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Main dish

Instant Pot Chicken Marsala

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Instant Pot Chicken Marsala
Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dredge Mix:
  • ⅓ cup flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1+1 tbsp olive oil
  • 1+1 tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • ½ cup marsala wine
  • ½ cup chicken broth
  • 2 tbsp cornstarch
  • ⅓ cup cream
  • ¼ cup chopped parsley, for garnish (optional)
Instructions
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  3. When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  4. Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  5. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix ¼ cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

Watch the recipe video here:

Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.RECIPE: http://chopsecrets.com/instant-pot-chicken-marsala/

Posted by Chop Secrets on Sunday, June 30, 2019

Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Sunday, June 30, 2019

Main dish

Slow Cooker BBQ Pork Chops

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Slow Cooker BBQ Pork Chops
This is a no fuss slow cooker recipe that produces a very tender and flavorful pork chop.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pork chops
  • 1 (18 ounce) bottle barbecue sauce
Instructions
  1. Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
  2. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Watch the recipe video here:

"Abosolutley no easier than this one!"Slow Cooker BBQ Pork Chops: https://trib.al/0Z6v1sZ

Posted by Allrecipes on Sunday, June 30, 2019

Main dish

Fish And Chips

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Fish And Chips
Fish And Chips
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potatoes, cut into fried
  • canola oil, for frying
  • 1 teaspoon kosher salt, plus more to taste
  • 2 lb cod fillets (910 g)
  • freshly ground black pepper, to taste
  • 2 ½ cups all-purpose flour (310 g), divided
  • 1 teaspoon baking powder
  • 1 bottle beer
  • fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges, for serving
  • tartar sauce, for serving
  • ketchup, for serving
  • malt vinegar, for serving
Instructions
  1. Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
  2. Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
  3. Drain the potatoes and blot dry thoroughly with paper towels.
  4. Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
  5. Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
  6. Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
  7. Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
  8. Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
  9. In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
  10. Dip the dredged cod in the batter, turning to coat completely.
  11. Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
  12. Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
  13. Enjoy!

Watch the recipe video here:

It's definitely a fish and chips kind of night.Get the recipe: https://tasty.co/recipe/fish-and-chips

Posted by Proper Tasty on Monday, July 1, 2019

Main dish

Crispy Peppercorn Chicken Wings

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Crispy Peppercorn Chicken Wings
These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons black peppercorns
  • 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1½ teaspoons garam masala or Chinese five-spice powder
  • ½ teaspoon baking soda
  • ½ teaspoon sugar
  • 3 pounds chicken wings, flats and drumettes separated, patted dry with paper towels
  • 2 tablespoons olive oil
  • 2 scallions
  • 1 lime
Instructions
  1. Place peppercorns in the center of a large rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear and feel the crunch of peppercorns breaking apart. Transfer to a large bowl.
  2. Cover sheet you just used with a double layer of foil; set aside.
  3. Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.
  4. Add chicken wings and oil and toss with your hands until wings are evenly coated.
  5. Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.
  6. Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack.
  7. Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.
  8. Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.
  9. Broil until second side looks as crisp and lightly charred as the first, about 3 minutes. Let rest about 5 minutes.
  10. While the wings are resting, thinly slice scallions and cut lime into wedges.
  11. Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.

Watch the recipe video here:

Yes, you need to make these wings this weekend. (via Basically)Recipe: http://bonap.it/tfExJvW

Posted by Bon Appétit Magazine on Monday, July 1, 2019

Main dish

Spiced and Steamed Couscous with Brown Butter

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Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups medium-grind couscous (not instant)
  • 2 cups chicken or vegetable stock
  • 1 3-inch cinnamon stick
  • 2 garlic cloves, crushed
  • 2 star anise pods
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 teaspoons kosher salt, plus more
  • 6 tablespoons unsalted butter
  • Aleppo-style pepper (for serving)
Instructions
  1. Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, garlic, star anise pods, coriander seeds, cumin seeds, and 2 tsp. salt to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10–15 minutes. Rake and rub couscous with your hands until no clumps remain.
  2. Pour water into a large pot to come 1" up sides. Bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there’s a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15–20 minutes.
  3. Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle ¼ cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
  4. Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15–20 minutes.
  5. Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 4–6 minutes.
  6. Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed. Top with pepper before serving.
Do Ahead:
  1. Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

