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Main dish

Instant Pot Blackberry Cobbler

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Instant Pot Blackberry Cobbler
This tasty, easy recipe uses only five ingredients.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 oz fresh blackberries, patted dry
  • 7 oz yellow cake mix (about half the package)
  • ¼ cup butter, softened and cut into pieces
  • 1 tsp lemon zest
  • Dash nutmeg
  • 1 cup water
Instructions
  1. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Place blackberries in the dish.
  2. In a medium bowl, combine cake mix, butter, lemon zest, and nutmeg. Use a pastry knife to cut the butter into the other ingredients until it resembles coarse crumbs.
  3. Spread the crumb mixture over the blackberries in an even layer. Cover the dish loosely with foil – do not seal.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the baking dish on to the steam rack.
  5. 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 10 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the dish and set it under the broiler, uncovered, until golden, 3-5 minutes.
  9. Serve warm with whipped cream or vanilla ice cream.

Watch the recipe video here:

This tasty, easy recipe uses only five ingredients.RECIPE: http://chopsecrets.com/instant-pot-blackberry-cobbler/

Posted by Chop Secrets on Tuesday, August 20, 2019

Main dish

BASIL OIL

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BASIL OIL
Making basil oil is so simple, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup packed fresh basil leaves, stemmed and washed
  • ¼ cup DeLallo extra virgin olive oil
  • 1 tablespoon water
  • 2 cloves garlic
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
Instructions
  1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
  2. Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Watch the recipe video here:

Basil Olive Oil is so good you'll want to drink it!! I put this one EVERYTHING from tomatoes, salmon, veggies, or for…

Posted by Skinnytaste on Tuesday, August 20, 2019

Main dish

MADISON’S FAVORITE SLOW COOKER BEEF TACOS

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MADISON'S FAVORITE SLOW COOKER BEEF TACOS
Taco night happens once a week in my house, this is the best taco recipe made from scratch! We make it with beef or turkey, it's delicious both ways.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds 93% lean ground beef
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion, minced
  • 2 cloves crushed garlic
  • ¼ cup minced red bell pepper
  • ½ cup water
  • 1 cup tomato sauce
  • 1 bay leaf
  • 16 corn taco shells
TOPPINGS:
  • 2 cups shredded romaine lettuce
  • 1 cup shredded cheddar
  • 2 plum tomatoes, diced
Instructions
SLOW COOKER RECIPE:
  1. Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with ½ cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
  2. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
INSTANT POT RECIPE:
  1. Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft.
  2. Add ½ cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.
  3. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.

Watch the recipe video here:

Do you make taco's on Tuesday? We do!Madison's Favorite Slow Cooker Beef Tacos – EASY, kid-friendly and makes enough…

Posted by Skinnytaste on Tuesday, August 20, 2019

Main dish

Instant Pot Jerk Chicken and Cornbread

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Instant Pot Jerk Chicken and Cornbread
This jerk chicken is a real finger-licking treat!
Author:
Cuisine: American
Recipe type: Man dish
Ingredients
  • 1 8.5 oz box corn muffin mix, prepared according to package directions
  • 2 tbsp thinly sliced scallions
  • 1 jalapeno, seeded and minced
  • 1 tbsp olive oil
  • ⅓ cup chicken broth
  • 2 lbs boneless, skinless chicken thighs
  • Lime wedges and additional sliced scallions for garnish (optional)
Jerk Mixture
  • 2 tbsp molasses
  • 2 tbsp lime juice
  • 2 tbsp paprika
  • 1½ tbsp olive oil
  • 1½ tbsp garlic powder
  • 1½ tsp allspice
  • 1 tsp ground nutmeg
  • 1 tsp kosher salt
  • ¾ tsp cayenne, or to taste
  • ¼ tsp pepper
Instructions
  1. Prepare corn muffin mix according to package directions, then stir in sliced scallions and minced jalapeno.
  2. Coat the inside of a silicone egg bite mold with nonstick spray (we love these: https://amzn.to/2Q2dnyq).
  3. Divide corn muffin batter into the egg bite molds. Tap on the counter to even the batter and release and bubbles. Cover loosely with foil–do not seal.
  4. In a medium bowl, combine the Jerk Mixture ingredients and stir until uniform. Reserve half the jerk mixture and set aside.
  5. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  6. Coat the chicken thighs in the remaining jerk mixture, then brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  7. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  8. Add chicken to the pot in an even layer, then spread remaining jerk mixture on the chicken.
  9. Insert the steam rack (for neatest results, we prefer using a riser like this one: https://amzn.to/2xTvP5g) and lower the egg bite mold onto the riser using a foil sling.
  10. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  11. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  12. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  13. Serve the chicken with cornbread. Garnish with lime wedges and additional sliced scallions, if desired..

Watch the recipe video here:

This jerk chicken is a real finger-licking treat!RECIPE: http://chopsecrets.com/instant-pot-jerk-chicken-and-cornbread/

Posted by Chop Secrets on Sunday, August 18, 2019

Main dish

Old-Fashioned Cabbage Rolls

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Old-Fashioned Cabbage Rolls
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium head cabbage (3 pounds)
  • ½ pound uncooked ground beef
  • ½ pound uncooked ground pork
  • 1 can (15 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • ½ cup uncooked long grain rice
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon snipped fresh dill or dill weed
  • ⅛ teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • ½ teaspoon sugar
Instructions
  1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, ½ cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
  2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about ¼ cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
  3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

Watch the recipe video here:

You'll love this deliciously simple recipe!Get the recipe for Old-Fashioned Cabbage Rolls here: https://trib.al/vrr3R2V

Posted by Taste of Home on Sunday, August 18, 2019

Main dish

Baked Cauliflower Tots

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Baked Cauliflower Tots
What can't cauliflower do? It's delicious as a puree, makes a great meaty steak and now, can be enjoyed as the ultimate finger food-a crunchy tot. We use crispy rice cereal as a gluten-free breading. A hot oven (and a little cooking spray) gets you a crackling exterior without deep frying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • ½ small onion, finely chopped
  • 2 small heads cauliflower
  • 1 cup almond meal
  • 2 large eggs, separated
  • Kosher salt
  • 2 cups crispy rice cereal
  • Cooking spray
  • Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving
Instructions
Special equipment: Cheesecloth
  1. Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
  2. Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
  3. Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.
  4. Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)
  5. Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with ¼ cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)
  6. Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.

