Recipes: Peachiladas

• Prep Time:10 minutes
• Cook Time:40 minutes

 

Tagged:
90 seconds in the kitchen, baking, butter, cari martens, cinnamon, citrus soda, crescent rolls, dessert, enchilada, food channel, mountain dew, peach, soda, sugar, sweet,

This delightful dessert is a change to the traditional savory enchiladas. It's tangy, sweet, and perfect with any fresh fruit that is in season. Try it today!

Want to see more? Check out the video!

 

Foodie Byte

You can use any citrus soda in replacement of Mountain Dew, but we prefer using citrus sodas with real cane sugar.

Ingredients

3 fresh peaches
3/4 cup butter
1 cup of sugar
1 tablespoon of vanilla extract
zest of one orange
1 roll of prepared crescent dough
1/2 can mountain dew
2 tablespoons of ground cinnamon

Preparation

Preheat oven to 350
Boil water and boil peaches for about one minute
Remove peaches from water
Melt butter in a saucepan, add vanilla, sugar, and zest of one orange
Mix butter mixture together
Peel the skin off of the cool peaches and then cut the cheeks off of the peaches
Unravel the prepared crescent dough crust and wrap the peach cheeks with the pre-cut dough pieces, place in ungreased cooking dish
Pour the butter mixture evenly over the peachiladas
Pour half a can of mountain dew over the top of the dishes
Sprinkle with cinnamon
Place into the oven for about 40 minutes
Serve and enjoy!

source FoodChannel http://ift.tt/2dqA4x9

Recipes: Crunchy Panko Crumb-Crusted Baked Fish

• Prep Time:5 minutes
• Cook Time:15 minutes
• Serves:4

 

Tagged:
butter, flounder, japanese style panko bread crumbs, lemon pepper, paprika, parsley, talapia,

Don’t let cooking fish intimidate you! This delicious baked fish recipe with a crunchy-golden lemon pepper-seasoned crumb topping goes together extra quick and easy with defrosted fish fillets such as flounder or tilapia, and makes a perfect weekday meal served with rice and a green vegetable. Simply top thawed fillets with a blend of Panko bread crumbs and melted butter seasoned with lemon pepper and bake for 12 to 15 minutes. Panko breadcrumbs are coarser than traditional breadcrumbs and add a delicate crunchy texture to this recipe.       

 

Check out this episode of :90 Seconds in the Kitchen, too, and see if you can pick up any tips from Chef Cari!

 

Foodie Byte

Panko crumbs originated in Japanese cooking and are simply breadcrumbs that have a flaky texture.

Ingredients

2 (10 oz.) packages frozen flounder or tilapia fish fillets (8 fillets), thawed
- melted butter or olive oil, as needed to coat fillets
1 1/4 cups panko Japanese-style panko bread crumbs
1 tablespoon lemon pepper
1 tablespoon minced fresh parsley (optional)
1/4 teaspoon paprika
1/2 cup melted butter

Preparation

Preheat oven to 375°F.
Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil.
Brush fish fillets lightly with melted butter or olive oil.
In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet.
Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

source FoodChannel http://ift.tt/2e4a7RO

Tortilla Encrusted Chicken Tenders

These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults!

I tested these a few weeks ago and got the thumbs up from my family. They are easy to make, and take less than 30 minutes – perfect for weeknight cooking! I crushed the tortillas in a ziplock bag and left it a little course for texture. The squeeze of lime on top and salsa for dipping, adds a fun Mexican-American twist to chicken tenders.

(more…)

source Skinnytaste http://ift.tt/2e64UKu

Recipes: Crunchy Broccoli Cauliflower Salad

• Prep Time:15 minutes
• Serves:8

 

Tagged:
broccoli, cauliflower, crunchy, salad, side dish, vegetable,

Our Crunchy Broccoli Cauliflower Salad is a great way to get your vegetables--in fact, we think broccoli never tasted so good! Raw broccoli can be totally boring but when you toss it into a salad incredible things just happen. This is the perfect side dish to add to any menu.

 

Foodie Byte

Ingredients

1 large head broccoli, trimmed into florets
1 large head cauliflower, trimmed into florets
4 green onions, thinly sliced
1-5 ounce can water chestnuts, sliced
1-3.8 ounce can black olives, sliced
2 ounces green olives, sliced
3/4 cup prepared ranch dressing, or to taste
Black pepper to taste

Preparation

Combine all ingredients in a large bowl and refrigerate at least one hour before serving.

source FoodChannel http://ift.tt/2dZbW2x

Recipes: Pan Seared Broccoli with Lemon Anchovy Vinaigrette

• Prep Time:15 minutes
• Cook Time:10 minutes
• Serves:4

 

Tagged:
anchovy, broccoli, lemon, pan seared, side dish, vinaigrette,

Pan Seared Broccoli with Lemon Anchovy Vinaigrette is easy to make with a quick stove-top method. It turns broccoli--or almost any vegetable--into a dynamite weeknight side dish.

 

Foodie Byte

Ingredients

For the Vinaigrette
4-5 anchovies, packed in oil
2 teaspoons white wine vinegar
1 lemon, juiced, divided
1 small shallot, peeled and minced
1/3 cup good olive oil
Black pepper, pinch
For the Broccoli
2 tablespoons good olive oil
1 large head of broccoli, trimmed, small florets
1 tablespoon shallot, minced
1 crushed red pepper flakes , pinch, or to taste
remaining lemon juice
Kosher salt and black pepper to taste

Preparation

To make the vinaigrette:
In a blender, puree the anchovies, vinegar, lemon juice and shallots on high.
Turn blender to medium and gradually pour in the olive oil until emulsified and thick.
Season with black pepper.
For the Broccoli:
Heat a large skillet over medium/high heat for about a minute.
Add in the olive oil and broccoli florets and season with salt and pepper.
Stir occasionally until florets are caramelized, 6 to 8 minutes.
Add in shallots and red pepper flakes and stir until shallots are fragrant, about 30 seconds.
Stir in remaining lemon juice and season with salt and pepper to taste.
Transfer the broccoli to a serving platter and drizzle with the anchovy vinaigrette. Serve warm.

source FoodChannel http://ift.tt/2dlnhfn

Articles: Broccoli Gaining Attention

Food News

Have you noticed more broccoli on the menu? It's showing up in salads and side dishes--even on kids menus (and, yes, they are eating it!). That's why we took a look at broccoli and came up with a couple of recipes that are so easy, you'll be ready to make it every night. No worries about mushy vegetables with these recipes, and you'll be glad to eat your vegetables!

 

Pan Seared Broccoli with Lemon Anchovy Vinaigrette

Crunchy Broccoli Cauliflower Salad

Broccolini with Mushrooms

Chicken Pasta Primavera with Broccoli

 

 

source FoodChannel http://ift.tt/2dlmxH1

Articles: National Chocolate Cupcake Day

Food News

Today (October 18) is National Chocolate Cupcake Day so we thought you might need a recipe or two to add to your personal celebration! Here are some of our favorites:

 

Mashup Cupcakes with :90 Seconds in the Kitchen video demonstration

Red Velvet Cupcakes with Cream Cheese Frosting

Mountain Cupcakes (pictured)

And, because every good chocolate cupcake needs a dollop of frosting, here's our Classic Buttercream Icing.

 

Whatever you do today, try to fit in a chocolate cupcake. Why else have a national designation if it's not to give us permission to indulge!

 

 

source FoodChannel http://ift.tt/2dxIZLA