Dinner Recipes - Recipes by Meal | Taste of Home https://www.tasteofhome.com/recipes/meal-types/dinner/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 20 Aug 2024 18:12:03 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Dinner Recipes - Recipes by Meal | Taste of Home https://www.tasteofhome.com/recipes/meal-types/dinner/ 32 32 Steak Frites https://www.tasteofhome.com/recipes/steak-frites/ Wed, 14 Aug 2024 20:34:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023258
This steak frites recipe features perfectly cooked steak and homemade fries for a classic French bistro dish that's bound to impress.
Total Time

Prep: 20 min. + standing Cook: 15 min.

Makes

4 servings

Ingredients

  • FRIES:
  • 1 pound russet potatoes
  • Oil for deep-fat frying
  • 3/4 teaspoon salt
  • STEAK:
  • 1 beef ribeye steak (1 pound)
  • 1-1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 garlic cloves
  • 2 fresh thyme sprigs
Text Ingredients

Directions

  1. Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
  2. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches until lightly browned, 3-4 minutes. Remove with a slotted spoon; drain on paper towels.
  3. Increase heat of oil to 375°. Fry potatoes again in batches until crisp and golden brown, 1-2 minutes, turning frequently. Drain on paper towels; sprinkle with 3/4 teaspoon salt.
  4. Preheat a cast-iron skillet over high heat, 3-4 minutes. Add olive oil and let heat until rippling. Pat beef dry with paper towels and season all sides with remaining 3/4 teaspoon salt and pepper.
  5. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes. Turn steaks to sides and cook 1 minute, rolling as edges become brown. Turn to uncooked side; add butter, garlic and thyme to pan. Cook another 3-4 minutes, until steaks spring back slightly but are soft when lightly pressed. Use a spoon to baste steaks with butter the last 1-2 minutes of cooking, until desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic cloves and thyme. Let stand 5 minutes before serving.

Nutrition Facts

3 ounces cooked beef with 3/4 cup fries: 517 calories, 39g fat (12g saturated fat), 82mg cholesterol, 1267mg sodium, 20g carbohydrate (1g sugars, 2g fiber), 22g protein.

]]> Filet Mignon https://www.tasteofhome.com/recipes/filet-mignon/ Wed, 14 Aug 2024 20:08:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023260
This perfectly simple filet mignon recipe, comprising a few simple ingredients, will render a perfect steak every time. That steak will also pair effortlessly with your favorite side dish.
Total Time

Prep: 10 min. + standing Cook: 15 min.

Makes

4 sservings

Ingredients

  • 4 filet mignon steaks (6 ounces each)
  • 1-1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 garlic cloves
  • 3 fresh rosemary sprigs
Text Ingredients

Directions

  1. Remove steaks from the refrigerator and sprinkle with 1/2 teaspoon salt; let stand for 30 minutes.
  2. Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Add olive oil and let heat until rippling. Pat beef dry with paper towels and season all sides with the remaining 1 teaspoon salt and pepper.
  3. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes. Turn steaks to sides and cook for 1 minute, rolling as edges become brown. Turn to the uncooked side; add butter, garlic and rosemary to the pan. Cook another 3-4 minutes, until steaks spring back slightly but are soft when lightly pressed. Use a spoon to baste steaks with butter for the last 1-2 minutes of cooking.
  4. Continue cooking to the desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic cloves and rosemary. Let stand 5 minutes before serving.

Nutrition Facts

1 steak: 326 calories, 19g fat (8g saturated fat), 89mg cholesterol, 766mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 36g protein.

]]> Ham Potpie https://www.tasteofhome.com/recipes/ham-potpie/ Wed, 14 Aug 2024 19:00:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2009942
Ham potpie is a cozy dinner option that's hearty, comforting and everything you want for a weeknight meal. If you have leftover ham in the fridge, this potpie recipe is a convenient way to give it new life.
Total Time

Prep: 25 min. Bake: 50 min. + standing

Makes

6 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1/4 cup cold water
  • FILLING:
  • 2-1/2 cups cubed fully cooked ham
  • 2 cups fresh or frozen peas
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, thinly sliced
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1/2 cup chicken broth
  • Additional milk
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.
  2. For filling, in a large bowl, combine ham, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, tarragon, salt and pepper until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into ham mixture; spoon into crust.
  3. Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.
  4. Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 590 calories, 30g fat (18g saturated fat), 107mg cholesterol, 1335mg sodium, 58g carbohydrate (8g sugars, 6g fiber), 23g protein.

]]> Teriyaki-Orange Grilled Ham Steak https://www.tasteofhome.com/recipes/teriyaki-orange-grilled-ham-steak/ Fri, 09 Aug 2024 18:30:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990351
I love me a good grilled ham steak, so one day I decided to create my own with ingredients that I had on hand. The grilled crispiness on the outside combined with a tangy orange marinade make it perfect for any meal. —Cyndy Gerken, Naples, Florida
Total Time

Prep: 10 min. + marinating Grill: 10 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • ¼ cup of butter
  • 2 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 medium orange, zested and juiced
  • 2 garlic cloves, minced
  • 2 teaspoons teriyaki sauce
  • 1-1/2 pounds fully cooked bone-in ham steak

Directions

  1. In a small saucepan, melt butter over medium-low heat. Stir in brown sugar, honey, Dijon, orange juice, orange zest, garlic and teriyaki sauce. Cook and stir until sugar is dissolved. Pour in a large shallow dish. Cool to room temperature. Add ham steak. Let stand 20 minutes, turning once.
  2. Remove ham from dish, reserving remaining butter mixture. Grill ham, covered, over medium heat until heated through and lightly browned, about 10 minutes, brushing with butter mixture and turning once.

