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Main dish

Arancini

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Arancini
Arancini recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups low-sodium chicken broth
  • Kosher salt
  • 1 cup arborio rice
  • 2 tablespoons pine nuts, toasted
  • ½ cup shredded mozzarella cheese (2 ounces)
  • ½ cup shredded fontina cheese (2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs
  • ½ cup grated parmesan cheese
  • 1½ cups breadcrumbs
  • Vegetable oil, for frying
Instructions
  1. Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
  2. Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
  3. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and ⅔ cup breadcrumbs. Shape the mixture into sixteen 1½-inch balls.
  4. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
  5. Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Watch the recipe video here:

What We're Loving: AranciniSave the recipe: https://foodtv.com/2I6Fhcs

Posted by Food Network on Tuesday, April 9, 2019

Main dish

Shrimp Francese

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Shrimp Francese
Shrimp Francese
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ pounds extra-large shrimp, peeled and deveined (about 20 shrimp)
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 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
Butterfly the shrimp:
  1. 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:

Recipe of the Day: Shrimp Francese?Save the recipe: https://foodtv.com/2TtUeuk!

Posted by Food Network on Thursday, March 7, 2019

Lasagna

Skillet Chicken Lasagna

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Skillet Chicken Lasagna
Skillet Chicken Lasagna
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 12 ounces bow tie pasta
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, sliced or diced
  • 1 tablespoon Italian seasoning or herbes de Provence
  • Salt
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 jar good-quality marinara sauce (14 to 16 ounces)
  • 1 teaspoon red pepper flakes
  • 1 cup grated mozzarella cheese, plus more if needed
  • ½ cup whole milk ricotta cheese, plus more if needed
  • ¼ cup grated Parmesan, plus more if needed and for serving
  • 12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving
Instructions
  1. Cook the pasta according to the package instructions; drain and set aside.
  2. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
  3. Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
  4. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Watch the recipe video here:

What We're Loving: Skillet Chicken Parmesan with ArtichokesSave the recipe: https://foodtv.com/2UjCgbi

Posted by Food Network on Tuesday, March 5, 2019

Main dish

Cajun Shrimp and Rice

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Cajun Shrimp and Rice
Cajun Shrimp and Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning
  • 1 pound large shrimp, peeled and deveined, tails intact
  • Kosher salt and freshly ground pepper
  • 4 plum tomatoes, chopped
  • 2 bunches scallions, chopped
  • 3 cups cooked white rice
  • 3 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)
Instructions
  1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  2. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
  3. Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Watch the recipe video here:

Recipe of the Day: One-Pot Cajun Shrimp and Rice?Save the recipe: https://foodtv.com/2C13tYU!

Posted by Food Network on Sunday, March 3, 2019

Dessert

Spiced Apple Pie

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Spiced Apple Pie
Spiced Apple Pie is bursting with flavor! You'll never look at classic apple pie the same again. ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Filling:
  • 8 apples, such as Gala (about 2¼ pounds)
  • Juice of 1 lemon
  • 1 cup packed dark brown sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons Warm Spice Blend, recipe follows
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons boiled cider syrup
  • 1 teaspoon vanilla extract
  • Pie Dough:
  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6 tablespoons ice water, plus more if needed
  • 1 tablespoon apple cider vinegar
  • Assembly:
  • All-purpose flour, for dusting
  • 2 tablespoons cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 4½ teaspoons turbinado sugar
  • 1 teaspoon flaky salt
  • Whipped cream, for serving
  • Warm Spice Blend:
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
For the filling:
  1. Cut the apples into ¼-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
For the pie dough:
  1. Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
  2. Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
For the assembly:
  1. Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
  2. Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
  3. Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
  4. Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
  5. Serve the pie with large dollops of whipped cream.
Warm Spice Blend:
  1. Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

Watch the recipe video here:

Spiced Apple Pie is bursting with flavor! You'll never look at classic apple pie the same again. ?Save Molly Yeh's recipe: https://foodtv.com/2GYmbne!

Posted by Food Network on Wednesday, February 27, 2019

Main dish

All-Crust Sheet Pan Chicken Pot Pie

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All-Crust Sheet Pan Chicken Pot Pie
If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray, for the pan
  • 3 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves, chopped
  • ⅓ cup all-purpose flour, plus more for dusting
  • 3 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
  • One 14-ounce bag frozen pearl onions, thawed
  • 2 large carrots, sliced into thin half-moons
  • 2 stalks celery, finely diced
  • Two 17.3-ounce packages puff pastry (4 sheets)
  • 1 large egg, beaten with a splash of water
Instructions
  1. Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
  2. Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
  3. Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
  4. Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
  5. Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling lengthwise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.

