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Breakfast

Chicken Fajita Pasta

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Chicken Fajita Pasta
Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs (about 4), cut into ½-inch strips
  • 3 medium red, green or yellow bell peppers, cut into ¼-inch strips
  • 1 small yellow onion, halved and thinly sliced
  • 8 ounces penne (see Cook's Note)
  • 6 ounces cream cheese, cubed
  • 4 ounces pepper jack cheese, shredded
  • ¾ cup crushed tortilla chips
  • Pico de gallo and sour cream, for serving
Instructions
  1. Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
  2. Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
  3. Add the pasta and 2½ cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

Watch the recipe video here:

How to Make Chicken Fajita Pasta

Recipe of the Day: Chicken Fajita Pasta ??Save this recipe: http://bit.ly/2D1XuRk.

Posted by Food Network on Wednesday, March 7, 2018

Breakfast

Almost-Famous Broccoli-Cheddar Soup

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Almost-Famous Broccoli-Cheddar Soup
Almost-Famous Broccoli-Cheddar Soup
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons unsalted butter
  • 1 small onion, chopped
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 4 7 -inch sourdough bread boules (round loaves)
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2½ cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Instructions
  1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  2. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  3. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
  4. Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Watch the recipe video here:

Almost-Famous Broccoli-Cheddar Soup

Recipe of the Day: Almost-Famous Broccoli-Cheddar Soup ??Save this recipe: http://bit.ly/2oCVg6z

Posted by Food Network on Monday, March 5, 2018

Breakfast

Shrimp Francese

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Shrimp Francese
Shrimp Francese recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ pounds extra-large shrimp, peeled and deveined (about 20 shrimp)
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • Pure olive oil, for frying
  • 1½ cups all-purpose flour
  • ⅔ cup low-sodium chicken broth
  • ¾ cup dry white wine
  • Juice of 1½ lemons
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Two 5-ounce packages baby spinach
Instructions
  1. Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.
  2. Whisk the eggs with 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about ⅛ inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
  3. Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
  4. Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

Watch the recipe video here:

How to Make Shrimp Francese

Recipe of the Day: Shrimp Francese ??Save this recipe: http://bit.ly/2HRrpzv.

Posted by Food Network on Friday, March 2, 2018

Breakfast

Buttermilk Cheddar Biscuits

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Buttermilk Cheddar Biscuits
Buttermilk Cheddar Biscuits
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 12 tablespoons (1½ sticks) cold unsalted butter, diced
  • ½ cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp Cheddar
  • 1 egg, beaten with 1 tablespoon water or milk
  • Maldon sea salt, optional
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
  4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Watch the recipe video here:

How to Make Ina's Buttermilk Cheddar Biscuits

Recipe of the Day: Ina Garten's Buttermilk Cheddar Biscuits ?Save this recipe: http://bit.ly/2o4goSO.

Posted by Food Network on Sunday, February 25, 2018

Cake Dessert

Broken Heart Chocolate Cake

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Broken Heart Chocolate Cake
For that person who feels nothing but daggers towards Valentine's Day, we gift you a cake that will crack you up. It's pretty cathartic to make, and delicious too.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake:
  • Nonstick cooking spray, for greasing the pan
  • All-purpose flour, for dusting the pan
  • One 15.25-ounce box chocolate cake mix (plus required ingredients)
Sugar Glass:
  • ⅔ cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ teaspoon cream of tartar
Frosting:
  • One 12-ounce box assorted mixed nuts and chews chocolates (about 24 pieces), such as Russell Stover
  • ¼ cup heavy cream
  • Whipped Cream:
  • 1½ cups heavy cream
  • ¼ cup granulated sugar
Instructions
  1. Special equipment: a 9-inch heart-shaped cake pan
  2. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch heart-shaped cake pan with cooking spray and dust with flour, tapping out the excess.
  3. Prepare the cake batter according to the package directions and pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake pan onto a plate to remove the cake from the pan, then invert back onto the rack to let cool completely.
  4. For the sugar glass: Line a baking sheet with parchment. Stir together the sugar, corn syrup and cream of tartar in a small microwave-safe bowl. Heat in the microwave in 2-minute intervals, stirring in between each, until the sugar starts to dissolve and the mixture turns a very light golden, about 4 minutes. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula into a thin rectangle about 9 inches by 7 inches. Refrigerate until hardened completely, about 15 minutes. Use a meat mallet to break the sugar so that it resembles broken glass.
  5. For the frosting: Melt the chocolates and heavy cream in a small saucepan over medium-low heat, stirring frequently, until smooth. Set aside to cool slightly.
  6. For the whipped cream: Whip the heavy cream and sugar in a bowl with an electric mixer on medium speed until stiff peaks form.
  7. Assemble the cake: Once the cake has cooled, use a serrated knife to shave off the top to make it flat (it domes as it bakes). Cut the cake in half horizontally to make 2 even layers, then, keeping the layers stacked, use a paring knife to cut jagged edges in a zigzag formation down the middle of the cake so that you have 2 halves of a broken heart.
  8. Place the 2 bottom halves on a cake stand or plate so they are separated a little. Spread the whipped cream evenly over the bottom halves. Top with the 2 top halves and drizzle the melted frosting over the top so that it covers the top and drips down the sides of the cake. Decorate with the broken sugar glass and refrigerate until the chocolate has hardened, about 15 minutes. Slice and serve.

Watch the recipe video here:

How to Make a Broken Heart Chocolate Cake

Recipe of the Day: Broken Heart Chocolate Cake ??Save this recipe: http://bit.ly/2DYI3Pl.

