Skillets & Skillet Pans - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 30 Apr 2025 20:24:56 +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 Skillets & Skillet Pans - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/ 32 32 Spinach Shrimp Fettuccine https://www.tasteofhome.com/recipes/spinach-shrimp-fettuccine/ Tue, 22 Apr 2025 12:06:32 +0000 http://origin-www.tasteofhome.com/recipes/spinach-shrimp-fettuccine/

Ingredients

  • 1 pound uncooked fettuccine
  • 1 package (6 ounces) baby spinach
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 medium plum tomatoes, seeded and chopped
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 cup shredded Parmesan cheese
Text Ingredients

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until leaves begins to wilt. Add garlic; cook 1 minute longer.
  2. Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts

1-1/4 cups: 283 calories, 5g fat (1g saturated fat), 85mg cholesterol, 209mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

]]> Copycat Panera Bacon Turkey Bravo https://www.tasteofhome.com/recipes/copycat-panera-bacon-turkey-bravo/ Tue, 22 Apr 2025 05:57:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2126813

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fresh lemon juice
  • Dash hot pepper sauce
  • SANDWICH:
  • 8 slices tomato basil bread or brioche bread
  • 1 cup torn mixed salad greens or romaine
  • 1 large tomato, sliced
  • 10 ounces sliced deli turkey
  • 4 slices aged white cheddar or Gouda cheese
  • 8 slices cooked bacon
Text Ingredients

Directions

  1. Combine sauce ingredients in a small bowl. Spread sauce onto four slices of tomato basil bread. Layer with mixed greens, tomato slices, turkey, white cheddar slices, and bacon. Spread remaining sauce over remaining bread slices; place over top. Secure with toothpicks; cut into triangles.

Nutrition Facts

1 sandwich: 642 calories, 29g fat (10g saturated fat), 74mg cholesterol, 1891mg sodium, 57g carbohydrate (8g sugars, 3g fiber), 37g protein.

]]> Shrimp and Mushroom Pasta https://www.tasteofhome.com/recipes/garlic-shrimp-mushroom-pasta/ Fri, 18 Apr 2025 19:06:04 +0000 http://origin-www.tasteofhome.com/recipes/garlic-shrimp-mushroom-pasta/

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/3 cup olive oil
  • 4 garlic cloves, minced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup chicken broth
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 1/2 cup grated Romano cheese, divided
  • 1 tablespoon butter
Text Ingredients

Directions

  1. Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer.
  2. Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
  3. Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

Nutrition Facts

1-1/3 cups: 469 calories, 23g fat (6g saturated fat), 119mg cholesterol, 648mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 28g protein.

]]> Poor Man’s Casserole https://www.tasteofhome.com/recipes/poor-mans-casserole/ Wed, 23 Apr 2025 18:48:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2131834

Ingredients

  • 12 ounces uncooked extra-wide egg noodles
  • 1 block (8 ounces) cream cheese, softened
  • 1 tub (8 ounces) sour cream
  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (29 ounces) tomato sauce
  • 1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Chopped fresh parsley, for garnish
Text Ingredients

Directions

  1. Preheat oven to 350°; grease a 13x9-in. baking dish.
  2. Bring a large pot of water to a boil. Add egg noodles; cook according to package directions until al dente. Drain; return to the pot.
  3. While the noodles cook, stir together softened cream cheese and sour cream in a large bowl. Stir mixture into the pot with the hot, cooked noodles until completely coated; set aside.
  4. Heat a large skillet over medium-high heat; add ground beef and onion. Cook 9-10 minutes or until browned, breaking it up with a wooden spoon as it cooks. Drain off excess grease. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 2-3 minutes or until fragrant. Stir in tomato sauce. Simmer 4-5 minutes; remove pan from the heat.
  5. To assemble the casserole, spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Top with half of the creamy noodles, spreading into an even layer. Sprinkle 1/2 cup shredded cheese over the top. Repeat layers, then spread the remaining meat sauce on top. Sprinkle the last 1/2 cup of shredded cheese and the Parmesan cheese on top.
  6. Bake 25-30 minutes or until sauce is bubbling and the cheese is melted and lightly browned. Transfer pan to a cooling rack or trivet. Top with chopped fresh parsley, if desired. Serve hot.

Nutrition Facts

1 serving: 614 calories, 37g fat (18g saturated fat), 162mg cholesterol, 1186mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 32g protein.