Nutrition Facts

3 ounces ham: 340 calories, 20g fat (10g saturated fat), 96mg cholesterol, 1588mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 21g protein.

]]> Sweet and Spicy Chicken with Soba Noodles https://www.tasteofhome.com/recipes/sweet-and-spicy-chicken-with-soba-noodles/ Fri, 09 Aug 2024 18:24:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990354
Hearty soba noodles, chicken and veggies make for a quick one dish dinner. I like to add mushrooms when I have them on hand. —Trisha Kruse, Eagle, Idaho
Total Time

Prep: 20 min. Cook: 15 min.

Makes

6 servings

Updated: Aug. 09, 2024

Ingredients

  • 8 ounces uncooked Japanese soba noodles
  • 2 tablespoons Sriracha chili sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil, divided
  • 4 cups shredded cabbage
  • 2 medium carrots, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

Directions

  1. Cook noodles according to package directions. In a small bowl, whisk soy sauce, Sriracha, honey and sesame oil.
  2. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add cabbage, carrots, red pepper and onion. Cook and stir until vegetables are crisp-tender, 3-5 minutes. Add garlic and ginger; cook and stir 1 minute longer. Remove vegetables to a large bowl.
  3. In same skillet, heat remaining 1 tablespoon canola oil over medium heat. Add chicken; cook and stir until chicken juices run clear, 5-7 minutes. Add vegetable mixture back to skillet. Stir in soy sauce mixture. Drain noodles; add to skillet and toss to coat.

Nutrition Facts

1-1/3 cups: 313 calories, 8g fat (1g saturated fat), 42mg cholesterol, 980mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 23g protein.

]]> Slow-Cooked Balsamic Lentil Soup https://www.tasteofhome.com/recipes/slow-cooked-balsamic-lentil-soup/ Fri, 09 Aug 2024 18:19:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990363
Balsamic vinegar and honey give this healthy soup a tangy and slightly sweet flavor. Since this soup is slow-cooked, the vegetables and lentils retain their texture and don’t turn into mush. —Colleen Delawder, Herndon, Virginia
Total Time

Prep: 15 min. Cook: 5 hours.

Makes

8 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 3 celery ribs, chopped
  • 2 medium carrots, chopped
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 1 cup chopped sweet onion
  • 1 cup dried red lentils, rinsed
  • 1 tablespoon honey
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 cup balsamic vinegar
  • Optional: Shaved Parmesan cheese, fresh parsley, balsamic glaze drizzle

Directions

  1. In a 3- or 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 5-6 hours. Stir in vinegar. Garnish as desired.

Nutrition Facts

1 cup: 145 calories, 0 fat (0 saturated fat), 0 cholesterol, 459mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch.

]]> Pesto Chicken Ciabatta Sandwiches https://www.tasteofhome.com/recipes/pesto-chicken-ciabatta-sandwiches/ Fri, 09 Aug 2024 18:10:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990361
Cheesy, crispy and fresh sandwiches transport you to your favorite bistro. These pesto chicken sandwiches are the perfect meal with an easy side. You can sub turkey or pork for the smoked chicken. —Jen Pahl, West Allis, Wisconsin
Total Time

Prep/Total Time: 15 min.

Makes

2 servings

Updated: Aug. 09, 2024

Ingredients

  • 4 tablespoons prepared pesto
  • 2 ciabatta rolls
  • 6 ounces thick-sliced deli smoked chicken breast
  • 4 slices smoked provolone cheese
  • 1/2 cup julienned roasted sweet red peppers
  • 1/2 cup fresh baby spinach

Directions

  1. Preheat air fryer to 300°. Spread pesto on cut sides of both tops and bottoms of each roll. On each of the bottom halves, layer 3 ounces chicken and 1 slice cheese. On each of the top halves, layer 1/4 cup red pepper and 1 slice cheese.
  2. Cook until heated through and cheese is melted, 4-6 minutes. Add spinach to bottom halves and replace tops.
]]> Creamy Sun-Dried Tomato Ravioli https://www.tasteofhome.com/recipes/creamy-sun-dried-tomato-ravioli/ Fri, 09 Aug 2024 17:53:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990362
This little gem of a recipe came together when I raided the freezer for something to make for dinner. It looks like a restaurant quality meal. If you don't have ravioli, this is good with any type pasta. —Kallee Krong-McCreery, Escondido, California
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 2 packages (10 ounces each) refrigerated cheese ravioli
  • 4 bacon strips, chopped
  • 1/3 cup finely chopped sweet red pepper
  • 1 green onion, chopped
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1/4 cup soft sun-dried tomato halves (not packed in oil), chopped
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarsely ground pepper
  • Shaved Parmesan cheese

Directions

  1. Cook ravioli according to package directions.
  2. Meanwhile, in a large skillet over medium heat, cook bacon, red pepper and green onion until bacon is crisp. Drain all but 1 tablespoon drippings from pan. Stir in flour until blended. Gradually stir in milk. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 1-2 minutes. Stir in sun-dried tomatoes, garlic salt and pepper.
  3. Drain ravioli; add to sauce in skillet. Stir gently to coat. Serve with Parmesan cheese.

Nutrition Facts

1 serving: 606 calories, 26g fat (9g saturated fat), 95mg cholesterol, 1296mg sodium, 68g carbohydrate (10g sugars, 6g fiber), 25g protein.

