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Main dish

40-Cloves-of-Garlic Chicken Alfredo

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40-Cloves-of-Garlic Chicken Alfredo
This rich, creamy pasta is perfect for a Valentine's dinner for two...if you're both garlic lovers (and you're not dating a vampire!). Otherwise, enjoy it on your own with the rest of that bottle of wine you just opened and avoid the Valentine's hype.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt and freshly ground black pepper
  • 40 cloves garlic (about 3 heads), peeled and trimmed
  • Vegetable oil, for cooking
  • 4 tablespoons unsalted butter
  • 2 boneless skinless chicken thighs (about 8 ounces), trimmed and cut into bite-size pieces
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • 8 ounces dried fettuccine
  • ½ cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Kosher salt and freshly ground black pepper
  2. cloves garlic (about 3 heads), peeled and trimmed
  3. Vegetable oil, for cooking
  4. tablespoons unsalted butter
  5. boneless skinless chicken thighs (about 8 ounces), trimmed and cut into bite-size pieces
  6. /4 cup dry white wine
  7. cup heavy cream
  8. ounces dried fettuccine
  9. /2 cup grated Parmesan
  10. tablespoons chopped fresh Italian parsley

Watch the recipe video here:

Recipe of the Day: 40-Cloves-of-Garlic Chicken Alfredo?Save the recipe: https://foodtv.com/2HXiTDa

Posted by Food Network on Wednesday, February 13, 2019

Main dish

Oven-Roasted Pulled Pork Sandwiches

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Oven-Roasted Pulled Pork Sandwiches
Need an easy dish that will serve a crowd? Look no further than Oven-Roasted Pulled Pork Sandwiches!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
  • 1½ cups cider vinegar
  • 1 cup yellow or brown mustard
  • ½ cup ketchup
  • ⅓ cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • ½ teaspoon freshly ground black pepper
Serving:
  • 12 hamburger buns
  • 1 recipe Spicy Slaw, recipe follows
  • Pickle spears
Spicy Slaw
  • 1 head green cabbage, shredded
  • 2 carrots, grated
  • 1 red onion, thinly sliced
  • 2 green onions, chopped
  • 1 red chile, sliced
  • 1½ cups mayonnaise
  • ¼ cup Creole mustard
  • 1 tablespoon cider vinegar
  • 1 lemon, juiced
  • Pinch sugar
  • ½ teaspoon celery seed
  • Several dashes hot sauce
  • Kosher salt and freshly ground black pepper
Instructions
  1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
  2. Preheat the oven to 300 degrees F.
  3. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
  4. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  5. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour ½ of the sauce on the shredded pork and mix well to coat.
  6. To serve, spoon the pulled pork mixture onto the bottom ½ of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
Spicy Slaw
  1. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

Watch the recipe video here:

Need an easy dish that will serve a crowd? Look no further than Oven-Roasted Pulled Pork Sandwiches! See Tyler Florence on #WorstCooks > Sundays at 9|8cSave the recipe: http://bit.ly/2TynMnu!