]]> Scottish Rumbledethumps https://www.tasteofhome.com/recipes/scottish-rumbledethumps/ Mon, 14 Apr 2025 20:52:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2131046

Ingredients

  • 8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 pound napa cabbage, thinly sliced
  • 1 pinch pepper
  • 2 teaspoons white wine vinegar
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1-1/2 tablespoons Dijon mustard
  • 4 ounces sharp cheddar cheese, grated
Text Ingredients

Directions

  1. Preheat oven to 425°.
  2. Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
  4. In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.

Nutrition Facts

1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.

]]> Marry Me Pot Roast https://www.tasteofhome.com/recipes/marry-me-pot-roast/ Sun, 13 Apr 2025 05:56:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130996

Ingredients

  • 1 large onion, cut into large chunks
  • 5 garlic cloves, smashed
  • 1/2 cup beef stock
  • 1 tablespoon oil from a jar of sundried tomatoes
  • 3 to 4 pounds boneless beef chuck roast
  • 1/2 cup dry red wine
  • 1/2 cup julienned oil-packed sun-dried tomatoes
  • 1 jar (10 ounces) roasted sweet red peppers, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
  • 16 ounces pappardelle pasta
  • Freshly grated Parmesan cheese, for garnish
  • Fresh basil leaves, for garnish
Text Ingredients

Directions

  1. In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
  2. In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
  3. Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
  4. Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
  5. Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
  6. Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
  7. Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.

Nutrition Facts

1 serving: 686 calories, 28g fat (9g saturated fat), 180mg cholesterol, 1140mg sodium, 52g carbohydrate (4g sugars, 4g fiber), 48g protein.

]]> Melting Cabbage https://www.tasteofhome.com/recipes/melting-cabbage/ Tue, 08 Apr 2025 05:56:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130255

Ingredients

  • 1 medium head green cabbage (about 2 pounds)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1-1/2 cups chicken stock
  • 1-1/2 teaspoons salt, divided
  • 1 tablespoon plus 2 teaspoons Dijon mustard
  • 1 teaspoon ground coriander
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 4 garlic cloves, grated or minced
  • Grated Parmesan cheese, for garnish
Text Ingredients

Directions

  1. Preheat oven to 375°.
  2. Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
  3. In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon oil over medium heat. Sear 4 cabbage wedges until browned on one side, about 4 minutes. Flip; sear another 4 minutes on the second side. Remove to a large plate or cookie sheet. Repeat with 1 tablespoon oil and remaining 4 cabbage wedges. Set aside.
  4. Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
  5. Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of salt. Pour the sauce evenly over the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges and cook until the cabbage is easy to pierce with a fork, another 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.

Nutrition Facts

1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.

]]> Chicken Biryani https://www.tasteofhome.com/recipes/chicken-biryani/ Thu, 27 Mar 2025 14:45:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2119806

Ingredients

  • SPICE BLEND:
  • 1 cinnamon stick (3 inches)
  • 3 green cardamom pods
  • 2 black cardamom pods
  • 5 whole cloves
  • 5 blades mace
  • 1-1/2 teaspoons coriander seeds
  • 1 teaspoon whole peppercorns
  • 1/2 teaspoon cumin seeds
  • CHICKEN AND MARINADE:
  • 1 cup plain whole milk yogurt
  • 2-in. piece fresh gingerroot
  • 10 garlic cloves
  • 20 unsalted cashews, soaked in water
  • 1 tablespoon ghee
  • 1 tablespoon salt
  • 1 teaspoon ground nutmeg
  • 2 pounds bone-in chicken thighs and legs, skin removed
  • 2 bay leaves
  • BIRYANI:
  • 5 tablespoons ghee, divided
  • 1 large russet potato, peeled and cubed
  • 1 large onion, thinly sliced, divided
  • 1 pinch ground turmeric
  • 2 tablespoons chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 pinch saffron thread
  • 1/2 cup raisins, prunes, golden sour prunes, chopped
  • 1/2 teaspoon kewra water, optional
  • RICE:
  • 2 cups uncooked basmati rice
  • 2 cups warm water
  • 1 teaspoon salt
  • 1 teaspoon ghee
  • 1 cardamom pod, optional
  • 1 bay leaf, optional
  • 3 whole cloves, optional
Text Ingredients

Directions

  1. In a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Transfer spices to a spice grinder; process to a fine powder. Set aside.
  2. In a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.
  3. Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add remaining 4 tablespoons ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel lined plate.
  4. Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala and salt.
  5. Discard bay leaves from chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.
  6. Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt and ghee. If desired, add cardamom pod, bay leaf and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf and cloves. Fluff rice with a fork; set aside.
  7. Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.
  8. Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice. Pour warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.
  9. Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve family style.