]]> Barbecue Shrimp Flatbread https://www.tasteofhome.com/recipes/barbecue-shrimp-flatbread/ Fri, 09 Aug 2024 17:47:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990360
This recipe is loosely based on an appetizer I found online and loved. The surprising combination is sweet and balanced. Make a bigger pizza to serve at a party. —Ingrida Ievans, Wheaton, Illinois
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 4 bacon strips
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 package (8.8 ounces) naan flatbreads
  • 1/2 cup barbecue sauce
  • 3 ounces crumbled goat cheese
  • 2 tablespoons honey
  • 1/2 cup fresh baby arugula

Directions

  1. Preheat oven to 350°F. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  2. Add shrimp to drippings; cook and stir over medium-high heat until shrimp almost turn pink, 2-3 minutes. Remove from the heat.
  3. Arrange flatbread in a 15x10x1-in. baking pan. Top with barbecue sauce, shrimp, bacon and goat cheese. Drizzle with honey. Bake until naan edges are browned and cheese is partially melted, 8-10 minutes. To serve, cut each flatbread in half. Top with arugula.

Nutrition Facts

1/2 flatbread: 399 calories, 13g fat (6g saturated fat), 109mg cholesterol, 1141mg sodium, 52g carbohydrate (23g sugars, 2g fiber), 20g protein.

]]> 20-Minute Peanut Chicken Pad Thai https://www.tasteofhome.com/recipes/20-minute-peanut-chicken-pad-thai/ Fri, 09 Aug 2024 17:45:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990353
This is my go-to after a long day at work. I’ll pick up a hot rotisserie chicken and noodles at the grocery store and whip this up in a jiffy. It’s easy, savory, filling and healthy. A win for everyone! —Callie Gavorek, Canton, Michigan
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 package (8 ounces) thick brown rice noodles
  • 1/2 cup creamy peanut butter
  • 1/2 cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha chili sauce
  • 1 tablespoon canola oil
  • 1 package (14 ounces) coleslaw mix
  • 3 garlic cloves, minced
  • 1-1/2 cups shredded cooked chicken
  • Optional toppings: Sliced green onions, chopped peanuts, chopped cilantro and crushed red pepper flakes

Directions

  1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk peanut butter, hot water, soy sauce, brown sugar, vinegar, sesame oil and Sriracha.
  2. In a large skillet, heat oil over medium-high heat. Add coleslaw mix; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in peanut butter mixture and chicken. Cook and stir until heated through. Drain noodles; add to skillet and toss to coat. If desired, serve with optional toppings.

Nutrition Facts

1 serving, about 1-1/2 cups: 586 calories, 26g fat (5g saturated fat), 47mg cholesterol, 604mg sodium, 64g carbohydrate (13g sugars, 8g fiber), 28g protein.

]]> Slow-Cooked Lemon Chicken Orzo https://www.tasteofhome.com/recipes/slow-cooked-lemon-chicken-orzo/ Fri, 09 Aug 2024 17:44:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990844
Only the chicken needs to be prepped for this succulent one-pot wonder. This lemon chicken orzo is reminiscent of what you get at a Greek restaurant. The challenge is waiting the two or three hours while it's cooking. —Laura Wilhelm, Los Angeles, California
Total Time

Prep: 20 min. Cook: 2 hours.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1-1/2 cups chicken stock
  • 2 teaspoons Greek seasoning
  • 1/2 teaspoon garlic powder
  • 1 cup uncooked orzo pasta
  • 1/3 cup chopped pitted Greek olives
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 cups fresh baby spinach
  • 1/2 cup crumbled garlic and herb feta cheese
  • 1 medium lemon, zested and juiced
  • 1 tablespoon snipped fresh dill
  • 1 teaspoon lemon-pepper seasoning, optional

Directions

  1. In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt. slow cooker. Add stock, Greek seasoning and garlic powder to skillet, scraping up any brown bits from pan; add to slow cooker. Cover and cook on high 1-1/2 hours.
  2. Stir in orzo, olives and sun-dried tomatoes into slow cooker, making sure orzo is submerged in liquid. Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes. Add spinach, feta, lemon juice, lemon zest, dill and, if desired, lemon pepper to slow cooker. Stir until spinach is wilted.

Nutrition Facts

1 serving: 512 calories, 22g fat (5g saturated fat), 86mg cholesterol, 1107mg sodium, 44g carbohydrate (4g sugars, 3g fiber), 32g protein.

]]> Air-Fryer Artichoke Pesto Chicken Pizza https://www.tasteofhome.com/recipes/air-fryer-artichoke-pesto-chicken-pizza/ Fri, 09 Aug 2024 17:42:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990355
These super delicious air-fryer pizzas are made with a garlic and herb cream cheese spread, lemon artichoke pesto and rotisserie chicken. If you want to keep the first pizzas warm while air frying the second batch, place them in the oven at the lowest temperature available. —Sharyn LaPointe Hill, Las Cruces, New Mexico
Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 package (8.8 ounces) naan flatbreads
  • Cooking spray
  • 1/2 cup spreadable garlic and herb cream cheese
  • 1/4 cup sun-dried lemon artichoke pesto
  • 1-1/2 cupsshredded rotisserie chicken
  • 1 cup shredded Italian cheese blend

Directions

  1. Preheat air fryer to 375°. Spritz both sides of flatbread with cooking spray. Arrange in a greased air fryer. Cook until lightly crisp, 3-4 minutes. Remove to cutting board. Top each with cream cheese, pesto, chicken and cheese.
  2. Cook until heated through and cheese has melted, 4-5 minutes. To serve, cut each flatbread in half.

Nutrition Facts

1/2 flatbread: 455 calories, 23g fat (11g saturated fat), 92mg cholesterol, 988mg sodium, 32g carbohydrate (5g sugars, 1g fiber), 27g protein.

