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Main dish

Easy Grilled Pork Chops

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Easy Grilled Pork Chops
Easy Grilled Pork Chops recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • Eight ½-inch bone-in pork chops (about 3 ounces each)
  • Salt and freshly ground black pepper
Instructions
  1. Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
  2. Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
  3. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

Watch the recipe video here:

Recipe of the Day: Sunny Anderson's Easy Grilled Pork Chops Save the recipe: https://foodtv.com/2HMHb0y!

Posted by Food Network on Saturday, June 1, 2019

Main dish

Roasted Salmon Tacos

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Roasted Salmon Tacos
Roasted Salmon Tacos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the slaw
  • ¾ pound green cabbage, cored and finely shredded
  • ½ seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
  • ¼ cup good white wine vinegar
  • 3 tablespoons minced fresh dill
  • Kosher salt and freshly ground black pepper
For the salmon
  • Olive oil, for greasing the pan
  • 1¾ pounds center-cut fresh salmon fillet, skin removed
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon grated lime zest
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice, divided
  • 12 (6-inch) corn tortillas
  • 4 ripe Hass avocados, seeded and peeled
  • ¾ teaspoon Sriracha
Instructions
  1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and ½ teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
  2. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1½ teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
  3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and ¼ teaspoon black pepper.
  4. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Roasted Salmon Tacos ? Save the recipe: https://foodtv.com/2CxEm05!

Posted by Food Network on Tuesday, March 26, 2019

Main dish

Cheesy Bacon-Tater Tot Pie

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Cheesy Bacon-Tater Tot Pie
Cheesy Bacon-Tater Tot Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (about 3 cups) frozen Tater Tots
  • Nonstick cooking spray
  • 4 slices bacon
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha
  • Chopped fresh chives, for topping
Instructions
  1. Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
  2. Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
  3. Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
  4. Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

Watch the recipe video here:

What We're Loving: Cheesy Bacon Tater Tot PieSave the recipe: https://foodtv.com/2WlXZV3

Posted by Food Network on Tuesday, June 18, 2019

Main dish

CREME BRULEE SHEET CAKE

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CREME BRULEE SHEET CAKE
Creme brulee sheet cake recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CAKE
  • 3 cups unsalted butter
  • 3 cups sugar
  • 12 large eggs
  • 6 cups flour
  • 4 ⁄ teaspoons baking powder
  • 1 ⁄ teaspoons kosher salt
  • 3 cups milk
PUDDING
  • 1 (3½ ounce) box instant vanilla pudding
  • 2 cups milk
TOPPING
  • cups sugar
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
  2. Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
  3. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
  4. Pour into the prepared sheet tray and spread to an even layer.
  5. Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
  6. Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
  7. Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
  8. Slice and serve.

Watch the recipe video here:

Get your cooking torch ready! ? (Via Genius Kitchen)Save the recipe: https://foodtv.com/2HR7MJH!

Posted by Food Network on Wednesday, June 5, 2019

Main dish

Philly Cheesesteak Strata

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Philly Cheesesteak Strata
Philly Cheesesteak Strata recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 20-ounce bag hoagie rolls
  • One 9-ounce package frozen steak slices, such as Steak-umms, thawed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 medium green bell peppers, cored, seeded and chopped
  • One 8-ounce container fresh sliced mushrooms
  • Kosher salt and freshly ground black pepper
  • One 15-ounce jar processed cheese sauce
  • 6 large eggs
  • 1½ cups half-and-half
  • 12 slices provolone
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Tear the hoagie rolls into medium bite-sized pieces and spread on a baking sheet. Toast in the oven until dried out, 10 to 15 minutes.
  3. Brown the steak slices in the oil, breaking up into pieces with a wooden spoon, in a cast-iron or nonstick skillet over medium-high heat. Remove from the skillet and drain all but 1 tablespoon of fat. Cook the onion, peppers, mushrooms, a pinch of salt and some pepper, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the steak back to the pan, stir well, turn off the heat and set aside.
  4. Microwave the cheese sauce in 30-second intervals, stirring after each, until pourable. Pour into a large bowl with the eggs and half-and-half and whisk to combine well.
  5. Place a layer of dried bread in a deep 9-by-13-inch casserole dish. Add a layer of steak and peppers, then ladle the cheese custard over until just covered. Repeat until all the ingredients are used. Bake the strata until just set, 30 to 35 minutes.
  6. Preheat the broiler to low. Layer the provolone across the top of the pan, overlapping as necessary. Broil until the cheese topping is brown and bubbly, 5 to 10 minutes. Let the strata sit for 10 minutes to set before serving.

Watch the recipe video here:

Philly cheesesteak for breakfast? Yes, please! (Amazing, Allison Robicelli!)Save the recipe: https://foodtv.com/2YS3XKB!

