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Main dish

Instant Pot Dijon Dill Chicken

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Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  4. 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 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Monday, January 7, 2019

Main dish

Instant Pot Chicken Lettuce Wraps

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Instant Pot Chicken Lettuce Wraps
This super-easy recipe is incredibly flavorful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • ¼ cup hoisin sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha sauce (optional)
  • 1 tsp mustard powder
  • 1 tsp toasted sesame oil
  • ¼ tsp white pepper
Pot Mixture:
  • 1 tbsp olive oil
  • 1 cup onions, finely diced
  • 1 lb ground chicken (or turkey)
  • 3 cloves garlic, minced
  • 1.5-inch piece fresh ginger, minced
To Finish:
  • 1 cup shredded carrots
  • 1 8 oz can water chestnuts, drained and diced
  • 2-3 green onions, green parts only, sliced thin
  • 1 tsp toasted sesame oil
  • 1 head butter, bibb, or Boston lettuce, leaves separated
Instructions
  1. In a medium bowl, mix together all Sauce Mixture ingredients and set aside.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, add the onions and ground meat. Cook and stir until no pink remains.
  4. Drain out all liquid, then add garlic, ginger and half the sauce. Stir to combine.
  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 0 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir and then drain out any remaining liquid. Add remaining sauce and stir to warm through, returning to SAUTE as needed.
  9. Turn the pot off by selecting CANCEL, then add the carrot, water chestnuts, green onions, and toasted sesame oil.
  10. Serve warm with lettuce leaves on the side. Scoop a few tablespoons of chicken mixture into a lettuce leaf, roll and eat.

Watch the recipe video here:

These super-easy Chicken Lettuce Wraps are incredibly flavorful.RECIPE: http://chopsecrets.com/instant-pot-chicken-lettuce-wraps/

Posted by Chop Secrets on Saturday, January 5, 2019

Main dish

Macaroni and Cheese with Caramelized Onions and Bacon

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Macaroni and Cheese with Caramelized Onions and Bacon
Very intense, rich dish due to the sharpness of the cheeses melded with spicy, creamy, and tangy flavors.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 ounce) package elbow macaroni
  • ¼ cup butter
  • ½ cup sour cream
  • 1 egg, beaten
  • 2 tablespoons cream cheese, softened
  • 4 cups grated Asiago cheese
  • 4 cups grated Vermont Cheddar cheese
  • 4 slices bacon
  • 2 tablespoons butter
  • 1 large onion, sliced thin
  • 4 cloves garlic, minced
  • ⅛ teaspoon brown sugar
  • ¼ cup chopped fresh parsley
  • ¼ cup panko bread crumbs
  • 2 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • ½ teaspoon ground mustard
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon hot pepper sauce
Instructions
  1. Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with ¼ cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
  5. Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
  6. Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
  7. Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

Watch the recipe video here:

Macaroni and Cheese with Caramelized Onions and Bacon: https://trib.al/4SuO5dr

Posted by Allrecipes on Saturday, January 5, 2019

Main dish

Apple Pie Taquitos

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Apple Pie Taquitos
I can’t say enough about how much I enjoy anything that has to do with apple pie. This delicious treat is a perfect snack for any occasion! 7 ingredients and you are on your way to savory apple pie heaven! These rolled treats are also fun to eat! Make them for your kid’s party..or even a snack for your friends! These will make anyone dance with joy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 Flour Tortillas
  • 5oz Caramel Sauce
  • 20oz Can Apple Pie Filling
  • ¼ CUP Melted Butter
  • ¼ CUP Sugar
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
Instructions
  1. Preheat oven to 350°F.
  2. Butter a 9×13″ dish and set aside.
  3. Combine Sugar, cinnamon, and nutmeg in a shallow dish and mix well. Set aside.
  4. Chop pie filling into small size pieces.
  5. Microwave tortillas for 20 seconds to soften.
  6. Spread tortilla with thin layer of caramel sauce down the middle.
  7. Cover caramel with diced apple filling.
  8. Roll tortilla and place in prepared dish.
  9. Brush with butter and sprinkle with sugar mixture.
  10. Repeat with remaining tortillas.
  11. Bake for 15 minutes or until golden and bubbling on ends.
  12. Enjoy!

Watch the recipe video here:

Apple Pie TaquitosFULL RECIPE: http://chopsecrets.com/apple-pie-taquitos/

Posted by Chop Secrets on Saturday, January 5, 2019

Main dish

Look No Further for a Sandwich of Epic Proportions – This Jalapeno Popper Grilled Cheese Is So Good!