Posted by Food Network on Tuesday, February 12, 2019

Main dish

Heart-Shaped Lasagna Bundt

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Heart-Shaped Lasagna Bundt
This heart-shaped lasagna is filled with red meat sauce that oozes out when you slice into it, making it the perfect Valentine's Day supper whether you love the holiday -- or hate it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt and freshly ground black pepper
  • One 16-ounce box lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1½ teaspoons dried oregano
  • 1½ pounds ground beef
  • One 6-ounce can tomato paste
  • One 28-ounce can crushed tomatoes
  • 2 teaspoons sugar
  • 12 ounces ricotta
  • 8 ounces shredded mozzarella (2 cups)
  • 2 large eggs
  • ½ cup grated Parmesan
  • ¼ cup chopped fresh flat-leaf parsley
Instructions
Special equipment: a 10-cup heart-shaped Bundt pan
  1. Preheat the oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil and cook the lasagna noodles to al dente according to the package directions. Line a baking sheet with a clean kitchen towel or paper towels. Drain the noodles and spread them flat on the baking sheet to dry them completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).
  3. Meanwhile, heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Stir in the garlic and oregano and cook until the garlic is fragrant, about 1 minute. Add the beef, 2 teaspoons salt and a generous amount of black pepper, and cook, breaking up the meat with a spoon and stirring occasionally, until the beef is just cooked through, 7 to 8 minutes. Stir in the tomato paste and cook until well incorporated and heated through, 1 to 2 minutes. Pour in the tomatoes, sugar, 1 cup water, 1 teaspoon salt and a generous amount of black pepper and bring to a boil. Reduce the heat to low and simmer until the sauce is slightly thickened, about 20 minutes.
  4. Meanwhile, mix the ricotta, mozzarella, eggs, Parmesan, parsley, ½ teaspoon salt and a few grinds of black pepper in a medium bowl.
  5. Cut six noodles in half crosswise.
  6. Line the bottom of a 10-cup heart-shaped Bundt pan with 4 of the half noodles (2 along the straight lines of the heart and 2 along the arches). Lay 12 whole noodles in the bottom of the pan, slightly overlapping and directly on top of the half noodles, making sure that one side of each noodle hangs 2 to 3 inches over the edge of the pan and the other side of the noodle runs up the center of the pan.
  7. Pour 1 cup meat sauce on top of the noodles, then spread 1 cup of the ricotta mixture over the sauce. Top with 4 noodle halves. Repeat the layering 1 more time. Pour 1 cup meat sauce and spread the remaining ricotta mixture over the top (the ricotta mixture will be less than the 1 cup used in previous layers).
  8. Fold the edges of the overhanging lasagna noodles the lasagna towards the center, covering the filling and the hole in the center completely. Bake until the noodles on top are turning golden brown and are starting to crisp up, 45 to 50 minutes. Let sit for 10 minutes. Invert the pan onto a cutting board. Reheat the remaining sauce if necessary and pour into the center of the heart. Slice and serve immediately.

Watch the recipe video here:

Recipe of the Day: Heart-Shaped Lasagna Bundt ❤️Save the recipe: https://foodtv.com/2HXSeWx

Posted by Food Network on Tuesday, February 12, 2019

Main dish

Pizza Dip Three Ways

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Pizza Dip Three Ways
Perfect for serving during the big game, this pizza dip will satisfy all your friends, is endlessly customizable -- and it's fun to eat, too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • All-purpose flour, for dusting
  • Three 1-pound balls pizza dough
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup minced fresh parsley
  • 1 teaspoon garlic powder
  • 6 cloves garlic, minced
  • Kosher salt
  • ½ cup plus 2 tablespoons grated Parmesan
  • 8 ounces cream cheese
  • 1 cup whole milk ricotta
  • ½ cup heavy cream
  • 1 teaspoon crushed red pepper flakes
  • One 8-ounce bag shredded mozzarella
  • 2 cups jarred marinara sauce
  • 1 cup mini pepperoni
  • ½ green bell pepper, cut into matchsticks
  • ½ red onion, cut into matchsticks
  • ¼ cup sliced black olives
  • 4 leaves fresh basil, sliced thinly
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving ¼ inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes.
  3. Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
  4. Brush the knots with about ¼ cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F.
  5. Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining ½ cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes.
  6. Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes.
  7. Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section.

Watch the recipe video here:

What We're Loving: Pizza Dip Three WaysSave the recipe: https://foodtv.com/2HMO7MX!

Posted by Food Network on Tuesday, February 12, 2019

Main dish

Filipino Adobo Chicken

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Filipino Adobo Chicken
Filipino Adobo Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 bone-in, skin-on chicken thighs
  • ¼ cup low-sodium soy sauce
  • ¼ cup distilled vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper
  • ½ habanero, thinly sliced
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onions
  • 2 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 cup fresh parsley, finely chopped
  • 4 cups steamed jasmine rice
  • 4 lime wedges
Instructions
  1. Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
  2. Remove the chicken from the bag and pat dry (reserve the marinade).
  3. Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
  4. Serve with jasmine rice and lime wedges.

Watch the recipe video here:

Have you tried Geoffrey Zakarian's Filipino Adobo Chicken yet? Here's your chance: https://foodtv.com/2RlUXNW

