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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 Thursday, July 4, 2019

Main dish

The Best Grilled Ribs

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The Best Grilled Ribs
When you're in the mood to grill ribs, you're most likely looking for a magically meaty experience—and trust us, there's a reason we call these the best. The texture of these smokey beauties is everything you want. Grilling your ribs over an indirect heat gives them a crispy exterior bark, while the meat stays tender, but not completely falling-off-the-bone tender—you’re left with the perfect amount of chew. Baby back ribs are readily available at most any supermarket; when shopping, look for the smaller racks as these tend to have more tender meat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup packed dark brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon black pepper
  • 3 slabs baby back pork ribs, membrane removed (about 6 lb.)
  • 2 tablespoons olive oil
Instructions
  1. Stir together brown sugar, salt, paprika, garlic powder, dry mustard, and pepper in a small bowl.
  2. Rub ribs with olive oil, and coat evenly with brown sugar mixture, pressing to adhere. Stack ribs together, and wrap tightly with plastic wrap. Place on a baking sheet, and chill 8 hours. Remove plastic wrap, and let ribs stand at room temperature 30 minutes before grilling.
  3. Preheat a gas grill to medium (350°F to 400°F) on 1 side; keep other side unlit. Place rib slabs, meaty side up, on oiled grates over unlit side of the grill, stacking 1 on top of another.
  4. Grill, covered, for 2 hours, rotating bottom slab of ribs to top of stack every 40 minutes. Reduce grill temperature to low (250°F to 300°F); unstack rib slabs, and place side by side over unlit side of grill. Grill ribs, covered, until meat is tender and starts to separate under slight pressure and tips of the bones are exposed about ½ inch, about 30 minutes. Remove ribs from grill, and let rest 10 minutes before serving.

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There's a reason we call these the best ?GET THE RECIPE: https://trib.al/JBj5SRa (via Well Done)

Posted by MyRecipes on Wednesday, June 26, 2019

Burgers

Vegan Copycat: Chick-fil-A Sandwich

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Vegan Copycat: Chick-fil-A Sandwich
If you think being vegan means that we have to miss out on great (fried) food or rely on ultra processed faux meat options, then you're sadly mistaken. This vegan take on Chick-fil-A's classic chicken sandwich will satisfy even the most die-hard meat eater. The secret is brining the tofu in pickle juice (like they do with their chicken) and a mix of spices.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 1 lb. pressed extra firm tofu
  • ¾ cup pickle juice
  • 1 cup cornstarch
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons powdered sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon powdered mustard
  • ¼ teaspoon paprika
  • Coconut oil, for frying
  • 2 tablespoons margarine, softened
  • 4 buns
  • Pickles, for topping
Instructions
  1. Cut the tofu into ½ inch thick slices. Place in a shallow dish and cover with the pickle juice. Allow to marinate for at least 30 minutes.
  2. In a shallow bowl, mix together the cornstarch, nutritional yeast, powdered sugar, and the spices (salt through paprika).
  3. Pour ½ inch of coconut oil into a cast iron skillet and place over medium-high heat.
  4. Dredge the marinated tofu in the seasoned cornstarch mixture and carefully place in the hot oil. Fry 2-3 minutes on each side, or until golden brown. Remove and place on a paper towel-lined plate to drain. Repeat until all the tofu is fried.
  5. Spread the margarine equally on each of the buns. Lightly toast on a dry skillet over medium heat. Top the buns with tofu and pickles.

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Best part: You can enjoy it on a Sunday too ?GET THE RECIPE: https://trib.al/v85cZVz (via Well Done)

Posted by MyRecipes on Friday, June 21, 2019

Main dish

Zucchini and Bean Burritos

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Zucchini and Bean Burritos
The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup spicy enchilada sauce (such as Las Palmas)
  • 1 (14.5-ounce) can unsalted pinto beans, rinsed and drained
  • 1 (14.5-ounce) can fat-free refried beans
  • 1 tablespoon olive oil
  • 3 cups diced zucchini
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ⅛ teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
  • 8 (8-inch) whole-wheat flour tortillas
  • 4 ounces reduced-fat cheddar cheese, shredded (about 1 cup) Cooking spray
  • ½ cup reduced-fat sour cream
  • ½ cup refrigerated fresh pico de gallo Cilantro sprigs (optional)
Instructions
  1. Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).
  2. Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.
  3. Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.
  4. Prepare rice according to package directions.
  5. Warm tortillas according to package directions. Spread about ⅓ cup bean mixture evenly over each tortilla, leaving a ½-inch border. Top each tortilla with ⅓ cup rice, ⅓ cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.
  6. Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

