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Main dish

SIMPLE MICROWAVE LEMON CURD

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SIMPLE MICROWAVE LEMON CURD
Microwave Lemon Curd couldn’t be easier, or more delicious. It’s perfect for topping yogurt, ice cream, cheesecake and so much more!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup granulated sugar
  • 3 eggs (yolks and whites)
  • 1 cup fresh lemon juice (about 4-5 lemons)
  • zest of 3 lemons
  • ½ cup unsalted butter, melted
Instructions
  1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.
  2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
  3. Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.
  4. Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.

Watch the recipe video here:

Simple Microwave Lemon Curd couldn’t be easier, or more delicious.???RECIPE HERE –> https://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/

Posted by My Baking Addiction on Wednesday, January 23, 2019

Main dish

Cuban Sliders

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Cuban Sliders
Anyone who has ever had a Cuban sandwich knows they are AMAZING. Well, these bad boys are a whole new spin on that sandwich and I couldn’t be more excited! The ham and swiss with the crisp of that delicious pickle..topped with a buttery mustard spread..to die for!!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 Pack of Hawaiian rolls
  • 1 Package of Sliced ham lunch meat
  • 1 Package of 8 Slices of swiss cheese
  • Dill pickles
Dijon Spread
  • 2 Tbsp Minced onion
  • 1 Stick of melted butter
  • 2 Tbsp Dijon mustard
Instructions
  1. Preheat oven to 325°F degrees
  2. Grease 9×13 baking pan
  3. Cut the Hawaiian rolls in half removing the top and placing the bottom of the rolls in the baking pan. Layer the meat, cheese, and pickles. Place the top of the rolls on top.
Dijon Spread
  1. Whisk together the butter and the dijon mustard. Add in the minced onion and stir. With a spoon pour the dijon spread over the top of the rolls.
  2. Cover the sliders with foil and bake for 15 minutes.
  3. Remove the foil and continue to bake for an additional 10 minutes or until the rolls are a toasted brown.
  4. Cut the sliders and remove from the baking pan.
  5. Enjoy!

Watch the recipe video here:

Cuban SlidersFULL RECIPE: http://chopsecrets.com/cuban-sliders/

Posted by Chop Secrets on Wednesday, January 23, 2019

Main dish

Keto Egg Roll Bowl

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Keto Egg Roll Bowl
Get that crave-worthy egg roll filling without the carb-laden wrapper with this hearty keto entree. Drizzle with a little sriracha for a warming kick.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 teaspoons coconut oil, divided
  • 1 pound lean ground pork
  • 1 cup sliced yellow onion (from 1
  • medium)
  • 2 teaspoons nely chopped garlic
  • (about 2 medium cloves)
  • 1 teaspoon grated fresh ginger
  • ½ cup thinly sliced scallions, white
  • bottoms and green tops separated
  • 1 (14-oz.) bag coleslaw mix
  • 2 tablespoons water
  • 3 tablespoons reduced-sodium soy
  • sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sambal oelek or chilegarlic sauce
  • ¾ teaspoon kosher salt
  • ⅓ cup roasted, salted peanuts,
  • coarsely chopped
Instructions
  1. Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl.
  2. Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes.
  3. Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.

Watch the recipe video here:

Get that crave-worthy egg roll filling—that's still #Keto-compliant. GET THE RECIPE: https://trib.al/wRe9r9P (via Well Done)

Posted by MyRecipes on Wednesday, January 23, 2019

Main dish

Instant Pot Mongolian Beef and Rice

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Instant Pot Mongolian Beef and Rice
One-pot Mongolian beef and rice? You’re in the right place.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 – 1½ lbs flank steak, sliced across the grain into bite-sized pieces
Sauce Mixture:
  • 1 cup water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 10 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ¼ tsp cayenne
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2¼ cups water
To Finish:
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 green onions, green tops only, cut into 2-3” lengths
  • sesame seeds for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
  3. When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  4. Add the Sauce Mixture ingredients 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. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
  10. Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
  11. Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
  12. Serve beef and sauce over rice and garnish with sesame seeds.