Nutrition Facts

1 serving: 378 calories, 16g fat (7g saturated fat), 58mg cholesterol, 1076mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 16g protein.

]]> Tofu Scramble https://www.tasteofhome.com/recipes/tofu-scramble/ Mon, 24 Mar 2025 00:46:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2127032

Ingredients

  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1 medium sweet pepper, sliced
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon nutritional yeast
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon Indian black salt (Kala Namak)
  • 1/4 teaspoon pepper
  • 1 pound firm tofu, drained and cubed
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
Text Ingredients

Directions

  1. Heat oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms, bell pepper, onion and salt; cook, stirring constantly, until vegetables have softened and are beginning to brown, about 10 minutes. Meanwhile, in a small bowl, combine nutritional yeast, paprika, celery seed, black salt and pepper. Add tofu; stir in 1 tablespoon of the spice blend and garlic. Cook until tofu has softened and is hot, around 3-4 minutes, breaking up into smaller bits as it cooks. Add vinegar and water; mix, scraping up any browned bits from the pan. Serve sprinkled with remaining spice blend, as desired.

Nutrition Facts

1 serving: 160 calories, 9g fat (1g saturated fat), 0 cholesterol, 993mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 11g protein.

]]> French Onion Pasta https://www.tasteofhome.com/recipes/french-onion-pasta-recipe/ Sun, 23 Mar 2025 05:54:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2126446

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 4 medium onion, thinly sliced
  • 1-1/2 teaspoons salt, divided
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh thyme, plus more for garnish
  • 3/4 cup dry white wine
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon pepper
  • 16 ounces uncooked orecchiette pasta
  • 4 cups beef stock
  • 1 tablespoon sherry vinegar
  • 1/4 cup half-and-half cream, warmed
  • 6 ounces Gruyere cheese, grated
Text Ingredients

Directions

  1. In a large Dutch oven or stock pot, heat olive oil and butter over medium heat. When butter is melted, add onions and ½ teaspoon salt. Reduce heat to medium-low; cook, stirring often, until onions are a deep caramel brown, about 25-30 minutes.
  2. Stir in garlic and thyme; cook another 1-2 minutes. Add white wine; simmer another 1-2 minutes, scraping the browned bits from the bottom of the pan.
  3. Add remaining 1 teaspoon salt, Worcestershire sauce and pepper to the pan; stir in orecchiette. Pour in just enough beef stock to cover the pasta; set aside the remaining beef stock. Increase the heat to medium. Simmer, stirring often to keep the pasta from sticking to the bottom. Once the liquid is fully absorbed, stir in additional beef stock; continue to simmer and add more beef stock as needed until the orecchiette is cooked to al dente, about 10-13 minutes.
  4. Stir in sherry vinegar. Place warmed half-and-half in a liquid measuring cup; add a scoop of the pasta liquid to the half-and-half; stir to temper it. Stir mixture back into the pasta. Simmer another 30 seconds; remove pan from the heat when pasta is saucy but not liquidy.
  5. Stir in shredded Gruyere cheese until melted. Spoon pasta into shallow serving bowls. Garnish with additional thyme and pepper. Serve while hot.

Nutrition Facts

1 serving: 427 calories, 17g fat (7g saturated fat), 35mg cholesterol, 889mg sodium, 49g carbohydrate (6g sugars, 3g fiber), 16g protein.

]]> Aunt Edith’s Baked Pancake https://www.tasteofhome.com/recipes/aunt-ediths-baked-pancake/ Fri, 21 Mar 2025 21:32:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102015

Ingredients

  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup 2% milk
  • 2 tablespoons butter, softened
  • Confectioners' sugar
  • Lemon wedges
Text Ingredients

Directions

  1. In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy ovenproof skillet with butter. Pour batter into skillet.
  2. Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.

Baked Pancake Tips

What are baked pancakes called?

A large pancake baked in an oven-safe skillet is frequently called a "Dutch Baby," a moniker that is actually derived from Deutsch, or German, origins rather than Dutch. However, the Dutch are also known for making their own large skillet pancakes called pannekoeken. Unlike Dutch Babies, pannekoeken are not baked in the oven but rather on a stovetop, and they are thinner than traditional pancakes.

Do baked pancakes taste different than regular pancakes?

