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Main dish

Instant Pot Mango BBQ Fish Tacos

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Instant Pot Mango BBQ Fish Tacos
You won’t want to wait for Taco Tuesday!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Fish Mixture:
  • 1 lb catfish cut into chunks (or tilapia or flounder)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp pepper
  • Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
  • ½ cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1½ tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • ½ tsp sugar
  • Salt to taste
  • ½ cup shredded cabbage
For Serving:
  • Corn tortillas, warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced, fresh jalapeno (optional)
Instructions
  1. In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
  2. Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
  3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
  5. Add prepared mango BBQ sauce to the fish and fold in gently.
  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 5 minutes.
  8. Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
  9. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  10. Serve fish mixture on warmed tortillas topped with coleslaw, mango, and optional chopped cilantro/jalapeno.

Watch the recipe video here:

You won’t want to wait for Taco Tuesday!RECIPE: http://chopsecrets.com/instant-pot-mango-bbq-fish-tacos/

Posted by Chop Secrets on Saturday, February 2, 2019

Main dish

Bucatini with Butter-Roasted Tomato Sauce

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Bucatini with Butter-Roasted Tomato Sauce
We love the way that roasting intensifies the flavor of canned tomatoes. While we're pretty obsessed with the texture of bucatini, a strand pasta with a hole running through it, this dish is every bit as delicious with spaghetti, linguine, or even rigatoni.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 garlic cloves
  • ¼ cup (½ stick) unsalted butter
  • 1 28-ounce can whole peeled tomatoes
  • 2 anchovy fillets packed in oil
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces bucatini or spaghetti
  • Finely grated Parmesan (for serving)
Instructions
  1. Preheat oven to 425°. Crush 8 garlic cloves with the flat side of a chef's knife and remove peel. Cut ¼ cup (½ stick) butter into small pieces (about ½").
  2. Empty 28 oz. can of tomatoes into a 13x9" baking dish and crush lightly with your hands. Watch out for flying tomato juices. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes; season with salt and black pepper.
  3. Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 35–40 minutes. While tomatoes are roasting, bring a large pot of water (4-6 qt.) to a boil over high heat and add a small fistful of salt.
  4. Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes until mixture looks like coarse applesauce.
  5. Cook 12 oz. bucatini or spaghetti in pot of boiling water, stirring occasionally with tongs, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve pot.
  6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with tongs, until sauce coats pasta, about 3 minutes.
  7. Divide pasta among plates. Serve topped with Parmesan and more red pepper flakes.
Do Ahead: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

Watch the recipe video here:

Because you need more butter-roasted things in your life. (via Basically)Recipe: http://bonap.it/8kyDbdY

Posted by Bon Appétit Magazine on Friday, February 1, 2019

Main dish

Buffalo Chicken Rollup Bake

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Buffalo Chicken Rollup Bake
Classic Buffalo chicken flavors wrapped up in flaky crescents are an easy weeknight meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oz cream cheese, softened (from 8-oz package)
  • 2 cups shredded deli rotisserie chicken
  • 2 tablespoons Buffalo hot sauce or hot red pepper sauce
  • ¾ cup shredded Cheddar cheese (3 oz)
  • ¼ cup chopped celery
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • ½ cup ranch dressing
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, chicken, hot sauce, Cheddar cheese and celery until well blended.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly on dough to within ¼ inch from sides. Starting with one long side, roll up dough; firmly pinch seam to seal.
  3. Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.

Watch the recipe video here:

Buffalo chicken + flaky crescents = a winning Game Day duo.Buffalo Chicken Rollup Bake recipe:…

Posted by Pillsbury on Friday, February 1, 2019

Main dish

Zucchini-Herb Fritters with Garlic Yogurt

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Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Garlic Yogurt
  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
Fritters and Assembly
  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • Olive oil (for serving)
Instructions
  1. Garlic Yogurt
  2. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
  3. Fritters and Assembly
  4. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
  5. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  6. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Watch the recipe video here:

There's literally never a bad time to make these.Recipe: http://bonap.it/CeIRRoh

Posted by Bon Appétit Magazine on Thursday, January 31, 2019

Main dish

Cherry Bars

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Cherry Bars
https://www.facebook.com/136841459683926/posts/2465876810113701/
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Bars:
  • 1¾ cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract or almond extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 1½ teaspoon baking powder
  • 1 (21 oz.) can cherry pie filling
  • ¼ teaspoon salt
Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon almond extract
Instructions
  1. Preheat oven to 350º F and lightly grease a 13x17-inch jelly roll pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder and salt, then set aside.
  3. In a large bowl, cream together butter and sugar for 3-5 minutes, or until fluffy and lightened in color.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Gradually beat in flour mixture until just incorporated, then spread ⅔ dough mixture into greased baking sheet.
  6. Spread cherry pie filling into an even layer on top of dough, then crumble or drop remaining dough on top of pie filling.
  7. Place baking sheet in oven and bake for 33-35 minutes, or until edges of crust are just golden brown and toothpick inserted in center comes out clean.
  8. Remove from oven and let cool completely.
  9. To make glaze: whisk milk and almond extract into powdered sugar, adding ½-1 tablespoon more milk in if needed.
  10. Drizzle glaze on top of cooled cherry bars, then let set before slicing and serving.