Watch the recipe video here:

Veggie lovers, this one's for you ?(via Well Done)GET THE RECIPE: https://trib.al/U7TV8Wu

Posted by MyRecipes on Friday, June 21, 2019

Main dish

Ultimate Tomahawk Steak

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Ultimate Tomahawk Steak
Whether you're sharing it with a loved one or serving it up to your family, this steak is destined to impress. Be sure to call your butcher ahead of time to reserve a tomahawk.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (3½-lb.) tomahawk rib-eye steak
  • 1½ tablespoons kosher salt
  • 2½ teaspoons black pepper
Instructions
  1. Let steak stand at room temperature 30 minutes to an hour before cooking. Preheat grill to medium-high (400°F to 450°F). Sprinkle steak evenly on both sides with salt and pepper. Lightly coat grill grates with oil or grilling spray.
  2. Place steak on hot grates, and grill, undisturbed, until it releases easily from the grates, about 4 minutes. Flip, and repeat on the other side. Continue grilling, turning occasionally, until a thermometer inserted into thickest portion of steak registers 125°F, 30 to 40 minutes. Transfer to a cutting board; let rest 15 minutes. Run a knife along the inside edge of the bone to remove the steak from bone in 1 piece; slice against the grain.

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This steak is destined to impress. GET THE RECIPE: https://trib.al/EjKbFvg

Posted by MyRecipes on Sunday, June 16, 2019

Main dish

Instant Pot Keto Chicken Fajita Bowls

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Instant Pot Keto Chicken Fajita Bowls
This keto-approved take on fajitas is a super satisfying low-carb meal. The chicken shreds off the bone easily, while the veggies have a slight crunch and the broth is light and flavorful. It feels indulgent, but you’re not breaking any rules.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil, divided
  • 1 green bell pepper, cut in strips
  • 1 medium onion, sliced
  • 2 teaspoons minced garlic
  • 2 pounds bone-in, skinless chicken breasts
  • 1¼ teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ cup chicken stock Cooked cauliflower rice
  • ½ cup cherry tomatoes, quartered
  • 1½ ounces Cheddar cheese, shredded (about ⅓ cup)
  • ¼ cup sour cream
  • 1 avocado, diced Hot sauce
Instructions
  1. Set Instant Pot to “sauté” and allow it to preheat for 3 minutes. Heat 2 teaspoons of the oil until hot. Add bell pepper, onion, and garlic; stir and arrange in an even layer. Cook, undisturbed, until lightly browned around the edges, about 3 minutes. Stir, and continue to cook until tender and golden, 3 to 5 minutes. Transfer onion mixture to a plate.
  2. Stir together salt, chili powder, cumin, and pepper; sprinkle most of the spice mixture evenly on the meaty side of chicken breasts. Add remaining 1 teaspoon oil to pot. Place chicken, spice side down, in hot oil, and sear 3 minutes. Sprinkle bone side of chicken with remaining spice mix; flip. Add stock; cover and press cancel. Set cooker to high pressure for 10 minutes.
  3. Carefully release pressure and remove lid. Press “cancel”. Transfer chicken to a platter; shred chicken and discard bones. Place shredded chicken and onion mixture in hot liquid. Serve fajita mixture over cauliflower rice; top with tomatoes, cheese, sour cream, avocado, and hot sauce.

Watch the recipe video here:

Feels indulgent, but you’re not breaking any #Keto rules. GET THE RECIPE: https://trib.al/8TOXCe1 (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Breakfast

Grilled Wings with Pineapple-Ginger Glaze

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Grilled Wings with Pineapple-Ginger Glaze
Not to brag, but these wings are incredible. The marinade is nice and the char from the grill is perfect. These wings have some heat to them, but not too much. Wings often come in one piece, but don’t fret: Cutting whole wings is easy, just make sure you cut through the joints.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2¼ pounds chicken wings, cut into drumettes and flats (about 24 wings)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon granulated sugar
  • 1 teaspoon kosher salt, divided
  • 1 (12-oz.) can ginger ale
  • ½ cup pineapple preserves
  • ½ cup pineapple juice
  • 1 tablespoon fresh lime juice (from 1 lime)
  • Cooking spray
Instructions
  1. Combine chicken, oil, oregano, cayenne, paprika, sugar, and ½ teaspoon of the salt in a large bowl, stirring well to coat chicken.
  2. Combine ginger ale, pineapple preserves, pineapple juice, lime juice, and remaining ½ teaspoon salt in a small saucepan.
  3. Preheat grill to medium-high (400°F to 450°F). Place saucepan on the grill, and bring to a boil. Cook, stirring often, until reduced by half, about 10 minutes. Remove from grill; reserving half of sauce for serving.
  4. Coat grill rack with cooking spray. Place chicken on rack, and grill, turning often, until slightly charred and cooked through, brushing often with pineapple sauce, about 15 minutes. Remove from grill, toss with reserved sauce. Serve immediately.

