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Main dish

Carrot Cake Trifle

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Carrot Cake Trifle
A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Cake:
  • 1 (15.25 ounce) package carrot cake mix
  • 1 cup water
  • ⅔ cup vegetable oil
  • 3 eggs
  • Filling:
  • 2½ cups milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Topping:
  • 1 cup chopped almonds
  • 1 cup shredded coconut
  • 1 cup toffee baking bits (such as Heath®)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
  4. Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
  5. Spread almonds and coconut onto a baking sheet.
  6. Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
  7. Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.

Watch the recipe video here:

Carrot Cake Trifle: https://trib.al/xYTQDML

Posted by Allrecipes on Saturday, April 27, 2019

Main dish

Instant Pot Low Carb Herb and Garlic Chicken

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Instant Pot Low Carb Herb and Garlic Chicken
You can’t go wrong with this creamy-good chicken!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade Mixture:
  • 2 tbsp olive oil
  • 1 tbsp prepared dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 2 tsp herbes de provence
  • 1 tsp pepper
  • ½ tsp salt
  • 1 lb chicken thighs, boneless skinless
  • 2 tbsp butter
  • 8 cloves garlic, chopped
  • ¼ cup water
  • ¼ cup cream
  • 2 tbsp cornstarch
Instructions
  1. In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function. When the butter is melted, add garlic to the pot and saute 2-3 minutes.
  3. Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
  4. Add reserved marinade and ¼ cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken back into to the pot, turning once to coat.
  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. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
  10. Serve chicken topped with sauce.

Watch the recipe video here:

You can’t go wrong with this creamy-good chicken!RECIPE: http://chopsecrets.com/instant-pot-low-carb-herb-and-garlic-chicken/

Posted by Chop Secrets on Saturday, April 27, 2019

Main dish

Cheesy Baked Asparagus

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Cheesy Baked Asparagus
Baked asparagus topped off with melty cheese and crispy bacon!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 6 slices bacon, fried and diced
  • 1 clove garlic, minced
  • 1 cup shredded Gruyere cheese
  • ¼ teaspoon red pepper flakes
Instructions
  1. eheat oven to 400 degrees.
  2. Toss the asparagus with oil and salt.
  3. Place half of the asparagus in an 8x8 baking dish. Top with half of the cheese, bacon, and garlic. Repeat the layers.
  4. Bake for 25 minutes or until asparagus is as tender as you'd like.
  5. Sprinkle with red pepper flakes just before serving.

Watch the recipe video here:

Know anyone on KETO? Cheesy Baked Asparagus with Bacon!!RECIPE: https://thatlowcarblife.com/cheesy-baked-asparagus/

Posted by Kitchen Fun With My 3 Sons on Monday, June 3, 2019

Main dish

Jammy Eggs with Paprika Aioli

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Jammy Eggs with Paprika Aioli
Like deviled eggs—but faster, easier, more delicious, and fancier-sounding. This recipe calls for peperoncini, but most pickle-y things (cornichons, olives, that jar of dilly beans you've had for years) will work just as well.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 large eggs, room temperature
  • 2 jarred peperoncini in brine
  • 4 sprigs parsley
  • ¼ cup mayonnaise
  • ½ tsp. smoked or hot paprika
  • Kosher salt
Instructions
  1. Bring a small saucepan of water to a boil.
  2. Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set timer for 8 minutes. Fill a large bowl with ice water.
  3. While eggs are boiling, do the rest of your prep: Drain 2 peperoncini. Remove stems and finely chop. Transfer to a small bowl.
  4. Pick off leaves from 4 parsley sprigs and finely chop (discard stems). Add to bowl with peperoncini.
  5. Mix ¼ cup mayonnaise and ½ tsp. paprika in another small bowl.
  6. When timer goes off, remove eggs from boiling water with spider or slotted spoon and transfer to ice bath. Let cool 5 minutes.
  7. Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate.
  8. Top each egg with paprika mayo and peperoncini salsa.

Watch the recipe video here:

Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.Make them: http://bonap.it/3y4JAAq

Posted by Bon Appétit Magazine on Tuesday, March 19, 2019

Main dish

CHEESY GARLIC ROASTED ASPARAGUS

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CHEESY GARLIC ROASTED ASPARAGUS
Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (500 g) asparagus spears, woody ends removed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic (or 4 cloves garlic, minced)
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1¼ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
  2. Arrange asparagus on baking sheet. Set aside.
  3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
  4. Bake for 10-15 minutes until vibrant and just beginning to get tender.
  5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
  6. Adjust salt and pepper, if needed. Serve immediately.

Watch the recipe video here:

Cheesy Garlic Roasted Asparagus with Mozzarella Cheese. Low Carb, KETO.RECIPE: https://cafedelites.com/cheesy-garlic-roasted-asparagus/

Posted by Kitchen Fun With My 3 Sons on Tuesday, March 19, 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. Finely grate 1 garlic clove into bowl and whisk to combine.
  8. 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.).
  9. When water is boiling vigorously, add 1 lb. pasta to pot and stir with tongs to prevent sticking. Cook according to package instructions.
  10. 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.
  11. Toss noodles to coat in sauce, then add chile, cucumbers, and scallions. Season with more salt to taste and toss again to distribute.
  12. Divide noodles among plates. Top with toasted sesame seeds and serve with reserved lime wedges alongside.
  13. 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 Friday, April 26, 2019

Main dish

You’ll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!

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You'll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!
Whether you're cutting carbs in your diet, or are just looking for the next delicious thing to eat, this recipe is for you! This Cheesy Tex Mex Cauli-Rice leaves your taste buds happy and your stomach satisfied, without feeling heavy or over-stuffed! Cauliflower is the latest food hero, as it's low-carb and the perfect substitute for rice and bread. This cheesy dish makes a great one pan dinner that'll leave you with very little mess and maximum flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups cauliflower rice
  • 1 tablespoon tomato paste
  • 2 cups shredded rotisserie chicken
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, defrosted
  • 1 cup chopped cherry tomatoes
  • 2 jalapeños, thinly sliced
  • ¼ cup. freshly chopped cilantro
  • 1 cup shredded Cheddar
  • 1 cup shredded Monterey Jack
  • Lime wedges, for serving
Instructions
  1. In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
  2. Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
  3. Add tomato paste and stir until evenly combined and the cauli-rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
  4. Top cauli-rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
  5. Serve immediately with lime wedges.

Watch the recipe video here:

This is a seriously satisfying one pan meal!Recipe: http://sha.red/1ht6T

Posted by Shared Food on Friday, April 26, 2019

Main dish

Chicken Bacon Asparagus Twists

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Chicken Bacon Asparagus Twists
Chicken Bacon Asparagus Twists recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 tablespoons lemon juice, divided
  • 6 strips bacon
  • 12 stalks asparagus, ends trimmed
  • 1 cup greek yogurt (285 g)
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
Instructions
  1. On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
  2. Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
  3. Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
  4. Transfer to the refrigerator.
  5. Preheat oven to 400˚F (200˚C).
  6. On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
  7. Wrap the cut strip of bacon around the asparagus.
  8. Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
  9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
  10. Bake for 10 minutes.
  11. Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
  12. In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
  13. Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
  14. Enjoy!

Watch the recipe video here:

These chicken asparagus twists are such a yummy appetiser! ?FULL RECIPE: https://tasty.co/recipe/chicken-bacon-asparagus-twists

Posted by Proper Tasty on Friday, July 19, 2019

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 Sunday, July 28, 2019