Category: maindish

Categories
appetizer italian food maindish

Italian Cheese & Tomato Pie

Easy Italian Fresh Tomato Cheese Pie, a delicious Italian healthy summer savory pie recipe, the perfect appetizer or main dish.

Servings8 servings

Ingredients
  • 1 pre-made pie crust or puff pastry
  • 1 tablespoon butter melted
  • 7 ounces firm mozzarella thinly sliced (200 grams)
  • 5 1/4 ounces fontal cheese / gouda / gruyere (or any soft cheese of choice) (150 grams)
  • 2 ripe / firm tomatoes thinly sliced
  • 1 1/2 teaspoons oregano
  • 1 teaspoon basil
  • 1/4 -1/2 teaspoon salt
  • 1 1/4 tablespoons olive oil for drizzling
  • 3-5 leaves fresh basil
Instructions
  1. Pre-heat oven to 375° (190°). Lightly grease a 12 inch (30 cm) round pizza pan.
  2. Place the puff pastry / savory crust on the prepared pan, brush the pastry with the melted butter, top with first the thinly sliced mozzarella, then the thinly sliced fontal cheese, and finally top with the thin slices of tomato (if they are really seedy i remove the seeds & pulp) sprinkle with salt, oregano and basil, drizzle with olive oil and bake for approximately 35 minutes or until golden. Remove and top with chopped fresh basil. Serve immediately. 
  3. Enjoy!
For full information kindly visit anitalianinmykitchen.com.
Categories
beef dinner maindish

Slow Cooker Broccoli Beef

A better than take-out recipe for broccoli beef made in the slow cooker! Made with thinly sliced flank steak and crunchy broccoli that’s perfect over a bed of rice. Let the slow cooker take care of dinner for you!

Yield: 5-6 Servings

Ingredients
  • 1 ½ – 1 ¾ pound flank steak, sliced into 2 inch pieces
  • 1 cup beef broth
  • 1 tablespoon minced garlic
  • 2 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • ½ – 1 teaspoon red pepper flakes (or more to preference)
  • ½ teaspoon ground ginger
  • ⅓ cup light brown sugar
  • 1 yellow onion, cut into 1 inch dice
  • 2 tablespoons cornstarch
  • 1 pound broccoli florets
  • 2 teaspoons toasted sesame oil

Instructions
  1. In a small bowl or a 2 cup measuring cup, combine the ingredients for the sauce – beef broth, garlic, oyster sauce, soy sauce, red pepper flakes, ground ginger, and brown sugar. Stir until the brown sugar dissolves.
  2. Spray a 5-8 quart slow cooker with cooking spray so the food doesn’t stick. Add the sliced beef and diced onions in and pour the sauce over. Stir to combine. Allow the slow cooker to cook on the low heat setting for 4-5 hours or the high heat setting for 2-3 hours.
  3. About 35 minutes before the cooking time is up, combine ½ cup of the cooking liquid (from the slow cooker) and the cornstarch in a small bowl. Stir until the cornstarch dissolves. This will take a few minutes, be patient. It’ll look like it’s completely seized up but within 2-3 minutes it should dissolve completely. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes.
  4. Just before serving: Place the broccoli florets in a shallow baking dish and drizzle with 3 tablespoons of water. Place in the microwave and cover with a plastic microwave cover. Zap for 1-2 minutes on high or until the broccoli turns bright green. Stir the broccoli into the slow cooker and drizzle with the sesame oil. Serve warm over a bed of jasmine rice.

For full information kindly visit littlespicejar.com.
Categories
cheesecake chicken enchilada maindish mexican

Creamy Salsa Verde Chicken Enchiladas


These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

SERVINGS: 8 ENCHILADAS

Ingredients
  • 2 Tablespoons butter
  • 1 cup onion,, diced
  • 2 garlic cloves,, minced
  • 1 (8 oz) package cream cheese, softened
  • 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
  • 2 cups cooked,, chopped chicken breasts
  • 8 medium sized flour tortillas
  • 1 (16 oz) jar green salsa
  • 2 cups shredded Mexican cheese

Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and set aside.
  2. Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.
  3. Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
  4. Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.
  5. Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.

For full information kindly visit belleofthekitchen.com.
Categories
dinner maindish

Old Fashioned Goulash!