Baked pancakes rise in the pan as they bake and, as a result, develop crisp, golden edges—unlike regular pancakes, which tend to be softer in texture throughout. A baked pancake also has a slightly custard-like, buttery flavor (similar to a Yorkshire pudding).

How should I serve baked pancakes?

Serve baked pancakes "family-style," allowing everyone to cut or tear off their own helping. You can top your baked pancake with powdered sugar, maple syrup, chopped nuts, chocolate, fresh fruit, jams or even ice cream!

Research contributed by Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 piece: 180 calories, 10g fat (5g saturated fat), 158mg cholesterol, 407mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 7g protein.

]]> Coconut Curry Chicken https://www.tasteofhome.com/recipes/coconut-curry-chicken-2/ Fri, 21 Mar 2025 05:55:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2119373

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1 tablespoon red curry paste
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs
  • 4 cups reduced-sodium chicken broth
  • 1 cup coconut milk
  • 1 tablespoon cornstarch
  • 3 tablespoons lime juice
  • Hot cooked rice, for serving
  • Chopped peanuts, cilantro and lime wedges for serving
Text Ingredients

Directions

  1. Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
  2. In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.

Nutrition Facts

1 serving: 348 calories, 22g fat (10g saturated fat), 101mg cholesterol, 934mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 31g protein.

]]> Brazilian Chicken Stroganoff https://www.tasteofhome.com/recipes/brazilian-chicken-stroganoff/ Fri, 21 Mar 2025 05:54:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2125963

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound sliced fresh crimini mushrooms
  • 1/2 teaspoon salt
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 6 fresh oregano leaves
  • 3 tablespoons tomato paste
  • 2 teaspoons Goya Sazon with coriander and annatto
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 1 pound boneless skinless chicken breasts, cubed
  • Hot cooked rice, for serving
  • Potato sticks or crushed potato chips, optional
Text Ingredients

Directions

  1. Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.
  2. Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
  3. Serve over hot rice; top with potato sticks or crushed potato chips, if desired.

Nutrition Facts

1 serving: 545 calories, 42g fat (22g saturated fat), 164mg cholesterol, 819mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 30g protein.

]]> Sheet-Pan Breakfast Quesadillas https://www.tasteofhome.com/recipes/sheet-pan-breakfast-quesadillas/ Thu, 20 Mar 2025 01:38:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011509

Ingredients

  • 8 tablespoons butter, divided
  • 8 flour tortillas (10 inches)
  • 1 pound bulk pork sausage
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups whole milk, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 12 large eggs, room temperature
  • 1 package (32 ounces) frozen shredded hash brown potatoes, cooked according to package directions
  • 3 cups shredded Mexican cheese blend
  • 2 medium ripe avocado, peeled and cubed
  • 1 cup salsa
Text Ingredients

Directions

  1. Preheat oven to 375°. Brush 15x10x1-in. sheet pan with 3 tablespoons melted butter. Layer 6 tortillas over sheet pan, covering the surface, letting edges hang over.
  2. In a large skillet, cook sausage over medium heat until no longer pink, 4-5 minutes, breaking into crumbles. Stir in flour until blended; gradually whisk in 2 cups milk, and 1 teaspoon each salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat and spoon over tortillas.
  3. In a large bowl, whisk eggs, remaining 1/2 cup milk, and remaining 1 teaspoon salt and pepper until blended. In the same large nonstick skillet, heat 2 tablespoons butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Spoon over sausage gravy. Sprinkle hash browns over eggs; top with cheddar.
  4. Place two tortillas over center of pan; fold over edges of tortillas on the bottom sealing in filling. Brush with remaining 3 tablespoons melted butter; place a second 15x10x1-in baking pan over top. Bake until tortillas begin to brown, about 1 hour. Cool slightly; flip onto cutting board. Cut into squares; top with avocado and salsa.

Nutrition Facts

1 piece: 525 calories, 33g fat (14g saturated fat), 210mg cholesterol, 1166mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 20g protein.

