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Main dish

La Bomba Nachos Are Totally the Bomb and Has the Gooiest Cheese Ever

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La Bomba Nachos Are Totally the Bomb and Has the Gooiest Cheese Ever
Time to reinvent the nacho and you don’t think it's possible wait until you see this. Traditionally you bake your chips, but not anymore! First you make your yummy sauce with cheese salsa and beef, cover it all in way too much cheese and broil it! Next is where its gets ridiculous! Pour your cheesy concoction right over the chips and enjoy the new improved nacho!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ pound ground beef
  • ½ cup cheese salsa
  • ½ cup refried beans
  • 2 cups mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 bag thick corn chips
  • 1 cup sour cream
  • ½ cup cilantro leaves
Instructions
  1. In a oven safe skillet brown ground beef over high heat, drain fat and lower heat to medium.
  2. Add refried beans and cheese salsa, stir until well combined. Top with mozzarella and sprinkle with cheddar.
  3. Place under broiler on the highest oven rack until cheese is bubbly and golden.
  4. Have chips on a plate covered in parchment (less clean up after). Pour beef and cheese mixture directly over chips (careful to keep cheese on the top).
  5. Drizzle with sour cream and sprinkle cilantro leaves over top!

Watch the recipe video here:

Look at that cheese! ??Recipe: http://sha.red/vKM7q

Posted by Shared Food on Sunday, December 30, 2018

Main dish

Instant Pot Chili Lime Salmon

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Instant Pot Chili Lime Salmon
I love salmon, and this recipe is super healthy and super flavorful. Elegant enough for a special dinner but fast enough for a weeknight meal, this dish has it all. And using the Steam mode of the Instant Pot makes this meal as easy as it is tasty! And as if salmon were not fantastic all by itself, this spicy sauce is to die for. Lime juice and zest are perked up by diced jalapeno and just a touch of spices like cumin and paprika. Delicious and pretty, too! Fish is a great way to eat healthier. Salmon is one of the best sources of Omega-3s, plus it’s rich in protein, B vitamins, and antioxidants. This superfood should make it into your diet more often, and this recipe is a fast and tasty way to make that happen. Remember to remove the seeds from the jalapeno unless you really love it spicy. Alternatively, you can cool it down further by removing the whitish inner veins of the pepper before dicing. Want to cool it off a touch more? Omit the jalapeno and substitute your favorite hot sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • 1 jalapeno, seeds removed, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp water
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp lime zest
For Fish:
  • 2 5 oz salmon fillets (or trout or snapper)
  • 1 cup water
  • ½ tsp kosher salt
  • ⅛ tsp pepper
Instructions
  1. Combine Sauce Mixture ingredients in a large liquid measuring cup or other bowl with a spout. Set aside.
  2. Pour one cup of water in the Instant Pot and insert the trivet.
  3. Season the salmon filets with salt and pepper and place them on the trivet.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Serve the salmon with the sauce drizzled over the top.

Watch the recipe video here:

Instant Pot Chili Lime SalmonFULL RECIPE: http://chopsecrets.com/instant-pot-chili-lime-salmon/

Posted by Chop Secrets on Sunday, December 30, 2018

Main dish

Baked BLT Dip

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Baked BLT Dip
The number-one sandwich (don't even think about it, grilled cheese) becomes a hugely popular party dip in this easy-to-make recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound bacon, cooked
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 1½ cups cheddar cheese
  • 1 tomato, seeded and chopped
  • ¼ cup chopped green onions
  • Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired
Instructions
  1. Preheat oven to 350°F degrees.
  2. Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.

Watch the recipe video here:

This easy-to-make recipe is the perfect addition to any party.Baked BLT Dip recipe:…

Posted by Betty Crocker on Sunday, December 30, 2018

Main dish

Cheddar Baked Chicken

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Cheddar Baked Chicken
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup butter, melted
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon milk
  • 1 cup shredded Cheddar cheese
  • ½ cup Italian seasoned bread crumbs
  • 1 cup crispy rice cereal
  • 3 skinless, boneless chicken breast halves - cut in half
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with ¼ cup melted butter.
  2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
  3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Watch the recipe video here:

Cheddar Baked Chicken: https://trib.al/k1ZkkrV

Posted by Allrecipes on Friday, December 28, 2018

Main dish

Instant Pot Balsamic Apple Pork Tenderloin

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Instant Pot Balsamic Apple Pork Tenderloin
You’ll never want to stop eating this perfectly tender pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 sprig rosemary (around 3 inches)
  • 3 sprigs thyme, fresh
  • Kitchen twine
  • 1 tbsp canola oil
  • 1½ pounds pork tenderloin (not loin roast)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2½ tbsp balsamic vinegar
  • ½ cup chicken broth
  • 1 apple, peeled and chopped
  • ½ tsp kosher salt
  • 2 tbsp honey
  • 1 tbsp butter
  • 2½ tsp cornstarch
  • Fresh thyme and pomegranate seeds for garnish (optional)
Instructions
  1. Wrap 3-4 loops of kitchen twine around the thyme and rosemary and tie securely. Set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to plate and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes (if it gets too dry, add a bit of broth). Add garlic and cook for 1-2 minutes more.
  5. Add balsamic vinegar to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add the broth, apple, salt and herb bundle, and stir well. Add the tenderloin back and nestle it in the sauce, turning once to coat.
  7. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function* and adjust the pressure to LOW PRESSURE. Use the +/- keys and program the Instant Pot for 2 minutes.
  9. When the time is up, select CANCEL and let the pressure naturally release for 15 minutes, then quick-release the remaining pressure, if any.
  10. Check the temperature of the meat with a meat thermometer to ensure it is at least 137 degrees. (If it is not, proceed, but see the note below in step 11.) Carefully remove the pork from the pressure cooker to a cutting board and cover loosely with foil.
  11. Using the display panel select the SAUTE function. Add honey and butter and stir well to incorporate. Cook, stirring occasionally, for 5 minutes. (If the tenderloin did not reach 137 degrees, add it back to the pot in this step and cook, turning occasionally, until it reaches 137 degrees.)
  12. Remove the herb bundle. Scoop out ⅓ cup of the liquid into a small bowl and whisk in the cornstarch. Pour mixture back into apple mixture and stir well to thicken.
  13. Slice the tenderloin into medallions and serve with the balsamic-apple mixture. Garnish with additional thyme and pomegranate seeds, if desired.

