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Main dish

Instant Pot Chicken Soup

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Instant Pot Chicken Soup
This chicken noodle soup may be simple, but nothing's wrong with that. Your Instant Pot or pressure cooker of choice makes this comforting and savory classic in just an hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion (from 1
  • medium onion)
  • 1 cup sliced carrots (from 3 medium
  • carrots)
  • ¾ cup sliced celery (from 2 stalks)
  • 2 garlic cloves, nely chopped
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 1 (3-lb.) whole chicken
  • 4 cups water
  • 2 cups chicken broth
  • 6 ounces wide egg noodles
  • 2 tablespoons chopped fresh atleaf parsley
Instructions
  1. Press the sauté setting on the Instant Pot, and add butter. Add onion, carrots, celery, garlic, 1½ teaspoons of the salt and ½ teaspoon of the pepper to melted butter. Cook, stirring often, until onions begin to turn translucent, about 3 minutes.
  2. Stir in thyme and bay leaf. Place chicken on top of vegetables, and sprinkle with remaining ½ teaspoon salt and pepper. Add water, and secure lid. Cook on high pressure for 17 minutes. Carefully release pressure using the manual release method; carefully remove lid. Press “cancel”, and transfer chicken to a platter.
  3. Set Instant Pot to sauté. Add chicken broth to cooked vegetables, and bring mixture to a boil. Stir in egg noodles. Cook, stirring occasionally, until pasta is al dente, about 8 minutes. While pasta cooks, shred the meat; discard chicken skin and bones. Discard bay leaf. When noodles are cooked, turn Instant Pot off, and stir in shredded chicken and parsley.

Watch the recipe video here:

This'll warm you up fast ?(via Well Done)GET THE RECIPE: https://trib.al/xm7ZNTj

Posted by MyRecipes on Monday, January 21, 2019

Main dish

Roasted Cabbage

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Roasted Cabbage
Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ head green cabbage, cut into 4 wedges
  • 1 pinch garlic powder, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 lemons, halved
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Watch the recipe video here:

Roasted Cabbage Wedges: https://trib.al/nPUOXQ4

Posted by Allrecipes on Saturday, January 19, 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 Saturday, January 19, 2019

Main dish

Creamy Tuscan Garlic Chicken

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Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken has the most delicious creamy garlic sauce with spinach and sun dried tomatoes. This meal tastes like it’s straight from your favorite restaurant, and it only takes 30 minutes to make! You definitely need to put this meal at the top of your list this week! It was honestly one of the best things I have ever made. For variety, you could serve it over pasta or rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ Lbs Boneless Skinless Chicken Breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
  2. Remove chicken and set aside on a plate.
  3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over pasta if desired.
  6. Enjoy!

Watch the recipe video here:

Creamy Tuscan Garlic ChickenFULL RECIPE: http://chopsecrets.com/creamy-tuscan-garlic-chicken/

Posted by Chop Secrets on Sunday, January 20, 2019

Main dish

Good Eats Meatloaf

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Good Eats Meatloaf
Good Eats Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces garlic-flavored croutons
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • ½ onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • ½ red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1½ teaspoon kosher salt
  • 1 egg
For the glaze:
  • ½ cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey
Instructions
  1. Heat oven to 325 degrees F.
  2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
  4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Watch the recipe video here:

Recipe of the Day: Alton Brown's Good Eats Meatloaf? Save the recipe: https://foodtv.com/2sPax6d

