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Main dish

Loaded Chicken Potato Soup

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Loaded Chicken Potato Soup
Chicken pot pie meets a loaded baked potato.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ pounds russet potatoes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 onion, diced
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup bite-size broccoli florets
  • ½ cup bacon bits, divided
  • 2 green onions, chopped
  • 5 ounces shredded sharp Cheddar cheese, divided
  • 1 cup sour cream
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork and wrap each potato in aluminum foil.
  3. Bake in the preheated oven until potatoes are tender, 1½ to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  4. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and ½ teaspoon pepper and toss to coat.
  5. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  6. Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  7. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  8. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about ¼ cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  9. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, ½ of the bacon bits, ½ of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  10. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Watch the recipe video here:

Loaded Chicken Potato Soup: https://trib.al/oSfHdMo

Posted by Allrecipes on Saturday, August 17, 2019

Main dish

Instant Pot Tomato Pie

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Instant Pot Tomato Pie
This is a fantastic brunch surprise that will thrill your guests!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2-3 oz very thin potato slices
  • 4 small tomatoes (2½ inches each)
  • 4-5 oz fresh mozzarella “pearls” (or larger mozzarella cut to ½″ pices)
  • 2 eggs, beaten
  • ½ cup half-and-half
  • ¼ cup sour cream
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 oz cooked and crumbled bacon or diced ham
  • 2 oz emmental or other good quality swiss cheese, shredded
  • Fresh ground pepper and chopped parsley for garnish (optional)
Instructions
  1. Coat the inside of an IP-friendly casserole with nonstick spray (we love this one: https://amzn.to/2OXT8Bw).
  2. Layer potato slices evenly on the bottom.
  3. Cut the tops off the tomatoes and use a melon baller or small spoon to remove the seeds and interior ribs.
  4. Place the tomatoes on the potato slices and divide the mozzarella evenly into the hollowed-out tomatoes.
  5. In a medium bowl, beat together eggs, half-and-half, sour cream, salt and pepper. Add cheese and meat and stir to combine.
  6. Carefully pour the egg mixture around the tomatoes, evenly distributing meat and cheese. Cover with a paper towel and then tightly cover with aluminum foil.
  7. 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.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Remove the casserole and set it under the broiler until golden, 5-10 minutes.
  11. Serve immediately, topped with fresh ground pepper and chopped parsley (optional).

Watch the recipe video here:

This is a fantastic brunch surprise that will thrill your guests!RECIPE: http://chopsecrets.com/instant-pot-tomato-pie/

Posted by Chop Secrets on Saturday, August 17, 2019

Main dish

Instant Pot Berries and Cream Angel Cake

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Instant Pot Berries and Cream Angel Cake
Remember, cake is for life, not just for holidays. Treat yourself!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz angel food cake mix (half a box)
  • ½ cup +2 tbsp water
  • 2½ cups fresh berries (strawberries, blueberries, blackberries and/or raspberries)
  • 2 oz cream cheese, softened
  • 1 tbsp sugar
  • 2 tsp orange juice
  • 1 cup thawed whipped topping (or whipped cream)
Instructions
  1. In a large bowl, beat cake mix and water on low speed for 30 seconds, then on medium speed for 1 minute.
  2. Pour evenly into an ungreased IP-friendly bundt or tube pan (we love this one: https://amzn.to/2RNympZ). Cover with a paper towel and then tightly cover with aluminum foil.
  3. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack using a foil sling, then 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 27 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Allow cake to cool completely on a wire rack, then use a thin silicone spatula to gently separate the cake from the pan. Cut cake horizontally in half.
  7. Meanwhile, chop enough berries to measure 1½ cups, reserving the remainder for decoration.
  8. In a large bowl, beat cream cheese, sugar and orange juice until well combined. Beat in thawed whipped topping on low speed just until combined. Do not overmix. Gently fold in berries.
  9. Spread about ⅔ of the berries and cream mixture onto the bottom half of the cake. Cover with top of cake and remaining berries and cream mixture.
  10. Refrigerate one hour, then garnish with remaining fruit.