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Look No Further for a Sandwich of Epic Proportions - This Jalapeno Popper Grilled Cheese Is So Good!
Look no further for ooey gooey goodness that you can whip up on your stove in no time! This Jalapeno Popper Grilled Cheese is a sandwich of epic proportions, and you’ll love the spicy-cheesy combo in this. Layer on three types of cheeses, jalapeno, and of course bacon for that addition of salty flavor, and you’ve got a grilled cheese you’ll want to make again and again! Eat them both yourself or share with a friend - this recipe makes two amazing sandwiches!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 jalapenos, sliced lengthwise, seeds and membranes removed
  • 4 ounces cream cheese, softened
  • 4 slices cooked bacon
  • 4 slices Monterey Jack cheese
  • 4 slices Cheddar cheese
  • 4 slices sandwich bread
  • A few pats of butter
Instructions
  1. Preheat oven to 375 degrees.
  2. Fill each jalapeno half with cream cheese, then bake 25-30 minutes, or until cheese is starting to turn golden brown.
  3. Place two halves of jalapeno, 2 slices bacon, 2 slices Monterey Jack, and 2 slices Cheddar per sandwich (2 sandwiches total).
  4. Heat a pan on medium-low heat, then melt a pat of butter down to coat the pan. Place sandwiches on the pan and cook each side slowly until golden brown and cheese is melted, about 3-4 minutes per side.
  5. Serve immediately. Enjoy!

Watch the recipe video here:

You’ll love the spicy-cheesy combo in this epic grilled cheeseRecipe: http://sha.red/NniQC

Posted by Shared Food on Friday, January 4, 2019

Main dish

Grilled Salmon with Lemon-Sesame Sauce

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Grilled Salmon with Lemon-Sesame Sauce
For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 6-oz. skin-on salmon fillets, pin bones removed, patted dry
  • 2 Tbsp. plus ⅓ cup extra-virgin olive oil, plus more for grill
  • Kosher salt
  • 1 small lemon
  • 1 small shallot, finely chopped
  • 2 tsp. black sesame seeds
  • 1 tsp. honey
  • ½ tsp. toasted sesame oil
  • Freshly ground black pepper
  • 1 cup torn basil leaves
Instructions
  1. Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with salt.
  2. Cut ends off lemon and discard. Place lemon upright and slice off outer lobes in 4 sections, leaving a square-shaped core and seeds behind. Finely chop lobes (flesh, pith, and all) and transfer to a small bowl (you should have about ⅓ cup). Squeeze out juice from core over bowl. Add shallot, sesame seeds, honey, sesame oil, and remaining ⅓ cup olive oil; season with salt and lots of pepper. Toss to combine.
  3. Clean and oil grate, then immediately place salmon on grill skin side down. Cover grill and cook, skin side down the entire time, until skin is lightly charred and fish is opaque, 6–8 minutes. Transfer salmon to a plate and let cool slightly.
  4. Divide salmon among plates. Top with basil. Spoon lemon-sesame sauce over.

Watch the recipe video here:

Very much here for the whole lemon-sesame sauce. Make it: http://bonap.it/x2e5zE2

Posted by Bon Appétit Magazine on Friday, January 4, 2019

Main dish

Pull Apart Pizza Bread Recipe

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Pull Apart Pizza Bread Recipe
This recipe starts with a can of biscuits to make assembly a breeze. The process is very similar to Monkey Bread, but with an Italian twist. Start by cutting the biscuits into quarters. Toss them in a mixture of mozzarella, pepperoni, Parmesan, basil, parsley, and oregano. The biscuit dough pieces are then transferred to a greased Bundt pan and baked in the oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. To remove the bread, let it rest for 5 minutes after taking it out of the oven. Invert it onto a platter and garnish with an extra dusting of Parmesan and fresh basil. Use your favorite store-bought marinara as a dipping sauce. Pull-Apart Pizza Bread makes the ideal nibble for Super Bowl parties. It’s warm, filling, and comes together in no time. Your favorite fans will be drooling once they smell this savory bread wafting from the oven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces pre-shredded low-moisture mozzarella cheese (about 2 cups)
  • 1 (5-oz.) pkg. mini pepperoni
  • 3 ounces fresh Parmesan cheese, shredded (about ¾ cup), plus more for garnish
  • ½ cup chopped fresh basil, plus more for garnish
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons olive oil
  • 2 teaspoons grated fresh garlic
  • 2 (16-oz.) cans refrigerated biscuit dough
  • 1 cup jarred marinara sauce, warmed
Instructions
  1. Preheat oven to 325°F. Stir together mozzarella, pepperoni, Parmesan, basil, parsley, and oregano in a large bowl. Combine oil and garlic in a small bowl, and drizzle over cheese mixture. Cut biscuits into quarters; add dough pieces to cheese mixture, and toss gently to coat. Transfer mixture to a lightly greased nonstick Bundt pan, and bake in preheated oven until top is golden and a wooden pick inserted in center comes out clean, 45 to 50 minutes.
  2. Let bread rest in pan about 5 minutes. Remove bread from pan, and garnish with additional Parmesan and basil. Serve with marinara sauce.

