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Main dish

Tex-Mex Taco Hashbrown Casserole Is the Perfect Breakfast-For-Dinner Mashup Meal!

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Tex-Mex Taco Hashbrown Casserole Is the Perfect Breakfast-For-Dinner Mashup Meal!
Breakfast for dinner is in regular rotation at my household - we just can’t get enough! This Tex-Mex Taco Hashbrown Casserole is the perfect breakfast-for-dinner mashup meal that the whole family will love. This extra-crispy, extra-cheesy meal is packed with veggies and will win the key to your heart. Why not give it a try for dinner tonight?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • ½ cup green pepper, diced and divided
  • ½ cup red pepper, diced and divided
  • ½ cup corn
  • 1 packet taco seasoning
  • 1 can (10.5 ounces) condensed tomato soup
  • 3 ounces cream cheese
  • ½ cup onion, diced and divided
  • 2 cups Mexican-style cheese, shredded and divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 30 ounces shredded hashbrown potatoes, thawed
Instructions
  1. Preheat oven to 350 degrees. Prepare a 2 ½ quart casserole dish with nonstick spray.
  2. In a large skillet over medium-high heat, cook ground beef, half the peppers, and half the onion until browned. Drain any grease from the pan, then turn the heat down to medium-low.
  3. Add in the tomato soup, corn, and cream cheese, stirring until well-combined and smooth. Add the taco seasoning and 1 cup of cheese, then transfer evenly to the prepared casserole dish.
  4. In a mixing bowl, stir together the potatoes, remainder of the peppers and onions, salt, pepper, and the remainder of the cheese. Transfer evenly on top of the ground beef mixture in the casserole dish, pressing down as needed.
  5. Bake 30-35 minutes, or until golden brown on top. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2031717963531877/

Main dish

Monte Cristo Grilled Cheese

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Monte Cristo Grilled Cheese
I can’t think of a better grilled cheese (or even a better sandwich, for that matter) than a homemade Monte Cristo Grilled Cheese. This only takes a little more effort than a plain-old turkey sandwich, so give this a try for lunch or even an easy dinner! It takes less than 20 minutes to make, start to finish! And I’m here to tell you…this is DELICIOUS. Of course, you can double the ingredients here, and throw two sandwiches in a larger skillet! There’s no reason someone else should have to miss out on this treat! You could always make some delicious Broccoli Cheese Soup to serve alongside the sandwich as well.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 slices of artesano bread
  • 1 tsp mayonnaise
  • 1 tsp grainy mustard
  • 2 – 3 oz of smoked deli ham, sliced
  • 4 slices Swiss cheese
  • 1 large egg
  • 1 TBS half and half
  • ½ TBS butter
  • powdered sugar, for sprinkling (if desired)
Instructions
  1. In a small bowl, beat the egg and the half and half until well combined. Set aside.
  2. Spread mayonnaise on one side of one slice of bread. Spread mustard on one side of the other slice of bread. Lay down, spread sides up.
  3. Top each slice of bread with spread with the Swiss cheese.
  4. Top one slice of bread with the Swiss cheese with the ham. Assemble the sandwich.
  5. Heat a small skillet over medium heat. Add the butter and swirl it around.
  6. Once it’s all melted and starting to bubble, dip the sandwich quickly in the egg, making sure to coat the entire thing.
  7. Add sandwich to skillet and cook until golden brown on one side. Flip and cook the other side.
  8. Serve warm with powdered sugar, if desired.
  9. Enjoy!

Watch the recipe video here:

Monte Cristo Grilled CheeseFULL RECIPE: http://chopsecrets.com/monte-cristo-grilled-cheese/

