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Main dish

Korean Fried Chicken

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Korean Fried Chicken
You don’t know crispy fried chicken until you’ve tried this Korean fried chicken. Our smitten test kitchen team even deemed this some of the best fried chicken they’d ever experienced. The secret to the chicken’s incredible, light and crisp exterior comes down to two key details: the potato starch used to coat the chicken and the double-fry method (trust us on this one—it works). Between the delightfully crackly texture, the aromatic flavor worked into the chicken via its ginger-salt rub, and the dynamic heat of the gochujang sauce, this Korean fried chicken is guaranteed to impress. While we loved this recipe for chicken wings and drumsticks, you could use the technique for other pieces of the bird, like breasts and thighs; you’ll just need to adjust your cooking time to accommodate more substantial cuts.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 3 cups canola, grapeseed, or peanut oil, for frying 3¾ pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated 2 tablespoons grated fresh ginger 2 teaspoons kosher salt 1 cup potato starch, divided
SAUCE
  • ½ cup gochujang ¼ cup oyster sauce 3 tablespoons mirin (sweet sake) 2 tablespoons ketchup 1 tablespoon fish sauce 2 teaspoons grated garlic (about 3 garlic cloves) 1½ teaspoons white sesame seeds 1½ teaspoons black sesame seeds
Instructions
  1. Prepare the Chicken: Preheat oven to 200°F. Pour oil into a large cast-iron skillet, and fit with a candy thermometer. Heat over medium-high until thermometer reaches 375°F.
  2. Toss together chicken, ginger, and salt in a large bowl until evenly coated. Place ½ cup of the potato starch in a shallow dish. Working with 1 piece of chicken at a time, place in starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with remaining chicken.
  3. When oil is ready, place about 6 pieces of chicken in hot oil; fry until lightly golden, about 2 to 3 minutes. Flip chicken, and fry another 2 to 3 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
  4. When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack, and place in preheated oven to keep warm. Repeat with remaining chicken.
  5. Prepare the Sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl. Toss chicken with desired amount of sauce, and serve immediately. Sprinkle with sesame seeds.

Watch the recipe video here:

You don’t know crispy fried chicken until you’ve tried THIS Korean fried chicken.GET THE RECIPE: https://trib.al/MS1mmz6

Posted by MyRecipes on Wednesday, August 28, 2019

Main dish

Cheesy Shrimp-and-Grits Casserole

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Cheesy Shrimp-and-Grits Casserole
Creamy cheese grits and succulent shrimp make a devine casserole. Don't expect leftovers because your guests are certain to ask for seconds—maybe even thirds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups chicken broth
  • ½ teaspoon salt
  • 1 cup regular grits
  • 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
  • 2 tablespoons butter or margarine
  • 6 green onions, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 pound small fresh shrimp, peeled and cooked
  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Bring 4 cups chicken broth and ½ teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
  2. Stir together grits, ¾ cup Cheddar cheese, and Monterey Jack cheese.
  3. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
  4. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining ¼ cup shredded Cheddar cheese.
  5. Bake at 350° for 30 to 45 minutes.

Watch the recipe video here:

Don't expect leftovers of this creamy, cheesy casserole! GET THE RECIPE: https://trib.al/aRbF99T

Posted by MyRecipes on Wednesday, September 4, 2019

Dessert

Easy Key Lime Pie

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Easy Key Lime Pie
Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup (4 oz.) salted butter, melted, plus more for greasing dish
  • 1 (14-oz.) can sweetened condensed milk
  • ½ cup key lime juice
  • 1 tablespoon lime zest (from 2 limes)
  • 1 (8-oz.) container frozen whipped topping (such as Cool Whip), divided
  • 1 lime, thinly sliced
Instructions
  1. Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter in a medium bowl to combine. Press crumb mixture firmly into a lightly greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to 20 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.
  2. Step 2
  3. Stir together milk, lime juice, and lime zest in a large bowl until fully combined. Fold in 2 cups of the whipped topping. Transfer mixture to cooled pie crust, and chill at least 4 hours or overnight.
  4. Step 3
  5. Fill a piping bag with remaining 1 cup whipped cream, and pipe a border along edge of pie. Top with lime slices.

Watch the recipe video here:

Summer dessert doesn’t get easier, or more delicious than thisGET THE RECIPE: https://trib.al/4mK1h6a

Posted by MyRecipes on Tuesday, August 27, 2019

Main dish

Greek Pork Chops with Squash and Potatoes

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Greek Pork Chops with Squash and Potatoes
One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (1-inch-thick) frenched pork loin chops
  • ½ cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced
  • ½ inch thick
  • 1 large zucchini, sliced
  • ½ inch thick
  • ½ pound small red potatoes, quartered
Instructions
  1. Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2½ teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.
  2. Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.
  3. Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.
  4. Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining ½ teaspoon salt, and serve with pork.