Posted by Food Network on Sunday, January 20, 2019

Main dish

Tofu and Mushroom Stir-Fry

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Tofu and Mushroom Stir-Fry
If you have a bit of extra time before making this stir-fry recipe, press the whole block of tofu between two layers of paper towels, weighted down with a couple of large cans, for 15 minutes. Removing that excess water helps the tofu get extra crispy as it cooks.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 14-ounce block extra-firm tofu, drained
  • 1 pound mixed mushrooms, such as maitake, shiitake, oyster, button, and/or crimini
  • 6 scallions
  • 1 2-inch piece ginger
  • 1½ teaspoons cornstarch
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or mirin
  • 2 tablespoons vegetable oil, divided, plus more
  • Steamed white rice and sesame seeds (for serving)
Instructions
  1. Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go.
  2. Cut 14-oz. block of tofu into 1x¼" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.
  3. Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces.
  4. Basically How To Alert
  5. THE KEY TO CRISPY MUSHROOMS? NEVER WASH THEM.
  6. Trim root ends of 6 scallions, then slice them crosswise into 1" pieces.
  7. Peel 2-inch piece ginger with a spoon and thinly slice crosswise.
  8. Toss tofu, 1½ tsp. cornstarch, ½ tsp. red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.
  9. Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.
  10. Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and slides quickly across surface of pan, add mushrooms, scallions, and ginger and cook, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes. Season lightly with salt and transfer to another medium bowl.
  11. Heat 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add tofu mixture and arrange in a single layer in skillet. Cook, undisturbed, until tofu is browned on first side, about 2 minutes. Add a touch more oil if skillet is very dry or tofu is sticking, then turn pieces and continue to cook, undisturbed again, until second side is browned, about a minute or two longer. If your skillet isn’t nonstick, you might need to loosen the tofu by scraping skillet with a spatula.
  12. Add wine mixture and mushroom mixture back to skillet. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat. Taste and season with salt, if needed.
  13. Serve stir-fry over rice. Top with sesame seeds.

Watch the recipe video here:

Faster than delivery, and about 10x more delicious. (via Basically)Make it:http://bonap.it/NB6aalF

Posted by Bon Appétit Magazine on Sunday, January 20, 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, January 19, 2019

Main dish

Three-Flavor Diner Pie

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Three-Flavor Diner Pie
Why settle for one kind of pie when you can have three? In this showstopper, creamy banana, peanut butter and chocolate puddings are kept separate by chocolate cookie walls so you get all the flavors in one beautiful slice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Crust:
  • 36 chocolate wafer cookies
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
Pudding:
  • 2 ounces white chocolate chips (about ⅓ cup)
  • ⅓ cup creamy peanut butter
  • 4 cups milk
  • ¾ cup sugar
  • ½ cup cornstarch
  • Kosher salt
  • 6 large egg yolks, beaten
  • 4 ounces miniature semisweet chocolate chips (about ½ cup)
  • ½ medium banana
Toppings:
  • 1½ cups whipped cream or frozen whipped topping, thawed
  • 2 tablespoons salted roasted peanuts, roughly chopped
  • 2 tablespoons miniature semisweet chocolate chips
Instructions
  1. Special equipment: 9-inch deep-dish pie dish
  2. For the crust: Position an oven rack in the middle of the oven and preheat to 350 degrees F.
  3. Set aside 6 of the chocolate wafer cookies, then put the remaining cookies in a food processor with the sugar. Pulse until finely ground with a sandy texture. Add the butter and blend until combined. Press into a 9-inch deep-dish pie dish. Bake, rotating the pie plate halfway through the baking time, until firm, about 15 minutes. Transfer to a cooling rack and allow to cool while you make the pudding.
  4. For the pudding: Put the white chocolate chips in a small bowl and the peanut butter in a medium bowl; set aside.
  5. Heat 3½ cups of the milk in a large saucepan over medium heat, stirring occasionally, until steaming, 3 to 5 minutes.
  6. Whisk together the sugar, cornstarch and ½ teaspoon salt in a large bowl. Whisk in the egg yolks and remaining ½ cup cold milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg and milk mixture into the remaining hot milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower to a simmer and cook, whisking constantly, until thickened to a pudding-like consistency, 3 to 4 minutes. Turn off the heat, then transfer ¾ cup of the pudding to the bowl with the white chocolate chips and 1½ cups to the bowl with the peanut butter. Add the miniature chocolate chips to the saucepan with the remaining pudding. Whisk the puddings separately until melted and smooth. Allow to cool for 10 minutes while you prepare the cookie walls.
  7. Cut the half banana in half. Unpeel one of the pieces and cut into 6 slices. Stack 2 slices in the center of the cookie crust. Halve the remaining slices and arrange 5 pieces around the stacked pieces cut-sides in like a flower. Arrange the 3 remaining pieces on top of the banana petals.
  8. Carefully cut the remaining 6 chocolate wafer cookies in half. Dip 4 of the cookie halves almost all the way into the white chocolate pudding (leave just enough of each cookie exposed so you have a spot to hold onto), then arrange the cookies in a square around the bananas rounded-side up. The cookies should touch each other (the pudding will work as glue); if you need to, rearrange the bananas slightly to accommodate the cookies. Dip the remaining 8 cookie halves in the chocolate pudding. Leaving a 1-inch border around the first cookie wall, arrange the cookies rounded-side up in a circle around it, overlapping the cookies ever so slightly so they stand up straight.
  9. Spoon half of the white chocolate pudding into the center of the pie on top of the bananas, spoon half of the peanut butter pudding into the second section of the pie and then spoon half of the chocolate pudding into the outermost section of the pie. If any cookie walls fall over during this process, simply stand the cookies back up and keep filling the pie. (Once all the pudding is in the pie, the cookie walls will stand on their own and help keep the flavors separate.) Use the back of a small spoon or an offset spatula to smooth out the pudding in the pie, then top each section with the other half of the corresponding pudding. The pudding might go slightly above the cookie walls; just smooth it, being careful to keep the different flavors separate. Alternatively, you can transfer the pudding to 3 piping bags or large resealable plastic storage bags and pipe into the pie. Put plastic wrap directly over the pie, pressing on the top slightly so the pie is mostly flat, and refrigerate until fully set, at least 4 hours and up to overnight.
  10. For the toppings: Before serving, unwrap the pie and spoon the whipped topping over the center of the pie, leaving the chocolate pudding showing as a border. Peel and thinly slice the remaining banana piece and decorate the center of the pie with the slices. Create a ring of chopped peanuts around the banana slices, roughly over the peanut butter pudding layer. Sprinkle the mini chocolate chips over the chocolate pudding layer. Slice into 8 pieces and serve immediately.