]]> Chipotle Tater Tot Breakfast Burritos https://www.tasteofhome.com/recipes/chipotle-tater-tot-breakfast-burritos/ Thu, 20 Mar 2025 01:32:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011503

Ingredients

  • 4 cups frozen Tater Tots
  • 8 large eggs
  • 2 tablespoons whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup fire-roasted diced tomatoes
  • 1/2 cup sour cream
  • 2 tablespoons chipotle peppers in adobo sauce, finely chopped
  • 6 flour tortillas (10 inches)
Text Ingredients

Directions

  1. Prepare tater tots according to package directions.
  2. In a large bowl, whisk eggs, milk, salt and pepper until blended. Heat a large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese and tomatoes.
  3. In a small bowl, whisk sour cream and chipotle peppers. Near the center of each tortilla, spread 2 tablespoons chipotle sauce. Layer egg mixture and tater tots. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts

1 burrito: 652 calories, 33g fat (12g saturated fat), 281mg cholesterol, 1568mg sodium, 65g carbohydrate (6g sugars, 5g fiber), 22g protein.

]]> Bacon and Feta Dutch Baby https://www.tasteofhome.com/recipes/bacon-and-feta-dutch-baby/ Thu, 20 Mar 2025 01:21:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011502

Ingredients

  • 8 bacon strips, chopped
  • 1 small red onion, chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs, room temperature
  • 1/2 cup whole milk
  • 2 tablespoons butter
  • 1 cup fresh spinach
  • 1/2 cup crumbled tomato and basil feta cheese
Text Ingredients

Directions

  1. Preheat oven to 450º. In a 12-in. cast-iron skillet over medium heat, cook bacon and onions until crisp-tender, 4-5 minutes. Remove with a slotted spoon; drain on paper towels. Place skillet into oven while making batter.
  2. In a large bowl, whisk together flour, oregano, salt and pepper. Add eggs and milk; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; bake until puffed and golden brown, 18-20 minutes. Top with cooked bacon, onions, spinach and feta. Bake until cheese is slightly melted, about 3-5 minutes longer. Serve immediately.

Nutrition Facts

1 serving: 306 calories, 19g fat (9g saturated fat), 182mg cholesterol, 852mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 16g protein.

]]> Maqluba https://www.tasteofhome.com/recipes/maqluba/ Mon, 31 Mar 2025 05:55:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2125394

Ingredients

  • 1 large russet potato, sliced
  • 1 large eggplant, sliced
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper
  • 1/2 cup ghee or canola oil, divided
  • 1 large onion, sliced
  • 2 pounds lamb stew meat, cut into 1-in cubes
  • 1 teaspoon whole peppercorns
  • 3 green cardamom pods
  • 1/2 teaspoon cumin seeds
  • 2 cinnamon sticks (3 inches)
  • 2 bay leaves
  • 1 pinch ground turmeric
  • 1 large tomato, sliced
  • 2 cups uncooked basmati rice
  • Toasted slivered almonds
  • Minced fresh parsley
Text Ingredients

Directions

  1. Preheat oven to 400°. Place potato and eggplant on a parchment or foil-lined baking sheet. Sprinkle with 1 teaspoon salt and pepper, drizzle with 1/4 cup ghee. Toss to coat. Bake until vegetables are golden brown, about 30 minutes.
  2. In a Dutch oven or large sauce pot, heat 2 tablespoons ghee over medium-high heat. Add onions, cook until golden brown, 5-6 minutes. Remove with a slotted spoon to a plate. To the same pot, add lamb stew meat, sear stew meat on all sides. Add 3 cups water to cover.
  3. Place peppercorns, cardamom pods and cumin seeds on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to the pot with cinnamon sticks, bay leaves, remaining 1 teaspoon salt and turmeric. Bring to a boil. Reduce to a simmer; cook until lamb is tender, 40-45 minutes.
  4. Discard spice bag, cinnamon sticks and bay leaves. Strain lamb and stock through a colander; reserving stock. Set lamb aside. Add water to stock until you have 5 cups.
  5. To the same pot, add remaining 2 tablespoons ghee. Layer tomatoes over bottom of the pot. Top with roasted eggplant and potatoes, then cooked onions and lamb. Meanwhile, rinse rice under cold water until water runs clear; evenly layer over lamb.
  6. Pour reserved stock over rice (stock should completely cover rice). Return to stove; bring to a boil. Reduce heat to low, cover and cook until rice is tender, 40-45 minutes. Let rest, covered, 5 minutes. Remove lid; carefully flip the pot onto a large serving platter. Garnish with slivered nuts and parsley; serve family style.

Nutrition Facts

1 serving: 347 calories, 13g fat (7g saturated fat), 71mg cholesterol, 449mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 19g protein.