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Not to brag, but these wings are incredible. ?GET THE RECIPE: https://trib.al/v0NMIY4

Posted by MyRecipes on Friday, May 24, 2019

Main dish

Kung Pao Chicken Tacos

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Kung Pao Chicken Tacos
A kickin’ chicken taco of this caliber is not to be underestimated. Sure, this is an inexpensive, family-friendly weeknight dinner… but it’s a cool inexpensive, family-friendly weeknight dinner. Also, it’s just a ridiculously tasty recipe. For more meals like it, grab a copy of Julie Grimes’s $10 Dinners: Delicious Meals for a Family of 4 that Don't Break the Bank.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • ¼ cup lower-sodium soy sauce, divided
  • 2 tablespoons dark sesame oil, divided
  • 2 tablespoons honey, divided
  • 6 tablespoons cornstarch, divided
  • ½ teaspoon kosher salt
  • 2 tablespoons canola oil, divided
  • 2 teaspoons rice vinegar
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 1 large garlic clove, minced
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • ¾ cup diagonally sliced celery (about 2 stalks)
  • 8 (6-inch) corn tortillas
  • ½ medium red bell pepper, thinly sliced
  • 2 green onions, trimmed and thinly diagonally sliced
  • 4 lime wedges
Instructions
  1. Place chicken in a large zip-top plastic bag. Whisk together 2 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1½ tsp. honey in a small bowl. Add soy mixture to bag with chicken; seal. Marinate at room temperature for 30 minutes, turning bag over after 15 minutes. Remove chicken from bag; discard marinade.
  2. Place ⅓ cup cornstarch in a shallow dish. Sprinkle chicken evenly with salt. Dredge chicken in cornstarch; shake off excess. Heat a large skillet over medium-high heat. Add 1 Tbsp. canola oil to pan; swirl to coat. Add half of coated chicken; sauté 6 minutes or until done, turning to brown on all sides. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 Tbsp. canola oil and coated chicken.
  3. Whisk together remaining 2 Tbsp. soy sauce and 1½ tsp. cornstarch in a large microwave safe bowl. Add 1 Tbsp. sesame oil, 1½ tsp. honey, vinegar, and sambal; whisk until well blended. Microwave at HIGH for 1½ minutes or until slightly thick, stirring twice. Stir in garlic. Add chicken, peanuts, and celery to bowl with sauce; toss.
  4. Toast tortillas under broiler until lightly blistered or heat according to package directions. Divided chicken filling evenly among warm tortillas; top tacos with bell pepper and green onions; serve with lime wedges.

Watch the recipe video here:

#TacoTuesday—but with an unexpected twist ?GET THE RECIPE: https://trib.al/zlvoV3d (via Well Done)

Posted by MyRecipes on Tuesday, April 2, 2019

Dessert

Shaved Fennel Salad with Orange, Green Olives, and Pistachios

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Shaved Fennel Salad with Orange, Green Olives, and Pistachios
A mandoline is great for shaving the fibrous fennel bulbs into delicate, thin slices.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon grated orange rind
  • ¾ cup orange sections (about 2 large oranges)
  • ¾ cup coarsely chopped pitted green olives (about 3 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon kosher salt
  • 2 medium fennel bulbs with stalks (about 2 pounds)
  • 1 cup shelled unsalted dry-roasted pistachios
Instructions
  1. Combine first 7 ingredients in a large bowl; toss gently to combine.
  2. Step 2
  3. Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine. Sprinkle with fennel fronds and nuts.

Watch the recipe video here:

Shaved Fennel Salad: Is it springtime yet? (via Well Done)GET THE RECIPE: http://trib.al/WRdNclB

Posted by MyRecipes on Wednesday, March 27, 2019

Dessert

Radishes in Browned Butter and Lemon

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Radishes in Browned Butter and Lemon
The peppery flavor of radishes shine in this simple recipe for Radishes in Browned Butter and Lemon.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups radishes, halved lengthwise, with root and 1-inch stem left on
  • 1 tablespoon butter
  • ½ teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 cup torn radish leaves
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
  2. Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.

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It's spring side dish you're about to be obsessed with. GET THE RECIPE: http://trib.al/h3Vprax (via Well Done)

Posted by MyRecipes on Monday, March 18, 2019