Watch the recipe video here:

Recipe of the Day: All-Crust Sheet Pan Chicken Pot Pie ?Save the recipe: https://foodtv.com/2tq0Z1I!

Posted by Food Network on Friday, February 22, 2019

Main dish

Snickersdoodles

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Snickersdoodles
How do you improve upon a snickerdoodle cookie? Stuff it with a gooey Snickers bar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon fine salt
  • 14 tablespoons unsalted butter, at room temperature
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1¼ cups granulated sugar
  • One 11.5-ounce bag miniature chocolate-covered caramel-peanut candy bars, such as Snickers® Miniatures
  • 4 teaspoons ground cinnamon
Instructions
  1. Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment.
  2. Whisk together the flour, baking soda, cream of tartar and salt in a medium bowl.
  3. Add the butter, brown sugar, egg and 1 cup of the granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined.
  4. Portion the dough into heaping tablespoons and form each into a ball. Press a mini candy bar in the center of each to create a deep divot, then gather the dough at top to cover the candy completely. Refrigerate the balls on the prepared baking sheets for 30 minutes.
  5. Whisk together the cinnamon and remaining ¼ cup granulated sugar in a small bowl. Roll each ball in the cinnamon sugar to coat well. Arrange 2 inches apart on the baking sheets.
  6. Bake the cookies, rotating and switching the positions of the baking sheets halfway through, until the tops look golden brown and cracked and the centers still feel soft, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes before transferring to a rack to cool completely.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Snickersdoodles ?Save the recipe: https://foodtv.com/2Nd0DEy!

Posted by Food Network on Thursday, February 21, 2019

Main dish

Pull-Apart Dog Bites

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Pull-Apart Dog Bites
Make both Chicago and chili hot dog fans happy with these pull-apart appetizers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 hot dogs
  • One 8-ounce tube crescent roll dough
  • 1 large egg, beaten
  • Yellow and spicy brown mustard, for serving
Chili Dog Bites:
  • 2 tablespoons chili, at room temperature
  • Quarter white onion, finely diced
  • 2 tablespoons shredded sharp Cheddar
  • 1 tablespoon sesame seeds
Chicago Dog Bites:
  • 3 cornichons, halved lengthwise
  • 3 grape tomatoes, halved
  • 2 tablespoons sweet relish
  • 1 tablespoon poppy seeds
Instructions
  1. hot dogs
  2. One 8-ounce tube crescent roll dough
  3. large egg, beaten
  4. Yellow and spicy brown mustard, for serving
  5. Chili Dog Bites:
  6. tablespoons chili, at room temperature
  7. Quarter white onion, finely diced
  8. tablespoons shredded sharp Cheddar
  9. tablespoon sesame seeds
  10. Chicago Dog Bites:
  11. cornichons, halved lengthwise
  12. grape tomatoes, halved
  13. tablespoons sweet relish
  14. tablespoon poppy seeds

Watch the recipe video here:

What We're Loving: Pull-Apart Dog Bites ??Save the recipe: https://foodtv.com/2S4XsQf.

Posted by Food Network on Tuesday, February 19, 2019

Main dish

Bacon Wrapped Scallops with Spicy Mayo

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Bacon Wrapped Scallops with Spicy Mayo
Bacon Wrapped Scallops with Spicy Mayo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pound large scallops
  • ½ pound thin-sliced bacon
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup good quality mayonnaise
  • ¼ cup hot chili paste (recommended: Sriracha Hot Chili Paste)
  • 1 lime, juiced
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 heads Bibb lettuce, washed
  • 3 avocados, sliced
Instructions
  1. Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
  2. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
  3. To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Watch the recipe video here:

https://www.facebook.com/20534666726/posts/10156892928691727/

Main dish

Homemade Marshmallows

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Homemade Marshmallows
Homemade Marshmallows
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1½ cups
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • Nonstick spray
Instructions
  1. Place the gelatin into the bowl of a stand mixer along with ½ cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
  1. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  2. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  3. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
  1. Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
  2. Scoop the mixture into a piping bag fitted with a ½-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
  3. Cut into ½ inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

Watch the recipe video here:

This GIANT marshmallow sheet will make you forget all about regular marshmallows! ?Get it on Amazon: https://foodtv.com/2WZRWlL (We may make ? from these links!)

Posted by Food Network on Friday, February 15, 2019