Watch the recipe video here:

Steam, fluff, steam, fluff. This couscous recipe is time-consuming but worth it.Recipe: http://bonap.it/yTtl7MH

Posted by Bon Appétit Magazine on Monday, July 1, 2019

Main dish

Sweet Tea Barbecued Chicken

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Sweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New Jersey
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup unsweetened apple juice
  • 1 cup water
  • 2 teaspoons seafood seasoning
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coarsely ground pepper
  • 1 chicken (4 to 5 pounds), cut up
  • 1 cup barbecue sauce
  • ½ cup sweet tea
Instructions
  1. Preheat oven to 350°. Pour apple juice and water into a large shallow roasting pan. Mix seafood seasoning, paprika, garlic powder and pepper; rub over chicken. Place in roasting pan.
  2. Bake, covered, until juices run clear and a thermometer reads 170° to 175°, about 50-60 minutes. Transfer chicken to a foil-lined 15x10x1-in. baking pan. Whisk barbecue sauce and sweet tea; brush some of mixture over chicken.
  3. Place chicken on greased grill rack; grill over medium heat 3-4 minutes per side, brushing occasionally with remaining sauce.

Watch the recipe video here:

Betcha never thought of marinating your chicken like this!> Get the recipe for Sweet Tea Barbecued Chicken: https://trib.al/ruHwLzC

Posted by Taste of Home on Monday, July 8, 2019

Main dish

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

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Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium fennel bulb, thinly sliced
  • 1 blood or navel orange, very thinly sliced, seeds removed
  • 1 Meyer or regular lemon, very thinly sliced, seeds removed
  • 1 red Fresno chile or jalapeño, with seeds, thinly sliced
  • 4 sprigs dill, plus more for serving
  • Kosher salt and coarsely ground black pepper
  • 1 2-lb. skinless salmon fillet, preferably center-cut
  • ¾ cup olive oil
  • Flaky sea salt (such as Maldon)
Instructions
  1. Also Try it With:
  2. Cod, halibut, John Dory, or turbot fillets
  3. Instructions
  4. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
  6. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

Watch the recipe video here:

Introducing your new favorite salmon recipe. http://bonap.it/ul4SoDe

Posted by Bon Appétit Magazine on Tuesday, July 9, 2019

Main dish

Instant Pot Texas Beef Brisket

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Instant Pot Texas Beef Brisket
You always get a moist, tender finished product. It’s Tex-licious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 3 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 2 tsp pepper
  • 1½ tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano leaves
  • ¾ tsp ground mustard
  • ½ tsp cayenne pepper (optional)
  • 4-5 lb beef brisket, fat trimmed to ¼″ or less and cut into two pieces
  • 1 cup water
  • ½ cup BBQ sauce
Instructions
  1. In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  7. Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.

Watch the recipe video here:

You always get a moist, tender finished product. It’s Tex-licious!RECIPE: http://chopsecrets.com/instant-pot-texas-beef-brisket/

Posted by Chop Secrets on Friday, July 26, 2019

Main dish

Classic Cuban Midnight (Medianoche) Sandwich

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Classic Cuban Midnight (Medianoche) Sandwich
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 sweet bread rolls
  • ½ cup mayonnaise
  • ¼ cup prepared mustard
  • 1 pound thinly sliced cooked ham
  • 1 pound thinly sliced fully cooked pork
  • 1 pound sliced Swiss cheese
  • 1 cup dill pickle slices
  • 2 tablespoons butter, melted
Instructions
  1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Watch the recipe video here:

Classic Cuban Midnight (Medianoche) Sandwich: https://trib.al/xHUkNgt

Posted by Allrecipes on Saturday, July 20, 2019