Watch the recipe video here:

Recipe of the Day: Three-Flavor Diner Pie ?Save the recipe: https://foodtv.com/2FzIyyJ

Posted by Food Network on Saturday, January 19, 2019

Main dish

New-World Stuffed Cabbage

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New-World Stuffed Cabbage
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium head cabbage
  • 1 can (16 ounces) sauerkraut, divided
  • 3 bacon strips, diced
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 tablespoon Hungarian paprika
  • ¼ teaspoon cayenne pepper
  • 1 can (16 ounces) crushed tomatoes
  • 2 cups beef broth
  • ½ cup long grain rice, cooked
  • 1 pound ground turkey
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg, beaten
Instructions
  1. Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half of the sauerkraut into a Dutch oven; set aside.
  2. In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well.
  3. Place 3-4 tablespoons mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325° for about 2 hours.

Watch the recipe video here:

Cabbage is definitely king!>Get the recipe for New-World Stuffed Cabbage: https://trib.al/5ZJ4aWd

Posted by Taste of Home on Saturday, January 19, 2019

Main dish

Crumbed Chicken Tenderloins (Air Fried)

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Crumbed Chicken Tenderloins (Air Fried)
"These beat chicken nuggets any day and the recipe is so simple. I tend to use chicken tenderloins but you can use sliced chicken breasts if easier."
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 egg
  • ½ cup dry bread crumbs
  • 2 tablespoons vegetable oil
  • 8 chicken tenderloins
Instructions
  1. Preheat an air fryer to 350 degrees F (175 degrees C).
  2. Whisk egg in a small bowl.
  3. Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.
  4. Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Watch the recipe video here:

Crumbed Chicken Tenderloins (Air Fried): https://trib.al/GdmnX8X

Posted by Allrecipes on Saturday, January 19, 2019