]]> Beef and Provolone Sliders https://www.tasteofhome.com/recipes/beef-and-provolone-sliders/ Fri, 09 Aug 2024 17:31:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990359
My family enjoys these beef and provolone sliders for a quick meal. There are so many combinations you can use but this one is cheesy and packed with flavor. I came up with this recipe about a month ago and we all loved it. —Sheryl Little, Cabot, Arkansas
Total Time

Prep: 20 min. Bake: 25 min.

Makes

6 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
  • 1 package (12 ounces) Hawaiian sweet rolls
  • 1/2 cup prepared pesto
  • 1/2 pound thinly sliced deli roast beef
  • 6 slices provolone cheese

Directions

  1. Preheat oven to 350°. Place tomatoes in a small bowl; cover with hot water. Let stand until hydrated, about 15 minutes; drain and pat dry.
  2. Without separating rolls, cut the rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking dish. Spread pesto over cut sides of top and bottom halves. Layer the bottom halves with beef, cheese and sun-dried tomatoes; replace top halves of rolls.
  3. Cover with foil and bake until cheese is melted, 20-22 minutes. Remove foil and bake until tops are golden brown, about 2-3 minutes.

Nutrition Facts

2 sliders: 437 calories, 20g fat (8g saturated fat), 68mg cholesterol, 737mg sodium, 43g carbohydrate (18g sugars, 5g fiber), 22g protein.

]]> Steak and Potatoes https://www.tasteofhome.com/recipes/steak-and-potatoes/ Sat, 03 Aug 2024 03:01:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023349
Nothing beats your classic meat and potatoes meal. Especially when the meat is a garlic-herb sirloin and the potatoes are soft with crispy edges. The leftovers could be the beginning of a great breakfast hash with an egg tossed on top. —Julie Andrews, Rockford, Michigan
Total Time

Prep: 25 min. + marinating Cook: 25 min.

Makes

6 cups

Ingredients

  • STEAK:
  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 beef top sirloin steaks (6 ounces each), cubed
  • POTATOES:
  • 4 medium Yukon Gold potatoes, cubed
  • 5 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. In a small bowl, whisk together first six ingredients. Add steak; toss to coat. Let marinate 30 minutes.
  2. Meanwhile, fill a large saucepan two-thirds full with water; bring to a boil. Add potatoes to boiling water. Cook, uncovered, just until crisp tender. Drain and set aside.
  3. Heat 3 tablespoons oil in a cast-iron skillet over medium-high heat. Add potatoes and cook 3-4 minutes without disturbing. In a small bowl, combine garlic powder, oregano, salt and pepper. Stir seasoning mix into potatoes. Cook another 2-3 minutes, stirring occasionally, until potatoes are crisp. Remove potatoes from skillet; set aside.
  4. Heat remaining 2 tablespoons oil over medium-high heat. Add steak, cook until browned on all sides, 3-4 minutes. Add potatoes back to the pan and toss to combine. Stir in butter and toss to coat. Sprinkle with parsley.

Nutrition Facts

1-1/2 cups: 692 calories, 37g fat (10g saturated fat), 84mg cholesterol, 1177mg sodium, 47g carbohydrate (3g sugars, 4g fiber), 42g protein.

]]> Steak Pizzaiola https://www.tasteofhome.com/recipes/steak-pizzaiola/ Sat, 03 Aug 2024 01:23:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023400
When cold weather rolls around, hearty meals like steak pizzaiola are just what you need. Old-country versions of the recipe can take hours, but this one comes together much more quickly.
Total Time

Prep: 20 min. Cook: 1 hour.

Makes

4 servings

Ingredients

  • 4 beef top sirloin steak (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 8 ounces sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 3 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. Pat steak dry and season with salt and pepper on all sides.
  2. Heat 2 tablespoons oil in a Dutch-oven over high heat. Place steak in skillet and cook until a golden brown crust forms, 2-3 minutes each side. Remove from skillet and set aside.
  3. Reduce heat to medium. Add remaining 2 tablespoons oil, onion and bell pepper; cook until slightly soft, 2-3 minutes. Add mushrooms and cook until slightly soft, 3-4 minutes. Add garlic and cook 1 minute.
  4. Add white wine and bring to a simmer, cooking until wine has dissipated, 2-3 minutes, stirring constantly. Add beef broth, tomatoes, salt, oregano, sugar and red pepper flakes.
  5. Add steaks to the tomato sauce and simmer on medium-low heat until steaks are tender and sauce has reduced, 35-40 minutes, turning once. Top with parsley.

Nutrition Facts

1 serving: 472 calories, 21g fat (5g saturated fat), 69mg cholesterol, 1468mg sodium, 25g carbohydrate (14g sugars, 6g fiber), 43g protein.

]]> Garlic Butter Steak Bites https://www.tasteofhome.com/recipes/garlic-butter-steak-bites/ Sat, 03 Aug 2024 00:46:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023265
Steak bites basted in garlic butter with parsley are an appetizer answer to a full steakhouse supper. Make it as a casual starter or a light dinner for four.
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 pound beef top sirloin steak, cubed
  • 1 tablespoon olive oil
  • 1/4 cup butter, melted
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. In a large bowl, combine salt, garlic powder, pepper and, if desired, red pepper flakes. Add steak and toss to coat.
  2. In a large skillet, heat oil over medium heat. Add steak; cook, stirring occasionally, until meat is browned on the edges, 3-4 minutes. Place on a plate and set aside.
  3. Add butter to the pan; once melted, add garlic and cook 1 minute. Add steak bites back to the pan and stir to coat. Stir in parsley.

Nutrition Facts

3 ounces cooked beef: 281 calories, 20g fat (10g saturated fat), 77mg cholesterol, 439mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 25g protein.