Watch the recipe video here:

Instant Pot Mongolian Beef and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-mongolian-beef-and-rice/

Posted by Chop Secrets on Wednesday, January 23, 2019

Main dish

Cold Miso-Sesame Noodles

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Cold Miso-Sesame Noodles
This recipe for cold miso-sesame noodles yields about 10 cups, which is...generous for four people. Fortunately, cold noodles like these make a killer next-day lunch, no reheating necessary. (Then again, if you eat noodles like we do, leftovers aren't really an issue.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 Fresno chile
  • 4 Persian cucumbers
  • 4 scallions
  • 3 limes
  • ½ cup mild miso
  • 4 tsp. toasted sesame oil
  • 4 tsp. light brown sugar
  • 1 large garlic clove
  • ⅓ cup grapeseed or other neutral oil
  • 1 lb. spaghetti or thin wheat noodles
  • Toasted sesame seeds (for serving)
Instructions
  1. Fill a large pot two-thirds full with water. Bring to a boil over high heat. When water starts to steam, toss in a small handful of salt.
  2. While you wait for the water, do some of your prep: Cut 1 chile in half lengthwise. Using your hands, pull out and remove stem and white ribs; discard. Tap out and discard any seeds, then finely chop chile. (Make sure to wash your hands with plenty of soap and hot water after handling chiles, or at least don’t rub your eyes!)
  3. Cut 4 cucumbers in half lengthwise, then slice crosswise into ¼"-thick half-moons.
  4. Thinly slice 4 scallions.
  5. Cut 2 limes in half. Using a citrus reamer (or fork if you don’t have a reamer), juice limes into a small liquid measuring cup until you have ¼ cup; discard seeds. Cut remaining 1 lime into wedges; set aside for serving.
  6. Whisk ½ cup miso, 4 tsp. sesame oil, 4 tsp. brown sugar, and ¼ cup lime juice in a large bowl until smooth.
  7. Basically How To Alert
  8. Finely grate 1 garlic clove into bowl and whisk to combine.
  9. Whisking constantly, slowly stream in ⅓ cup grapeseed oil until dressing is smooth and thick. Whisk in water 1 Tbsp. at a time until dressing is the consistency of heavy cream (it’ll likely take about 2 Tbsp.).
  10. When water is boiling vigorously, add 1 lb. pasta to pot and stir with tongs to prevent sticking. Cook according to package instructions.
  11. Drain noodles in a colander and rinse with cold water to stop cooking and remove any starch. Drain thoroughly, shaking off excess water, then add to bowl with sauce.
  12. Toss noodles to coat in sauce, then add chile, cucumbers, and scallions. Season with more salt to taste and toss again to distribute.
  13. Divide noodles among plates. Top with toasted sesame seeds and serve with reserved lime wedges alongside.
Do Ahead: Noodles can be made several hours ahead. They tend to soak up a lot of the sauce as they sit, so if you want to make the day before, hold back half of sauce, cover, and chill. Toss with reserved sauce before serving.

Watch the recipe video here:

The ultimate dinner-to-desk lunch dish.Make 'em: http://bonap.it/9IJzmxm

Posted by Bon Appétit Magazine on Tuesday, January 22, 2019

Main dish

Lasagna Stuffed Shells

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Lasagna Stuffed Shells
"Mmmm good!"
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 jumbo pasta shells
  • 1½ pounds ground beef
  • 2 tablespoons chopped onion
  • 1 (12 ounce) can tomato paste
  • 1 (14 ounce) can tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 2 eggs
  • 3 cups cottage cheese
  • 1 (16 ounce) package shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  2. While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  3. Beat the eggs in a mixing bowl. Stir in the cottage cheese, ¾ of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  4. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Watch the recipe video here:

Lasagna Stuffed Pasta Shells: https://trib.al/76uzMXB

Posted by Allrecipes on Tuesday, January 22, 2019

Main dish

Chickpea and Chorizo Tostadas

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Chickpea and Chorizo Tostadas
Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes. If you normally throw the stems from a bunch of cilantro or parsley straight into the garbage...DON'T! They're delicious, and can be diced finely and stirred into all kinds of things—like the lime yogurt in this recipe—to add herb-y flavor and crunch.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15-oz. can chickpeas
  • 1 lime
  • ¼ cup plain whole milk Greek yogurt
  • 1 tsp. kosher salt, divided
  • 8 sprigs cilantro
  • 2 links fresh chorizo (about 8 oz. total)
  • 4 tostada shells
Instructions
  1. Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
  2. Finely grate zest of 1 lime with a microplane or grater into a small bowl.
  3. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
  4. Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
  5. Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
  6. Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
  7. Add reserved chickpeas and remaining ¼ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
  8. Spread reserved crema over 4 tostada shells.
  9. Top crema with chorizo mixture.
  10. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