Posted by Chop Secrets on Wednesday, January 9, 2019

Main dish

Instant Pot Mexican Street Corn Dip

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Instant Pot Mexican Street Corn Dip
Tender corn kernels with just the right blend of herbs and spices.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Corn Mixture
  • 4 ears corn, shucked
  • 1 cup water
Dip Mixture
  • ½ cup chicken broth or water
  • 4 oz cream cheese, cut into pieces
  • ¼ cup mayonnaise
  • 1½ tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp cayenne (optional)
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
To Finish:
  • 1 tbsp lime juice
  • ¼ cup cilantro, chopped
  • ¼ cup basil, cut into fine ribbons
  • 3 tbsp crumbled cotija cheese (or feta)
  • Additional chopped cilantro or lime wedges for garnish (optional)
  • Tortilla chips for serving
Instructions
  1. Pour the water into the Instant Pot, followed by the steam rack.
  2. Place the corn on the steam rack. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  4. When the time is up, quick-release the pressure. Carefully remove the corn and the steam rack. Discard the water. Rinse the inside of the lid with cold water and set aside (this will help it reseal faster).
  5. Cut the corn off the cob.
  6. Place the corn and the Dip Mixture ingredients into the pot. Stir to combine. 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 4 minutes.
  8. When the time is up, quick-release the pressure.
  9. Stir in the lime juice, cilantro, and basil. Taste and re-season as needed
  10. Serve warm topped with cotija or feta. Garnish with additional chopped cilantro or lime wedges as desired.

Watch the recipe video here:

Tender corn kernels with just the right blend of herbs and spices.RECIPE: http://chopsecrets.com/instant-pot-mexican-street-corn-dip/

Posted by Chop Secrets on Wednesday, January 9, 2019

Main dish

Quinoa and Roasted Pepper Chili

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Quinoa and Roasted Pepper Chili
A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 red bell peppers
  • 2 poblano chiles
  • 4 teaspoons olive oil
  • 3 cups chopped zucchini
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon Spanish smoked
  • paprika
  • ½ cup water
  • ⅓ cup uncooked quinoa, rinsed
  • ¼ teaspoon kosher salt
  • 1 (14.5-ounce) can re-roasted
  • diced tomatoes with chipotles,
  • undrained
  • 1 (15-ounce) can no-salt-added
  • pinto beans, rinsed and drained
  • 1 cup low-sodium vegetable juice
Instructions
  1. Preheat broiler.
  2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
  3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, ½ cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

Watch the recipe video here:

Hot chili really hits the spot on cold nights ☺️ GET THE RECIPE: https://trib.al/IKTQ5Ze (via Well Done)

Posted by MyRecipes on Wednesday, January 9, 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:

Easy and Delicious Roasted Cabbage: https://trib.al/7vUfmT4

Posted by Allrecipes on Tuesday, January 8, 2019

Main dish

Instant Pot Asiago Shrimp Risotto

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Instant Pot Asiago Shrimp Risotto
Oh, and did we mention this is a one-pot meal?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ cups Arborio rice
  • 2 tbsp dry white wine
  • 3 cups + 1 cup chicken broth, divided
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 lb medium shrimp, thawed, peeled, deveined
  • ¾ cup asiago cheese, grated
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 tbsp fresh tarragon (or 2 tsp dried tarragon)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
  3. Add rice and cook, stirring, 1 minute more.
  4. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt, and pepper. Stir to combine.
  5. 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 12 minutes.
  7. When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTE function.
  8. Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.

Watch the recipe video here:

Instant Pot Asiago Shrimp RisottoFULL RECIPE: http://chopsecrets.com/instant-pot-asiago-shrimp-risotto/

Posted by Chop Secrets on Monday, January 7, 2019

Main dish

Greek Chicken Cutlets

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Greek Chicken Cutlets
Golden-crispy panko fried chicken cutlets topped off with a vibrant Greek medley—what more could you ask for in a 20-minute meal? The veggie mixture served over the succulent chicken consists of a super flavorful blend of juicy tomato, bell pepper, refreshing cucumber, briny kalamata olives, salty feta, bright lemon juice, and plenty of fresh herbs… in other words, it’s delicious. In fact, it wouldn’t be a terrible idea to make a more than what you need, as this flavorful combo would make for an excellent addition to any number of other dishes. You could stir it into couscous or faro, spoon it over fish or pork, pile it into a pita pocket with hummus, or enjoy it simply over spinach for a salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup diced ripe tomato (from 1
  • large tomato)
  • ¾ cup diced cucumber (from 1
  • large cucumber)
  • ½ cup diced yellow bell pepper
  • (from 1 bell pepper)
  • ¼ cup chopped fresh oregano
  • ¼ cup pitted kalamata olives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh at-leaf
  • parsley
  • 1 tablespoon fresh lemon juice (from
  • 1 lemon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil, divided
  • ¼ cup crumbled feta cheese
  • ½ teaspoon black pepper
  • 1½ teaspoons kosher salt, divided
  • 1½ cups panko (Japanese-style
  • breadcrumbs)
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons lemon pepper
  • 1 teaspoon dried oregano
  • 2 large eggs
  • 4 (4-oz.) boneless, skinless chicken
  • breasts, pounded to ½-in.
  • thickness
Instructions
  1. Preheat oven to 400°F. Stir together tomato, cucumber, bell pepper, fresh oregano, olives, dill, parsley, lemon juice, vinegar, and 1 tablespoon of the oil in a medium bowl until well combined. Fold in feta cheese, black pepper, and ½ teaspoon of the salt. Set aside.
  2. Stir together panko, garlic, lemon pepper, dried oregano, and remaining 1 teaspoon salt in a shallow dish. Lightly beat eggs in a second shallow dish. Dip chicken cutlets, 1 at a time, in beaten egg, and dredge in panko mixture, pressing to adhere.
  3. Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Add cutlets, and cook until well browned, 2 to 3 minutes per side. Transfer skillet to preheated oven, and cook until chicken is cooked through, 3 to 5 minutes. Place 1 cutlet on each of 4 plates; top evenly with salad.

