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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 Wednesday, August 14, 2019

Main dish

Chicken Parmesan Crescent Bread

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Chicken Parmesan Crescent Bread
This tasty crescent braid is stuffed with the flavors of chicken Parmesan, so you know it’s good! It’s great to serve for dinner with a Caesar salad or as an appetizer for game day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 cup chopped cooked chicken
  • 1½ cups Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
  • ¼ cup plus 1 tablespoon grated Parmesan cheese
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 tablespoon butter
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
Instructions
  1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In medium bowl, mix mozzarella cheese, chicken, ½ cup of the pasta sauce and ¼ cup of the Parmesan cheese; mix well.
  2. If using dough sheet, unroll dough, and place on cookie sheet to form 13x7-inch rectangle. If using crescent rolls, unroll dough and place on cookie sheet, pressing to form 13x7-inch rectangle and firmly pressing perforations to seal.
  3. Spread chicken mixture in 3½-inch-wide strip lengthwise down center of dough all the way to ends. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  4. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in Italian seasoning and garlic powder; brush mixture on top of braided crescent dough. Sprinkle with remaining 1 tablespoon Parmesan cheese.
  5. Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. In small, microwavable bowl, heat remaining 1 cup pasta sauce covered on High 30 to 60 seconds or until warmed through. Serve with crescent braid.

Watch the recipe video here:

All the delicious flavor of chicken parm stuffed in flaky layers of crescent. Chicken Parmesan Crescent Braid recipe:…

Posted by Pillsbury on Tuesday, August 13, 2019

Main dish

Shrimp Lemon Pepper Linguini

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Shrimp Lemon Pepper Linguini
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup white wine
  • 1 lemon, juiced
  • ½ teaspoon lemon zestsalt to taste
  • 2 teaspoons freshly ground black pepper
  • 1 pound fresh shrimp, peeled and deveined
  • ¼ cup butter
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about ½.
  3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Watch the recipe video here:

Shrimp Lemon Pepper Linguini: https://trib.al/utNFdsW

Posted by Allrecipes on Tuesday, August 13, 2019

Main dish

KUNG PAO CHICKEN ZOODLES FOR TWO

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KUNG PAO CHICKEN ZOODLES FOR TWO
Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into ½-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • ½ red bell pepper, cut into ½-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal
FOR THE SAUCE:
  • 1½ tbsp reduced soy sauce, tamari for gluten free
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2½ tbsp water
  • ½ tbsp Sambal Oelek Red Chili Paste, or more to taste
  • 2 tsp sugar
  • 2 tsp cornstarch
Instructions
  1. Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Watch the recipe video here:

Kung Pao Chicken Zoodles For Two – I swapped the noodles with spiralized zucchini noodles and the results were…

Posted by Skinnytaste on Tuesday, August 13, 2019

Main dish

Creamy Tuscan Chicken Rolls

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Creamy Tuscan Chicken Rolls
These chicken rolls are sure to be your family’s new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN ROLLS
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons pepper, divided
  • 1 tablespoon onion powder
  • 4 teaspoons kosher salt, divided
  • 1 tablespoon garlic powder
  • 8 oz baby spinach (225 g)
  • 1 cup sun-dried tomato (200 g)
  • 2 cups canola oil (480 mL)
  • 2 cups panko breadcrumbs (100 g)
  • 4 large eggs, beaten
  • 1 cup all purpose flour (125 g)
BÉCHAMEL SAUCE
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 2 medium shallots, diced
  • 2 cups baby spinach (80 g)
  • 1 ½ tablespoons sun-dried tomato, chopped
  • ¾ cup tomato, diced (150 g)
  • 2 cups heavy cream (480 mL)
  • 1 tablespoon all purpose flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon pepper
  • ¾ cup grated parmesan cheese (80 g)
  • 1 tablespoon lemon juice
FOR SERVING
  • 4 cups spaghetti (800 g)
  • 4 cups green salad, lightly dressed (290 g)
Instructions
Make the chicken rolls:
  1. Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
  2. Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
  3. Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
  4. Chill the chicken rolls in the fridge for 30–60 minutes.
Make the béchamel sauce:
  1. Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5–7 minutes. Remove the pot from the heat and stir in the lemon juice.
  2. Heat 2–3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
  3. Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
  4. Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
  5. Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken’s center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
  6. Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
  7. Enjoy!

