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Breakfast

Kalua Buried Pork Shoulder

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Kalua Buried Pork Shoulder
With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • One 10-pound bone-in pork shoulder
  • Kosher salt and freshly ground black pepper
  • One 16-ounce package frozen banana leaves, thawed
  • Coleslaw:
  • 16 ounces shredded coleslaw mix
  • ¼ cup rice vinegar
  • 2 Fresno chiles, seeded and sliced
  • 2 medium mangos, finely diced (about 1 cup)
  • 2 medium bunches scallions, white and light green parts chopped
  • 1 pineapple, finely diced (about 2 cups)
  • Kosher salt
  • Two 12-count packages Hawaiian sweet rolls or potato dinner rolls, split
Instructions
  1. For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside.
  2. Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
  3. For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before.
  4. Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
  5. Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.

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How to Win Summer: Kalua Buried Pork Shoulder

Recipe of the Day: Kalua Buried Pork Shoulder ? Save this recipe: http://bit.ly/2Kvhwfw.

Posted by Food Network on Friday, July 13, 2018

Salads

Shrimp Scampi Zoodles

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Shrimp Scampi Zoodles
Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 6 tablespoons unsalted butter, cut into cubes
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • Finely grated zest of 1 lemon
  • 1½ pounds medium peeled and deveined shrimp, tails removed
  • Kosher salt and freshly ground pepper
  • 6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
  • ¼ cup roughly chopped fresh flat-leaf parsley
Instructions
  1. Special equipment: a vegetable spiralizer
  2. Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, ½ teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  3. Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
  4. Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

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How To Make Shrimp Scampi Zoodles

Recipe of the Day: Shrimp Scampi Zoodles Save this recipe: http://bit.ly/2Kln0ZD.

Posted by Food Network on Thursday, July 5, 2018

Breakfast

No-Churn Watermelon Ice Cream Slices

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No-Churn Watermelon Ice Cream Slices
What fun to slice into a mini watermelon and reveal luscious watermelon ice cream hidden inside!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • One 4- to 5-pound mini seedless watermelon
  • One 14-ounce can sweetened condensed milk
  • Pinch fine salt
  • 2 cups heavy cream, chilled
Instructions
Special equipment:
  1. an immersion blender
  2. Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
  3. Pour out the juice and reserve 1 cup for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
  4. Freeze the watermelon while you make the ice cream.
  5. Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
  6. Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
  7. If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.

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How to Make No-Churn Watermelon Ice Cream Slices

Recipe of the Day: No-Churn Watermelon Ice Cream Slices ??? Save this recipe: http://bit.ly/2K9KS32.

Posted by Food Network on Friday, July 6, 2018

Dessert

Chicken Pot Pie in a Mug

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Chicken Pot Pie in a Mug
Chicken Pot Pie in a Mug
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 10½-ounce can cream of chicken soup
  • Half a 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
  • 1 teaspoon garlic powder
  • 1 small rotisserie chicken, meat shredded, skin and bones discarded
  • Kosher salt and freshly ground black pepper
  • 1 can biscuit dough
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
  3. Fill 4 ovensafe mugs three-quarters of the way up with the pot pie filling and top each with 1 biscuit. Bake until the biscuits are golden brown, 15 to 20 minutes.

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How To Make Chicken Pot Pie in a Mug

Recipe of the Day: Chicken Pot Pie in a Mug ??Save this recipe: https://bit.ly/2Jl4KzP.

Posted by Food Network on Monday, June 11, 2018

Main dish

Tyler Florence’s Fried Chicken

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Tyler Florence's Fried Chicken
Tyler Florence's Fried Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 3-to 4-pound chicken, cut up into 10 pieces
  • Kosher salt
  • 3 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 2 teaspoons cayenne pepper
  • Freshly ground black pepper
  • 4 cups buttermilk
  • 2 tablespoons hot chili sauce, such as Sriracha
  • Peanut oil, for frying
  • ½ head garlic, smashed, husk still attached
  • ¼ bunch fresh sage
  • ¼ bunch fresh thyme
  • 3 big sprigs fresh rosemary
  • Lemon wedges, for serving
Instructions
  1. Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight.
  2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper.
  3. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.
  4. Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)
  5. Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.

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How To Make Tyler's Perfect Fried Chicken

Recipe of the Day: Tyler Florence's Fried Chicken??Save this recipe: http://bit.ly/2xal0Og.

Posted by Food Network on Sunday, May 27, 2018

Dessert

Strawberry Country Cake

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Strawberry Country Cake
Strawberry Country Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • ¾ cup sour cream, at room temperature
  • ½ teaspoon grated lemon zest
  • ½ teaspoon grated orange zest
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • For the filling for each cake:
  • 1 cup (1/2 pint) heavy cream, chilled
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
  3. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
  4. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
  5. To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with ½ the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Watch the recipe video here:

How to Make Ina's Strawberry Country Cake

Recipe of the Day: Ina Garten's 5-Star Strawberry Country Cake ??Save this recipe: http://bit.ly/2k7Zn7V.

