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Main dish

Lemon and Garlic Roast Chicken

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Lemon and Garlic Roast Chicken
Recipe of the Day: Ina Garten's Lemon and Garlic Roast Chicken ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in ½ crosswise
  • 2 tablespoons butter, melted
  • ½ pound sliced bacon
  • 1 cup white wine
  • ½ cup chicken stock
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  3. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional ½ hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  4. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  5. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Watch the recipe video here:

How to Make Lemon and Garlic Roast Chicken

Recipe of the Day: Ina Garten's Lemon and Garlic Roast Chicken ?? Save this recipe: http://bit.ly/2IVMdKg.

Posted by Food Network on Thursday, May 31, 2018

Main dish

Turkey Burger Patty Melts

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Turkey Burger Patty Melts
Recipe of the Day: Guy Fieri's 5-Star Turkey Burger Patty Melts ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground turkey
  • 1 cups Panko bread crumbs
  • ⅓ cup milk
  • 1 egg
  • 1 tablespoon sage
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper, freshly cracked
  • 1 cup cremini mushrooms, sliced (optional)
  • 1 tablespoon olive oil
  • ½ cup butter, unsalted
  • 3 tablespoons canola oil
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 8 pieces rye bread
  • 8 pieces Gruyere
Instructions
  1. In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
  2. While burgers are resting, in a large saute pan, heat ¼ cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
  3. In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
  4. Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
  5. Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Watch the recipe video here:

How to Make Guy's Turkey Burger Patty Melt

Recipe of the Day: Guy Fieri's 5-Star Turkey Burger Patty Melts ? Save this recipe: http://bit.ly/2Ky29Pm.

Posted by Food Network on Saturday, June 30, 2018

Main dish

Penne with Shrimp and Herbed Cream Sauce

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Penne with Shrimp and Herbed Cream Sauce
Penne with Shrimp and Herbed Cream Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound penne pasta
  • ¼ cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • ½ cup chopped fresh basil leaves
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup white wine
  • ⅓ cup clam juice
  • ¾ cup heavy whipping cream
  • ½ cup grated Parmesan
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
  3. Add the tomatoes, ¼ cup basil, ¼ cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add ¼ cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Watch the recipe video here:

How To Make Giada's Penne with Shrimp and Herbed Cream Sauce

Recipe of the Day: Giada De Laurentiis' Penne with Shrimp + Herbed Cream Sauce ?? Save the recipe: http://bit.ly/2sVZJn5.

Posted by Food Network on Tuesday, August 7, 2018

Main dish

Asparagus Fries

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Asparagus Fries
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chili-Lime Seasoning:
  • 1 tablespoon chili powder
  • ½ teaspoon kosher salt
  • Zest of 1 lime
Parmesan-Pepper Seasoning:
  • ¼ cup grated Parmesan
  • ½ teaspoon freshly ground black pepper
Old Bay Seasoning:
  • 1 tablespoon seafood seasoning, such as Old Bay
Asparagus Fries:
  • Vegetable oil, for frying
  • ½ cup mayonnaise
  • Zest and juice of 1 lemon
  • 1 small clove garlic, grated
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup lager, chilled
  • 1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
  • Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a deep-frying thermometer
  2. For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
  3. For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
  4. Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
  5. Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
  6. Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

Watch the recipe video here:

How to Make Asparagus Fries

Recipe of the Day: Asparagus Fries ??Save this recipe: http://bit.ly/2w2nptO.

Posted by Food Network on Sunday, May 20, 2018

Breakfast

Fried Green Tomatoes

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Fried Green Tomatoes
Fried Green Tomatoes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Fried Green Tomatoes:
  • 2 quarts vegetable oil, for frying
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon freshly cracked black pepper
  • ½ cup buttermilk
  • 4 large eggs
  • 2 cups yellow cornmeal
  • 1 cup panko breadcrumbs
  • 4 green tomatoes (about 1 pound), sliced ¼ inch thick
Dipping Sauce:
  • 1 cup mayonnaise
  • ¼ cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
  • 2 teaspoons sweet paprika
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
Instructions
Special equipment:
  1. a deep-frying thermometer
For the fried green tomatoes:
  1. Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
Set up 3 low-sided dishes to make a breading station:
  1. To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
  2. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
  3. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
For the dipping sauce:
  1. Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

Watch the recipe video here:

How to Make Trisha's Fried Green Tomatoes

Recipe of the Day: Trisha Yearwood's Fried Green Tomatoes ?Save this recipe: http://bit.ly/2JinG1g.

Posted by Food Network on Sunday, June 3, 2018

Main dish

Giant Spinach Dip-Stuffed Pretzel

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Giant Spinach Dip-Stuffed Pretzel
A stuffed soft pretzel guarantees the perfect crust-to-dip ratio. Made with shortcut ingredients like refrigerated pizza dough and string cheese, this is one easy party snack that doesn't require a special occasion. .
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray, for the baking sheet
  • 6 ounces marinated artichoke hearts, drained
  • One 10-ounce box frozen spinach, thawed
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup grated Parmesan
  • ¼ teaspoon garlic powder
  • Kosher salt and freshly ground pepper
  • Two 13.8-ounce tubes refrigerated pizza dough
  • 6 sticks part-skim mozzarella string cheese
  • 1 tablespoon baking soda
  • 2 tablespoons unsalted butter, melted
  • Pretzel salt or other coarse salt, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
  3. Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
  4. Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
  5. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
  6. Dissolve the baking soda in ½ cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

Watch the recipe video here:

How to Make a Giant Spinach-Dip Stuffed Pretzel

Recipe of the Day: Giant Spinach Dip-Stuffed Pretzel ? Save the recipe: http://bit.ly/2L6R77v.