]]> Fried Fish Sandwich https://www.tasteofhome.com/recipes/fried-fish-sandwich/ Sat, 15 Mar 2025 05:54:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2124092

Ingredients

  • Oil for deep-fat frying
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup very cold beer or nonalcoholic beer
  • 1 large egg, lightly beaten
  • 4 cod fillets (6 ounces each)
  • TARTAR SAUCE:
  • 2/3 cup chopped dill pickles
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped onion
  • Dash pepper
  • COLESLAW:
  • 3 cups coleslaw mix
  • 1/3 cup coleslaw salad dressing
  • 4 brioche hamburger buns, split and toasted
  • Lemon wedges, optional
Text Ingredients

Directions

  1. In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
  2. Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
  3. Meanwhile, in a small bowl, combine all tartar sauce ingredients. Cover and refrigerate until serving.
  4. In another bowl, combine coleslaw mix and dressing.
  5. On each bun bottom, layer fish, prepared coleslaw and tartar sauce. Replace tops; serve with lemon wedges, if desired.

Nutrition Facts

1 sandwich: 767 calories, 50g fat (7g saturated fat), 125mg cholesterol, 1030mg sodium, 42g carbohydrate (12g sugars, 4g fiber), 34g protein.

]]> Chicken Fajita Casserole https://www.tasteofhome.com/recipes/chicken-fajita-casserole/ Fri, 14 Mar 2025 14:13:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081795

Ingredients

  • 1 tablespoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 medium onion, chopped
  • 1-1/2 cups uncooked instant rice
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons fajita seasoning mix
  • 2 cups cubed cooked chicken breast
  • 1 cup sour cream
  • 2 cups shredded Mexican cheese blend, divided
  • Optional: Guacamole and tortilla chips
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
  2. Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.

Nutrition Facts

1 serving: 447 calories, 24g fat (11g saturated fat), 97mg cholesterol, 1086mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 26g protein.

]]> BLTs https://www.tasteofhome.com/recipes/blts/ Mon, 10 Mar 2025 15:53:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090376

Ingredients

  • 8 bacon strips
  • 8 slices white bread, toasted
  • 1/3 cup mayonnaise
  • 2 medium tomatoes, sliced 1/2-in. thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large lettuce leaves
Text Ingredients

Directions

  1. Heat a large skillet to medium. Add bacon strips; cook 3-4 minutes per side or until crispy. Remove to a paper towel-lined plate; set aside to slightly cool.
  2. Spread mayonnaise on one side of each slice of bread. Line bacon and tomatoes on half of the slices; sprinkle with salt and pepper. Top with lettuce leaves. Place other half of bread slices, mayonnaise side down, to make a sandwich. Serve immediately.

Nutrition Facts

1 sandwich: 371 calories, 22g fat (4g saturated fat), 23mg cholesterol, 826mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 12g protein.

]]> Chopped Cheese https://www.tasteofhome.com/recipes/chopped-cheese/ Fri, 07 Mar 2025 06:58:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2092387

Ingredients

  • 4 hoagie buns
  • 1/4 cup mayonnaise
  • 2 teaspoons canola oil
  • 1/2 medium onion, chopped
  • 1 pound ground beef
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices American cheese
  • 2 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 1 medium tomato, thinly sliced
  • 1-1/2 cups shredded iceberg lettuce
Text Ingredients

Directions

  1. Heat a large cast-iron skillet over medium heat. Slice hoagie rolls in half; dry toast each half until lightly browned. Spread each half with mayonnaise; set aside.
  2. Heat oil in the skillet; add onion. Cook until tender, 3-4 minutes. Add ground beef; spread into a layer (do not break up into small pieces); sprinkle with salt and pepper. Cook until beef is browned, 3-4 minutes; flip and cook until browned, 3-4 minutes longer. Use the spatula to chop the patty into small pieces. Divide the meat mixture into 4 quarters. Place slices of American cheese in a layer on top of each ground beef quarter; let melt 1-2 minutes. Transfer each quarter to a toasted hoagie bun. Top with ketchup, mustard, tomato slices and shredded lettuce.

Nutrition Facts

1 sandwich: 669 calories, 39g fat (14g saturated fat), 105mg cholesterol, 1543mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 36g protein.

]]> Vegan Collard Greens https://www.tasteofhome.com/recipes/vegan-collard-greens/ Fri, 07 Mar 2025 05:54:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2112964

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound collard greens
  • 1 tablespoon cider vinegar
  • Dash hot pepper sauce
Text Ingredients

Directions

  1. In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add vegetable broth and water; bring to a boil. Add salt, paprika and crushed pepper flakes; stir to combine. Reduce heat to medium.
  2. Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; simmer until tender, 45-60 minutes longer, stirring occasionally. Add cider vinegar and hot sauce before serving.

