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Main dish

BLUEBERRY MUFFIN TOP COOKIES

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BLUEBERRY MUFFIN TOP COOKIES
Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE DOUGH:
  • 3 cups all-purpose flour or gluten-free flour mix*
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 large eggs, room temperature
  • 1½ cups fresh blueberries, rinsed and patted dry with paper towels
FOR THE STREUSEL:
  • ¾ cup all-purpose flour or gluten-free flour mix*
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ¼ cup unsalted butter, melted and cooled slightly
FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • pinch of salt
* IF YOU NEED THESE COOKIES TO BE GLUTEN-FREE, MAKE SURE ALL YOUR INGREDIENTS ARE CERTIFIED GLUTEN-FREE. FOR THE GLUTEN-FREE MIX, USE THE FOLLOWING MIXTURE IN THE DOUGH:
  • 2 cups rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca flour / starch
  • 1 teaspoon xanthan gum
AND THIS IN THE STREUSEL:
  • ½ cup rice flour
  • 2 tablespoons + 2 teaspoons potato starch
  • 1 tablespoon + 1 teaspoon tapioca flour / starch
  • ¼ teaspoon xanthan gum
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
  2. Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
  3. In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
  4. Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
  5. Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
  6. Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
  7. Pour the blueberries on top and use your hands to gently incorporate them into the dough.
  8. Prepare the streusel by mixing together all streusel ingredients in a small bowl.
  9. Roll the dough into 2" balls and roll the top and sides of each ball in the streusel. It won’t stick very well so pat more streusel on top of each ball.
  10. Place on the prepared cookie sheet about 3" apart. It’s okay if some streusel falls off the cookies.
  11. Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
  12. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
  13. Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
  14. Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.
  15. Store in an airtight container for up to 3 days or refrigerate for up to 5 days.

Watch the recipe video here:

Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast,…

Posted by My Baking Addiction on Monday, May 6, 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 Monday, May 6, 2019

Main dish

Chicken Enchilada Nachos

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Chicken Enchilada Nachos
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter, divided
  • ¼ cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 chile pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • ½ cup chicken broth
  • 1 skinless, boneless chicken breast half, cubed
  • ¼ teaspoon chili powder
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sour cream
  • ½ cup shredded pepperjack cheese
  • 2 cups tortilla chips, or to taste
  • 2 tablespoons pico de gallo, or to taste (optional)
Instructions
  1. Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
  2. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
  3. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
  4. Spread chips onto a serving platter; top with sauce and pico de gallo.

Watch the recipe video here:

Chicken Enchilada Nachos: https://trib.al/rgheyk1

Posted by Allrecipes on Sunday, May 5, 2019

Main dish

Hearty Potato Soup

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Hearty Potato Soup
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes, peeled and sliced
  • 2 carrots, chopped
  • 6 celery ribs, chopped
  • 8 cups water
  • 1 onion, chopped
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1-1/2 cups 2% milk
Instructions
  1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
  2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Watch the recipe video here:

"Wow this is this good! "> Get the recipe for Hearty Potato Soup: https://trib.al/dXuhrxX

Posted by Taste of Home on Sunday, May 5, 2019

Main dish

Ratatouille

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Ratatouille
For a little spice, you can add either dried or fresh chiles (like Fresno, Thai, or red pepper flakes) to this classic ratatouille recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large globe eggplant, peeled, coarsely chopped
  • 1 large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup olive oil, divided
  • 5 sprigs thyme
  • 1 large onion, halved, sliced ½ inch thick
  • 1 red bell pepper, ribs and seeds removed, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, divided
  • Freshly ground black pepper
  • 1 cup torn basil leaves
Instructions
  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  4. Remove thyme bundle. Transfer to a serving platter and top with basil.

Watch the recipe video here:

Andy makes ratatouille even though he has never seen the movie Ratatouille.Make it: http://bonap.it/MPxqzG8