Watch the recipe video here:

Greek Chicken Cutlets: Best. Dinner. Ever. (via Well Done) GET THE RECIPE: http://trib.al/cGPTFvm

Posted by MyRecipes on Tuesday, January 8, 2019

Main dish

Bacon Cheeseburger Dogs

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Bacon Cheeseburger Dogs
Bacon Cheeseburger Dog' is a great meal for a hungry man or if you just can't decide whether you want a burger or a hot dog! Now you can have both! It's a hot dog wrapped in hamburger wrapped in bacon topped with cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • cooking spray (such as Pam®)6 all-beef hot dogs
  • 1 teaspoon butter
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 small onion, diced
  • 2½ pounds ground beef
  • 12 slices bacon
  • 6 hero rolls
  • 12 slices American cheese
  • 2 teaspoons hamburger seasoning
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes.
  3. Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes.
  4. Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about ¼-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about ⅙ the mushroom mixture over hot dog.
  5. Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon.
  6. Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Watch the recipe video here:

You can have both!GET THE RECIPE for Bacon Cheeseburger Dogs: https://trib.al/Iu9SD3y

Posted by Allrecipes on Sunday, January 6, 2019

Main dish

Easy Stromboli

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Easy Stromboli
Stromboli is a family dinner favorite. Make it easy when you roll up pizza toppings in a pizza crust.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ lb. lean ground beef
  • 1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
  • ¼ cup pizza sauce
  • 4 oz. (1 cup) shredded mozzarella cheese
  • ¼ cup chopped green and/or red bell pepper, if desired
  • ¼ teaspoon dried Italian seasoning
Instructions
  1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
  2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
  3. Refrigerated pizza crust unrolled on cutting board with ruler.
  4. Spread sauce over dough to within 2 inches of long sides and ½ inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within ½ inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
  5. Refrigerated pizza crust unrolled, topped with pasta sauce and ground beef alongside a bowl of cheese, bowl of chopped peppers and some Italian seasoning.
  6. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Watch the recipe video here:

"Simply delicious!"Easy Stromboli recipe:…

Posted by Pillsbury on Monday, January 7, 2019

Main dish

Melt In Your Mouth Chicken Bake

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Melt In Your Mouth Chicken Bake
This chicken is–seriously–the BEST baked chicken I think I have EVER made!!! It really does melt in your mouth! So rich and savory…I for real could not stop eating it! Goes well with pretty much any side dish and will blow anyone out of the water who tries it! It’s THAT good!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breasts
  • ¾ CUP Mayonnaise
  • 1 CUP Fresh Parmesan cheese, shredded
  • ½ tsp Seasoned salt
  • ½ tsp Ground black pepper
  • 4 Garlic cloves, minced
  • ½ tsp Red pepper flakes
  • ½ CUP Italian bread crumbs
Instructions
  1. Grease a 9 x 13 baking pan and place chicken evenly on bottom.
  2. In a small bowl, combine the mayonnaise, cheese, salt, pepper, garlic cloves, and red pepper flakes.
  3. Evenly spread mixture on top of chicken, coating entirely.
  4. Sprinkle bread crumbs on top of mixture.
  5. Place pan in preheated oven, 375, and bake for 30-35 minutes, or until chicken is cooked through.
  6. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!
  7. Enjoy!

Watch the recipe video here:

Melt In Your Mouth Chicken BakeFULL RECIPE: http://chopsecrets.com/melt-in-your-mouth-chicken-bake/

Posted by Chop Secrets on Monday, January 7, 2019