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Main dish

Greek Shrimp and Couscous

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Greek Shrimp and Couscous
Greek Shrimp and Couscous
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup whole-wheat couscous
  • 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Pinch of red pepper flakes
  • 2 medium plum tomatoes, diced
  • 1 small bulb fennel, halved, cored and sliced
  • 2 cloves garlic, finely chopped
  • ⅓ cup dry white wine
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh dill
  • ½ cup crumbled feta cheese (about 2 ounces)
Instructions
  1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and ⅓ cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
  2. Photograph by Christopher Testani

Watch the recipe video here:

How to Make Greek Shrimp and Couscous

Shrimp and warm feta will make you feel like you're on a Greek vacation! (Trending on Pinterest)

Posted by Food Network on Sunday, December 31, 2017

Main dish

Shrimp-Stuffed Jalapeno Poppers

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Shrimp-Stuffed Jalapeno Poppers
Shrimp-Stuffed Jalapeno Poppers
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 medium jalapeno peppers
  • 12 large shrimp, peeled and deveined, tails intact
  • Kosher salt
  • 1½ cups all-purpose flour
  • ¾ cup cornstarch
  • 1 teaspoon Old Bay Seasoning
  • 1 cup lager-style beer
  • Vegetable oil, for frying
  • Malt vinegar, for serving
Instructions
  1. Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
  2. Whisk ¾ cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining ¾ cup flour and ½ teaspoon salt in a shallow bowl.
  3. Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.
  4. Photograph by Christopher Testani

Watch the recipe video here:

How to Make Shrimp-Stuffed Jalapeños

Recipe of the Day: Shrimp-Stuffed Jalapeño PoppersSave this recipe: http://bit.ly/2oYTzmC.

Posted by Food Network on Sunday, December 31, 2017

Dessert

Orange Bars

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Orange Bars
Orange Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 sticks (1 cup) salted butter, cut into small cubes, plus more for buttering the pan
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
Filling:
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • Zest and juice of 4 oranges (making about 1 cup of juice)
  • Powdered sugar, for sifting
Instructions
For the crust:
  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  2. Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
For the filling:
  1. Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  2. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

Watch the recipe video here:

The Pioneer Woman's Orange Bars

Orange Bars are the new Lemon Bars! ??Watch The Pioneer Woman – Ree Drummond < Tomorrow @ 10a|9c.

Posted by Food Network on Friday, December 29, 2017

Main dish

Jalapeno Jelly Tequila Shots

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Jalapeno Jelly Tequila Shots
Can you handle the heat in these spicy jelly shots? Hollowed out, jalapenos become edible shot glasses for jiggly tequila-lime gelatin. Since some jalapenos are spicier than others, you won't know how much burn you have to endure until you bite into one!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One ¼-ounce package unflavored gelatin powder
  • 1 cup tequila
  • Finely grated zest of 1 lime plus ½ cup lime juice
  • 12 large jalapenos (about 4 inches in length, not counting the stem)
  • 2 tablespoons sugar
  • Pinch kosher salt
Instructions
  1. Put ¼ cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom.
  2. Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
  3. Cut ¼ inch off the stem end of each jalapeno and use a ¼-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight.
  4. Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
  5. Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours.
  6. When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.

Watch the recipe video here:

How to Make Jalapeno Jelly Tequila Shots

Are you brave enough to take our Jalapeno Jelly Tequila Shot challenge? You might get an extra spicy one! ?️ ?️ ?️

Posted by Food Network on Friday, December 29, 2017

Main dish

Hot Crab Rangoon Dip with Won Ton Chips

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Hot Crab Rangoon Dip with Won Ton Chips
Hot Crab Rangoon Dip with Won Ton Chips
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Two 8-ounce packages cream cheese, cut into cubes
  • Two 6-ounce cans lump crabmeat, drained and shredded
  • One 10-ounce can condensed shrimp bisque
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons soy sauce
  • 1 scallion, finely chopped
For the Won Ton Chips:
  • Peanut oil
  • 1 package won ton wrappers
  • Salt, to taste
Instructions
For the dip:
  1. Preheat broiler.
  2. Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the won ton chips:
  1. Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

Watch the recipe video here:

How To Make Sandra's Hot Crab Rangoon Dip

Hot Crab Rangoon Dip will be the true MVP of your New Year's Eve party.