Posted by Food Network on Sunday, February 10, 2019

Dessert

Buried Strawberry Cheesecake

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Buried Strawberry Cheesecake
Buried Strawberry Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for greasing the pan
  • One 18.4-ounce box brownie mix (plus required ingredients)
  • 45 to 50 medium strawberries (about 2½ pounds), stemmed
  • Two 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 4 cups heavy cream
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Two ¼-ounce packages unflavored gelatin
  • Warm chocolate fudge sauce, for drizzling
Instructions
  1. Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-13-inch metal baking pan with cooking spray. Line the pan with parchment, leaving at least a 2-inch overhang on all sides.
  2. Prepare and bake the brownies in the prepared pan according to the package directions for a 9-by-13-inch baking pan. Let cool completely on a rack, about 1 hour.
  3. Meanwhile, slice 5 to 6 strawberries into ⅛-inch-thick slices--you will need enough to fit around the edges of the pan; set aside. Leave the remaining strawberries whole.
  4. Beat the cream cheese, sugar and 3½ cups of the heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Fold in the sour cream and vanilla until smooth.
  5. Bring the remaining ½ cup heavy cream to a boil in a small saucepan, then whisk in the gelatin. Continue to whisk off heat until the gelatin is dissolved, 2 to 3 minutes. Fold the gelatin mixture into the cream cheese mixture until well combined.
  6. Stand the sliced strawberries upside down around the perimeter of the pan with the flat/cut sides touching the side of the pan, cutting an extra strawberry or two if needed. Pour 3 cups of the cream cheese mixture on top of the brownies and use an offset spatula to spread and smooth it out. Press the remaining whole strawberries into the cream cheese upside down (pointed ends up); you should have about 8 rows of 5. Spread the remaining cream mixture on top of the strawberries and smooth out the top with an offset spatula. Chill until set, at least 2 hours and up to overnight.
  7. When ready to serve, use the parchment overhang to remove the dessert from the pan and place onto a serving platter (trim the parchment from around the edges). Drizzle the top with chocolate fudge sauce and cut into bars.

Watch the recipe video here:

Recipe of the Day: Buried Strawberry Cheesecake?Save the recipe: https://foodtv.com/2ScQ9uG!

Posted by Food Network on Monday, February 11, 2019

Main dish

Engagement Roast Chicken

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Engagement Roast Chicken
Engagement Roast Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (4 to 5 pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 lemons
  • 1 whole head garlic, cut in ½ crosswise
  • Good olive oil
  • 2 Spanish onions, peeled and thickly sliced
  • ½ cup dry white wine
  • ½ cup chicken stock, preferably homemade
  • 1 tablespoon all-purpose flour
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Pour the mixture around the chicken in the pan.
  3. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
  4. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Engagement Roast Chicken?Save the recipe: https://foodtv.com/2RHxhir!

Posted by Food Network on Sunday, February 10, 2019

Main dish

Skillet Deep Dish Pizza

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Skillet Deep Dish Pizza
Skillet Deep Dish Pizza
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)
  • 2 tablespoons unsalted butter, softened
  • 1 pound fresh pizza dough, at room temperature
  • 10 ounces whole milk low-moisture mozzarella, thinly sliced
  • 1 cup your favorite marinara sauce or 1½ cups crushed and strained San Marzano tomatoes
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • ½ cup grated Parmesan
Instructions
  1. Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
  2. Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1½ inches up the sides.
  3. The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
  4. Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

Watch the recipe video here:

Recipe of the Day: Skillet Deep-Dish Pizza ? Save the recipe: https://foodtv.com/2WFPlgm!

Posted by Food Network on Thursday, February 7, 2019

Main dish

Chocolate Oat Milk

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Chocolate Oat Milk
Once you make our version of silky chocolate oat milk, there will be no going back to the store-bought kind with all its added sugar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup old-fashioned oats, rinsed
  • ¼ cup plus 2 tablespoons honey
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon vanilla extract
  • Kosher salt
Instructions
  1. Combine the oats with enough water to cover in a medium bowl. Refrigerate the oats to soften, at least 6 hours and up to overnight.
  2. Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.)
  3. Warm 1 cup of the oat milk in a microwave-safe container, about 2 minutes.
  4. Add the honey and cocoa powder to the hot milk and stir until all the lumps are gone.
  5. Add the vanilla, remaining cold oat milk and ¼ teaspoon salt; stir to combine. Store the chocolate oat milk in an airtight container in the refrigerator for up to 5 days.

Watch the recipe video here:

What We're Loving: How to Make Chocolate Oat MilkSave the recipe: https://foodtv.com/2sWEW2r!

Posted by Food Network on Thursday, February 7, 2019

Main dish

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: Main dish
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:

Chicken parm stuffed into pasta shells might be the most-comforting dinner ever!Get the recipe: https://foodtv.com/2t03gQX

Posted by Food Network on Wednesday, February 6, 2019