Posted by Food Network on Saturday, August 4, 2018

Main dish

Asparagus and Chicken Stir-fry

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Asparagus and Chicken Stir-fry
Asparagus and Chicken Stir-fry recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound boneless skinless chicken breasts (about 2 breasts)
  • 2 cloves garlic, minced
  • 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch plus 1 teaspoon
  • 1¼ teaspoons kosher salt
  • 1 tablespoon dry sherry
  • ¾ cup chicken broth, low-sodium canned, or homemade or water
  • 2 tablespoons vegetable oil
  • 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
  • 1 bunch scallions (white and green parts), thinly sliced
  • Serving suggestion: Brown or white rice
Instructions
  1. Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  2. Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, ¼ cup of water, and season with ¼ teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  3. Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Watch the recipe video here:

How To Make Asparagus & Chicken Stir-Fry

Recipe of the Day: Asparagus and Chicken Stir-fry ??Save this recipe: http://bit.ly/2shP1XI.

Posted by Food Network on Monday, June 4, 2018

Dessert

Ice Cream in a Bag

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Ice Cream in a Bag
Put the social in ice cream social: Get your pals (or the neighborhood kids!) together and take turns shaking up a sweet treat in just 5 minutes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base Ice Cream:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 10 cups ice
  • 8 tablespoons rock salt
Mint Chocolate Chip Ice Cream:
  • 1 tablespoons mini semisweet chocolate chips
  • ¼ teaspoon peppermint extract
  • Chocolate Ice Cream:
  • 1 tablespoon unsweetened cocoa powder
Strawberry Ice Cream:
  • 1 tablespoons chopped strawberries (from about 2 strawberries)
Instructions
For the base ice cream:
  1. Stir the milk, sugar and vanilla together in a medium bowl. Pour ½ cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
  2. Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

Watch the recipe video here:

How to Win Summer: Ice Cream in a Bag

Recipe of the Day: Ice Cream in a Bag ?? Save the recipe: http://bit.ly/2Odtmcs.

Posted by Food Network on Friday, August 3, 2018

Main dish

Who Loves Ya Baby-Back?

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Who Loves Ya Baby-Back?
Who Loves Ya Baby-Back?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 whole slabs pork baby back ribs
Dry Rub:
  • 8 tablespoons light brown sugar, tightly packed
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon jalapeno seasoning
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon rubbed thyme
  • ½ teaspoon onion powder
Braising Liquid:
  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic, chopped
Instructions
  1. Preheat oven to 250 degrees.
  2. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
  3. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2½ hours.
  4. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Watch the recipe video here:

How To Make Alton's Who Loves Ya Baby Back Ribs

Recipe of the Day: Alton Brown's 5-Star Baby-Back Ribs ??Save this recipe: http://bit.ly/2jmI1Us.

Posted by Food Network on Thursday, May 24, 2018

Breakfast

Pizza Rolls

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Pizza Rolls
These bite-size pizza rolls are like your favorite freezer aisle after-school snack but even better (yeah, we said it). We stuffed ours with crumbled Italian sausage, pepperoni, pizza sauce and, of course, plenty of cheese, then fried them so their wonton skin wrappers get super crisp. We dare you to compare.
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 2 tablespoons olive oil
  • ½ medium yellow onion, finely chopped (about 1 cup)
  • Kosher salt
  • 12 ounces bulk sweet Italian sausage
  • One 2-ounce piece pepperoni, cut into ¼-inch dice
  • 1 cup pizza sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon granulated garlic
  • ¼ teaspoon crushed red pepper flakes
  • 6 ounces shredded mozzarella (about 1½ cups)
  • 36 wonton wrappers
  • 1 large egg, beaten
  • Canola oil, for frying
Instructions
  1. Special equipment: a deep-frying thermometer
  2. Heat the olive oil in a large nonstick saute pan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the sausage and cook, using the back of a wooden spoon to crumble into fine pieces, until lightly browned and cooked through, about 5 minutes. Stir in the pepperoni, pizza sauce, oregano, granulated garlic and pepper flakes. Remove to a large bowl and allow to cool slightly. Fold in the mozzarella and season to taste with additional salt if needed.
  3. Put 1 wonton wrapper down on a flat work surface. Put a slightly heaping teaspoon of filling in the middle of the upper half of the wrapper, then put a slightly heaping teaspoon of filling in the middle of the bottom half, making sure that the fillings are evenly spaced apart. Brush egg wash all around the fillings and on the edges of the wrapper. Fold both sides of the wrapper over the fillings letter-fold style, overlapping them and being careful not to press down on the fillings. Turn the wrapper over so that the seal is on the bottom, then use your fingers to gently press down in between the fillings and around the edges. Use a sharp knife to cut the wrapper in half between the fillings. Use your fingers to tightly seal both ends of the pizza rolls. Put the filled pizza rolls on a large baking sheet. Repeat this process with the remaining wrappers and filling.
  4. Fill a Dutch oven halfway with canola oil and heat to 350 degrees F. Set a cooling rack over a baking sheet. Fry the pizza rolls in batches until golden brown and crispy, about 4 minutes. Transfer to the cooling rack. Once all the pizza rolls are fried, move them to a large serving platter and serve immediately.

Watch the recipe video here:

How to Make Copycat Pizza Rolls

Recipe of the Day: Pizza Rolls ??Save this recipe: http://bit.ly/2slhJqF.

Posted by Food Network on Friday, June 15, 2018