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Main dish

Honey Orange Firecracker Shrimp

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Honey Orange Firecracker Shrimp
Colossal-size shrimp seasoned and fried crispy with honey, orange, garlic, and red pepper. You can dress this up with either orange, lemon, or lime zest and fresh thinly-sliced basil.
Author:
Cuisine: China
Recipe type: Main dish
Ingredients
  • 24 jumbo shrimp, peeled and deveine
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1¼ teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup canola oil
  • 1 cup tupelo honey
  • 1 tablespoon grated orange zest
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cayenne pepper, or to taste
Instructions
  1. Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
  2. Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
  3. Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
  4. Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Watch the recipe video here:

Honey Orange Firecracker Shrimp: https://trib.al/0gZHPAK

Posted by Allrecipes on Friday, August 23, 2019

Main dish

Instant Pot Garlic Parmesan Mac and Cheese

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Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Friday, August 23, 2019

Main dish

Rhubarb Upside-Down Cake

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Rhubarb Upside-Down Cake
I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, melted
  • BATTER
  • ¼ cup butter, melted
  • ¾ cup sugar
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅔ cup whole milk
  • Sweetened whipped cream, optional
Instructions
  1. Place rhubarb in a greased 10-in. heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired.

Watch the recipe video here:

This dessert will convert rhubarb haters into rhubarb lovers!Get the recipe for Rhubarb Upside-Down Cake: https://trib.al/153P6YQ

Posted by Taste of Home on Friday, August 23, 2019

Main dish

Rainbow Grilled Chicken Salad

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Rainbow Grilled Chicken Salad
The perfect salad to get all your veggies in for the day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1 tablespoon olive oil
Dressing
  • 1 cup sour cream
  • ¼ cup cilantro, minced
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lime juice
Salad
  • 1 head romaine, chopped
  • ½ cup red onion, diced
  • ½ cup tomatoes, diced
  • ½ cup orange bell pepper
  • ¾ cup corn
  • ½ cup cilantro, chopped
  • ¼ cup jalapeño, diced
Garnish
  • Avocado
  • Tortilla strips
Instructions
  1. Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
  2. Cook over medium heat for about 10 minutes on each side or or until internal temperature reaches 165˚F/75˚C. Remove from pan and slice breast into pieces.
  3. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
  4. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
  5. Gently, toss salad with the sour cream dressing. Garnish with avocado slices and tortilla strips.
  6. Enjoy!

Watch the recipe video here:

Rainbow Grilled Chicken Salad ??FULL RECIPE: http://bzfd.it/2m5I5fo

Posted by Proper Tasty on Thursday, August 22, 2019

Main dish

Gurkensalat (German Cucumber Salad)

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Gurkensalat (German Cucumber Salad)
A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large cucumbers, sliced thin
  • ½ onion, sliced thin (optional)
  • 1 teaspoon salt
  • ½ cup sour cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
Instructions
  1. Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
  2. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  3. Fold cucumber and onion slices into the sour cream mixture.
  4. Refrigerate 8 hours to over night; garnish with paprika to serve.

Watch the recipe video here:

German Cucumber Salad: https://trib.al/PQyFgM1

Posted by Allrecipes on Thursday, August 22, 2019

Main dish

Instant Pot Garlic Parmesan Mac and Cheese

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Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Wednesday, August 21, 2019

Main dish

Instant Pot Fabulous French Onion Soup

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Instant Pot Fabulous French Onion Soup
This version of the classic is gorgeously cheesy with a silky texture.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 large yellow onion, quartered and sliced onion “quarter moon” shaped slices
  • 4 smaller sweet onions, quartered and sliced onion “quarter moon” shaped slices
  • 2 tsp brown sugar
  • 3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ cup brandy
  • ¾ cup red wine
  • 4 cups beef broth, warmed
  • Salt and pepper to taste
  • 4 thick slices of french bread, toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks–or use croutons instead)
  • 4 slices gruyere (or swiss) cheese
  • 4 slices provolone cheese
  • Paprika for garnish
Instructions
  1. Add butter and oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  3. Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  4. Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  5. Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
  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 8 minutes.
  8. When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  9. Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  10. Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

Watch the recipe video here:

This version of the classic is gorgeously cheesy with a silky texture.RECIPE: http://chopsecrets.com/instant-pot-fabulous-french-onion-soup/

Posted by Chop Secrets on Wednesday, August 21, 2019

Main dish

Citrus Salmon en Papillote

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Citrus Salmon en Papillote
This salmon dish is so simple and easy to make yet so delicious, elegant and impressive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 orange slices
  • 6 lime slices
  • 6 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed and halved
  • Olive oil-flavored cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons lemon juice
Instructions
  1. Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
  2. Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans.
  3. Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

Watch the recipe video here:

https://www.facebook.com/61511025427/posts/10157272890110428/

Main dish

Japanese Zucchini and Onions

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Japanese Zucchini and Onions
Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 2 medium zucchinis, cut into thin strips
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seedsground black pepper
Instructions
  1. Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

Watch the recipe video here:

Japanese Zucchini and Onions: https://trib.al/iGOA1TE

Posted by Allrecipes on Wednesday, August 21, 2019

Main dish

Instant Pot Cheesy Creamy Ziti

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Instant Pot Cheesy Creamy Ziti
It’s weekend taste on a weeknight schedule!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • 2 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 12 oz dried ziti pasta
  • 1½ cups pasta sauce
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1½ cups fresh spinach, finely chopped (optional)
Instructions
  1. Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot–do not stir. Ensure all pasta is submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  4. When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
  5. Stir in the pasta sauce.
  6. Add the cheeses, ⅓ cup at a time, stirring after each additional until fully melted and incorporated.
  7. Serve hot garnished with finely chopped spinach (optional).

Watch the recipe video here:

It’s weekend taste on a weeknight schedule!RECIPE: http://chopsecrets.com/instant-pot-cheesy-creamy-ziti/

Posted by Chop Secrets on Wednesday, August 21, 2019