Posted by Bon Appétit Magazine on Sunday, May 5, 2019

Main dish

Chicken Taco-Stuffed Crescent Rolls

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Chicken Taco-Stuffed Crescent Rolls
Pillsbury™ crescent dinner rolls, Old El Paso™ taco seasoning mix and Velveeta™ cheese come together for a fun take on taco night in these easy-to-make stuffed crescent rolls. Serve with seasoned sour cream, and garnish with chopped fresh cilantro.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sour cream
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • ⅓ cup Old El Paso™ medium Thick 'n Chunky salsa (from 16-oz jar)
  • 4 oz Kraft™ Velveeta™ prepared cheese product, cut into cubes (from 16-oz package)
  • 1½ cups chopped cooked chicken
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 tablespoon butter, melted
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix sour cream and 1 tablespoon of the taco seasoning mix, stirring well. Cover and refrigerate.
  2. In medium microwavable bowl, add salsa and cheese. Microwave 1½ to 2 minutes uncovered on High, stirring after 1 minute, until cheese is melted. Stir in 3½ teaspoons of the taco seasoning mix and the chicken until well mixed. Cool 10 minutes.
  3. Separate dough into 8 triangles. On wide end of each triangle, spoon about 2 generous tablespoonfuls of the chicken mixture. Roll up, starting at wide end, gently wrapping dough around chicken mixture and rolling to opposite point. Carefully place onto cookie sheet, spacing apart.
  4. In small bowl, mix melted butter and remaining ½ teaspoon seasoning mix; brush mixture on top of crescent dough.
  5. Bake 13 to 17 minutes or until golden brown. Serve with seasoned sour cream. Garnish with cilantro before serving.

Watch the recipe video here:

You had us at "taco-stuffed."Chicken Taco-Stuffed Crescent Rolls recipe:…

Posted by Pillsbury on Sunday, May 5, 2019

Main dish

Spicy, Smokey, Cheesy and Just Amazing! Jalapeno Popper Potato Bombs!

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Spicy, Smokey, Cheesy and Just Amazing! Jalapeno Popper Potato Bombs!
Potato skins are not a new idea but what you put in them can be. Jalapeno popper is the first place my mind goes when making recipes so here we go again! Let’s get poppin! The potato skin is the perfect vessel to put your favorite flavor in! Crispy potato stuffed with creamy and gooey cheese. Salty and smoky bacon. Topped off with the star of the show, Jalapenos! Every bite is as good as the last!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 russet potatoes
  • 6 tablespoons cream cheese
  • 24 pickled jalapeno slices
  • 1½ cups Mexican cheese, shredded
  • 6 slices bacon, cooked and crumbled
Instructions
  1. Bake your potatoes for an hour at 400 degrees and cool completely.
  2. Slice them in half and scoop out most of the insides, leaving about a ¼ inch of potato in the skin. Brush each side of the potato skin with oil and bake for another 10 minutes at 400 degrees.
  3. Spread a small amount of cream cheese in the bottom of each potato skin. Top with crumbled bacon, jalapeño slices, and cheese. Bake for an additional 5 minutes until the cheese is melted. Serve immediately.

Watch the recipe video here:

Spicy, smoky, cheesy amazing-ness!Recipe: http://sha.red/9FWBd

Posted by Shared Food on Sunday, May 5, 2019

Main dish

Hanger Steak with Charred Scallion Sauce

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Hanger Steak with Charred Scallion Sauce
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup crushed or coarsely chopped walnuts
  • 1 small garlic clove
  • 9 Tbsp. extra-virgin olive oil, divided
  • 1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
  • Kosher salt, freshly ground pepper
  • ¾ tsp. Aleppo-style pepper, plus more for serving
  • 12 scallions
  • 5 tsp. sherry vinegar or red wine vinegar
  • 1 Tbsp. chopped cornichons
  • 1 Tbsp. chopped drained capers
  • 1 Tbsp. whole grain mustard
  • ¾ tsp. chopped thyme
  • Pinch of sugar
  • Flaky sea salt
Instructions
  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
  2. Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
  3. Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
  4. Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

Watch the recipe video here:

If you've never charred scallions before, prepared to use this technique frequently. Make it: http://bonap.it/K8oHNd5