Posted by Food Network on Tuesday, May 22, 2018

Breakfast

Chicken-Peanut Stir-Fry

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Chicken-Peanut Stir-Fry
Chicken-Peanut Stir-Fry
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup basmati rice
  • 3 teaspoons soy sauce
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons packed light brown sugar
  • 2 tablespoons peanut or vegetable oil
  • 1 2-inch piece ginger, peeled and thinly sliced
  • 1 bunch scallions (whites roughly chopped, greens thinly sliced)
  • 1 jalapeno pepper (red or green), seeded and thinly sliced
  • 1 small head Napa cabbage, cored and cut into 2-inch pieces
  • ¼ cup roasted salted peanuts
Instructions
  1. Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, ⅓ cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
  2. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
  3. Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
  4. Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g

Watch the recipe video here:

How To Make Chicken-Peanut Stir-Fry

Recipe of the Day: Chicken-Peanut Stir-FrySave this recipe: http://bit.ly/2pHsvJ6.

Posted by Food Network on Tuesday, January 2, 2018

Breakfast

Chicken Parmesan Stuffed Shells

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Chicken Parmesan Stuffed Shells
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Kosher salt
  • 24 jumbo pasta shells (about 10 ounces)
  • 6 frozen chicken tenders (about 12 ounces)
  • 1 pound whole-milk ricotta
  • 1 cup grated Parmesan
  • 1½ teaspoons Italian seasoning
  • 3 cups shredded mozzarella (about 12 ounces)
  • 2½ cups marinara sauce
Instructions
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
  3. Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
  4. Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1½ cups of the mozzarella and ½ teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip ½ inch off one corner of the bag.
  5. Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1½ tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1½ cups marinara sauce over the shells, then sprinkle with the remaining 1½ cups mozzarella.
  6. Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

Watch the recipe video here:

How to Make Chicken Parm Stuffed Shells

Recipe of the Day: Easy Chicken Parmesan Stuffed Shells ??Save this recipe: http://bit.ly/2IgZ31t.

Posted by Food Network on Sunday, March 18, 2018

Cake

Over-the-Top Reese’s Cheesecake

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Over-the-Top Reese's Cheesecake
This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust:
  • One 9-ounce package chocolate wafer cookies
  • ¼ cup sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 14 Reese's Peanut Butter Cups ®
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
  • 4 ounces bittersweet chocolate chips
  • ½ cup smooth peanut butter
  • 1 cup hot fudge sauce, warmed, plus more for serving
  • 15 Miniature Reese's Peanut Butter Cups ®
  • 1 cup Reese's Pieces ®
  • Whipped cream, for serving
Instructions
  1. Special equipment: a 9-inch springform pan and a wooden skewer
  2. Position a rack in the middle of the oven and preheat to 325 degrees F.
  3. For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. 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 with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
  5. Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
  6. Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
  7. Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  8. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. 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.
  9. Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

Watch the recipe video here:

How to Make an Over-the-Top Reese's Cheesecake

Recipe of the Day: Over-the-Top Reese's Cheesecake ??Save this Recipe: http://bit.ly/2G4VRFF.

Posted by Food Network on Saturday, March 10, 2018

Breakfast

Stromboli Bites

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Stromboli Bites
Savory, salty, spicy and cheesy: these little stromboli bites are perfect for any party. Fill store-bought pizza dough with Italian meats, pepperoncini, olives and cheese and then roll 'em up like tiny burritos.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup prepared marinara sauce
  • One 13.8-ounce tube store-bought pizza dough, such as Pillsbury
  • All-purpose flour, for dusting
  • 2 ounces sliced pepperoni, halved
  • 2 ounces sliced salami, cut into 1-inch pieces
  • ⅓ cup sliced pepperoncini
  • ⅓ cup sliced black olives
  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Reserve ⅔ cup of the marinara for dipping.
  2. Lightly flour a work surface. Roll the pizza dough out to a 12-by-15-inch rectangle. Cut the rectangle into fifteen 3-by-4-inch rectangles. Spread 1 teaspoon of the remaining marinara over each little rectangle, leaving a 1-inch unsauced border.
  3. Cover the sauce with 3 to 4 slices of pepperoni, and then 3 to 4 pieces of salami, neatly layering them. Top the meat with about 1 teaspoon each black olives and pepperoncini. Sprinkle 1 heaping tablespoon mozzarella on top of each.
  4. Roll each rectangle up like a burrito: Fold a long edge of each rectangle snugly over the filling, tuck in the sides and roll up tightly. Pinch the seams to seal. Put the stromboli seam-side down on the prepared baking sheet. Sprinkle the tops with Parmesan. Bake until golden brown,15 to 20 minutes.
  5. Meanwhile, microwave the reserved ⅔ cup marinara in a microwave-safe bowl until warm. Serve with the stromboli bites for dipping.

Watch the recipe video here:

How to Make Stromboli Bites

Recipe of the Day: Stromboli Bites ??Save this recipe: http://bit.ly/2Fr6x3G.

Posted by Food Network on Friday, March 9, 2018