Watch the recipe video here:

Instant Pot Balsamic Apple Pork TenderloinFULL RECIPE: http://chopsecrets.com/instant-pot-balsamic-apple-pork-tenderloin/

Posted by Chop Secrets on Friday, December 28, 2018

Main dish

The New Confectionary Trifecta Is the Brownie Bottom Cookie Dough Cheesecake!

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The New Confectionary Trifecta Is the Brownie Bottom Cookie Dough Cheesecake!
This is the culmination of dessert perfection! The top three favorite sweets combine to make this crazy confectionary creation! Experience this dessert layer by layer, the fudgy brownie bottom to the velvety cheesecake and of course the guilty pleasure of indulging on cookie dough! In case that wasn’t enough I added some melted chocolate on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ cup milk chocolate chips
  • 1 tsp vegetable oil
For brownie layer:
  • ½ cup unsalted butter at room temperature
  • ¾ cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup milk
  • 1 cup all-purpose flour
For cheesecake layer:
  • 18 oz cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream
For cookie dough layer:
  • ½ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup sweetened condensed milk
  • ¾ tsp vanilla extract
  • 1 cup flour
  • ½ tsp salt
  • 1 cup mini chocolate chips
Instructions
For brownie layer:
  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
For cheesecake layer:
  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a hand mixer, beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
For cookie dough layer:
  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MEDIUM-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. For chocolate drizzle:
  6. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until smooth.
  7. Drizzle melted chocolate over the top of the cheesecake.

Watch the recipe video here:

Have you ever had a dessert this good before? Wow! Recipe: http://sha.red/t5ZKz

Posted by Shared Food on Thursday, December 27, 2018

Main dish

Guacamole Chicken Melt

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Guacamole Chicken Melt
Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons Creole-style seasoning
  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lime juice
  • 1 small tomato, diced
  • 2 tablespoons finely chopped red oniongarlic powder to taste
  • salt and pepper to taste
  • 4 slices pepper jack cheese
Instructions
  1. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
  2. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
  3. Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
  4. Spoon about ⅓ cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Watch the recipe video here:

Guacamole Chicken Melt: https://trib.al/p8taJni

Posted by Allrecipes on Thursday, December 27, 2018

Main dish

Instant Pot Southwestern Shrimp Soup

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Instant Pot Southwestern Shrimp Soup
What you usually sacrifice for speed is depth of flavor, but not when you use the Instant Pot.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Topping:
  • ½ cup sour cream
  • 1 tsp ground cumin
  • ½ tsp kosher salt
Pot:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 15.5-ounce can hominy, drained
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 pound medium shrimp, peeled and deveined, frozen
  • Hot sauce (we recommend Chipotle Tabasco)
For serving:
  • ½ cup fresh cilantro leaves (optional)
  • 1 lime, quartered
Instructions
  1. In a small bowl, combine the sour cream, cumin, and ½ teaspoon salt. Cover and refrigerate.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When the oil is hot, add minced garlic. Cook and stir 1-2 minutes until garlic just begins to brown.
  4. Add tomatoes and their juices, hominy, 1 tsp salt, pepper and frozen shrimp all at once, 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 +/- buttons and program the Instant Pot for 1 minute.
  7. When the time is up, quick-release the pressure. Add hot sauce to taste.
  8. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.

Watch the recipe video here:

Instant Pot Southwestern Shrimp SoupFULL RECIPE: http://chopsecrets.com/instant-pot-southwestern-shrimp-soup/

Posted by Chop Secrets on Thursday, December 27, 2018

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: American
Recipe type: Main dish
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:

This seasonal favorite stars tangy, sweet apples and velvety butternut squash.FULL RECIPE: http://chopsecrets.com/instant-pot-apple-butternut-squash-soup/

Posted by Chop Secrets on Thursday, December 27, 2018

Main dish

Spaetzle

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Spaetzle
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • Kosher salt and freshly ground black pepper
  • 1½ cups all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • 3 large eggs, lightly beaten
  • ½ cup whole milk
  • Nonstick cooking spray, for the colander
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh flat-leaf parsley or chives, optional
Instructions
Special equipment: a colander with ¼-inch-wide holes
  1. Bring a large pot of salted water to a boil.
  2. Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
  3. Spray both sides of a colander with ¼-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
Cook’s Note
Use a spaetzle maker for bigger noodles.

Watch the recipe video here:

This noodle-meets-dumpling is SO easy to make and super comforting! Save the recipe: https://foodtv.com/2EDuu7X.

Posted by Food Network on Wednesday, December 26, 2018