]]> Thai Red Chicken Curry https://www.tasteofhome.com/recipes/thai-red-chicken-curry/ Fri, 02 Aug 2024 21:55:30 +0000 http://origin-www.tasteofhome.com/recipes/thai-red-chicken-curry/
I recreated a favorite red curry chicken dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1/3 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon red curry paste
  • 2 cups frozen stir-fry vegetable blend
  • 3 cups cubed cooked chicken breast
  • Cooked jasmine rice
  • Minced fresh cilantro, optional
Text Ingredients

Directions

  1. Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
  2. Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
  3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Red Curry with Chicken Tips

Can you use curry power instead of red curry paste?

Although they both have the word curry in their name, substituting yellow curry powder for the curry paste would significantly change the way this dish tastes. Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic, ginger and lemongrass. Curry powder, on the other hand, is a blend of Indian spices like turmeric, cumin and coriander. Using it would reduce the dish’s spice level, and it would not have the same flavor profile.

How can you replace fish sauce?

It’s difficult to replace fish sauce, a product made from salted, fermented anchovies. It gives this Thai red curry an umami-forward, slightly funky flavor that’s hard to replicate. You could substitute soy sauce or anchovy paste in a pinch, but the dish won’t taste quite the same.

How long will leftover red curry with chicken last?

Store red chicken curry in an airtight container in the refrigerator. It should last for three to four days.

Can you freeze red curry with chicken?

Freeze red curry with chicken in individual servings in freezer-safe bags. Freeze the bags flat and stack them once the dish is fully frozen. Frozen red chicken curry should last about three months in the freezer before the quality begins to degrade.

— Lindsay Mattison , Taste of Home Contributing Writer
]]> Chicken Biscuit Casserole https://www.tasteofhome.com/recipes/chicken-biscuit-bake/ Thu, 01 Aug 2024 19:30:25 +0000 http://origin-www.tasteofhome.com/recipes/chicken-biscuit-bake/
Golden biscuits cover this homespun dish laden with chicken, broccoli and cheese. It's then topped with a celery seed mixture. My family requests this all-in-one dinner once a month. —Karen Weirick, Bourbon, Indiana
Total Time

Prep: 15 min. Bake: 50 min.

Makes

8 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup mayonnaise
  • 2 to 3 teaspoons Worcestershire sauce
  • 4 cups cubed cooked chicken
  • 3 cups chopped broccoli, cooked
  • 1 medium onion, chopped
  • 1 cup shredded cheddar cheese
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons celery seed
  • 1 teaspoon salt
Text Ingredients

Directions

  1. In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes.
  2. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.
  3. In a small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked.

Nutrition Facts

1 serving: 527 calories, 31g fat (9g saturated fat), 150mg cholesterol, 1245mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 32g protein.

]]> Easy Shrimp Ramen https://www.tasteofhome.com/recipes/easy-shrimp-ramen/ Thu, 01 Aug 2024 18:20:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993719
You probably already have many ingredients for this easy shrimp ramen in your pantry. This 30-minute garlic and ginger dish makes for a great weeknight dinner. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Ingredients

  • 2 tablespoons canola oil
  • 1/2 pound sliced baby portobello mushrooms
  • 1 large carrot, shredded
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 carton (32 ounces) chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 packages (3 ounces each) ramen noodles (any flavor)
  • 4 green onions, chopped
  • Chopped fresh cilantro, optional
Text Ingredients

Directions

  1. In a large saucepan, heat canola oil over medium heat. Add mushrooms and carrot; cook and stir until mushrooms are tender, 6-8 minutes. Stir in garlic and ginger; cook 1 minute longer.
  2. Stir in broth, soy sauce and sesame oil. Bring to a boil. Add shrimp and ramen (discard seasoning packets or save for another use). Simmer until shrimp turn pink and noodles are tender, 4-6 minutes. Garnish with green onions and, if desired, cilantro.

Nutrition Facts

1-1/2 cups: 413 calories, 19g fat (5g saturated fat), 138mg cholesterol, 1394mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 26g protein.

]]> Shrimp Burgers https://www.tasteofhome.com/recipes/shrimp-burgers/ Thu, 01 Aug 2024 18:03:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993720 These quick and easy burgers are made in a food processor with cilantro, garlic, and paprika for a seafood burger bursting with flavor.]]>
These quick and easy burgers are made in a food processor with cilantro, garlic, and paprika for a seafood burger bursting with flavor.
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Ingredients

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3/4 cup panko bread crumbs
  • 1 large egg
  • 3 green onions, coarsely chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1/4 cup mayonnaise
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon seafood seasoning
  • 4 hamburger buns, split
  • 8 Boston lettuce leaves
  • 4 slices tomato
  • 4 thin slices red onion
Text Ingredients

Directions

  1. Place half the shrimp in a food processor. Process until mixture is smooth and paste-like. Add remaining shrimp, bread crumbs, egg, green onions, lemon juice, salt, garlic powder and pepper. Pulse 3-5 times or until mixture is combined and largest shrimp pieces are about 1/4 inch.
  2. Shape into four 3-1/2-inch patties, over and refrigerate 10 minutes. In a large skillet, heat oil over medium heat. Add patties. Cook until golden brown and a thermometer reads 160°, 4-5 minutes on each side.
  3. In a small bowl, combine mayonnaise, lemon zest and seafood seasoning. Spread over cut sides of buns. Serve patties on buns with lettuce, tomato and onion.

Nutrition Facts

1 burger: 480 calories, 26g fat (3g saturated fat), 189mg cholesterol, 813mg sodium, 35g carbohydrate (5g sugars, 2g fiber), 27g protein.