Ingredients
  • 2 lbs ground beef or turkey
  • 3 tsp minced garlic
  • 1 large Yellow onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 1 T Italian seasoning
  • 1 T Adobo Seasoning
  • 3 bay leaves
  • 1 T seasoned salt
  • 1/2 T black pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded Mozzarella Cheese
  • 1/2 Cup Shredded Cheddar Cheese
Instructions

  1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
  2. Add garlic, onions, olive oil & until meat is fully cooked.
  3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
  4. Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally.
  5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
  6. Cover once again and allow to simmer for about 30 minutes
  7. Once cooked, remove the bay leaves
  8. Add only the cheddar cheese and mix until combined
  9. Add mozzarella right before serving
  10. ENJOY!


For full information kindly visit myincrediblerecipes.com

Categories
chicken dinner maindish

Creamy Garlic Herb Chicken Recipe

Pan-seared chicken breasts prepared with a creamy, garlicky herb sauce. Flavorful, quick weeknight dinner prepared in one pan and in 30 minutes!

Servings: 4 Serves

Ingredients
FOR THE CHICKEN BREASTS
  • 1 pound (about 4) boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, to taste
  • 2 tablespoons olive oil

FOR THE CREAM SAUCE
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • 1 cup 2% milk
  • 4 ounces low fat cream cheese, cut up into cubes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • freshly shredded parmesan cheese, for garnish (optional)
  • chopped fresh parsley, for garnish (optional)

Instructions
FOR THE CHICKEN BREASTS

  1. Season chicken breasts with garlic powder, salt, and pepper.
  2. Heat olive oil over medium-high heat in a large skillet.
  3. Add chicken to the skillet and cook for 6 to 8 minutes, undisturbed.
  4. Flip the chicken breasts and continue to cook for about 6 more minutes, or until thoroughly cooked through.
  5. Remove chicken from skillet and set aside.

FOR THE CREAM SAUCE

  1. Return skillet to heat and melt the butter.
  2. Stir in garlic and cook for around 30 seconds, or until fragrant.
  3. Sprinkle flour over garlic, and continue to stir constantly for 20 seconds.
  4. Whisk in milk.
  5. Add cream cheese, and continue to whisk until cream cheese melts.
  6. Stir in basil, oregano, and thyme; let sauce come to a slow simmer.
  7. Return chicken to the skillet and continue to cook for 1 minute, or until heated through.
  8. Spoon sauce over chicken.
  9. Sprinkle with parmesan cheese and parsley.
  10. Serve.


For full information kindly visit diethood.com.

Categories
lunch maindish meal

Pressure Cooker Meatloaf Recipe

Amazing one pot meal idea using an electric pressure cooker.

Serves: 6 to 8 servings

Ingredients
Pressure Cooker Meatloaf Ingredients:

  • 2 lbs hamburger
  • 1½ cups of bread crumbs (any kind will do – I prefer the Panko)
  • 1 cup Parmesan Cheese
  • 4 large eggs
  • 1 tablespoon minced garlic (fresh)
  • 1 tsp of your favorite seasoning (I used McCormick’s Montreal Steak Seasoning)
  • salt and pepper to taste (I usually put a teaspoon of each)
  • 1 cup beef broth (DO NOT put this in the meatloaf mixture, pour it in the bottom of the pressure cooker because this creates the steam it needs to cook)
Red Meatloaf Sauce Ingredients:

  • 5 tsp brown sugar
  • ⅔ cup of ketchup
  • 1 tbs dry mustard
  • 2 tsp Worcestershire sauce
Instructions

  1. Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
  2. In a separate bowl, mix together the red topping sauce ingredients. Make sure you mix this thoroughly so that all the brown sugar incorporates into the rest of the ingredients.
  3. Add your potatoes and carrots (I used about 10 small potatoes cut into quarters and one small bag of carrots) with a little bit of salt and pepper.
  4. Now add about 1 cup of beef broth (or water).
  5. Use the rack that came with the pressure cooker or use a vegetable steamer rack to place the meatloaf on top of the potatoes and carrots. You can use tin foil if you don’t have a steamer rack. Make sure to leave room on the sides to allow the steam to reach the top of the pot.
  6. Spread about half of the red topping sauce on top of the meatloaf before you cook it and reserve the other half for after it’s done.
  7. It was important to shape it in the size of the pressure cooker with a little bit of room on the sides.
  8. Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you can do a quick release of the steam button. After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. If it’s not done, simply put it back in the pressure cooker and add another 5 minutes.
  9. Add the remaining sauce to the top of the meatloaf and then I place it on a baking sheet and broil it for about 5 minutes to caramelize the topping.