Posted by Food Network on Friday, December 29, 2017

Breakfast

Cheesesteak Empanadas

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Cheesesteak Empanadas
These flaky empanadas are filled with all the fixin's of Philly's famous cheesesteaks. A spicy cheese sauce for dipping on the side is the winning touch -- or you can skip it depending on which whiz camp you're in.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons vegetable oil
  • 8 ounces sirloin steak, sliced into very thin strips about 1 inch long
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • 4 ounces provolone, cut into small cubes
  • 1 large egg
  • One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
  • All-purpose flour, for dusting
  • 1 cup prepared jarred cheese sauce, such as Cheez Whiz
  • 2 tablespoons sliced pepperoncini, diced with juice
Instructions
  1. Special equipment: a 4-inch round cookie cutter
  2. Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
  3. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
  4. Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
  5. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
  6. Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
  7. Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
  8. Serve the empanadas with the cheese sauce for dipping.

Watch the recipe video here:

How to Make Cheesesteak Empanadas

Philly Cheesesteak Empanadas are filled with melty provolone and dipped in whiz, so you get the best of both worlds! Which cheese camp are you in? (Follow Hearty for more like this!)

Posted by Food Network on Saturday, December 30, 2017

Breakfast

Breakfast Sausage Casserole

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Breakfast Sausage Casserole
Breakfast Sausage Casserole
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Butter, for greasing
  • ½ loaf of sliced white loaf bread
  • 1 pound fresh bulk pork sausage with sage
  • 10 ounces sharp Cheddar, grated
  • 2 cups half-and-half
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 5 large eggs, lightly beaten
Instructions
  1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  3. The next day, preheat the oven to 350 degrees F.
  4. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Watch the recipe video here:

How To Make Trisha's Breakfast Sausage Casserole

Recipe of the Day: Trisha Yearwood's Breakfast Sausage CasseroleSave this recipe: http://bit.ly/2BngPR5.

Posted by Food Network on Saturday, December 30, 2017

Main dish

Creamy, Garlicky Shrimp Skillet

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Creamy, Garlicky Shrimp Skillet
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 12 ounces fettucine
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, thinly sliced
  • One 12-ounce jar roasted red peppers, drained and sliced in ½-inch-thick strips
  • 1 teaspoon sweet or smoked paprika
  • 2 cups heavy cream
  • 1 pound medium peeled and deveined shrimp, tails removed
  • 1½ cups grated Parmesan
  • 1 tablespoon fresh flat-leaf parsley, chopped
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  3. Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

Watch the recipe video here:

How to Make a Creamy, Garlicky Shrimp Skillet

Recipe of the Day: Creamy, Garlicky Shrimp SkilletSave this recipe: http://bit.ly/2kPXYmx.

Posted by Food Network on Tuesday, December 26, 2017

Breakfast

Chicken Tamale Pie

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Chicken Tamale Pie
Chicken Tamale Pie
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 cups diced cooked chicken (about 12 ounces)
  • 1½ cups prepared salsa
  • One 15-ounce can black beans, drained and rinsed
  • 1½ cups chicken broth
  • 1 tablespoon chili powder
  • 2 scallions (white and green parts), sliced
  • ¾ cup cornmeal
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • Sour cream, for serving
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Heat the chicken, salsa, beans, ½ cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
  3. Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
  4. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.

Watch the recipe video here:

How to Make Chicken Tamale Pie

Recipe of the Day: Chicken Tamale PieSave this recipe: http://bit.ly/2BRz4gK.

Posted by Food Network on Wednesday, December 27, 2017

Breakfast

Sour Cream Noodle Bake

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Sour Cream Noodle Bake
Sour Cream Noodle Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ pounds ground chuck
  • One 15-ounce can tomato sauce
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 8 ounces egg noodles
  • ½ cup sour cream
  • 1¼ cups small curd cottage cheese
  • Pinch red pepper flakes
  • ½ cup sliced green onions (less to taste)
  • 1 cup grated sharp Cheddar
  • Crusty French bread, for serving
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, ½ teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Watch the recipe video here:

Sour Cream Noodle Bake

Sour Cream Noodle Bake, made famous by The Pioneer Woman – Ree DrummondGet the recipe: https://foodtv.com/2FlU8f7!

Posted by Food Network on Sunday, December 24, 2017