]]> Avocado Burger https://www.tasteofhome.com/recipes/avocado-burger/ Thu, 01 Aug 2024 16:43:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2007088
Not only is this burger topped with a delicious avocado crema, but also there is avocado mixed into the beef. Throw any extra avocado on top of your burger for even more creamy goodness! —Gabriella DiSanto, Lancaster, Pennsylvania
Total Time

Prep: 20 min. + chilling Cook: 10 min.

Makes

4 burgers

Ingredients

  • 1/2 medium ripe avocado, peeled
  • 1 large egg, room temperature, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1 tablespoon canola oil
  • AVOCADO SAUCE:
  • 1 medium ripe avocado, peeled
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 brioche hamburger buns, split and lightly toasted
  • Optional: Lettuce leaves, tomato slices, sliced red onion, cooked bacon strips, mayonnaise
Text Ingredients

Directions

  1. In a large bowl, mash avocado. Add egg, salt, garlic powder, onion powder, paprika, oregano and pepper until combined. Add beef, mix lightly but thoroughly. Shape into four 1/2-in. thick patties. Chill 30 minutes.
  2. In a large nonstick skillet, cook burgers in oil over medium heat until a thermometer reads 160°, 3-4 minutes on each side.
  3. Meanwhile, in a small bowl, mix avocado, mayonnaise, lemon juice, garlic powder and salt until smooth.
  4. Top bun bottoms with burgers; top with avocado sauce. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.
]]> Shrimp Oreganata https://www.tasteofhome.com/recipes/rustic-shrimp-oreganata/ Thu, 01 Aug 2024 16:19:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992625
This Italian-style dish will give you that restaurant environment for those nights when you want something a little fancy. Shrimp is flavored with a light sauce made of garlic, lemon, oregano and white wine and then covered in a crust of panko bread crumbs mixed with Parmesan cheese. Delicious on its own, this would also pair well with steak for a fun surf and turf edition. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 25 min. + marinating Bake: 10 min.

Makes

6 servings

Ingredients

  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh parsley, divided
  • 4 garlic cloves, minced, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest, divided
  • 1 teaspoon dried oregano, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
  • 4 tablespoons butter, divided
  • 1/2 cup panko bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 lemon wedges
Text Ingredients

Directions

  1. Preheat oven to 425°. In a large bowl, combine wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon oregano, salt and red pepper flakes. Add shrimp; toss to coat. Let stand 10 minutes.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves. Cook and stir 1 minute. Remove from heat. Stir in bread crumbs, Parmesan cheese, remaining 1 tablespoon parsley, remaining 1 teaspoon lemon zest and remaining 1/2 teaspoon oregano.
  3. Drain and discard marinade. Arrange shrimp on their sides in a pinwheel pattern with tails out in an oven-safe, broiler-proof skillet. Sprinkle bread crumb mixture over shrimp. Dot with remaining 2 tablespoons butter. Bake until shrimp almost turn pink, 8-10 minutes.
  4. Preheat broiler. Broil 3-4 in. from heat until shrimp turn pink and bread crumbs are lightly browned, 1-3 minutes. Squeeze lemon wedges over shrimp.

Nutrition Facts

about 6 shrimp: 230 calories, 11g fat (6g saturated fat), 206mg cholesterol, 399mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 26g protein.

]]> Penne all’Arrabbiata https://www.tasteofhome.com/recipes/penne-allarrabbiata/ Tue, 30 Jul 2024 02:17:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2020390
Feed a crowd with this Italian, al dente pasta dish featuring a fiery tomato sauce and savory pieces of ground beef. The red pasta sauce gets a pinch of heat from red pepper flakes and plenty of flavor from onions, garlic, sugar and salt, making it a beloved go-to recipe. —Julie Andrews, Rockford, Michigan
Total Time

Prep: 20 min. Cook: 30 min.

Makes

6 servings

Ingredients

  • 1 pound uncooked penne pasta
  • 2 tablespoons olive oil
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 to 1-1/2 teaspoons crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • Chopped fresh parsley, optional
Text Ingredients

Directions

  1. Cook pasta according to package directions; reserve 1 cup pasta water. Drain remaining pasta water; set aside.
  2. In a large skillet, heat oil over medium-high heat. Add beef and onion and cook until no longer pink, breaking into crumbles.; drain and return to pan. Stir in tomato paste, garlic and red pepper flakes; cook 1 minute longer. Stir in crushed tomatoes, reserved pasta water, salt, sugar and pepper. Reduce heat; simmer, uncovered, until sauce is thickened, about 25 minutes, stirring occasionally.
  3. Add cooked pasta to sauce, toss to coat. Sprinkle with Parmesan and parsley, if desired.

Nutrition Facts

1-1/2 cups: 500 calories, 13g fat (4g saturated fat), 50mg cholesterol, 745mg sodium, 69g carbohydrate (11g sugars, 6g fiber), 28g protein.

]]> Falafel Burgers https://www.tasteofhome.com/recipes/falafel-burgers/ Mon, 29 Jul 2024 15:40:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011497 Falafel warm from the oven is a snack you can’t help but love. These falafel burgers take the flavor and crisp bite of falafel balls to burger form, and topped with a creamy lemon-yogurt sauce, they are more than satisfying.]]>
Falafel warm from the oven is a snack you can’t help but love. These falafel burgers take the flavor and crisp bite of falafel balls to burger form, and topped with a creamy lemon-yogurt sauce, they are more than satisfying.
Total Time

Prep: 1 hour + soaking Bake: 20 min.