Watch the recipe video here:

It's always a good time for cheesy pull-apart bread ? GET THE RECIPE: https://trib.al/TbFJy4H (via Well Done)

Posted by MyRecipes on Thursday, January 3, 2019

Main dish

Cheesy Chicken Biscuit Nachos

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Cheesy Chicken Biscuit Nachos
Chicken Biscuit Nachos--what’s not to love? Try this easy sheet pan nacho with Pillsbury™ biscuits, rotisserie chicken, cheese, green chiles and taco seasoning mix with fresh toppings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Original biscuits
  • 3 tablespoons butter, melted
  • 2 tablespoons (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
  • 2 cups shredded cooked chicken (about 10 oz)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 medium avocado, peeled, pitted and diced
  • 2 tablespoons chopped fresh cilantro leaves
  • Limes wedges, if desired
Instructions
  1. Heat oven to 350°F (or 325°F for dark nonstick pan). Spray 15x10x1-inch pan with cooking spray.
  2. Separate dough into 8 biscuits; cut into quarters. In large bowl, toss biscuit pieces with melted butter and 1 tablespoon of the taco seasoning mix until well coated.
  3. Place biscuit pieces close together in single layer in pan. Bake 15 to 18 minutes or until biscuits are just baked through and light golden brown.
  4. Meanwhile, in medium bowl, mix chicken with remaining 1 tablespoon taco seasoning mix and green chiles; stir to coat completely.
  5. Top biscuit pieces with 1 cup of the cheese, the chicken mixture, and remaining 1 cup cheese. Bake 8 to 11 minutes longer or until cheese is melted and biscuits are golden brown. Top warm biscuits with tomatoes, avocado and cilantro. Serve with limes wedges.

Watch the recipe video here:

Cheesy chicken biscuit nachos—what’s not to love?Cheesy Chicken Biscuit Nachos recipe:…

Posted by Pillsbury on Friday, January 4, 2019

Main dish

Super Easy Egg Casserole

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Super Easy Egg Casserole
Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup shredded Cheddar cheese
  • 6 eggs, whisked6 slices bacon, diced
  • 2 slices bread, cubed
  • ⅓ red bell pepper, diced
  • 2 green onions, chopped
  • 3 tablespoons milk
  • ½ teaspoon minced garlic, or to taste (optional)
  • salt and ground black pepper to taste
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
  3. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Watch the recipe video here:

Super Easy Egg Casserole: https://trib.al/XGu2iXO

Posted by Allrecipes on Friday, January 4, 2019

Main dish

Instant Pot Soy Ginger Pork and Rice

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Instant Pot Soy Ginger Pork and Rice
I love the sticky soy ginger sauce poured over the super-juicy pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2.5 cups water
Meat Mixture:
  • 1 tbsp oil (or bacon drippings)
  • 1¼ lbs boneless pork chops (1” – 1½″ thick)
Sauce Mixture:
  • ⅓ cup soy sauce
  • ⅓ cup chicken or beef stock
  • ¼ cup brown sugar
  • 2 tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tbsp toasted sesame oil
To Finish:
  • 2 cups broccoli florets (optional)
  • 1 tbsp cornstarch
  • 1 tbsp cold water
Instructions
  1. Add Rice Mixture ingredients to a 1.5 quart casserole dish (these fit perfectly: https://amzn.to/2DtfXM4) and set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the pork on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add Sauce Mixture ingredients to the Instant Pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the meat back into to the Instant Pot, turning once to coat.
  6. Insert a tall steam rack or riser into the Instant Pot (we like these: https://amzn.to/2Nwndvk) and carefully lower the casserole onto the riser using a foil sling. The bottom of the casserole should not be in contact with the pork mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 14 minutes and adjust to LOW PRESSURE.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Immediately remove the casserole and riser. Quickly move pork to a cutting board to rest.
  11. (Optional) Add broccoli florets to the sauce and stir to combine. Close the pot lid and let stand for 3-5 minutes on the KEEP WARM setting or until broccoli has almost achieved the desired tenderness.
  12. Mix together the cornstarch and cold water in a small bowl and stir into the broccoli sauce until thickened, returning to SAUTE mode as needed.
  13. Slice the pork against the grain. Serve over rice with topped with sauce and broccoli.

Watch the recipe video here:

Soy-ginger pork is determined to be a long-time favorite in your house.RECIPE: http://chopsecrets.com/instant-pot-soy-ginger-pork-and-rice/

Posted by Chop Secrets on Friday, January 4, 2019