Watch the recipe video here:

We're halfway through SQUASH WEEK with a delicious Greek-Style sheet pan dinner. GET THE RECIPE: https://trib.al/OcHmNtN

Posted by MyRecipes on Wednesday, August 7, 2019

Main dish

Jerk Pork Tenderloin with Blueberry Salsa

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Jerk Pork Tenderloin with Blueberry Salsa
Easy side: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (2-lb.) package pork tenderloins
  • 2 tablespoons olive oil
  • 2 tablespoons Caribbean jerk seasoning
  • 2 cups fresh blueberries
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh basil
  • ¼ cup mango chutney
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon dried crushed red pepper
Instructions
  1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
  2. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
  3. Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.

Watch the recipe video here:

It's the summer flavor combo you didn't know you needed.GET THE RECIPE: https://trib.al/awup21L (via Well Done)

Posted by MyRecipes on Tuesday, July 30, 2019

Main dish

Grilled and Dilled Corn on the Cob

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Grilled and Dilled Corn on the Cob
This creamy, savory topping perfectly compliments sweet corn on the cob.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup canola mayonnaise
  • ½ cup light sour cream
  • ¼ cup chopped fresh dill
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ears shucked corn Cooking spray
  • 2 ounces cotija cheese, queso blanco, or feta cheese, finely grated (about ½ cup)
  • 1½ teaspoons chipotle chile powder
Instructions
  1. Preheat grill to medium-high heat.
  2. Combine first 6 ingredients in a shallow dish.
  3. Place corn on a grill rack coated with cooking spray; cover. Grill corn 12 minutes or until lightly charred, turning occasionally. Place hot corn in mayonnaise mixture; toss to coat. Place corn on a platter; sprinkle with cheese and chile powder.

Watch the recipe video here:

Take your basic corn on the cob to the next level. GET THE RECIPE: https://trib.al/Dtm6EFI (via Well Done)

Posted by MyRecipes on Friday, July 19, 2019

Main dish

Chicken Tikka Masala Dip

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Chicken Tikka Masala Dip
If you like buffalo chicken dip, you’ll love this super creamy version of chicken tikka masala. Thanks to the cream cheese, its tangier than traditional tikka masala. Don’t use Greek yogurt—it’s too chalky and astringent for this. Pulsing the chicken and yogurt helps tenderize everything and makes it scoopable. For a more flavorful twist, try chicken thighs instead of breasts. Serve this at your next party and blow everyone away.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 teaspoons ground turmeric
  • 1½ teaspoons garam masala
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • ½ teaspoon crushed red pepper
  • 5 garlic cloves, grated (2 tsp.)
  • 1½ pounds boneless, skinless chicken breasts, cubed
  • ¾ cup plain whole-milk yogurt
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter
  • 1 cup very finely chopped yellow onion (from 1 [4-oz.] onion)
  • 3 tablespoons tomato paste
  • 1 (15-oz.) can tomato puree
  • 2¼ cups (18 oz.) cream cheese, softened
  • ⅔ cup chopped fresh cilantro, divided Miniature rice cakes or naan chips, for serving
Instructions
  1. Preheat oven to 375°F. Stir together turmeric, garam masala, coriander, cumin, crushed red pepper, and garlic in a small bowl. Pulse chicken and yogurt in a food processor until meat is shredded, 6 to 8 times. Stir in 1 teaspoon of the salt and half of the turmeric-spice mixture. Set aside.
  2. Cook butter in a large Dutch oven over medium-high until foamy. Stir in onion, tomato paste, and remaining 1 teaspoon salt. Cook, stirring occasionally, until onion softens and tomato paste begins to brown, about 4 minutes. Stir in remaining turmeric-spice mixture; cook, stirring often, until very fragrant, 4 to 5 minutes. Add tomato puree; increase heat to high, and bring to a boil. Stir in chicken-yogurt mixture; simmer 2 minutes. Remove from heat; let cool 10 minutes. Stir in cream cheese and ½ cup of the cilantro.
  3. Transfer mixture to a 2-quart round baking dish. Bake in preheated oven until bubbly and lightly browned, 25 to 30 minutes. Let cool 10 minutes.
  4. Sprinkle with remaining cilantro. Serve with rice cakes and/or naan chips.

Watch the recipe video here:

It's a flavor explosion in this appetizer your guests will love.GET THE RECIPE: https://trib.al/QA2l0YW (via Well Done)