Posted by Food Network on Saturday, February 10, 2018

Main dish

Sloppy Joe and Macaroni Casserole

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Sloppy Joe and Macaroni Casserole
Sloppy Joe and Macaroni Casserole is the perfect make-ahead meal to keep up with your weekly grind ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons dark brown sugar
  • 3 tablespoons red wine vinegar
  • 3 tablespoons Worcestershire sauce
  • One 15-ounce can tomato sauce
  • 2 tablespoons EVOO
  • 1½ pounds ground beef (80-to-85-percent lean)
  • Kosher salt and freshly ground pepper
  • 3 to 4 cloves garlic, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 onion, finely chopped
  • 1 cup beef broth
  • 12 ounces elbow macaroni with ridges
  • 2 cups shredded yellow Cheddar
  • ½ cup chopped crisp deli-style dill pickles
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
  3. Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
  4. Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.

Watch the recipe video here:

How To Make Rachael's Sloppy Joe and Macaroni Casserole

Sloppy Joe and Macaroni Casserole is the perfect make-ahead meal to keep up with your weekly grind ?

Posted by Food Network on Sunday, January 21, 2018

Breakfast

Chicken-Ramen Noodle Pot Pie

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Chicken-Ramen Noodle Pot Pie
Chicken-Ramen Noodle Pot Pie
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package ramen noodles
  • Two 8-inch pie crusts
  • 1½ cups chicken stock
  • ¾ cup sliced halved carrots
  • ¾ cup fresh or frozen English peas
  • ½ cup sliced leeks (thoroughly rinsed)
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • ½ cup milk
  • ¼ cup heavy cream
  • Kosher salt and freshly cracked pepper
  • 1½ cups ½-inch-diced cooked chicken breasts (two 8-ounce breasts)
  • 2 tablespoons sliced chives
  • 1 egg, beaten
Instructions
  1. Special equipment: four 8-ounce ramekins
  2. Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces.
  3. Roll out the pie crusts to a thickness of ¼ inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around.
  4. Preheat the oven to 425 degrees F.
  5. Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth.
  6. Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives.
  7. Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt.
  8. Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving.

Watch the recipe video here:

How To Make Geoffrey's Chicken-Ramen Noodle Pot Pie

Geoffrey Zakarian's Chicken Ramen Noodle Pot Pie takes comfort food to the next level ?

Posted by Food Network on Wednesday, January 17, 2018

Breakfast

Good Morning Muffins

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Good Morning Muffins
Good Morning Muffins
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Muffin Batter:
  • 4 cups all-purpose flour
  • Generous ½ cup granulated sugar
  • 2 tablespoons baking powder
  • 4 tablespoons unsalted butter
  • ¼ cup shortening
  • 1½ to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't)
  • 1 cup orange juice
  • 2 teaspoons vanilla extract
  • 3 whole eggs, beaten
Topping:
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • Wheat germ, for sprinkling
Instructions
  1. Preheat the oven to 375 degrees F.
  2. For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
  3. Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
  4. For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
  5. Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle ½ teaspoon wheat germ over the top for extra crunch if desired.
  6. Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.

Watch the recipe video here:

How To Make Ree's Good Morning Muffins

Recipe of the Day: The Pioneer Woman – Ree Drummond's Good Morning MuffinsSave this recipe: http://bit.ly/2DmmNxZ.

Posted by Food Network on Friday, January 5, 2018

Main dish

Taco Pockets

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Taco Pockets
Taco Pockets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1⅓ pounds ground sirloin or ground turkey breast
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon (a palmful) ground cumin
  • 1 tablespoon, (a palmful) dark chili powder
  • 1 teaspoon cayenne pepper sauce
  • 1 teaspoon (1/3 palmful) coarse salt
  • 1 tablespoon (1 turn around the pan) vegetable oil
  • 4 (12-inch diameter) soft flour tortillas
  • 1 cup mild taco sauce
  • 1 heart of romaine lettuce, shredded
  • 2 small plum tomatoes, seeded and chopped
  • 2 cups shredded monterey jack
Accompaniments:
  • Cut fresh seasonal vegetable pieces and strips
  • Assorted organic tortillas like blue corn, red corn or black bean
  • Prepared mild salsa, for dipping chips and vegetables, recipe follows
So Mild Salsa:
  • 1 tablespoon (1 turn around the pan) extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (1/3 palmful) ground cumin
  • Salt and pepper
  • 1 (15-ounce) can chunky-style crushed tomatoes
Instructions
Accompaniments:
  1. Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
  2. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
  3. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa:
  1. Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
  2. Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

Watch the recipe video here:

How To Make Rachael's Taco Pockets

Recipe of the Day: Rachael's Taco PocketsSave this recipe: http://bit.ly/2Cbyvw1.

Posted by Food Network on Wednesday, January 3, 2018

Main dish

Stuffed Queso Meatloaf

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Stuffed Queso Meatloaf
There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Three 6-inch corn tortillas
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs, lightly beaten
  • 1 small onion, grated
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup canned diced tomatoes with green chiles, drained
  • Kosher salt and freshly ground black pepper
  • 8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
  • ½ cup pickled jalapeno slices
  • 1 cup ketchup
Instructions
  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment.
  2. Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, ½ cup of the tomatoes, 1 teaspoon salt and ½ teaspoon pepper. Mix with your hands until well combined.
  3. Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
  4. Whisk together the ketchup and remaining ½ cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
  5. Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.

Watch the recipe video here:

How to Make Molten Meatloaf

Recipe of the Day: Stuffed-Queso MeatloafSave this recipe: http://bit.ly/2zFz5j2.

Posted by Food Network on Thursday, January 4, 2018