Watch the recipe video here:

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.Make it: http://bonap.it/o9rK8lz

Posted by Bon Appétit Magazine on Monday, January 21, 2019

Main dish

Firecracker Baked Salmon

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Firecracker Baked Salmon
Finding a great sauce for any kind of fish can take some time. Trust me when I say THIS firecracker sauce is SOOO delicious. The brown sugar mixed with all the spices creates the perfect combination of sweet and spicy. Pretty thrilled to have this recipe in the books! It’s pretty AND delicious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ lb Salmon
  • ¼ tsp Salt + ¼ tsp black pepper
  • 2 Tbsp Chopped parsley, optional
Firecracker Sauce
  • ¼ CUP Franks hot sauce
  • ½ CUP Brown sugar
  • 1 Tbsp Apple cider vinegar
  • ¼ tsp Salt
  • ¼ tsp Red pepper flakes
  • 2 tsp Minced garlic
  • ½ tsp Onion powder
Instructions
  1. Position a rack in the center of the oven and preheat the oven to 375ºF.
  2. In a saucepan, combine the ingredients of the firecracker sauce over medium-high heat, allow to come to a boil, reduce the heat so it simmers.
  3. Let simmer for 8-10 minutes.Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don’t worry if it looks a little thin.
  4. While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal. I used multiple pieces to keep the sauce from leaking in the baking tray to make clean up easier.
  5. Place the salmon with foil on a baking tray.
  6. Season the salmon filet with salt and pepper.
  7. Using a brush or spoon, brush the salmon with the firecracker sauce.
  8. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish.
  9. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping a close eye on it so the fish does not burn.
  10. Remove from oven, top with chopped parsley. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Firecracker Baked SalmonFULL RECIPE: http://chopsecrets.com/firecracker-baked-salmon/

Posted by Chop Secrets on Monday, January 21, 2019

Main dish

Egg Roll Reuben Wraps

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Egg Roll Reuben Wraps
Deli-fusion: egg roll meets the Reuben. These are really good. We had them at the Tula Restaurant in Monroe, Connecticut, and I had to copy theirs. Serve with Thousand Island salad dressing as a dipping sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 ounce) package egg roll wrapperswater in a small bowl
  • ½ cup drained sauerkraut
  • ½ pound thinly sliced corned beef (from deli), chopped
  • 1 cup shredded Gruyere cheese
  • 1 quart oil for frying, or as needed
Instructions
  1. Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
  2. Take one wrapper and place in front of you with one corner pointing at you. Dip fingers into water and use them to wet the side of the wrapper facing upwards.
  3. Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you. Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper. Fold the sides to enclose the fillings completely, rolling to seal completely. Put completed rolls on a tray. Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.

Watch the recipe video here:

Egg Roll Reuben Wraps: https://trib.al/4cwGJ62

Posted by Allrecipes on Monday, January 21, 2019

Main dish

Instant Pot Apple Butternut Squash Soup

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Instant Pot Apple Butternut Squash Soup
This seasonal favorite stars tangy, sweet apples and velvety butternut squash.
Author:
Cuisine: Main dish
Recipe type: The Chef
Ingredients
  • 1 tsp olive oil
  • ½ onion, finely diced
  • 2 apples, peeled and cubed
  • 2 tsp salt
  • 1½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne (optional)
  • 2 cups chicken (or vegetable) broth
  • 1½ lb butternut squash, peeled and cubed
  • ¼ cup heavy cream
  • 1 tbsp maple syrup
  • Sour cream or plain yogurt for serving
  • Additional cubed apples tossed in lemon juice for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt, and spices and stir to combine.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add squash and stir. Turn the pot off by selecting CANCEL, 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 5 minutes.
  6. When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
  7. Use an immersion blender (we love this one: https://amzn.to/2yBqLSB) to blend the soup until smooth.
  8. Cool slightly, then stir in cream and maple syrup.
  9. Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.

Watch the recipe video here:

Look ma' no cream!Make it: http://bonap.it/eGCEjDe

Posted by Bon Appétit Magazine on Monday, January 21, 2019