Nutrition Facts

1/2 cup: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 3g protein.

]]> Sourdough Pancakes https://www.tasteofhome.com/recipes/sourdough-pancakes/ Wed, 05 Mar 2025 17:53:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084127

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sourdough discard
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 2 tablespoons butter, melted
  • Maple syrup
Text Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk together sourdough discard, milk, egg and melted butter until combined. Add wet ingredients to dry ingredients; stir together until just incorporated. Let sit 15 minutes.
  2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with maple syrup, if desired.

Nutrition Facts

3 pancakes: 239 calories, 8g fat (5g saturated fat), 67mg cholesterol, 638mg sodium, 34g carbohydrate (9g sugars, 1g fiber), 7g protein.

]]> Over-Easy Eggs https://www.tasteofhome.com/recipes/over-easy-eggs/ Fri, 28 Feb 2025 14:01:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086457 Taste Recipes.]]>

Ingredients

  • 1 tablespoon butter
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until whites are fully set and yolks are still runny. Serve hot.

Nutrition Facts

1 egg: 97 calories, 8g fat (3g saturated fat), 194mg cholesterol, 241mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

]]> Ground Turkey Tacos https://www.tasteofhome.com/recipes/ground-turkey-tacos/ Mon, 31 Mar 2025 20:12:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2119814

Ingredients

  • 1 pound lean ground turkey
  • 2 teaspoons oil
  • 1 (1-1/4 ounces) reduced-sodium taco seasoning
  • 3/4 cup water
  • 8 soft tortillas or taco shells
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 cup pico de gallo
  • 1 medium ripe avocado, peeled and chopped
Text Ingredients

Directions

  1. In a large nonstick skillet, heat oil over medium heat; add turkey and cook until no longer pink, breaking into crumbles. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer until sauce has thickened, stirring often, 3-4 minutes.
  2. Fill each taco shell with 1/4 cup turkey mixture. Serve with cheese, lettuce, pico de gallo and avocado.

Nutrition Facts

2 tacos: 557 calories, 27g fat (9g saturated fat), 93mg cholesterol, 1333mg sodium, 44g carbohydrate (6g sugars, 5g fiber), 38g protein.

]]> Guacamole Shrimp Bites https://www.tasteofhome.com/recipes/guacamole-shrimp-bites/ Mon, 24 Feb 2025 20:44:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118213

Ingredients

  • 1 tablespoon canola oil
  • 12 uncooked shrimp (31-40 per pound), peeled, deveined and cut into 1/2-inch pieces
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • GUACAMOLE:
  • 1 medium ripe avocado, peeled and cut in half
  • 2 teaspoons lime juice
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh cilantro leaves
  • 1 garlic clove, minced
  • Dash salt
  • 30 tortilla chip scoops
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium heat. Add the next 4 ingredients. Cook and stir until shrimp turn pink, 3-5 minutes. Transfer to a shallow dish. Refrigerate until chilled.
  2. In a small bowl, mash avocado with lime juice. Stir in onion, cilantro, garlic and salt. To serve, fill each chip with guacamole. Top with shrimp mixture. Serve immediately.

Nutrition Facts

1 filled tortilla chip: 25 calories, 2g fat (0 saturated fat), 6mg cholesterol, 55mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.

]]> Pollo Guisado https://www.tasteofhome.com/recipes/pollo-guisado/ Sat, 15 Feb 2025 06:12:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082702

Ingredients

  • 3 tablespoons canola oil, divided
  • 2 sachets Goya Sazon with coriander and annatto
  • 1 teaspoon adobo seasoning
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped tomatoes
  • 2 medium potatoes, peeled and cubed
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup chicken stock
  • 1/2 cup tomato sauce
  • 1/4 cup sliced pimiento-stuffed olives, optional
  • 2 bay leaves
Text Ingredients

Directions

  1. In a large bowl, reusable container with lid or resealable plastic bag, combine 1 tablespoon oil and seasonings. Add chicken and turn to coat; cover and refrigerate for at least 8 hours or overnight.
  2. Heat remaining 2 tablespoons oil in a large nonstick skillet, add chicken. Cook until browned, 4-5 minutes per side. Remove from the skillet; set aside. Stir in onion, green pepper, tomatoes, potatoes and cilantro. Cook and stir 3-4 minutes. Add stock, tomato sauce, olives, if desired, and bay leaves. Bring to a simmer. Return chicken to the pan.
  3. Cover; cook until chicken is tender and internal temperature reaches 165°, 45-60 minutes. Discard bay leaves; if desired, top with addition fresh cilantro.