Makes

8 servings

Ingredients

  • 2 cups dried garbanzo beans
  • 1/2 tablespoon baking soda
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1/3 cup all-purpose flour
  • 1 jalapeno pepper, seeded
  • 6 garlic cloves
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon baking powder
  • YOGURT SAUCE:
  • 3/4 cup plain Greek yogurt
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • BURGERS:
  • 8 hamburger buns, split and toasted or whole pita breads
  • Optional toppings: Lettuce leaves, pickled onion, feta cheese, red onion, tomato or cucumber
Text Ingredients

Directions

  1. In a large bowl, cover garbanzo beans with water. Stir in baking soda. Cover; let stand overnight. Drain; rinse and pat dry.
  2. In a food processor, combine garbanzo beans, parsley, cilantro, 6 tablespoons flour, jalapeno, garlic, 2 tablespoons lemon juice, lemon zest, cumin, salt, pepper and baking powder. Pulse until crumbly. Using hands, try to shape a small portion into a ball. If mixture is too dry, add water 1 tablespoon at a time. If mixture is too wet, add more flour, 1 tablespoon at a time. Transfer to a large bowl. Cover and refrigerate 30 minutes.
  3. Shape garbanzo bean mixture into 8 3/4-in.-thick patties. Arrange on a parchment-lined baking sheet. Refrigerate 30 minutes. Preheat oven to 450°.
  4. Bake until lightly browned, 18-22 minutes, turning once. Meanwhile, in a small bowl, combine yogurt, tahini, lemon juice and teaspoon salt. Serve patties on buns with yogurt sauce and desired toppings.

Nutrition Facts

1 burger: 327 calories, 10g fat (2g saturated fat), 6mg cholesterol, 692mg sodium, 59g carbohydrate (6g sugars, 16g fiber), 15g protein.

]]> Simple Black Bean Burgers https://www.tasteofhome.com/recipes/simple-black-bean-burgers/ Thu, 25 Jul 2024 21:10:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2014078
I always pull out this recipe when craving a black bean burger. I love how simple it is and how easily it can be dressed up with other ingredients! When cooking the patties, I like to place a slice of gouda on the patty for the final minute to get that perfect gooey texture. —Heather Karow, Burnett, Wisconsin
Total Time

Prep: 10 min. + chilling Cook: 10 min./batch

Makes

6 burgers

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1/2 cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons canola oil
  • 4 hamburger buns, split
  • Optional: lettuce leaves, tomato slices, sliced pickles, ketchup, mustard, mayonnaise
Text Ingredients

Directions

  1. Place black beans, bread crumbs, egg, onion, garlic, salt, pepper and cumin in a food processor; pulse until the mixture has almost become a paste, with some lumps remaining. Form mixture into 6 patties.
  2. Heat oil in a cast-iron skillet to medium heat. Place patties in skillet; cook until lightly browned on the edges, 3-4 minutes per side. Serve on buns with desired toppings.

Nutrition Facts

1 burger: 295 calories, 7g fat (1g saturated fat), 31mg cholesterol, 866mg sodium, 44g carbohydrate (5g sugars, 7g fiber), 12g protein.

]]> Chinese Boneless Spare Ribs https://www.tasteofhome.com/recipes/chinese-boneless-spare-ribs/ Wed, 24 Jul 2024 21:15:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005874
Rich, warming Chinese five spice and savory-sweet hoisin sauce sauce gives nuanced complexity to these quick-cook short ribs, inspired by traditional Chinese-style barbecue. The characteristic red hue comes from food coloring, which you can add to the marinade if you'd like. —Taste of Home Test Kitchen
Total Time

Prep: 10 min. + marinating. Cook: 35 min.

Makes

6 servings

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup hoisin sauce
  • 1/4 cup dry red wine
  • 4 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon Chinese five-spice powder
  • 1/8 teaspoon red food coloring, optional
  • 1-1/2 pounds boneless pork shoulder butt or boneless pork loin, cut into 3-inch strips
Text Ingredients

Directions

  1. In a small bowl, combine the first 6 ingredients; if desired, add food coloring. Reserve 1/4 cup in a covered container in the refrigerator. In a large shallow dish, combine pork and remaining marinade. Cover and refrigerate 4 hours or overnight.
  2. Preheat oven to 400°. Drain and discard marinade. Arrange pork on a greased wire rack over a foil-lined rimmed baking sheet. Bake 30 minutes, turning once. Brush with reserved marinade. Broil 4-6 inches from the heat until edges are lightly browned, 2-3 minutes.

Nutrition Facts

3 ounces cooked pork: 204 calories, 12g fat (4g saturated fat), 68mg cholesterol, 463mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 20g protein.

]]> Manhattan Clam Chowder https://www.tasteofhome.com/recipes/manhattan-clam-chowder/ Tue, 23 Jul 2024 22:51:57 +0000 http://origin-www.tasteofhome.com/recipes/manhattan-clam-chowder/
I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. —Joan Hopewell, Columbus, New Jersey
Total Time

Prep: 10 min. Cook: 40 min.

Makes

8 servings (about 2 quarts)

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 2 teaspoons minced green pepper
  • 1 garlic clove, minced
  • 2 cups hot water
  • 1 cup cubed peeled potatoes
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (6-1/2 ounces each) minced clams, undrained
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 2 teaspoons minced fresh parsley
Text Ingredients

Directions

  1. In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
  2. Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

Manhattan Clam Chowder Tips

What's the difference between New England and Manhattan clam chowder?

You can tell these two types of soup apart by the cream. Manhattan clam chowder does not contain cream, while New England clam chowder does. Manhattan uses a tomato base instead and typically calls for more vegetables compared to the New England version.

What is the origin of Manhattan clam chowder?