Watch the recipe video here:

These chicken rolls are sure to be your family’s new favorite dinner. Serve over spaghetti with a green salad alongside…

Posted by Tasty on Tuesday, August 13, 2019

Main dish

Instant Pot Parmesan Puffs 4 Ways

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Instant Pot Parmesan Puffs 4 Ways
Astonish your guests with this tantalizing treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 egg whites
  • 4 oz good quality finely grated parmesan
  • 1 cup water
To Finish:
  • 1 tbsp everything bagel seasoning (or poppy seed/sesame seed mix)
  • 1 tbsp very finely chopped bacon
  • 1 tbsp very finely chopped pecans
  • 1 tbsp paprika
Instructions
  1. In a medium bowl mix together egg whites and grated parmesan until it resembles loose mashed potatoes.
  2. Form into 8 balls and refrigerate at least 30 minutes until firm.
  3. Roll 2 parmesan balls in each of the 4 toppings (2 in bagel seasoning, 2 in bacon, etc.).
  4. Place parmesan balls in a parchment-lined steamer basket.
  5. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  6. 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, quick-release the pressure.
  9. Serve warm.

Watch the recipe video here:

Astonish your guests with this tantalizing treat.RECIPE: http://chopsecrets.com/instant-pot-parmesan-puffs-4-ways/

Posted by Chop Secrets on Tuesday, August 13, 2019

Main dish

Easy Cast-Iron Cheesy Asparagus Quiche

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Easy Cast-Iron Cheesy Asparagus Quiche
This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil, to taste
  • 1 bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 8 tablespoons unsalted butter
  • 2 cups all-purpose flour (250 g)
  • ½ teaspoon baking powder
  • ¾ cup grated parmesan cheese, divided (80 g)
  • ¼ cup cold water (60 mL)
  • 6 large eggs
  • ⅓ cup sour cream (75 g)
  • ⅔ cup half & half (160 mL)
  • 1 ½ cups shredded cheddar cheese (150 g)
  • 1 cup cherry tomato, halved (200 g)
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
  3. Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
  4. Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
  5. Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
  6. Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
  7. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
  8. Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
  9. Enjoy!

Watch the recipe video here:

This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast ?Get the recipe: https://tasty.co/recipe/easy-cast-iron-cheesy-asparagus-quiche

Posted by BuzzFeed Food on Monday, August 12, 2019

Main dish

Traditional Filipino Lumpia

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Traditional Filipino Lumpia
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 2 cloves garlic, crushed
  • ½ cup chopped onion
  • ½ cup minced carrots
  • ½ cup chopped green onions
  • ½ cup thinly sliced green cabbage
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 30 lumpia wrappers
  • 2 cups vegetable oil for frying
Instructions
  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1½ inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to ½ inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Watch the recipe video here:

Traditional Filipino Lumpia: https://trib.al/tnkjdRQ

Posted by Allrecipes on Monday, August 12, 2019

Main dish

5-Ingredient Zucchini Noodles With Spicy Peanut Sauce

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5-Ingredient Zucchini Noodles With Spicy Peanut Sauce
5-Ingredient Zucchini Noodles With Spicy Peanut Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup peanut butter, chunky (120 g)
  • 1 tablespoon siracha, to taste, plus more for serving
  • ½ lime, juiced
  • ¼ cup water (60 mL)
  • 4 medium zucchinis, or 2 large
  • 4 green onions, chopped, light and dark parts divided
  • kosher salt, to taste
Instructions
  1. In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
  2. Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
  3. Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
  4. Divide the noodles between serving bowls. Garnish with the dark scallion parts.
  5. Enjoy!

Watch the recipe video here:

You only need 5 ingredients to make this savory peanut zucchini noodle dish!Recipe: https://tasty.co/recipe/5-ingredient-zucchini-noodles-with-spicy-peanut-sauce

Posted by BuzzFeed Food on Monday, August 12, 2019

Main dish

Chicken Mole Enchilada Casserole

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Chicken Mole Enchilada Casserole
I have more than once wondered why everything can’t be covered in mole sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups shredded cooked chicken
  • 12 corn tortillas, halved
  • 3 cups Monterey Jack or Mexican blend cheese, grated
  • 1 jar Dona Maria mole
  • 3 cups chicken broth
  • Sour cream, for serving (optional)
  • Fresh cilantro, chopped, for serving (optional)
  • Red onion, thinly sliced, for serving (optional)
Instructions
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  2. Add the mole to a medium saucepan over medium heat, and slowly stir in the chicken broth. Cook for about 10 minutes, stirring frequently. Sauce should be smooth.
  3. Pour ½ cup of the mole sauce into the prepared baking dish and line bottom with 8 tortilla halves to cover entire dish.
  4. Top with 1 cup of the chicken and cover with ¾ cup of the mole sauce. Top with ¾ cup of the cheese. Repeat with another layer of tortillas, chicken, mole sauce, and cheese.
  5. Add one more layer of tortillas, chicken, mole sauce, and cheese. Add a final layer of tortillas and cover evenly with mole sauce. (You may have some sauce leftover.) Sprinkle with remaining cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese has melted.
  7. Let sit 5 minutes before serving. Garnish with sour cream, red onion, and cilantro, if using. Enjoy!

Watch the recipe video here:

I have more than once wondered why everything can’t be covered in mole sauce.Recipe Here: http://bit.ly/30a90pE

Posted by 12 Tomatoes on Monday, August 12, 2019