Watch the recipe video here:

Remember, cake is for life, not just for holidays. Treat yourself!RECIPE: http://chopsecrets.com/instant-pot-berries-and-cream-angel-cake/

Posted by Chop Secrets on Friday, August 16, 2019

Main dish

Fried Cabbage with Bacon, Onion, and Garlic

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Fried Cabbage with Bacon, Onion, and Garlic
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Watch the recipe video here:

Fried Cabbage with Bacon, Onion, and Garlic: https://trib.al/bqk04px

Posted by Allrecipes on Friday, August 16, 2019

Main dish

GREEK PASTA SALAD

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GREEK PASTA SALAD
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • ⅓ cup olive oil
  • ½ tsp garlic powder
  • 1 tsp oregano
  • ½ tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free
  • ½ cup halved pitted kalamata olives, plus 2 tablespoons brine
  • ⅓ cup red onion, diced
  • 3 cups (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • ½ cup feta cheese, cubed
  • fresh oregano, optional garnish
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  2. Drain and rinse under cold water, drain.
  3. Meanwhile, In a large bowl, combine the dressing ingredients.
  4. Add the olives, red onion and brine from the olives and mix to combine.
  5. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.

Watch the recipe video here:

Greek Pasta Salad is loaded with cucumbers, tomatoes, bell peppers and olives! It's so delicous and perfect with…

Posted by Skinnytaste on Friday, August 16, 2019

Main dish

Crab Cake Sliders with Blood Orange Aioli

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Crab Cake Sliders with Blood Orange Aioli
Crab Cake Sliders with Blood Orange Aioli
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Blood Orange Aioli:
  • 1 cup mayonnaise
  • 2 to 3 tablespoons freshly squeezed blood orange juice (about ½ orange)
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon blood orange zest
  • 1 clove garlic, grated
  • Kosher salt and freshly ground black pepper
Crab Cake Sliders:
  • 18 butter crackers, crushed (about ¾ cup)
  • ¼ to ½ cup mayonnaise, plus more for schmearing
  • 1 tablespoon roughly chopped fresh parsley
  • 1½ teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing
  • 8 dashes hot sauce
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 2 pounds lump blue crab meat, shell and cartilage picked out
  • Butter, for spreading
  • 24 potato slider buns, split
  • Baby mesclun greens, for topping
Instructions
  1. Preheat the oven to 350 degrees F.
  2. For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.
  3. For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with ¼ teaspoon of mayonnaise, and sprinkle with additional seafood seasoning.
  4. Bake until light golden brown, 10 to 15 minutes.
  5. Butter each slider bun and lightly griddle to toast.
  6. For the sandwich build: Spread the bottom half of a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.

Watch the recipe video here:

Did someoneeeee say CRAB CAKE sliders?! Get Jeff Mauro's recipe: https://foodtv.com/2ZYvN8d!

Posted by Food Network on Wednesday, August 14, 2019

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
I've always dreamed of having naan bowls for my curry!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.5 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • 2 cups basmati rice, or long-grain jasmine, cooked, for serving (460 g)
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

I've always dreamed of having naan bowls for my curry! Full Recipe: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Tasty on Wednesday, August 14, 2019

Main dish

Instant Pot Zuppa Toscana

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Instant Pot Zuppa Toscana
Clean-up is a snap with this one-pot meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 1 pound hot (or mild) Italian sausage, casings removed
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth, heated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoes, unpeeled, sliced ¼” thick and quartered
  • 2 cups kale, cut into thin strips
  • 1 cup heavy cream
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  2. Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  3. Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  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, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  9. Serve warm topped with crumbled bacon.

Watch the recipe video here:

Clean-up is a snap with this one-pot meal.RECIPE: http://chopsecrets.com/instant-pot-zuppa-toscana/

Posted by Chop Secrets on Thursday, August 15, 2019

Main dish

Instant Pot Better-Than-Takeout Chicken Fried Rice

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Instant Pot Better-Than-Takeout Chicken Fried Rice
Leftovers are delicious the next day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups white rice, rinsed
  • 2 cups water
  • 3 tbsp toasted sesame oil
  • 1 small onion, finely diced
  • 10 oz frozen peas and carrots mixture
  • 6-8 oz diced cooked chicken (rotisserie works great)
  • 1 tbsp butter
  • 4 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • Garnish with sliced green onion and additional sesame seeds (optional)
Instructions
  1. Add rinsed rice and water to the pot, then 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, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
  5. Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  6. When oil gets hot, add onion to the pot and saute 2 minutes.
  7. Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  8. Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  9. Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  10. Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

Watch the recipe video here:

Leftovers are delicious the next day!RECIPE: http://chopsecrets.com/instant-pot-better-than-takeout-chicken-fried-rice/

Posted by Chop Secrets on Thursday, August 15, 2019

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
These crispy chicken teriyaki rice balls are seriously delicious! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup soy sauce (60 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup bell pepper, julienned (100 g)
  • 1 cup carrot, julienned (120 g)
  • 4 cups short grain rice, cooked (800 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 1 cup scallion, thinly sliced (100 g)
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by BuzzFeed Food on Wednesday, August 14, 2019