Manhattan clam chowder originated from a soup cookbook published in 1934 by Virginia Elliot and Robert Jones, long after New England clam chowder was born. When Manhattan chowder came to be, many were in an uproar for it competing with the New England original. A Maine legislator even introduced a bill that outlawed the use of tomatoes in any clam chowder recipe! Today, both New England and Manhattan chowders are loved, but there is still a healthy competition between the two.

Can you make this recipe in a Crock-Pot?

With some slight alternations, you can make Manhattan clam chowder in a Crock-Pot or Instant Pot on the slow cooker setting. Check out the directions for our slow-cooker Manhattan clam chowder recipe.

Can you make this recipe with fresh clams?

Yes, you can use fresh clams for this recipe by steaming and mincing the clams before making the chowder. To steam, place clams in a covered stockpot with a cup and a half of water. Cook for about 8-10 minutes on medium-high, or until shells pop open. Remove shells from stockpot and scoop clam meat out. Mince clam meat and voila! Your clams are ready.

How long does homemade Manhattan clam chowder last in the fridge?

Manhattan clam chowder can last between 1-2 days in the refrigerator. Also, keep in mind if you shuck fresh clams, they will last for 1-2 days as well. If you'd like to enjoy your chowder for longer, you can also freeze it. We recommending freezing this recipe for up to 3 months in an airtight freezer container. Get more tips with our complete guide for how to freeze soup.

Nutrition Facts

1 cup: 91 calories, 3g fat (2g saturated fat), 15mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 5g protein.

]]> Buffalo Chicken Zucchini Boats https://www.tasteofhome.com/recipes/buffalo-chicken-zucchini-boats/ Mon, 22 Jul 2024 21:20:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2007093
When you're craving Buffalo wings but don't want all the calories, these buffalo chicken zucchini boats are the perfect solution. This recipe is extra creamy with ingredients like cream cheese, buffalo wing sauce, cheddar cheese and ranch salad dressing, so you'll surely get a mouthful of flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 20 min. Cook: 30 min.

Makes

4 servings

Ingredients

  • 4 medium zucchini
  • 1 pound ground chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 ounces cream cheese, softened
  • 1/4 cup Buffalo wing sauce
  • 1/2 cup shredded cheddar cheese, divided
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons ranch salad dressing
Text Ingredients

Directions

  1. Trim ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
  2. In a skillet, cook chicken and zucchini pulp over medium heat, breaking chicken into crumbles, until meat is no longer pink; drain. Stir in the salt, pepper and garlic powder. Remove from the heat. Stir in the cream cheese, buffalo sauce and 1/4 cup shredded cheese; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining 1/4 cup cheese.
  3. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. Garnish with green onion and serve with ranch dressing.

Nutrition Facts

2 stuffed zucchini halves: 375 calories, 27g fat (12g saturated fat), 120mg cholesterol, 1082mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 26g protein.

]]> Boneless Beef Short Ribs https://www.tasteofhome.com/recipes/boneless-beef-short-ribs/ Mon, 22 Jul 2024 17:15:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005866
Create classic comfort food by baking short ribs in the oven with a sweet and tangy glaze till they're fall-apart tender. Serve this homey dish over creamy polenta or mashed potatoes. —Taste of Home Test Kitchen
Total Time

Prep: 20 min. Cook: 2-1/4 hours

Makes

8 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup ketchup
  • 2 tablespoons tomato paste
  • 3/4 cup packed brown sugar
  • 1/4 cup water
  • 1/2 cup white vinegar
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds boneless beef short ribs
Text Ingredients

Directions

  1. Preheat oven to 325°. In a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Stir in ketchup, tomato paste, brown sugar, water, vinegar, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened.
  2. Cover and refrigerate 1/2 cup sauce. Arrange ribs in a 13x9-in. baking dish. Brush remaining sauce over both sides of ribs. Cover tightly with foil. Bake until tender, 2 to 2-1/2 hours.
  3. Preheat broiler to high. Discard juices from dish; brush reserved 1/2 cup barbecue sauce over ribs. Broil uncovered, until sauce is bubbly and slightly caramelized, 2-3 minutes.

Nutrition Facts

3 ounces cooked beef: 264 calories, 15g fat (6g saturated fat), 69mg cholesterol, 187mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 23g protein.

]]> Smoked Ribs https://www.tasteofhome.com/recipes/smoked-ribs/ Mon, 22 Jul 2024 14:06:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005864
The gorgeous crisp bark and trademark pink smoke ring on these ribs will wow your friends and family. A generous splash of tangy apple cider added during the smoking process helps to make them super tender. —Taste of Home Test Kitchen
Total Time

Prep: 10 min. Cook: 6 hours

Makes

4 servings

Ingredients

  • 3 tablespoons yellow mustard
  • 4 pounds pork baby back ribs
  • 2 tablespoons barbecue seasoning
  • 1/2 cup apple cider or juice
  • 1/2 cup barbecue sauce
Text Ingredients

Directions

  1. Brush mustard over both sides of ribs. Rub with barbecue seasoning.
  2. Preheat smoker to 225°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place ribs in smoker bone side down. Smoke for 3 hours.
  3. Remove ribs to a large piece of foil, bone side up. Pour apple juice over ribs. Seal foil tightly around ribs. Return to smoker, bone side up, for 2 hours.
  4. Carefully remove ribs from foil. Brush with barbecue sauce. Return to smoker, bone side down. Smoke until a thermometer inserted in meat reads 200°-210° and meat is very tender.

Nutrition Facts

6 ounces cooked pork: 639 calories, 42g fat (15g saturated fat), 163mg cholesterol, 2037mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 45g protein.

]]>