Posted by MyRecipes on Monday, July 15, 2019

Side dish

Rotel Potatoes Aligots

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Rotel Potatoes Aligots
This is a marriage of two of the greatest comfort foods of our time: Rotel dip and mashed potatoes. We’re talking very satisfying and suuuuuuper-rich. This would be great served with a protein like pork chops, but you can also add a little milk to turn this into a dip. This method of mashing potatoes essentially emulsifies whole butter into hot potatoes, and it’s important that you work quickly and don’t let the potatoes get too cool. The potatoes will continue to break down as you add the butter, so don’t overmash them.
Author:
Cuisine: American
Recipe type: Side dish
Ingredients
  • 2½ pounds russet potatoes, peeled and halved lengthwise
  • 1 bay leaf
  • 1½ cups (12 oz.) unsalted butter, cubed
  • 1 Tbsp. plus 1 tsp. kosher salt
  • 1 pound processed cheese (such as Velveeta), cubed
  • 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel), undrained
Instructions
  1. Place potatoes and bay leaf in a large saucepan; add water to cover by 2 inches. Bring to a boil over high; reduce heat to medium, and simmer until tender, 23 to 25 minutes. Drain well in a colander; discard bay leaf. Return potatoes to pot. While still very hot, mash potatoes to a smooth consistency. Stir in butter and salt using a potato masher or whisk.
  2. While potatoes boil, microwave cheese and tomatoes in a large microwavable bowl on HIGH 3 minutes. Stir well. Continue microwaving on HIGH until cheese is melted, 30 to 60 seconds. Stir until smooth.
  3. Swirl cheese mixture into mashed potatoes; serve immediately.

Watch the recipe video here:

CHEESY ? POTATOES ? (via Well Done)GET THE RECIPE: https://trib.al/goKekl5

Posted by MyRecipes on Wednesday, July 10, 2019

Main dish

Piña Colada Snack Mix

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Piña Colada Snack Mix
Everyone’s favorite beach drink becomes crunchy in this snack mix filled with flavor: Sweet, rich coconut, tangy lime and pineapple, and saltiness. You’ll find dried fruit in the produce sections of most stores. We used large coconut flakes. Toss in the fat before you add salt and seasoning to ensure an even dispersal. This makes a lot, and will easily cut in half, but leftovers hold really well in a sealed bag. Serve with actual piña coladas, or your favorite beer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups (about 8 oz.) rice cereal squares (such as Rice Chex)
  • 3 cups (about 6 oz.) unsweetened flaked coconut
  • 3 cups (about 4½ oz.) freeze-dried pineapple
  • 2 cups (about 6 oz.) dehydrated banana chips
  • ¾ cup melted coconut oil
  • ¼ cup fresh lime juice (from 2 limes)
  • ¼ cup plus
  • 1 Tbsp. granulated sugar
  • 2 teaspoons kosher salt
Instructions
  1. Preheat oven to 250°F. Line 2 rimmed baking sheets with parchment paper. Stir together cereal, coconut flakes, pineapple, and banana in a large bowl. Add coconut oil and lime juice; toss until thoroughly coated. Add sugar and salt; toss to coat.
  2. Step 2
  3. Divide mixture evenly between prepared baking sheets; spread in an even layer. Bake in preheated oven until coconut is toasted, 30 to 35 minutes, rotating baking sheets between top and bottom racks and stirring halfway through bake time. Let cool about 15 minutes. Store, covered, at room temperature up to 1 week.

Watch the recipe video here:

We've got your perfect road trip snack right here ?GET THE RECIPE: https://trib.al/ONFuMOR (via Well Done)

Posted by MyRecipes on Tuesday, July 9, 2019

Main dish

Everything Bagel Salad

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Everything Bagel Salad
Your favorite brunch special just took on a new, heartier format. Everything here comes through: The bagels, capers, lox, raw onions, and cream cheese are all balanced out by spinach’s natural mild sweetness. This makes a lot of salad, so you could serve it as either a main or a side dish for a larger crowd. Using whipped cream cheese will make it easier to whisk. You can opt for hot smoked salmon, but cold is a classic. Since the spinach is hardy, you can make this up to 30 minutes before serving.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 (4-oz.) everything bagels, cut into 1-in. pieces
  • 5 tablespoons (2½ oz.) salted butter, melted
  • 1 cup whipped cream cheese (about 5½ oz.)
  • ¼ cup plus 2 Tbsp. water
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons champagne vinegar
  • 1½ tablespoons chopped drained capers
  • ½ teaspoon black pepper
  • 12 ounces fresh baby spinach (about 12 cups)
  • ⅔ cup very thinly sliced red onion (from 1 [3½-oz.] onion)
  • 8 ounces cold-smoked salmon, thinly sliced
  • 1 Tbsp. plus 1 tsp. everything bagel seasoning Dill sprigs
Instructions
  1. Preheat oven to 400°F. Toss together bagel pieces and melted butter on a baking sheet; spread in an even layer. Bake in preheated oven until toasted, 8 to 10 minutes, turning once halfway through bake time. Let cool about 10 minutes.
  2. Whisk together cream cheese, water, dill, vinegar, capers, and pepper in a large bowl until well combined (mixture will be slightly chunky). Add spinach, onion, and toasted bagel pieces; toss to coat.
  3. Divide spinach mixture evenly among 4 plates. Top evenly with salmon; sprinkle with bagel seasoning, and garnish with dill sprigs.

Watch the recipe video here:

Your favorite brunch special just took on a new, heartier form.GET THE RECIPE: https://trib.al/7fGspfF (via Well Done)

Posted by MyRecipes on Monday, July 8, 2019