Recipes tagged with « Main Dish »
Hearty Chicken Chili Soup
Bold take on chicken taco soup with softened onions, garlic, and fresh serrano peppers for fire. Chicken poached under depth of hominy and smoky chipotle-infused broth. Shredded tender meat reintroduced for luscious texture contrast. Garnished with crushed baked tortilla chips, sharp cotija cheese, lime wedges, and fresh cilantro. Balanced heat with creamy hints from corn and beans. Salt well, taste often. Sturdier alternative to canned black beans—use fire-roasted. Wok or heavy pot recommended to trap steam and concentrate flavors.
Tex-Mex Meatloaf Twist
Ground beef blended with cream instead of milk for a richer texture, mixed with eggs, taco seasoning, sautéed bell peppers replacing onion, and fire-roasted diced tomatoes in place of green chiles. Crushed tortilla chips add crunch. Cheddar and Monterey Jack cheeses combine for melting and flavor. Salsa swapped for chipotle in adobo for smoky heat, split in two parts for layering. Baked at 410°F for around 1 hour 25 minutes plus five minutes melted cheese finish. Center must hit 160°F—no guessing. Balanced protein and spice, moderate sodium and fats make for hearty slices with a kick.
Spiced Honey Grilled Turkey
Grill turkey breast rubbed with a zesty spice blend plus honey and apple cider vinegar glaze. Uses smoked paprika instead of white pepper, brown sugar swaps crushed red pepper's heat, and lemon juice adds a tangy twist. Cook over hot grill grates oiled to prevent sticking. Watch color changes; turkey should be firm with slight give when pressed. Basting in final minutes locks in moisture and builds a shiny caramelized crust. Internal temp target 160-170 depending on carryover. Timing flexible based on thickness and grill heat consistency.
Stuffed Vegetables Parmesan
Roasted mixed vegetables hollowed, stuffed with herbed crumb and cheese blend, baked in tomato broth infused with basil and bay leaf. Uses warm vegetable stock to moisten crumbs, fresh basil folded in at last. Poivrons, eggplants, zucchinis, and onions provide varied textures. Farce packs parm and herby notes. Sauce reduces garlic, tomato coulis, and broth for vibrant bed. Oven temps steady, veggies roasted until biting but tender then stuffed and glazed under heat till golden top. Simple, adaptable, vegetarian, naturally dairy except for parm sprinkle. Can swap bread crumbs for ground oats or gluten-free mix. Quick garlic sauté seals flavors. Visual cues trump exact times.
Braised Beef Parmentier with Oka
A slow-cooked beef shoulder roast braised in wine and homemade stock, shredded and baked under a garlicky potato mash with melted Oka cheese. Finished with spiced maple-glazed cherry tomatoes for a sharp contrast. Layers of bold umami, creamy textures, and vibrant bursts from the confit tomatoes offer a rustic yet refined dish. Technique-driven, precise reductions, efficient braising, and griddled cheese topping ensure a hearty meal free from gluten, nuts, and eggs.
Golden Perch with Caramelized Onion Mushroom Sauce
Pan-seared perch filets, skin crisped to a deep brown. Mixed wild mushrooms, quickly sautéed with shallots and a splash of lemon. Sauce thickened with cream, wine, and butter, then pureed into a glossy finish. Caramelized onions bring natural sweetness, balanced by balsamic vinegar's tang. A final garnish of fresh herbs and optional microgreens for texture.
Pork Tenderloin with Molasses and Ginger
Pork tenderloin bathed in a molasses-ginger glaze, seared and roasted for a caramelized crust and tender interior. Balanced between earthy molasses and sharp fresh ginger, the sauce is thickened with tamari and brightened with lemon juice. No nuts dairy gluten or eggs here. Quick prep, relying on visual cues like deep browning and a firm yet springy texture to nail doneness. A versatile main, adaptable in ingredient swaps. The punch of molasses stands out but not overwhelming. Cleans well. The method stresses attention to caramelization and glaze reduction for flavor depth.
Shrimp Spinach Lasagna
A savory layered pasta dish with sautéed spinach and shrimp, creamy béchamel sauce, melted cheeses, and tender lasagna sheets. Quick blanched spinach squeezed dry prevents sogginess. Shrimp get a brief sear to avoid rubberiness. The béchamel thickens to coat layers without heaviness. Cheese topping browns under the broiler, signals finished bake. Substitutes suggested for allergy and availability concerns. Timing cues focus on texture, aroma, visual doneness rather than strict clocks. Technique tips on squeezing moisture, avoiding crusty edges, and reheating for leftovers included.
Herb Butter Chicken Kiev
Chicken breasts stuffed with an herbaceous compound butter, breaded twice, then deep-fried until golden. The butter cubes freeze firm to hold shape during cooking, melting inside for moisture and flavor. The double dredge provides a crunchy crust. Tips on knife work for pockets and managing oil temperature prevent common pitfalls. Alternative herbs and oils suggested for variation and dietary needs.
Roast Chicken with Apricot Glaze
Whole chicken slathered with a butter, apricot jam, and fresh herbs paste tucked beneath the skin. Roast until golden, juices run clear, internal temp 80-85 °C. Pan drippings saved to boost a bright rosemary-orange sauce thickened with cornstarch. A twist on classic marmalade mustard glaze; swap apricot jam for marmalade or peach preserves, rosemary for thyme. Butter swap possible with ghee or olive oil for dairy-free. Cooking cues focus on skin crispness and thigh temperature, not blindly on time.
Smoked Mackerel Veggie Tabouleh
Whole wheat bulgur soaked in hot water. Mixed with grilled red bell peppers and diced zucchini instead of cucumber. Chives replace green onions for a mild twist. Olive oil, lemon zest and juice, minced garlic, and a pinch of chili paste. Flaky smoked mackerel layered on top. Salt and pepper to taste. Light, fresh, smoky, with a slight kick.
Turkey Roast Stuffed Pear Cranberry
A turkey breast roast stuffed with a pork, pear, and cranberry filling. Canneberges or fresh cranberries burst soft. Garlic and onion cooked down in butter. Pork browned with olive oil, pears added. White wine and broth reduce almost dry. Breadcrumbs and nutmeg join. The turkey breast opened flat, stuffed, tied tight. Browned in oil then oven-roasted at higher heat, then lowered. Cook until 75°C inside. Rest, slice. Serve with almond sauce or cranberry crumble, white wine beans, or baker's potatoes. No nuts, eggs, or dairy in main stuffing, except butter and possible almond sauce on side.
Lentil Salad with Veggies
Green lentils simmered gently with garlic. Tossed in oil, mustard, and balsamic vinegar. Roasted red peppers swapped for grilled eggplant. Cherry tomatoes stay; artichokes replaced with marinated mushrooms. Fresh herbs—chives, basil, celery leaves—scatter in. Onion and celery chopped fine. Cook lentils till soft, about 50 minutes. Mix, season. Serve chilled or room temp. A punch of flavor without gluten, nuts, eggs, dairy. A hardy vegetarian main or side. Add crunchy texture, a herbaceous kick.