecake is green, gorgeous and everything you've ever wanted! (Trending on Pinterest)

Posted by Food Network on Sunday, February 11, 2018

Main dish

Ranch Mac and Cheese Balls

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Ranch Mac and Cheese Balls
Super cheesy mac 'n' cheese gets a boost from ranch seasoning, and then gets even better: It's deep-fried into crunchy and creamy golden-brown bites.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups whole milk
  • 6 ounces elbow macaroni (about 1½ cups)
  • 4 ounces Monterrey Jack cheese, shredded (about 1½ cups; see Cook's Note)
  • 2 ounces part-skim mozzarella, shredded (about ⅔ cup; see Cook's Note)
  • 1 ounce cream cheese, cut into small pieces
  • 2 tablespoons unsalted butter, cut into small pieces
  • Two 1-ounce packets dry ranch seasoning (1/3 cup)
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • ½ cup mayonnaise
  • ¼ cup buttermilk
Instructions
Special equipment: a 1-ounce ice cream scoop, optional, and a deep-frying thermometer
  1. Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1½ teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
  2. Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
  3. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
  4. Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
  5. Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
  6. Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

Watch the recipe video here:

How to Make Ranch Mac and Cheese Balls

Gooey Mac & Cheese is even better deep-fried! (Trending on Pinterest)

Posted by Food Network on Sunday, February 18, 2018

Main dish

Spicy Cheesy Pull-Apart Bread

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Spicy Cheesy Pull-Apart Bread
Spicy, gooey, cheesy pull-apart bread ?? What are you waiting for? (via Valerie Bertinelli)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Canola oil spray
  • One 16-ounce tube refrigerated flaky biscuits (8 biscuits)
  • 2 cups grated low-moisture mozzarella (about 1 pound)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons thinly sliced scallions, white and green parts
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ½ tablespoon white wine vinegar
Instructions
  1. Special equipment: a 6-inch cast-iron skillet
  2. Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
  3. Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
  4. Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1½ cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
  5. Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining ½ cup mozzarella.
  6. Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

Watch the recipe video here:

How to Make Valerie's Spicy Cheesy Pull-Apart Bread

Spicy, gooey, cheesy pull-apart bread ?? What are you waiting for? (via Valerie Bertinelli)

Posted by Food Network on Monday, February 19, 2018

Main dish

Pineapple Upside-Down Pancakes

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Pineapple Upside-Down Pancakes
Pineapple Upside-Down Pancakes will make you feel like you're having cake for breakfast ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 8-ounce can pineapple rings (4 rings per can)
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 4 maraschino cherries
  • 2 cups pancake batter, from a box mix or your favorite recipe
Instructions
  1. Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
  2. Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
  3. While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
  4. Place a maraschino cherry into the center of each pineapple ring. Carefully pour about ½ cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

Watch the recipe video here:

How to Make Pineapple Upside-Down Pancakes

Pineapple Upside-Down Pancakes will make you feel like you're having cake for breakfast ??Save the recipe: https://foodtv.com/2DKmhNI

Posted by Food Network on Wednesday, February 21, 2018

Pasta

Cajun Chicken Pasta

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Cajun Chicken Pasta
Cajun Chicken Pasta is ready in 25 minutes from start to finish. ? (Thanks, The Pioneer Woman - Ree Drummond!)
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 pound fettuccine
  • About 3 teaspoons Cajun spice mix
  • 3 whole boneless, skinless chicken breasts, cut into cubes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 whole green bell pepper, seeded and sliced
  • 1 whole red bell pepper, seeded and sliced
  • ½ large red onion, sliced
  • Salt
  • 4 whole Roma tomatoes, diced
  • 2 cups low-sodium chicken broth
  • ½ cup white wine
  • 1 cup heavy cream
  • Cayenne pepper, for sprinkling
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish
Instructions
  1. Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
  2. Sprinkle 1½ teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
  3. With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
  4. Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
  5. Top with chopped fresh parsley and chow down!

Watch the recipe video here:

How to Make Ree's Cajun Chicken Pasta

Cajun Chicken Pasta is ready in 25 minutes from start to finish. ? (Thanks, The Pioneer Woman – Ree Drummond!)

Posted by Food Network on Tuesday, March 20, 2018

Main dish

Barbecued Chinese Chicken Lettuce Wraps

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Barbecued Chinese Chicken Lettuce Wraps
Rachael's Barbecued Chinese Chicken Lettuce Wraps will change your life ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to 1½ pounds thin cut chicken breast or chicken tenders
  • 2 tablespoons light colored oil, such as vegetable oil or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated, optional
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head iceberg lettuce, core removed, head quartered
  • Wedges of navel orange -- platter garnish
Instructions
  1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Watch the recipe video here:

How To Make Barbecued Chinese Chicken Lettuce Wraps

Rachael's Barbecued Chinese Chicken Lettuce Wraps will change your life ?

Posted by Food Network on Wednesday, March 21, 2018

Spaghetti

Spaghetti alla Carbonara

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Spaghetti alla Carbonara
Cheesy and creamy Spaghetti alla Carbonara! (via Tyler Florence)
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped
Instructions
  1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce if you wish.
  3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Watch the recipe video here:

Tyler's Spaghetti alla Carbonara

Cheesy and creamy Spaghetti alla Carbonara! (via Tyler Florence)The recruits make pasta from scratch on an all-new #WorstCooks tonight at 9|8c.

Posted by Food Network on Sunday, February 25, 2018

Dessert

Blackberry Swirl Cheesecake

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Blackberry Swirl Cheesecake
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • One 9-ounce box chocolate wafer cookies
  • ¼ cup sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
Filling:
  • Three 11.5-ounce containers whipped cream cheese
  • 1¼ cups sugar
  • One 16-ounce container sour cream, at room temperature
  • 1 cup heavy cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Two 6-ounce containers blackberries
  • Whipped cream, for serving
Instructions
Special equipment:
  1. a 10-inch springform pan and a wooden skewer
For the crust:
  1. Position a rack in the middle of the oven and preheat to 325 degrees F.
  2. Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  3. Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
  4. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling:
  1. Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
  2. Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in ¼ cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
  3. Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
  4. Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
  5. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
  6. Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

Watch the recipe video here:

How to Make Blackberry Swirl Cheesecake

This beautiful Blackberry Swirl Cheesecake is a surefire way to impress any guest! ??

Posted by Food Network on Monday, February 26, 2018

Main dish

Stuffed Bell Peppers

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Stuffed Bell Peppers
Stuffed Bell Peppers are proof that veggies can be delicious ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 bell peppers, any color
  • 4 tablespoons olive oil, plus more for drizzling
  • 8 ounces lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 Roma tomatoes, seeded and finely diced
  • Red pepper flakes, as needed
  • 1 cup cooked long-grain and wild rice
  • 1½ cups grated pepper Jack cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Watch the recipe video here:

How to Make Ree's Stuffed Bell Peppers

Stuffed Bell Peppers are proof that veggies can be delicious ?See more from The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, June 16, 2018