Watch the recipe video here:

Baked Cauli Tots ?? What CAN'T cauliflower do?! Save the recipe: https://foodtv.com/2KP2luZ!

Posted by Food Network on Monday, August 19, 2019

Main dish

Instant Pot Miracle Mom Breakfast Burritos

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Instant Pot Miracle Mom Breakfast Burritos
Breakfast for the whole week that can be heated up in only seconds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 eggs
  • ¼ cup milk
  • ¼ cup sour cream
  • ½ cup shredded cheddar cheese
  • 1 tsp onion salt
  • ⅛ tsp pepper
  • 2½ cups frozen hash browns
  • 1 cup diced ham
  • 1 cup fresh spinach, chopped (optional)
  • 12 6” flour tortillas (“fajita size”), warmed
Instructions
  1. In a medium bowl, whisk the Egg Mixture ingredients until thoroughly incorporated. Set aside.
  2. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray.
  3. Layer hash browns then ham in an even layer in the casserole dish. Pour egg mixture over the top. Cover with foil.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, quick-release the remaining pressure. Open the pot and rinse the inside of the lid in cold water to help it reseal.
  7. Add the chopped fresh spinach, stir, then replace the foil. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  9. When the time is up, quick-release the remaining pressure.
  10. Divide the egg mixture among the tortillas, roll and serve immediately, or store for up to 4 days in the refrigerator in a tightly sealed container. Reheat for 30 seconds in the microwave for a quick on-the-go breakfast.

Watch the recipe video here:

Breakfast for the whole week that can be heated up in only seconds!RECIPE: http://chopsecrets.com/instant-pot-miracle-mom-breakfast-burritos/

Posted by Chop Secrets on Monday, August 19, 2019

Main dish

PICADILLO (INSTANT POT)

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PICADILLO (INSTANT POT)
Picadillo is a Cuban recipe I grew up eating and is always on rotation in my house because it’s the most requested dish by my kids and it’s so easy to make.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-1/2 lb 93% lean ground beef
  • ½ large chopped onion
  • 2 cloves garlic, minced
  • 1 to mato, chopped
  • 1 teaspoon kosher salt
  • ½ red bell pepper, finely chopped
  • 2 tbsp cilantro
  • 4 oz ½ can tomato sauce (I like Goya)
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp alcaparrado, capers or green olives would work too
Instructions
  1. Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
  2. Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Watch the recipe video here:

Instant Pot Picadillo. I converted this popular recipe for my Instant Pot! This is my #1 requested dish in my home by my…

Posted by Skinnytaste on Sunday, August 18, 2019

Main dish

Instant Pot Churro Bites

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Instant Pot Churro Bites
Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup water
To Finish:
  • ⅓ cup brown sugar
  • 1 tbsp cinnamon
Instructions
  1. Coat the inside of 2 silicone egg bite molds with non-stick spray. (We love this one: https://amzn.to/2Q2dnyq)
  2. Add cinnamon and nutmeg to the prepared cake mix. Stir to combine.
  3. Gently spoon the cake batter into the prepared molds until they are ¾ full.
  4. Tap the mold on the counter to settle batter and remove any bubbles, then cover with foil, sealing edges.
  5. Pour 1 cup water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the egg molds onto the steam rack, 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 12 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the mold from the pot. Place on a cooling rack and allow to set for 5 minutes before unmolding.
  10. In a shallow bowl, mix together brown sugar and 1 tbsp cinnamon. While still warm, roll each cake bite in sugar-cinnamon mix.

Watch the recipe video here:

Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.RECIPE: http://chopsecrets.com/instant-pot-churro-bites/

Posted by Chop Secrets on Sunday, August 18, 2019

Main dish

Two-Berry Pavlova

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Two-Berry Pavlova
Here's a light and airy dessert that I first tried in Ireland. When I got home, I made it for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
TOPPINGS:
  • 2 cups fresh blackberries
  • 2 cups sliced fresh strawberries
  • ¼ cup plus 3 tablespoons sugar, divided
  • 1-1/4 cups heavy whipping cream
Instructions
  1. Place egg whites in a large bowl. Line a baking sheet with parchment; draw a 10-in. circle on paper. Invert paper.
  2. Preheat oven to 300°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in cornstarch and lemon juice.
  3. Spoon meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour. Remove from oven; cool completely on baking sheet.
  4. To serve, toss berries with ¼ cup sugar in a small bowl; let stand 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
  5. Remove meringue from parchment; place on a serving plate. Spoon whipped cream over top, forming a slight well in the center. Top with berries.
Health Tip:
  1. Anthocyanins are a group of compounds that give berries their vibrant red-violet color. They may help protect against cardiovascular disease and cancer.

Watch the recipe video here:

So light! So airy dessert!Get the recipe for Two-Berry Pavlova: https://trib.al/RzYKlIe

Posted by Taste of Home on Saturday, August 17, 2019