Watch the recipe video here:

?Cherry Bomb Bars ? Written recipe: http://po.st/Kkii2g

Posted by 12 Tomatoes on Thursday, January 31, 2019

Main dish

Spicy Cheese (Foot)Ball

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Spicy Cheese (Foot)Ball
Warning! You will not be able to stop eating this flavor-packed cheese ball! It's just so good, and when shaped to form a football, makes the perfect party appetizer for your game day party.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 8 ounces packages cream cheese, softened
  • ¾ cup shredded cheddar cheese (3 ounces)
  • ¾ cup shredded Monterey Jack cheese with habanero or jalapeno peppers (3 ounces) (reserve 5 shreds of cheese for football laces at the end)
  • ½ cup fresh or frozen corn kernels, thawed
  • 2 green onions, thinly sliced
  • 1 jalapeno chile pepper, seeded if desired, and finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon bottled hot pepper sauce
  • ½ teaspoon garlic salt
  • pinch cayenne pepper
  • 8 slices bacon, crisp-cooked and crumbled
  • Assorted crackers
  • Assorted veggie dippers such as carrots, cucumbers, celery, and/or sweet peppers
Instructions
  1. In a large bowl beat together the first 10 ingredients (through the cayenne) until well combined. Cover and chill 30 to 60 minutes or until easy to handle.
  2. Shape cheese mixture into a ball and coat in bacon. Transfer to a serving platter. Shape into a football shape. Decorate with reserved cheese shreds to look like football laces. Serve with assorted crackers and veggie dippers.

Watch the recipe video here:

Spicy Cheese (Foot)Ball ? via Better Homes & Gardens: https://trib.al/7NII2Re

Posted by Allrecipes on Thursday, January 31, 2019

Main dish

Giant Cheese-Stuffed Cracker

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Giant Cheese-Stuffed Cracker
Forget the cheese plate: cut this giant cheese-and-cracker sandwich into wedges for a crumbly, creamy and tangy appetizer that you can nibble on its own or use as a spread for fresh vegetables.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • Kosher salt
  • 10 tablespoons cold unsalted butter, cubed
  • 2 tablespoons vegetable oil
  • 1 large egg white, beaten
  • 1 pound yellow Cheddar, shredded
  • Two 8-ounce blocks cream cheese
  • ½ cup grated Parmesan
  • ½ teaspoon paprika
  • Pinch cayenne pepper
  • Carrot sticks and celery, for serving
Instructions
Special equipment: a 9-inch fluted tart pan, a 12-inch skewer
  1. Preheat the oven to 400 degrees F.
  2. Add the flour, sugar, baking powder, baking soda and ½ teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add ½ cup cold water and pulse until the dough comes together.
  3. Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an ⅛-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
  4. Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
  5. Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
  6. Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about ¾-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.

Watch the recipe video here:

Recipe of the Day: Giant Cheese-Stuffed Cracker ?Save the recipe: https://foodtv.com/2Sj119P

Posted by Food Network on Thursday, January 31, 2019

Main dish

Instant Pot Homemade Applesauce

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Instant Pot Homemade Applesauce
Simple, wholesome ingredients that combine to make an easy treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 apples, peeled, cored and quartered (Fuji apples are delicious)
  • 2 tbsp butter
  • 1 tbsp cinnamon
  • 1 tbsp honey
  • 3 tbsp lemon juice
  • ¼ tsp kosher salt
  • ¾ water
  • Additional cinnamon and/or cinnamon sticks for garnish (optional)
Instructions
  1. Put peeled and quartered apples in the Instant Pot. Add all remaining ingredients, 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 3 minutes.
  3. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  4. Use a slotted spoon to transfer cooked apples to a large-capacity blender or food processor.
  5. Process until smooth and uniform. Add additional pot juices ¼ cup at a time to achieve desired consistency.
  6. Serve warm or cold with additional cinnamon and/or cinnamon sticks for garnish.

Watch the recipe video here:

Simple, wholesome ingredients that combine to make an easy treat.FULL RECIPE: http://chopsecrets.com/instant-pot-homemade-applesauce/

Posted by Chop Secrets on Wednesday, January 30, 2019

Main dish

Mini Chicken Bacon Ranch Pot Pies

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Mini Chicken Bacon Ranch Pot Pies
Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup diced cooked chicken
  • 4 strips bacon, crisply cooked, crumbled
  • 1 cup chopped fresh spinach leaves
  • ¼ cup chopped green onions
  • ⅓ cup ranch dressing
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (8 biscuits)
Instructions
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix chicken, bacon, spinach, onion, dressing and ½ cup of the cheese until well mixed. Set aside.
  3. Separate dough into 8 biscuits; press each biscuit into 5½-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming ¼-inch rim. Spoon about ⅓ cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining Cheddar cheese.
  4. Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.

Watch the recipe video here:

You had us at "chicken, bacon, ranch…"Mini Chicken Bacon Ranch Pot Pies recipe:…

Posted by Pillsbury on Wednesday, January 30, 2019

Main dish

Frank’s Spicy Alabama Onion Beer Chili

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Frank's Spicy Alabama Onion Beer Chili
Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds ground beef chuck
  • 2 large white onions, chopped
  • 2 (14.5 ounce) cans diced tomatoes with juice
  • 2 (15 ounce) cans tomato sauce
  • 1 (12 fluid ounce) can beer
  • 2 (15 ounce) cans spicy chili beans
  • ¼ cup Worcestershire sauce
  • 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
  • ⅓ cup chili powder
  • 4 fresh jalapeno peppers, seeded and chopped
  • 3 tablespoons red pepper flakes, or to taste (optional)
Instructions
  1. Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
  2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.

Watch the recipe video here:

Frank's Spicy Alabama Onion Beer Chili: https://trib.al/DLAffNR

Posted by Allrecipes on Wednesday, January 30, 2019