Nutrition Facts

1 serving: 306 calories, 18g fat (4g saturated fat), 78mg cholesterol, 554mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 26g protein.

]]> Denver Omelet https://www.tasteofhome.com/recipes/denver-omelet/ Sat, 15 Feb 2025 06:55:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084684

Ingredients

  • 8 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon smoked paprika, optional
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 finely cup chopped green pepper
  • 1/2 cup diced fully cooked ham
  • 1 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a small bowl, whisk together eggs, salt, pepper and smoked paprika, if desired. Set aside.
  2. Heat butter in a large skillet to medium heat. Add onion, pepper and ham; cook 2-3 minutes or until vegetables are slightly soft. Transfer mixture to a bowl.
  3. Working in batches, coat skillet with cooking spray. Add 1/4 of the egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/4 of the vegetable mixture on one half of the omelet; sprinkle with 1/4 cup cheese; fold other side over filling. Let cook 30-60 seconds or until cheese has melted. Slide omelet onto a plate. Repeat.

Nutrition Facts

1 omelet: 342 calories, 25g fat (12g saturated fat), 426mg cholesterol, 880mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.

]]> Grape-Nuts Pudding https://www.tasteofhome.com/recipes/grape-nuts-pudding/ Sat, 15 Feb 2025 06:52:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115273

Ingredients

  • 1 cup Grape-Nuts
  • 3 cups whole milk
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Pinch ground nutmeg
Text Ingredients

Directions

  1. Preheat oven to 350°. Lightly grease an 8-in. square baking dish.
  2. Heat a small nonstick skillet over medium heat; add Grape-Nuts. Stirring constantly, toast Grape-Nuts 3-4 minutes, just until fragrant and beginning to turn deep brown. Transfer to a bowl or plate to cool.
  3. Pour milk, eggs, brown sugar, maple syrup, vanilla extract, cinnamon and salt into a large mixing bowl. Whisk together until thoroughly combined; whisk in toasted Grape-Nuts. Pour mixture into the prepared baking dish. Dust the top with ground nutmeg.
  4. Create a water bath by placing the pudding dish inside a large roasting pan or baking dish. Set the pans on the center rack in the preheated oven. Carefully pour hot water (from the tap or heated in a tea kettle) into the roasting pan until it comes about three-quarters of the way up the outside of the pudding dish.
  5. Bake pudding, uncovered, 45-50 minutes or until pudding is set with just a slight wobble in the center and a toothpick inserted in the center of the pudding comes out clean. Carefully lift the pan of pudding out of the water bath; transfer it to a wire rack.
  6. Allow pudding to cool for about 15 minutes; slice and serve. Alternatively, let it cool completely; refrigerate at least 1 hour to serve cold.

Nutrition Facts

1 serving: 194 calories, 4g fat (2g saturated fat), 70mg cholesterol, 254mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 6g protein.

]]> Huevos Rancheros https://www.tasteofhome.com/recipes/huevos-rancheros-2/ Tue, 11 Feb 2025 14:12:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082235

Ingredients

  • 2 teaspoons canola oil
  • 8 corn tortillas (6 inches)
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons water
  • 8 large eggs
  • 2 medium ripe avocado, peeled, sliced
  • 1/2 cup salsa
  • 1/2 cup pico de gallo
  • 3 tablespoons chopped fresh cilantro
Text Ingredients

Directions

  1. Heat oil in a large skillet over medium-high heat. Add corn tortillas; fry 30-60 seconds per side or until crispy. Set aside.
  2. To the same skillet, add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, 1/2 teaspoon salt, cumin and 1/8 teaspoon pepper; cook one minute longer. Add black beans and water; simmer until thickened, about 3-4 minutes. Remove to a bowl; use the back of a fork to smash black beans.
  3. Reduce skillet heat to medium; coat with cooking spray. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle cooked eggs with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  4. Spread black beans on fried tortillas; top with one cooked egg and slices of avocado. Top with salsa, pico de gallo and cilantro.

Nutrition Facts

1 tostada: 244 calories, 12g fat (2g saturated fat), 186mg cholesterol, 478mg sodium, 24g carbohydrate (2g sugars, 6g fiber), 11g protein.

]]>