Posted by Bon Appétit Magazine on Saturday, May 4, 2019

Main dish

Cinco de Mayo Bullseye Fajita Cake

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Cinco de Mayo Bullseye Fajita Cake
Cakes don't always need to be sweet, but they sure always take centre stage on the table. This Bullseye Fajita cake is perfect for when you can't decide which filling you like best, and it's perfect to serve up for a Cinco de Mayo party!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
Taco Mix:
  • 2 tsp oil
  • ½ onion, diced
  • 400g beef mince
  • 2 garlic cloves, minced
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ cup salsa
  • Salt and pepper to taste
Chicken Fajita:
  • 2 tsp oil
  • ½ onion, diced
  • 1 cup diced mixed peppers
  • 2 tsp fajita seasoning
  • 2 chicken breasts, cooked, shredded
  • 2 tbsp tomato paste
  • 2 tbsp water
Steak Fajita:
  • ½ onion, sliced
  • 1 cup sliced mixed peppers
  • 2 rump steaks, thinly sliced
  • 2 tsp fajita seasoning
  • 2 tsp lime juice
Guacamole:
  • 3 ripe avocados
  • 1 small red onion, finely chopped
  • 1 tbsp finely chopped coriander
  • ½ tsp cumin powder
  • ¼ tsp chilli powder
  • Juice of 2 limes
  • Salt and pepper to taste
  • 8 large tortilla wraps
  • Sliced mozzarella
  • 1 ? ? cups Grated cheddar cheese
  • ? ? cup grated mixed cheddar
  • Salsa
  • Sour Cream
Instructions
  1. Line a cake pan with a removable bottom with parchment paper.
  2. Make taco mix first. Heat oil in a saucepan over medium heat. Add diced onions and saute until just softened. Add beef mince and break apart into small bits with the back of a spoon until browned. Stir in garlic until aromatic. Add spices and salsa to the mix, cook for 2 minutes. Season with salt and pepper and set aside.
  3. To make chicken fajita mix, saute onions and peppers in oil over medium heat until just caramelized and softened. Stir in the tomato paste and fajita seasoning to coat the vegetables. Add in the shredded chicken and stir to coat completely. Add water to loosen and cook to heat through, a few minutes. Set aside.
  4. Heat a pan over medium-high heat. Add oil, sliced peppers and onions. Saute until caramelized and soft. Remove. Add the sliced steak to the pan and sear until browned. Add peppers back into the pan along with fajita seasoning. Pour in lime juice and stir to coat. Set aside.
  5. Add one tortilla to a cake tin and top with sliced mozzarella and ? ? cup grated cheddar topped with another tortilla and press down. Top this tortilla with the taco mince and ? ? grated cheddar cheese.
  6. Repeat with another quesadilla, fajita mix and mixed cheddar, another quesadilla, steak mix and cheddar cheese finishing with a quesadilla on top. Pressing down.
  7. Brush the top with oil.
  8. Bake in an oven at 180ºC for 20-30 minutes until cheese is melted through. Grill for 5 minutes until golden on top.
  9. Meanwhile, make guacamole; mash avocados in a bowl, add red onion, spices, lime juice and season with salt and pepper.
  10. Remove cake from the oven, add a ring of guacamole around the edge, followed by a ring of sour cream and finally the bullseye salsa in the middle.
  11. Slice and serve.

Watch the recipe video here:

This Fajita Cake is perfect for Cinco de Mayo

Posted by Twisted on Saturday, May 4, 2019

Main dish

Instant Pot Brown Sugar Honey Ham

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Instant Pot Brown Sugar Honey Ham
Sure you can make this popular recipe in the oven, but on this version, you only need the oven for a quick finish, freeing up the oven for another delicious dish. The flavor is also richer, since the pressure cooker really pushes the spiced glaze into the meat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade Mixture:
  • ¼ cup apple cider
  • ⅓ cup brown sugar
  • 1 tbsp coarse ground mustard
  • 1 tbsp honey
  • 3 lb boneless, fully-cooked spiral-sliced ham
  • ½ cup apple cider
To Finish:
  • ¼ cup apple cider
  • 1 tbsp coarse ground mustard
  • 1 tbsp honey
  • ⅓ cup brown sugar
Instructions
  1. In a small bowl, mix Marinade Mixture ingredients until combined.
  2. Place the ham in a shallow pan and pour marinade over the ham, including between the slices.
  3. Pour ½ cup apple cider in the Instant Pot, followed by the ham. Pour any leftover marinade over the ham.
  4. 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 8 minutes.
  6. When the time is up, let the pressure naturally release (about 15 minutes).
  7. Cover a rimmed baking sheet with foil and coat foil with nonstick spray. Carefully move the ham to the baking sheet.
  8. In a small bowl, combine ¼ cup apple cider, 1 tbsp mustard and 1 tbsp honey and brush over the ham.
  9. Pack remaining ½ cup brown sugar over the top of the ham.
  10. Set the ham under a broiler until the glaze is caramelized and bubbly, 5-10 minutes.

Watch the recipe video here:

Tender, juicy, glazed goodness from end to end.RECIPE: http://chopsecrets.com/instant-pot-brown-sugar-honey-ham/

Posted by Chop Secrets on Saturday, May 4, 2019