Posted by Food Network on Tuesday, July 9, 2019

Main dish

Ginger-Soy-Lime Marinated Shrimp

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Ginger-Soy-Lime Marinated Shrimp
Ginger-Soy-Lime Marinated Shrimp recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • ¾ cup soy sauce (gluten-free, if desired)
  • ½ cup fresh lime juice
  • 2 tablespoons sugar
  • ¼ cup chopped green onions
  • ¼ cup peanut oil
  • ¼ teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on
Instructions
  1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  2. Preheat a grill to high. Remove shrimp from the marinade and grill for 1½ to 2 minutes per side. Serve on brown paper bags, if desired.

Watch the recipe video here:

Grilling season is almost over! ? Don't miss your chance to make Bobby Flay's Ginger-Soy-Lime Marinated Shrimp.See Bobby on #BeatBobbyFlay, Thursdays at 10|9c.Save the recipe: https://foodtv.com/2lsxyv7!

Posted by Food Network on Wednesday, September 4, 2019

Dessert

Easy Caramel Sauce

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Easy Caramel Sauce
There's a reason so many fans love The Pioneer Woman - Ree Drummond's Easy Caramel Sauce!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 packed cup brown sugar
  • ½ cup half-and-half
  • 4 tablespoons butter
  • Pinch salt
  • 1 tablespoon vanilla extract
Instructions
  1. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Watch the recipe video here:

There's a reason so many fans love The Pioneer Woman – Ree Drummond's Easy Caramel Sauce! Get more of Ree's best recipes every Saturday at 10a|9c!Save the recipe: https://foodtv.com/2NIAlfG

Posted by Food Network on Tuesday, September 3, 2019

Main dish

Kale Caesar Mac and Cheese

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Kale Caesar Mac and Cheese
Rich, creamy and fully loaded with our favorite Caesar salad flavors, this dish uses only one pot from start to finish, making cleanup a breeze.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups whole milk
  • 12 ounces elbow macaroni (about 3 cups)
  • 8 cups chopped kale
  • 8 ounces mild white Cheddar, shredded (about 2 cups)
  • 3 ounces part-skim mozzarella, shredded (about ¾ cup)
  • 2 ounces cream cheese, cut into small pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing
  • 2 tablespoons grated Parmesan
  • 1 cup seasoned croutons
Instructions
  1. Add the milk and macaroni to a medium saucepan and bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Lower to a simmer and cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Stir in the kale and continue cooking until fully wilted, about 2 minutes.
  2. Lower the heat, add the Cheddar, mozzarella, cream cheese and 1½ teaspoons salt and stir until smooth, thick and creamy. Stir in the Creamy Parmesan Caesar Dressing. Remove from heat and top with the Parmesan, croutons and several grinds of black pepper. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

Watch the recipe video here:

Caesar salad lovers — this one’s for you. You need to try this mashup: https://foodtv.com/2lshSbf.

Posted by Food Network on Wednesday, September 4, 2019

Breakfast

Chicken Parmesan Drumsticks

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Chicken Parmesan Drumsticks
Here, chicken Parmesan is transformed into a one-pan meal you can eat out of hand. The drumsticks are oven-fried, then topped with marinara sauce and mozzarella and baked until the cheese is gooey.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups seasoned Italian breadcrumbs
  • 5 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 8 chicken drumsticks (about 2 pounds), skin on, at room temperature
  • 1½ cups jarred marinara sauce, warmed, plus more for serving
  • ⅓ cup grated Parmesan (about 1 ounce)
  • 6 ounces part-skim mozzarella, thinly sliced into ⅛-inch pieces
Instructions
  1. Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, ½ teaspoon salt and ¼ teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes.
  2. Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve.

Watch the recipe video here:

Holy Chicken Parmesan Drumsticks! ?Save the recipe: https://foodtv.com/30F6E2M!

Posted by Food Network on Friday, August 30, 2019

Main dish

Chicken and Rice Casserole

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Chicken and Rice Casserole
What We're Loving: Chicken and Rice Casserole
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 4 scallions, sliced
  • 2 cups broccoli florets
  • 2 cups shredded rotisserie chicken (skin removed)
  • 1 cup medium-grain white rice
  • 1 plum tomato, chopped
  • Kosher salt and freshly ground pepper
  • 2 cups low-sodium chicken broth
  • ¼ cup sour cream
  • 1 cup diced dill havarti cheese (about 4 ounces)
  • ¼ cup grated parmesan cheese (about 1 ounce)
Instructions
  1. Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
  2. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
  3. Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

Watch the recipe video here:

What We're Loving: Chicken and Rice CasseroleSave the recipe: https://foodtv.com/2EOH1V7!

Posted by Food Network on Tuesday, August 27, 2019