For full information kindly visit isavea2z.com.

Categories
dinner maindish seafood shrimp

BAKED BUTTER GARLIC SHRIMP

Quick and simple way to bake flavorful shrimp with no fuss. Garlic and butter Shrimp. Toss with Pasta or use butter sauce as a dip for crusty bread. Yum!

Serves: 5-6

Ingredients

  • 1 lb raw shrimp, peeled and cleaned
  • 5 tbsp softened butter
  • 3-4 large cloves garlic, crushed
  • salt and fresh ground pepper
  • fresh or dried parsley for garnish
  • Lemon wedges, for serving, if desired
Instructions

  1. Preheat oven to 425 degrees
  2. Smear butter evenly over the bottom of the baking dish
  3. Sprinkle the crushed garlic over the butter
  4. Add the shrimp, trying not to overlap if possible
  5. Sprinkle everything with salt and pepper
  6. Bake for 7 minutes and then stir/turn the shrimp and bake for 7-10 more minutes, or until shrimp is done.
  7. Garnish with parsley, if desired, and squeeze a lemon wedge over it, if desired.
  8. Serve as a side with steak, or toss the cooked shrimp and butter sauce with pasta. If you do this, cook the pasta while the shrimp is cooking for a quick meal.


For full information kindly visit reallifedinner.com.

Categories
chicken dinner lunch maindish

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI

We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs. If you like more sauce, add an extra can of condensed cream of chicken soup and additional 3/4 cup of water. You’ll have double the sauce! Make sure to season more with salt and pepper. 

Servings: 6 servings

Ingredients

  • 2 pounds (907 g) boneless chicken breasts
  • kosher salt , to taste
  • fresh cracked black pepper , to taste
  • 1/2 teaspoon (2.5 ml) paprika
  • 4 tablespoons (60 g) butter, divided
  • 4-5 cloves (4-5 cloves) garlic , minced
  • 10.5 ounces (298 g) (1 can) Condensed Cream of Chicken Soup , or more if needed
  • 1 cup (240 ml) water
  • 2 to 3 cups (480-710 ml) chopped broccoli
  • 1 teaspoon (5 ml) chopped fresh parsley
  • lemon wedges , optional
  • Serve with rice or pasta

Instructions 

  1. Season chicken with salt, pepper and paprika. Set aside.
  2. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
  3. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
  4. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.
  5. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

For full information kindly visit bestrecipebox.com.

Categories
chicken dinner maindish meal

SLOW COOKER HONEY GARLIC CHICKEN

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Servings 6 servings

Ingredients
  • 2 tablespoons lite soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 3 cloves garlic , minced
  • 6 chicken thighs , bone in skin on
Instructions
  1. Combine all the ingredients together in the slow cooker until well mixed.
  2. Lay the chicken skin side up in a single layer and cook on low for 6-7 hours.
  3. If your chicken isn’t browned on the top you can put it on a foil lined cookie sheet under a broiler for 2-3 minutes.
For full information kindly visit dinnerthendessert.com.
Categories
dinner maindish mexican

Mexican Shredded Beef

The beauty of this Mexican Shredded Beef is it can be done in the Instant Pot or the slow cooker and either way it’s delicious!

Servings: 6 -8 servings.

Ingredients
  • 3-4 lb. chuck roast cut into 2 inch pieces
  • 1 Tbsp chili powder
  • 1 1/2 tsp sea salt
  • 1 Tbsp olive oil
  • 1 cup onion diced
  • 2 Tbsp tomato paste
  • 6 garlic cloves diced
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1/2 cup picante sauce salsa
  • 1 cup beef broth
  • cilantro for garnish
  • limes to squeeze over top

Instructions
For full instructions kindly visit yourhomebasedmom.com.